Light sponge cake with delightful cream… what else does one need to experience that lightness following a delicious dessert.
I’d even define this quickly made cake as dietary.
Ingredients
For sponge cake
3 large eggs
90 gram sugar
130 gram flour
pinch of salt
vanilla
For stuffing
750 gram cottage cheese
100 gram sugar
2 tbsp raspberry preserve or jam
juice of ½ lemon and 1 lemon rind
2 bananas
400 ml cream
3 tbsp vanilla sugar
3 tbsp gelatin
1. Sponge cake. Separate yolks from whites. Beat egg whites until they acquire white color, start adding sugar little by little. Continue beating to produce buoyant foam. Then add egg yolks one by one, beating at lower speed. Then start adding flour mixed with salt and vanilla.
You can use a wooden spatula to mix flour in. Pour prepared batter into a greased form and put into the oven preheated to 180 degrees for 25-30 minutes.
Check to see if it’s ready using a splinter, then take out of the oven and let it cool on a grid. Cut lengthwise into 3 slices.
2. While sponge cake is cooling, you can get down to making cream.
Cottage cheese triple cream
Beat cottage cheese with sugar for 4-5 minutes at high speed.
Dissolve 3 tbsp of gelatin in hot water
Separate cottage cheese into three parts and put them into different deep bowls.
Add raspberry preserve into one bowl and mix well,
Add grated banana into the second bowl and mix well.
Add juice of half a lemon and rind of one lemon into the third bowl, mix well.
Add 1/3 of dissolved gelatin into each bowl, mix well and spread cream over the three sponge cakes. Join them together by placing on top of each other.
Whip up 400 ml of cream and decorate cake on top and sides. Sprinkle with grated chocolate.
Enjoy!!
