Sponge cake with curd cream and fruit

8 servings
1 day

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

First, I will tell you how to make biscuit dough. Separate the proteins from the yolks and distribute them into different whisking containers. Then whisk the yolks with half the sugar into a light, thick mass.

Separately, whisk the whites with the remaining sugar into a lush, shiny mass that holds its shape well.

Mix both masses manually, using a corolla or paddle. It is not necessary to beat so that the existing pomp does not settle.

Gradually introduce flour, gently interfering with it from the bottom up, trying to do it so that the dough remains lush and airy.

Put the finished biscuit dough in a detachable baking tin (18cm), the bottom of which is covered with culinary parchment. There is no need to lubricate the shape. Biscuit rises well, & quot; clinging & quot; behind the dry walls of the mold. Place the tin in an oven preheated to 180 degrees for 40-50 minutes. Navigate your oven.

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

Prepare everything you need to assemble the cake. Use cream with a fat content of at least 33%. Cream with less fat will not beat. Jam can be used by anyone. I have blackcurrant.

How to make cake cream? To make the cream, whisk the fatty cream with icing sugar into a lush, stable cream. Set aside half the cream to finish the cake.

Combine the second half of the cream gradually with cottage cheese. Take 5-12% fat content of cottage cheese for filling. It must be uniform and wet. For uniformity, wipe the cottage cheese through a sieve.

Brush the biscuit cake with curd cream and lay out the berry or fruit jam filling, a little short of the edges of the cream.

So collect the whole cake.

With the remaining cream, line the cake on top and on all sides. Let the cake brew for a few hours in the fridge to soak and freeze.

Garnish the finished cake with any fruits or berries.

The finished cake is very tender with a curd-creamy taste and a light sour jam. Have a nice tea party!