Cheese Cream Sponge Cake with Berry Filling

Tender, incredibly tasty, beautiful — everyone will be delighted! It’s not at all difficult to prepare a sponge cake with cream cheese, you just need to follow the detailed instructions. The berry filling adds juiciness to the cake, and the soaking with lemon juice adds a bright citrus note. The cream is made on the basis of white chocolate.
cook time: 10h
Maya Lindell
Cheese Cream Sponge Cake with Berry Filling

Nutrition Facts (per serving)

225
Calories
13g
Fat
21g
Carbs
5g
Protein

Ingredients (8 portions)

For the biscuit:

Sugar 165 g
Wheat flour 135 g
Vanillin to taste
Eggs 5 pc

For cream cheese:

Heavy cream 350 g
Cottage cheese 450 g
White chocolate 190 g

For filling:

Sugar 45 g
Corn starch 8 g
Strawberry 500 g

For impregnation:

Sugar 20 g
Lemon juice 2 tbsp
Water 150 ml

Recipe instructions

Step 1

Step 1
How to make strawberry sponge cake with cream cheese? Break the preparation into two stages. In the evening, bake the sponge cake, prepare the white chocolate ganache and cook the filling. The next day, all that remains is to whip the cream and assemble the cake. Prepare ingredients for the biscuit. I used large eggs. Take the eggs out of the refrigerator in advance to keep them warm — products at the same temperature will make the sponge cake more fluffy. Instead of vanillin, you can use vanilla sugar.

Step 2

Step 2
Beat the eggs into a bowl. Start beating them with a mixer at low speed, then, gradually increasing the speed, add sugar and vanillin in portions. Beat eggs with sugar until fluffy and light. The fluffiness of the sponge cake will depend on how well you beat them.

Step 3

Step 3
Also sift the flour into the egg mixture in portions, carefully kneading the dough each time with a silicone spatula. Thanks to sifting, the flour will be saturated with oxygen, and the finished sponge cake will turn out more tender and airy.

Step 4

Step 4
The result should be a homogeneous flowing dough.

Step 5

Step 5
Take a suitable baking dish, I have a ring with a diameter of 20 cm, I made the bottom from foil. There is no need to grease the mold. Pour the dough into it.

Step 6

Step 6
Bake the biscuit in the oven, preheated to 180°C for 35-40 minutes. The exact time depends on the features of your oven. Do not open the oven for the first 25-30 minutes, otherwise the biscuit will fall off. Check readiness with a skewer — insert it into the middle of the biscuit and immediately remove. It should remain dry. Read about all the intricacies of making sponge cake in a separate article; the link to it is at the end of the recipe. Remove the biscuit, cool slightly and remove from the mold.

Step 7

Step 7
Wrap the cooled biscuit in cling film and put it in the refrigerator overnight — then the moisture will be evenly distributed in it, it will become tastier and easier to work with.

Step 8

Step 8
Also in the evening prepare chocolate ganache for cream. For it, take natural (not vegetable) cream with a fat content of 33-35% and high-quality white chocolate, I used Belgian. Please note that aerated chocolate is not suitable for making ganache.

Step 9

Step 9
Heat the cream until very hot, but do not boil. Pour hot cream over white chocolate. If you have tiles, first break them into pieces.

Step 10

Step 10
Blend the mixture with an immersion blender until smooth.

Step 11

Step 11
Cover the ganache with film so that it lies on its surface — this way a crust will not form on it. Place the bowl of ganache in the refrigerator overnight.

Step 12

Step 12
Prepare the filling. Any berries are suitable for it, I took strawberries.

Step 13

Step 13
Thaw the berries and drain off excess liquid. Puree them in a blender.

Step 14

Step 14
Rub the resulting puree through a sieve to remove the seeds. Take 300 grams of pureed mass.

Step 15

Step 15
Mix sugar with starch.

Step 16

Step 16
Pour the mixture into the strawberry puree. Boil it over low heat for about a minute after boiling, stirring until thickened. Then cool.

Step 17

Step 17
In the morning, remove the ganache from the refrigerator and add the cream cheese. The cheese should also be cold — the cream may separate due to different temperatures.

Step 18

Step 18
Beat the cream with a mixer at low speed until thick.

Step 19

Step 19
For impregnation, take warm boiled water. Squeeze the juice out of the lemon.

Step 20

Step 20
Mix water, sugar and juice.

Step 21

Step 21
Cut the aged sponge cake into three layers.

Step 22

Step 22
Assemble the cake. Place the first cake layer on a plate. Soak it in lemon juice. Place the cream into a pastry bag. You donʼt need a nozzle, just cut the tip to make a hole of about 1cm. Pipe the cream onto the cake in the form of pyramids. First around the perimeter, then fill the entire surface.

Step 23

Step 23
Pour strawberry sauce over the cream.

Step 24

Step 24
Place the second cake layer on top. Also soak it and cover it with mounds of cream. Pour the cream over the strawberries again.

Step 25

Step 25
Place the third cake layer on top and soak it in the same way as the first two. Cover it with cream as well. Place the cake in the refrigerator to soak for at least a couple of hours. The longer it sits, the more tender it will be.

Step 26

Step 26
Decorate the top with berries. Serve sponge cake with strawberries and cheese cream to the table. Bon appetit!

Additional rubrics

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