Sponge cake with curd cream

Sponge cake with curd cream is a real decoration for the festive table and a wonderful treat. Thanks to this combination, the dessert turns out to be tender and melting like a cloud. In this article we tried to collect only the most delicious and proven recipes. For each of them you will get a beautiful and original cake for the most important holiday.

Sponge cake with curd cream and fruit

A sponge cake with curd cream and fruit is a win-win option for a magnificent celebration. It's tasty but not heavy on the stomach. Even after the main part with hot dishes, there will always be room for a piece of this delicate delicacy.

1. 
   Sponge cake with curd cream is easy to prepare. Turn on the oven in advance so that it warms up to 180 degrees. Break the chicken eggs into a deep bowl and add sugar.
2. 
   Using a mixer, beat sugar and eggs until fluffy and homogeneous.
3. 
   Next, add sifted flour in small portions. Knead the dough well with a spatula each time.
4. 
   It should remain fluid and airy.
5. 
   For speed and convenience, use two baking pans. Grease them with butter and cover with parchment.
6. 
   Distribute the dough among the molds and bake. Cook the biscuit for 20-25 minutes. When the biscuits are ready, remove them from the pans and leave to cool on a wire rack.
7. 
   Cut each sponge cake into two parts.
8. 
   Next, in a bowl, beat the cream cheese and powdered sugar until fluffy. Then pour in the cream and continue whipping until stiff peaks form.
9. 
   Apply the cream to the sponge cake in an even layer.
10. 
    Wash the fruits and berries you have chosen for the cake well and cut into thin slices. We chose a very tasty combination of strawberries and kiwi.
11. 
    Place strawberry and kiwi slices over the cream.
12. 
    Spread the second cake layer with curd cream.
13. 
    Place it on the first cake layer, frosted side down.
14. 
    Then spread the cream on top of the cake, arrange the berries and fruits and repeat the previous step. So assemble the entire cake from four layers.
15. 
    Next, spread the remaining curd cream over the top and sides of the cake.
16. 
    Decorate the cake with fresh berries and fruit slices, leave to soak in the refrigerator for a couple of hours. A delicious dessert for your holiday is ready. Bon appetit!

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Sponge cake with curd cheese

Sponge cake with curd cheese will appeal to those who do not like very sweet desserts and prefer a delicate melting texture. Well-soaked sponge cakes and fluffy cream with curd cheese will allow you to get just such a delicacy.The cake can be decorated to your liking with fresh or canned fruit.

Cooking time – 4-5 hours

Cooking time – 60 min.

Portions – 20.

Ingredients:

• Chicken eggs – 8 pcs.
• Sugar – 200 gr.
• Premium wheat flour – 400 gr.
• Baking powder for dough – 10 g.

For filling:

• Apricot puree – 300 gr.
• Corn starch – 1 tbsp.

For cream:

• Curd cheese – 1 kg.
• Powdered sugar – 140 gr.
• Butter – 200 gr.
• Vanillin – 4 gr.

For the syrup:

• Sugar – 2 tbsp.
• Water – 1 tbsp.

For decoration:

• Protein cream – 300 gr.

Cooking process:

Step 1. Divide all the ingredients for the sponge cake into two parts. Break 4 chicken eggs into a bowl and add 100 grams of sugar. Beat the ingredients with a mixer until fluffy.

Step 2. Mix wheat flour with baking powder and sift through a sieve.

Step 3. In 3-4 steps, add 200 grams of flour to the beaten eggs. Stir, the dough should turn out liquid.

Step 4. Place it in a heat-resistant form and put it in the oven. Bake the biscuit at 180 degrees. Remove the finished cake from the pan and cool completely on a wire rack. Knead the dough in the same way and bake the second sponge cake.

Step 5. Mix apricot puree with starch. Then boil the resulting mass until thickened.

Step 6: In a separate bowl, beat softened butter and powdered sugar. Add curd cheese in portions and continue whipping the cream.

Step 7. Add vanilla and beat the cream a little more with a mixer.

Step 8. Cut each sponge cake into two parts. Place the first cake on a plate and soak it in the sweet syrup. Generously coat it with cream.

Step 9. Next, place the second cake layer and soak it. Make a border of cream around the edge and place all the apricot filling in the middle.

Step 10. Then add two more cake layers, soak them in syrup and spread with buttercream.

Step 11. Decorate the cake with protein cream and refrigerate for 4-5 hours to soak. The sponge cake with curd cheese is beautiful on the outside and in the cut. Bon appetit!

Sponge-curd cake with strawberries

Sponge-curd cake with strawberries is a luxurious, exquisite and very tasty holiday dessert. It combines delicate sponge cakes, moderately sweet melting cream and juicy strawberries. And the creamy strawberry aroma of the cake will not leave anyone indifferent.

Cooking time –140 min.

Cooking time – 45 min.

Portions – 8.

Ingredients:

For the cakes:

• Premium wheat flour – 180 gr.
• Butter – 250 gr.
• Sugar – 160 gr.
• Vanillin – 2 gr.
• Chicken eggs – 2 pcs.
• Baking powder for dough – 1.5 tsp.

For filling:

• Cottage cheese 9% – 400 gr.
• Powdered sugar – 150 gr.
• Strawberries – 400 gr.
• Cream 33% – 100 ml.

For decoration:

• Strawberries – 5-6 pcs.
• Black chocolate – 50 gr.
• Powdered sugar - to taste.

Cooking process:

Step 1. Remove the butter from the refrigerator in advance so that it melts a little and turn on the oven. In a bowl, beat sugar and soft butter with a mixer.

Step 2. Mix both chicken eggs into the butter mixture, one at a time.

Step 3. In a separate bowl, sift the wheat flour, baking powder and vanilla.

Step 4. Add the flour mixture into the butter mixture in parts, mix well. You will end up with a fairly thick dough.

Step 5. Cover the bottom of a heat-resistant springform pan with parchment, grease with butter and sprinkle with wheat flour. Place one third of the dough into it.

Step 6. Bake the sponge cake for 15 minutes at 180 degrees until golden brown.

Step 7. Do the same with the remaining dough.Cool all three cakes.

Step 8. For the cream, beat the cream and cottage cheese for two minutes.

Step 9. Add powdered sugar and continue beating the cream.

Step 10. Wash the strawberries, tear off the green tails and cut into slices.

Step 11. Place one sponge cake on a dish, brush it with cream, and place a strawberry layer on top.

Step 12. Thus, alternating sponge cakes, curd cream and strawberries, assemble the entire cake. Grease the sides and top of the cake with the remaining curd cream. Sprinkle generously with chocolate chips and garnish with strawberries. Bon appetit!

Sponge cake with curd and sour cream

Sponge cake with curd and sour cream is a dessert that does not require special culinary skills or high costs. Therefore, if you are planning a feast, a recipe for such a dessert will come in very handy; your guests will be satisfied.

Cooking time – 120 min.

Cooking time – 60 min.

Portions – 6-8.

Ingredients:

• Premium wheat flour – 120 gr.
• Chicken eggs – 4 pcs.
• Sugar – 120 gr.
• Sour cream – 380 gr.
• Cottage cheese 5% – 200 gr.
• Powdered sugar – 3 tbsp.
• Canned peaches – 1 can.
• Lemon juice – 1 tbsp.
• Butter – for greasing the mold.

Cooking process:

Step 1. Break the chicken eggs and separate the whites from the yolks. Beat four yolks with 80 grams of sugar until a light foamy mass forms.

Step 2. Beat the egg whites with 40 grams of sugar until stable peaks form.

Step 3. Next, carefully mix the protein mass with the beaten yolks. Mix with slow movements so that the mass does not lose its fluffiness.

Step 4. Next, stir in the sifted wheat flour into the resulting mass in parts.

Step 5. Grease a baking dish with butter and sprinkle with flour or semolina.Place the dough in it.

Step 6. Bake the sponge cake for 15-20 minutes at 190 degrees. Then cut the fluffy cake in half.

Step 7. Place sour cream in a bowl and add powdered sugar, beat the ingredients for 5 minutes.

Step 8. Add cottage cheese to the whipped mass and mix. Pour in a tablespoon of lemon juice and beat the cream with a mixer for a couple more minutes.

Step 9. Cut the canned peaches into thin slices.

Step 10. Soak the biscuit with juice from canned peaches. Coat it with curd and sour cream.

Step 11. Place canned peaches on top of the cream.

Step 12. Next, place the second sponge cake, soak it in peach syrup and brush with cream. Then coat the top and sides of the cake with cream. Place the assembled cake in the refrigerator to soak for an hour.

Step 13. Decorate the sponge cake with fresh fruit and chocolate according to your taste. Bon appetit!

Sponge cake with cream cheese

A cake made from sponge cakes with cream cheese impresses with its delicacy. The dessert can decorate any celebration, as well as satisfy the tastes of even the most sophisticated gourmets with a sweet tooth. Despite its airiness, the cake holds its shape perfectly and does not sag.

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Sugar – 120 gr.
• Chicken eggs – 4 pcs.
• Premium wheat flour – 90 gr.
• Baking powder for dough – 1 tsp.
• Corn starch – 30 gr.
• Banana – 1 pc.

For cream cheese:

• Powdered sugar – 100 gr.
• Butter – 100 gr.
• Cream cheese – 300 gr.
• Vanilla extract – 1 tsp.

Cooking process:

Step 1. Break the chicken eggs into a large bowl, add sugar and beat the ingredients with a mixer. You should get a light fluffy mass.Separately mix starch, flour and baking powder. In several additions, add the dry mixture into the egg mixture and mix well. Pour the resulting batter into a heat-resistant form. Bake the biscuit at 160 degrees for 50 minutes.

Step 2. Beat the softened butter with a mixer along with powdered sugar. The mass should be homogeneous and white.

Step 3. Add cream cheese to the butter mixture and continue beating until a fluffy cream is obtained.

Step 4. Cool the finished biscuit completely and cut into two parts. Place the first cake on a plate and brush with cream. Cut the banana into thin slices and place them on top of the cream cheese.

Step 5. Grease the second cake with cream and place it on top with the frosted edge facing down. Coat the top and sides of the cake with cream and decorate to your liking. Before serving, keep the cake in the refrigerator, it will soak well and acquire a delicate texture. Bon appetit!

Sponge cake with curd cream and condensed milk

Sponge cake with curd cream and condensed milk is a wonderful dessert with a lot of delicate cream. Condensed milk must be made from whole milk; the taste of the dessert largely depends on this. The cake can be made tall, with voluminous decorations, the cream holds its shape perfectly.

Cooking time – 3 h 50 min.

Cooking time – 80 min.

Portions – 10.

Ingredients:

• Premium wheat flour – 130 gr.
• Vegetable oil – 50 ml.
• Sugar – 100 gr.
• Chicken eggs – 3 pcs.
• Milk – 80 ml.
• Baking powder for dough – 1.5 tsp.
• Vanillin – 2 gr.
• Table salt – 1 pinch.

For cream:

• Butter 82.5% – 200 gr.
• Soft cottage cheese – 400 gr.
• Powdered sugar – 100 gr.
• Condensed milk – 100 gr.
• Sugar decor - for decoration.

Cooking process:

Step 1.Sift the flour mixed with baking powder through a sieve, add salt and 80 grams of sugar, mix well.

Step 2. Carefully separate the whites from the yolks. Place the whites in a completely dry container.

Step 3. Beat the yolks with milk.

Step 4. Next, add vegetable oil to the resulting mass and mix well again.

Step 5. In a deep bowl, mix the flour mixture and liquid milk-egg mixture.

Step 6. Beat the whites together with 20 grams of sugar with a mixer until fluffy white foam.

Step 7. Mix the protein mixture very carefully into the dough. To prevent the foam from settling, mix the dough with slow circular movements from bottom to top.

Step 8. Line a baking pan with parchment.

Step 9. Pour the biscuit dough into the mold. Bake the cake at 160 degrees for 50 minutes. Leave the finished biscuit in the pan in the slightly opened oven for 5 minutes.

Step 10. Cool the sponge cake completely upside down and place the pan on a rack.

Step 11. Remove the cooled sponge cake from the mold and cut into two equal parts. If you want to get a taller cake, then repeat all the previous steps and bake another cake, which you also cut in half.

Step 12. Beat butter at room temperature with a mixer along with powdered sugar. Beat the ingredients for 8-10 minutes until the mass increases significantly in volume and turns white.

Step 13. Place the cottage cheese in a bowl, add condensed milk to it, and puree the curd mass with an immersion blender.

Step 14. Then combine the butter mass and the curd mixture.

Step 15. You can proceed to assembling the cake. Place the cake on a plate and brush it with cream.

Step 16. Then place all the other cakes one by one and brush them with curd cream.

Step 17Also coat the sides and top of the cake with cream. Then decorate the sponge cake to your liking; various creams, mastic, sprinkles, nuts and berries can be used. Before serving the cake, keep it in the refrigerator for a couple of hours so that the sponge cake is soaked in cream. Bon appetit!

Sponge cake with cream and curd cream

Sponge cake with cream and curd cream is an amazing table decoration and the logical conclusion of the holiday. The recipe can be called universal. By changing fruit fillings and using different types of berries and fruits for decoration, you can get a completely unique dessert taste every time.

Cooking time – 180 min.

Cooking time - 20 minutes.

Portions – 10.

Ingredients:

• Creamy curd cheese – 280 gr.
• Cream 35% – 500 ml.
• Powdered sugar – 2 tbsp.
• Cocoa powder – 2 tbsp.
• Sugar – 2 tbsp.
• Milk 3.5% – 3 tbsp.
• Butter – 30 gr.

For the biscuit:

• Sugar – 150 gr.
• Chicken eggs – 5 pcs.
• Premium wheat flour – 150 gr.
• Table salt – 1 pinch.
• Vegetable oil - for greasing the mold.

Cooking process:

Step 1. Break the eggs and separate the whites from the yolks. Immediately place the whites in a clean and dry container, then put them in the refrigerator for a while. Beat the yolks with 75 grams of sugar.

Step 2. Add a pinch of salt and 75 grams of sugar to the chilled whites. Beat these ingredients with a mixer at high speed for 5-6 minutes. The mass should be airy and dense.

Step 3. Next, combine half of the protein and yolk masses, mix them with slow movements from bottom to top.

Step 4. Sift wheat flour into the egg mixture and mix the dough well. Then add the second part of the whipped egg whites.

Step 5.Grease a heat-resistant form with vegetable oil and lay out the dough. Bake the biscuit in the oven at 180 degrees for 15-20 minutes. Cool the finished biscuit on a wire rack. Prepare the biscuit in the evening. When completely cool, wrap it in cling film and leave it in the refrigerator overnight to ripen.

Step 6. The cream should be chilled. Place them in a work bowl and beat with a mixer for 5 minutes, gradually increasing the speed. Then add the powdered sugar and continue to mix for a couple more minutes.

Step 7. Beat the curd cheese a little separately, only then add it to the whipped cream. Beat the cream for another 1-2 minutes, then put it in the refrigerator.

Step 8. Cut the biscuit into three equal parts. If desired, you can soak the cakes with baby juice or sugar syrup. Stack the cakes on top of each other and spread them generously with buttercream.

Step 9. Grease the surface and sides of the cake with cream and place in the refrigerator for a couple of hours. Next, coat the cake with cream again, smooth out all the rough edges, and put it in the refrigerator again.

Step 10. To decorate the cake, prepare chocolate icing. Place two tablespoons of cocoa powder and sugar in a bowl, add 30 grams of butter and three tablespoons of milk. Mix the ingredients and place the bowl in the microwave for a couple of minutes, periodically open it and stir the mixture. When the glaze has cooled, pour it over the cake and arrange the berries and fruit pieces. The sponge cake looks very elegant. Bon appetit!

Chocolate sponge cake with curd cream

Chocolate sponge cake with curd cream is not the most difficult task, but the dessert tastes great.Plus, the sponge cakes can be baked in advance and stored frozen for up to 3 months. Then preparing a lush cake for the holiday will only take a few minutes.

Cooking time – 3 hours 15 minutes

Cooking time – 60 min.

Portions – 6-8.

Ingredients:

• Premium wheat flour – 90 gr.
• Sugar – 180 gr.
• Cocoa powder – 35 gr.
• Chicken eggs – 5 pcs.
• Table salt – 1 pinch.

For the curd cream:

• Sour cream – 200 ml.
• Soft cottage cheese – 200 gr.
• Sugar – 70 gr.
• Gelatin – 5 gr.
• Water – 50 ml.
• Vanillin – 2 gr.

Cooking process:

Step 1. Carefully break the chicken eggs and separate the whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add sugar to the lush mass. Then add the yolks one at a time and continue beating.

Step 2. Next, add wheat flour and cocoa into the beaten egg mass, mix everything carefully.

Step 3. Line a baking pan with parchment. Place chocolate dough in it. Bake the biscuit in the oven at 170 degrees for 30-40 minutes.

Step 4. Cool the finished chocolate cake completely on a wire rack.

Step 5. Fill the gelatin with water and let it swell. Then dissolve it in a water bath.

Step 6. In a bowl, beat cottage cheese, sour cream, sugar and vanilla. Next, add the gelatin mass to the cream, beat the mass well.

Step 7. Cut the chocolate sponge cake in half and place one part in the mold. Place a layer of curd mixture on the biscuit.

Step 8. Place the second layer of sponge cake on the curd cream and press lightly with your hands. Then put the dough in the refrigerator for a couple of hours so that the curd mousse sets.

Step 9. You can decorate the finished chocolate sponge cake with curd cream with chocolate icing or powdered sugar. Bon appetit!