Sponge cake with cheese and fruits

Name: Sponge cake with cheese and fruits - Xenia D.
Ingredients: 350 g sweet cheese; 200 g sour cream; 200 g + 2 tablespoons flour; 4 tablespoons semolina; 4 eggs; 10 tablespoons brown sugar; 1 teaspoon vanilla extract; a little lemon extract; 10 g baking powder; a pinch of baking soda; 1 tablespoon oil; 60 g frozen blueberries; 30 g frozen red currants. Decor: powdered sugar; blueberries; red currants.

Dessert - Sponge cake with cheese and fruits by Xenia D. - Recipia

Sponge Cake with Cheese and Fruits: A Fluffy and Flavorful Delight When it comes to desserts, sponge cake with cheese and fruits is a choice that brings joy and satisfaction with every bite. This recipe is not only delicious but also simple, and today I will guide you step by step to prepare it at home. With a rich blend of sweet cheese, sour cream, and fruits, this sponge cake will become the star of your table. Get ready to surprise your family and friends with a dessert that is both easy to make and impressive! Preparation time: 20 minutes Baking time: 40 minutes Total time: 60 minutes Servings: 8 Ingredients: - 350 g sweet cheese (preferably cow cheese, but you can also use ricotta for a creamier texture) - 200 g sour cream (for a richer flavor, choose fermented sour cream) - 200 g + 2 tablespoons flour - 4 tablespoons semolina (adds a nice texture) - 4 eggs (at room temperature) - 10 tablespoons brown sugar (for a caramelized taste) - 1 teaspoon vanilla extract (or a vanilla pod for a more intense flavor) - a bit of lemon extract (about 1 teaspoon, to add freshness) - 10 g baking powder (make sure it’s fresh) - a pinch of baking soda (helps make the sponge cake fluffier) - 1 tablespoon oil (to grease the pan) - 60 g frozen blueberries (or fresh, if you can find them) - 30 g frozen red currants (or fresh, for a color and flavor contrast) - Decoration: powdered sugar, blueberries, and red currants A Bit of History Sponge cake has its roots in traditional cuisine, being a simple yet versatile dessert that has evolved over time. Its origins are often linked to the use of simple and accessible ingredients that, when combined, create a delight for the taste buds. This sponge cake with cheese and fruits blends tradition with innovation, offering an explosion of flavors. Step by Step: 1. Prepare the ingredients: Ensure that all ingredients are at room temperature, especially the eggs and sour cream. This detail will help achieve a uniform texture. 2. Make the cheese cream: In a large bowl, mix the sweet cheese with the sour cream and brown sugar. Use an electric mixer on medium speed until you achieve a smooth and homogeneous cream. It’s important to avoid lumps, so be patient. 3. Incorporate the eggs: Add the eggs one by one, mixing well after each addition. This step is crucial; each egg must be well incorporated before adding the next. You will notice the mixture becoming increasingly airy. 4. Flavoring: Next, add the vanilla and lemon extracts. Mix gently to combine the flavors. 5. Dry mixture: In another bowl, combine the flour, semolina, baking powder, and baking soda. Mix well, then add this mixture to the cheese cream, stirring with a spatula or mixing on low speed to avoid lumps. 6. Prepare the fruits: In a plastic bag, add the frozen fruits (blueberries and currants) along with the 2 tablespoons of flour. Seal the bag and shake well to lightly coat the fruits with flour. This helps prevent the fruits from sinking in the batter, ensuring an even distribution in the sponge cake. 7. Incorporate the fruits: Add the floured fruits to the sponge cake mixture. Stir gently, being careful not to crush the fruits. 8. Prepare the baking pan: Grease a round baking pan with a tablespoon of oil. You can use a 24 cm diameter pan for best results. Carefully pour the batter into the pan, leveling the surface. 9. Baking: Preheat the oven to 180 °C and bake the sponge cake for about 40 minutes. It’s done when it turns golden and a toothpick inserted in the center comes out clean. Do not open the oven in the first 30 minutes to avoid sinking. 10. Cooling and decorating: Once the sponge cake is baked, let it cool for 10 minutes in the pan, then transfer it to a rack to cool completely. Finally, dust with powdered sugar and decorate with blueberries and red currants for an appealing look. Serving Suggestions: This sponge cake with cheese and fruits is best served warm or at room temperature. You can accompany the dessert with vanilla ice cream or a dollop of whipped cream for a creamy touch. A cup of tea or coffee will complete the culinary experience perfectly. Frequently Asked Questions: - Can I use other fruits? Absolutely! You can replace the blueberries and currants with raspberries, strawberries, or even peaches, depending on the season and your preferences. - How can I store the sponge cake? This dessert keeps well in the refrigerator, covered with plastic wrap, for 3-4 days. You can bring it back to room temperature or warm it slightly in the oven before serving. - Is it suitable for vegans? Although the original recipe is not vegan, you can adapt the ingredients using vegan cheese and substituting the eggs with banana puree or applesauce. Nutritional Benefits: This sponge cake with cheese and fruits contains protein from cheese and eggs, healthy fats from sour cream, as well as vitamins and antioxidants from the fruits. It is a healthier option compared to many other desserts, having a moderate sugar content due to the use of brown sugar. Possible Variations: Instead of semolina, you can experiment with almond flour for a gluten-free version. Additionally, a dash of cinnamon or nutmeg can add extra flavor. I wish you great success in making this sponge cake with cheese and fruits! Every bite will bring smiles to the faces of your loved ones and delight your taste buds. Bon appétit!

Sponge cake with cheese and fruits

Tags

Categories