Fruit-Filled Sponge Cake with Cream

Table decoration! Very tasty and beautiful for any occasion! Everyone liked this sponge-curd cake and never got tired of it. By changing the fruit or berry jam in the filling, you can get a new taste and aroma of the finished cake every time. Decorations made from fruits and berries can also be made differently each time.
cook time: 24h
Logan Winslow
Fruit-Filled Sponge Cake with Cream

Nutrition Facts (per serving)

287
Calories
15g
Fat
32g
Carbs
6g
Protein

Ingredients (8 portions)

For the biscuit::

Sugar 120 g
Wheat flour 120 g
Eggs 4 pc
Baking powder 0.25 tsp

For filling::

Powdered sugar 150 g
Cottage cheese 200 g
Heavy cream 500 g
Jam 150 g

Recipe instructions

Step 1

Step 1
How to make sponge cake with curd cream and fruit? The first step is to bake the biscuit. Prepare everything you need for him. Sift the flour and baking powder through a sieve to saturate it with oxygen. Thanks to this, the finished biscuit will be the most fluffy and airy. I use eggs of the first category.

Step 2

Step 2
First, I will tell you how to make biscuit dough. Separate the whites from the yolks and distribute them into different mixing containers. Then beat the yolks with half the sugar into a light, thick mass.

Step 3

Step 3
Separately, beat the whites with the remaining sugar into a fluffy, shiny mass that holds its shape well.

Step 4

Step 4
By hand, using a whisk or spatula, mix both mixtures. There is no need to beat so that the existing fluffiness does not settle.

Step 5

Step 5
Gradually add flour, gently mixing it from bottom to top, trying to do this so that the dough remains fluffy and airy.

Step 6

Step 6
Place the finished biscuit dough in a springform baking dish (18 cm), the bottom of which is covered with baking parchment. There is no need to lubricate the form with anything. The biscuit rises well, “clinging” to the dry walls of the mold. Place the pan in the oven, preheated to 180 degrees, for 40-50 minutes. Be guided by your oven.

Step 7

Step 7
Cool the finished biscuit, wrap it in cling film and put it in the refrigerator to rest. Before assembling the cake, cut the sponge cake into 3 layers and soak them in any suitable syrup or just water.

Step 8

Step 8
Prepare everything you need to assemble the cake. Use cream with a fat content of at least 33%. Cream with less fat content will not whip. You can use any jam. Mine is made from black currant.

Step 9

Step 9
How to make cream for a cake? To prepare the cream, whip the heavy cream and powdered sugar into a fluffy, stable cream. Set aside half of the cream for finishing the cake.

Step 10

Step 10
Combine the second half of the cream gradually with cottage cheese. For filling, use cottage cheese with 5-12% fat content. It should be smooth and moist. To ensure uniformity, rub the cottage cheese through a sieve.

Step 11

Step 11
Grease the sponge cake with curd cream and lay out the berry or fruit filling from jam, not reaching the edges of the cream.

Step 12

Step 12
So collect the whole cake.

Step 13

Step 13
Use the remaining buttercream to line the top and all sides of the cake. Let the cake sit in the refrigerator for a few hours until it soaks and hardens.

Step 14

Step 14
Decorate the finished cake with any fruits or berries.

Step 15

Step 15
The finished cake is very tender with a creamy curd taste and a slight sourness of jam. Enjoy your tea!

Additional rubrics

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