Siffl Cake
The Siffl cake is made from a simple cocoa sponge, sweet cream cheese, and whipped cream, then layered with canned sour cherries. The sponge is not cut into sheets, but into pieces of about 2 cm, making assembly easier. After a few hours in the fridge, the cake is turned out onto a platter and served cold. QUICK INFO Preparation time: not specified exactly; includes preparation of the sponge, cream, and assembly Baking time: 15-20 minutes Cooling time: 5-6 hours Total time: approximately 6 hours and 30 minutes, depending on preparation and cooling time of the sponge Servings: number not specified; the cake can be portioned according to slice size Difficulty: medium Recipe type: cold cake with cocoa sponge, cream cheese, and sour cherries INGREDIENTS For the sponge 100 g sugar 80 g flour 100 ml sour cream 1 egg 2 tablespoons oil 1 teaspoon baking powder 4 teaspoons cocoa For the cream and assembly 100 g powdered sugar 200 ml whipped cream 200 g sweet cow cheese, grated 4 teaspoons vanilla 20 g gelatin 200 g canned sour cherries INSTRUCTIONS 1. Preparing the sponge Place the egg in a bowl, add the sugar, and beat the mixture with a mixer until the composition becomes homogeneous. Add the oil and sour cream, then mix a little more. Separately, mix the flour, baking powder, and cocoa. Gradually incorporate the dry ingredients into the egg mixture, adding a little at a time and mixing after each addition. Continue until the dough is homogeneous. Pour the dough into a greased pan. For this recipe, a square pan of 21 x 21 cm is used. 2. Baking the sponge Place the pan in a preheated oven at 190 degrees Celsius and bake the sponge for 15-20 minutes. The time may vary, so it is good to check the sponge towards the end of the baking time. When baked, remove the sponge from the oven and let it cool. Do not cut it while it is hot, as the pieces may break more easily. After cooling, cut the sponge into pieces of about 2 cm. 3. Preparing the cream In a bowl, place the grated sweet cheese, powdered sugar, vanilla, and whipped cream. Mix until you obtain a fluffy and homogeneous cream. Add the gelatin and mix well so that it is evenly distributed throughout the cream. In the original recipe, the gelatin is added directly to the mixture, without a separate preparation step described. 4. Assembling the cake For assembly, a 20 cm pan is used. Line the inside of the pan with cling film, so that the cake can be removed more easily after cooling. Place a few tablespoons of cream at the bottom of the pan. Then add 6-7 pieces of sponge and a few canned sour cherries. Continue with a new layer of cream, followed by pieces of sponge and cherries. Repeat the layers until you finish the ingredients. Finally, pour the remaining cream on top and spread it to cover everything. Cover the pan with cling film and place the cake in the fridge for 5-6 hours. After it has cooled and set, remove the film, place a platter over the pan, and carefully turn the cake out. WHY I MAKE THIS RECIPE OFTEN I love this recipe because there is no need to cut the sponge into sheets or to spread the cream between perfectly even layers. The sponge pieces are placed directly in the pan, and the cream binds them together after cooling. The canned sour cherries add a tangy flavor and balance the sweet cream. It is also a cake that can be prepared a few hours before serving. It needs time in the fridge, but during this time no further operations are required. TIPS The sponge should be allowed to cool before cutting. If it is still very hot, the pieces can crumble and will be harder to place in the pan. Cut the sponge into similarly sized pieces, about 2 cm. They do not need to be perfectly identical, but a similar size helps in forming the layers. The canned sour cherries should be used whole, as they are, after being removed from the can. The recipe source does not mention if the excess liquid should be removed, so it is best not to add too much juice to the cake. Respect the cooling time of 5-6 hours. The cake needs to stay cool long enough for the gelatin to help the cream set before turning it out. When turning the cake out, make the motion directly onto the platter and handle the pan carefully. The cling film helps with the release. SUBSTITUTIONS Sweet cow cheese is the ingredient used in the original cream. No precise substitution is indicated in the recipe, and changing the type of cheese may alter the texture of the cream. For cherries, canned sour cherries are used according to the recipe. No other fruits are mentioned as alternatives, so replacing them may change the flavor and the amount of liquid in the cake. Variations in gelatin or dairy products should be made carefully, as these ingredients influence the consistency of the cream. VARIATIONS You can change the ratio between the sponge pieces and cream during assembly, as long as you keep the available ingredients and continue to layer them in the same order. For a cake with a more intense cocoa flavor, the sponge can be cut into slightly smaller pieces, so that it distributes more evenly among the layers of cream. The amount of cocoa remains the same as in the recipe: 4 teaspoons. Additionally, the cake can be assembled with more or fewer layers, depending on how the sponge pieces are arranged in the 20 cm pan. SERVING IDEAS Serve the cake cold, directly after turning it out onto the platter. It can be portioned with a knife after the cream has set well. For easier cutting, slices should be made after the cooling period, not before. Inside, the sponge pieces, the white cream, and the canned cherries will be visible. FREQUENTLY ASKED QUESTIONS How long should the sponge be baked? The sponge is baked at 190 degrees Celsius for 15-20 minutes. The exact duration may vary depending on the oven, so it should be monitored towards the end of baking. Can I assemble the cake before the sponge is completely cool? It is recommended to let the sponge cool before cutting it and placing it in the cream. If it is warm, it may soften the cream and break more easily. What are the dimensions of the pans used? The sponge is baked in a 21 x 21 cm pan. For assembly, a 20 cm pan lined with cling film is used. How long should the cake stay in the fridge? The cake should be kept in the fridge for 5-6 hours before being turned out. This time is necessary for the cream to stabilize with the gelatin. Can I serve the cake immediately after assembly? It is not advisable. The cake needs cooling for the layers of cream, sponge, and cherries to set, making the turning out easier. NUTRITIONAL VALUES Values are estimated, as the brand of products, type of whipped cream, amount of sugar in the canned cherries, or exact number of servings are not specified. For a rough estimate, if the cake is divided into 10 slices, one slice may have approximately: Calories: 300-350 kcal Protein: 7-9 g Carbohydrates: 35-42 g Fats: 14-18 g The amount may vary depending on the whipped cream used, the fat content of the sweet cheese, and how much liquid remains in the canned cherries. The sugar in the sponge and the powdered sugar in the cream mainly contribute to the carbohydrate intake, while the whipped cream and cheese influence the fat and protein content. STORAGE AND REHEATING Keep the cake in the fridge, covered, as the cream contains whipped cream, sweet cheese, and gelatin. It is better to consume it cold and take it out of the fridge just before serving. The cake should not be reheated. Heat would affect the cream and make the sponge softer. If there are leftovers, store them in the fridge and consume them as soon as possible, without leaving them at room temperature for too long.
Ingredients
- Base: 100g sugar
- 80g flour
- 100ml sour cream
- 1 egg
- 2 tablespoons oil
- 1 teaspoon baking powder
- 4 teaspoons cocoa. Cream: 100g powdered sugar
- 200ml whipped cream
- 200g sweet cow cheese
- 4 teaspoons vanilla
- 200g canned cherries
- 20g gelatin.
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