Lemon Cream Cheese Cake

A great treat for the holiday table! Everyone will like it! Curd and cream cake according to a recipe from a German confectionery. Preparing it is not as difficult as it seems at first glance, and the result is simply amazing. Soft sweet sponge cake and delicate creamy lemon layer — impossible to resist!
cook time: 2h 45 min
Owen Truitt
Lemon Cream Cheese Cake

Nutrition Facts (per serving)

263
Calories
11g
Fat
28g
Carbs
8g
Protein

Ingredients (10 portions)

Dough:

Sugar 140 g
Wheat flour 130 g
Butter 65 g
Corn starch 30 g
Chicken eggs 4 pc
Baking powder 1 tsp

Cream:

Cottage cheese 400 g
Cream 300 ml
Milk 200 ml
Sugar 180 g
Gelatin 16 g
Egg yolks 4 pc
Lemon juice 2 tbsp
Vanilla sugar 1 tbsp
Salt 0.2 g

Decoration:

Powdered sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a cream cheese cake? First, prepare the necessary ingredients for the dough according to the list. Take the highest grade flour. You can replace butter with odorless vegetable oil. Take large, selected eggs. If the eggs are small, take 5-6 pieces. You will learn all the intricacies of preparing a fluffy sponge cake by reading an article on this topic. Link at the end of this recipe.

Step 2

Step 2
Divide the eggs into yolks and whites. Make sure that not a drop of yolk gets into the whites, otherwise they will not foam. Beat the whites with salt with a mixer until stable foam. Read more about how to properly beat egg whites in a separate article at the link at the end of the recipe.

Step 3

Step 3
Combine the yolks with sugar and melted butter and beat with a mixer until fluffy and light in color.

Step 4

Step 4
Add flour sifted with cornstarch and baking powder and stir until smooth. For more information on how to work with baking powder and flour, see the steps at the end of the recipe.

Step 5

Step 5
Gently fold the beaten egg whites into the batter.

Step 6

Step 6
Place the dough in a parchment-lined baking dish (Ø 22 cm). Bake the sponge cake in an oven preheated to 180℃ for about 30-35 minutes or longer until the skewer comes out dry. Do not open the oven for the first 25 minutes to prevent the dough from settling. Read more about how to choose the right baking time and temperature in the article. The link is at the end of the recipe.

Step 7

Step 7
Cool the finished cake and cut it lengthwise into 2 cakes.

Step 8

Step 8
Cut the lower flat part of the cake into 6-10 portions.

Step 9

Step 9
Now prepare the ingredients for the cream. You can replace the yolks with 2 whole eggs. You can replace spreadable cottage cheese with cream cheese.

Step 10

Step 10
In a bowl with a mixer, beat the cold cream until medium-high. The mark from the whisk should remain and not be delayed.

Step 11

Step 11
Pour gelatin with a small amount of cold water (about 50 ml) and leave to swell.

Step 12

Step 12
In a saucepan, combine the yolks, milk, sugar, vanilla sugar and salt. Cook, stirring, over low heat until slightly thickened, but do not bring to a boil. If you have a culinary thermometer, then heat the mass to 84-86℃. Remove the saucepan from the heat. Add the swollen gelatin to the hot mixture and stir until it is completely dissolved.

Step 13

Step 13
Add cottage cheese and lemon juice to the yolk mixture and stir until smooth.

Step 14

Step 14
Fold in whipped cream.

Step 15

Step 15
You should get a homogeneous, flowing, slightly viscous mixture.

Step 16

Step 16
Place the top whole cake cut side up on a plate and enclose it in a split ring. It is advisable to line the sides of the ring with acetate film or siliconized parchment.

Step 17

Step 17
Pour cream on top. Place the cake in the refrigerator for 1-1.5 hours.

Step 18

Step 18
Place the sliced cake layer on top of the set cream. Return the cake to the refrigerator overnight.

Step 19

Step 19
Remove the split ring and film. Sprinkle the cake with powdered sugar and serve. Bon appetit!

Additional rubrics

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