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Sponge cake with curd cream

0
796
Kitchen European
Calorie content 203 kcal
Portions 10 port.
Cooking time 4 h
Proteins * 6.4 gr.
Fats * 9.7 g
Carbohydrates* 31.8 g
* per 100 gr. product
Sponge cake with curd cream
Content

A juicy sponge cake with a delicate cream of cottage cheese, cooked with your own hands - how can you refuse a piece of this dessert for tea? This recipe invites you to make this chocolate sponge cake dessert. The curd cream is thoroughly whipped so that it acquires an airy texture. You can decorate the cake with any fruit.

Ingredients

Cooking process

step 1 out of 11
Pour flour, cocoa powder and baking powder into a bowl for kneading the dough and mix everything with a spoon.
step 2 out of 11
Put butter, aged at room temperature, in another small bowl, add 5 tablespoons of powdered sugar to it and beat well.
step 3 out of 11
Divide the eggs into yolks and whites. Transfer the yolks to a bowl, add half the sugar to them and rub. Melt the dark chocolate any way you want. Pour the melted chocolate into a bowl with butter and powder, then the yolks pounded with sugar and mix everything well.
step 4 out of 11
Transfer this mixture of butter, chocolate and eggs to a bowl with flour and knead into a smooth, homogeneous dough.
step 5 out of 11
Whisk the whites with the rest of the sugar into a firm foam, transfer them to the dough and gently mix the dough again.
step 6 out of 11
A baking dish, preferably detachable, spread with butter and transfer the cooked chocolate dough into it. Place the baking dish in an oven preheated to 180 ° C for 45 minutes.
step 7 out of 11
During this time, make a curd cream for the cake. Put the cottage cheese, the rest of the sugar powder and orange zest in a blender bowl and beat until smooth and fluffy.
step 8 out of 11
In a separate bowl, use a whisk to whisk the cream, just don't overdo it as it doesn't make butter.
step 9 out of 11
Transfer the curd mass from the blender bowl to the whipped cream and stir everything with a spoon.
step 10 out of 11
Cool the baked sponge cake and cut it into 3-4 cakes with a thread or a sharp knife. The tenderness of the cake depends on the number of cakes. To assemble the cake, lay the cakes on a beautiful dish. Soak each cake with pineapple syrup or liqueur and spread with curd cream.
step 11 out of 11
Spread the top and sides of the cake with cream or chocolate icing and decorate the cake to your liking. Put the collected cake in the refrigerator for a couple of hours so that it is well saturated with cream, and then you can serve it to the table.

Eat to your health!

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