The cream cheese itself is delicious and tender. And it is quite enough for a layer of cake. But for a variety of taste, you can add any berries or fruits to the layer. It turns out very tasty!
Purpose: At the festive table
Main Ingredient: Dairy / Cheese / Dough / Sponge Pastry / Cream Cheese
Dish: Baking / Cakes / Sponge cake / Sweet
- Eggs - 4 Pieces
- Sugar - 230 Grams
- Flour - 230 Grams
- Butter - 80 Grams
- Milk - 160 Grams
- Soda - 1 Pinch
- Vanillin - 1 Pinch
- Cream - 650 grams (from 33% fat)
- Powdered sugar - 5-6 Art. spoons
- Curd cheese - 400 Grams
How to make Cream Cheese Sponge Cake
Prepare all the ingredients needed to make the biscuit. Sift the flour through a sieve to saturate with oxygen.
Combine eggs with sugar in a beating bowl and beat at full speed until fluffy.
Bring the milk and butter to a boil to melt the butter. Combine flour with baking soda and vanilla.
Stir flour and milk mass into beaten eggs in 3-4 doses. Knead the dough by hand with a whisk. Pour the finished dough into a baking dish (20 cm in diameter). Put in an oven preheated to 180 degrees for 45-60 minutes. Remove the finished biscuit from the mold and cool. For the cake, cut the biscuit into 3-4 cakes.
To make a cream, whisk the cream and icing sugar into a stable cream. Set aside some cream for the outside of the cake.
Stir in the cream cheese to most of the cream.
Soak biscuit cakes with any syrup or just water and layer with ready-made cream with cheese.
Assemble the cake completely.
Spread the buttercream set over the top and sides of the cake. Decorate the finished cake to your liking. Place the cake in the refrigerator for a few hours to soak and freeze. Enjoy your tea!