Wild Berry Chiffon Cake with Curd Cream

Amazingly delicious and beautiful cake on chiffon sponge cake!!! The biscuit curd cake turns out very tender and tasty. This is the easiest chiffon cake recipe I have ever made. Moreover, I took very little vegetable oil for it.
cook time: 40 min
Gavin Tanner
Wild Berry Chiffon Cake with Curd Cream

Nutrition Facts (per serving)

280
Calories
13g
Fat
28g
Carbs
7g
Protein

Ingredients (10 portions)

For the biscuit:

Eggs 3 pc
Wheat flour 150 g
Sugar 150 g
Baking powder 1 tsp
Salt 0.5 tsp
Water 80 ml
Vegetable oil 50 ml
Lemon acid 1 dessert spoon
Vanilla to taste
Food coloring 0.5 tsp

For cream:

Cottage cheese 200 g
Cream 300 ml
Condensed milk 0.5 jar

For decoration:

Berries 300 g

Recipe instructions

Step 1

Step 1
Prepare all the ingredients for the chiffon cake. Take a mold with a diameter of 20 cm, preferably a detachable one.

Step 2

Step 2
In a suitable sized bowl, add flour sifted through a fine sieve. Add sugar, salt, baking powder. Mix everything with a whisk so that there are no lumps. The dishes and whisk must be dry! Separate the yolks from the whites. Put the whites in the refrigerator, let them stand there and cool a little. The colder the whites are, the easier they will be to whip.

Step 3

Step 3
Add vegetable oil, cold water and raw egg yolks to the dry flour mixture in a bowl. First, stir the mixture with a spoon so that the dry ingredients combine with the wet ones. Now go through the mixture with a mixer and beat it until smooth. Make sure that there are no splashes and use the mixer carefully.

Step 4

Step 4
Beat the egg whites with vanilla sugar and citric acid with a blender or mixer at high speed until stiff peaks form. Add the whipped whites to the main dough with flour and yolks. Do this carefully, stirring the dough with a spatula from top to bottom. We need to get a homogeneous mixture.

Step 5

Step 5
Divide the resulting dough into two equal parts. Add green food coloring to the first part and mix.

Step 6

Step 6
Add pink food coloring to the second part of the dough and mix. You can skip the steps for coloring the dough. In this case, simply pour the dough into the prepared pan immediately.

Step 7

Step 7
Turn on the oven so that it warms up to 160C. Place one tablespoon of dough of different colors into a prepared and greased form (I have it in the shape of a heart). Place the dough in the center of the pan. Since it is moderately liquid, it will spread quickly, which is what we need. Alternate colors.

Step 8

Step 8
Bake the biscuit for approximately one hour. Depending on the time, use your oven. Since we have a chiffon cake, it takes longer to bake than usual. Check the readiness of the biscuit: press on it; if it rises again, it means itʼs ready. Remove the biscuit from the mold, cool and cut into three layers. If necessary, first cut off the top, as I did (so that the cake is as even as possible).

Step 9

Step 9
Prepare the ingredients for the cream. Rub the cottage cheese through a fine sieve to make it more tender and without lumps.

Step 10

Step 10
Beat the cottage cheese with condensed milk for about 2-3 minutes with a mixer. Pour in the cream and continue whisking until the cream thickens.

Step 11

Step 11
Place the first cake layer on a cake plate and brush it with cream. On top of it — the second, then the third. Grease all the cakes thoroughly.

Step 12

Step 12
Grease the top and sides of the cake with cream too. The biscuit should not be visible through it.

Step 13

Step 13
Decorate the cake as you wish. I did this using whipped cream with added coloring and a pastry bag. You can simply sprinkle the cake with grated chocolate, decorate the surface with sweets, biscuit crumbs, and pour icing.

Step 14

Step 14
I decorated the middle and sides of the cake with wild berries.

Step 15

Step 15
Thatʼs all, the sponge cake with curd cream and wild berries is ready, enjoy your tea party!!!

Additional rubrics

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