It often happens in spring, after seeing the blooming trees, that I feel like doing something festive in the kitchen, even if I use canned fruit that I already have in the pantry. This cake is among my favorites because it’s not complicated, uses readily available ingredients, and always turns out consistent and fresh, perfect after seasonal meals.
Quick Info
Total time: about 1 hour + overnight cooling
Preparation time: 25 minutes
Baking time: 30-40 minutes
Servings: 10-12
Difficulty: medium
Recipe type: cake with a sponge base and cream cheese, suitable for festive days, anniversaries, or spring occasions
Ingredients
For the sponge:
5 eggs
200 g powdered sugar
10 tablespoons hot water
8 tablespoons oil
300 g flour
1/2 packet baking powder
For the cream:
250 g well-drained fresh cheese or mascarpone
200 ml yogurt
5 sheets of gelatin
100 ml heavy cream
2 tablespoons powdered sugar
vanilla essence
1 jar of large fruit compote (preferably peaches, apricots, pears)
Preparation Method
1. Prepare the sponge:
Break the eggs and separate the egg whites from the yolks. Place the yolks in a bowl and mix well with the powdered sugar. Gradually add the hot water, mixing after each tablespoon, then incorporate the oil. Mix the flour with the baking powder and add it to the yolk mixture.
2. Whip the egg whites:
Whip the egg whites separately with a pinch of salt until stiff peaks form. Gently fold the egg white foam into the yolk mixture using a spatula, being careful not to deflate the egg whites. The resulting mixture should be homogeneous and airy.
3. Bake the sponge:
Prepare a round baking pan with parchment paper. Pour the mixture into the pan and level it. Place the sponge in the oven at 180°C (preheated) for 30-40 minutes. The sponge should be lightly browned on top and pass the toothpick test. Remove it and let it cool completely in the pan.
4. Prepare the cream:
Pass the cheese through a sieve to make it as smooth and lump-free as possible. Place it in a bowl, add the yogurt, powdered sugar, and a little vanilla essence. Mix well. Separately, whip the heavy cream until it becomes stiff and then gently fold it into the cheese mixture.
5. Hydrate the gelatin:
Soak the gelatin sheets in cold water (according to the package instructions), then drain them. Put 5 tablespoons of the compote juice in a small pot. Heat it over a double boiler and add the hydrated gelatin, stirring continuously until it completely dissolves. It should not boil.
6. Combine the gelatin with the cream:
Pour the dissolved gelatin into the cheese cream and mix vigorously to avoid lumps. If desired, you can also fold in some small pieces of fruit into the cream, but this is not mandatory.
7. Prepare the sponge for assembly:
The cooled sponge should not be cut; instead, poke it in several places with a fork. Drizzle the remaining compote juice over the entire surface of the sponge.
8. Assemble the cake:
Remove the sponge from the pan and place it on a serving plate. Place the ring of the pan back around the sponge. Pour a few tablespoons of cream over the sponge and level it gently. Add a layer of well-drained fruit from the compote. Cover with the remaining cream and smooth the top.
9. Cooling and finishing:
Let the cake chill in the refrigerator, ideally overnight, to set the cream well. The next day, carefully remove the ring and decorate with fruit or as desired.
Why I make this recipe often
It uses what I already have at home, is forgiving of small mistakes, and has a fresh taste. It’s easy to adapt to different fruits, doesn’t have a lot of heavy cream, and keeps well in the fridge for a few days.
Tips and Variations
Tips
The sponge can be baked a day in advance and kept in the fridge, making it easier to assemble.
If the cheese isn’t fine enough, it’s better to pass it through the sieve twice.
Don’t add the whipped cream to the cream mixture at the beginning; only mix it in at the end.
The gelatin must be completely dissolved; otherwise, small granules will form in the cream.
Substitutions
You can use mascarpone instead of fresh cheese for a smoother cream.
If you don’t have compote, you can use well-ripened fresh fruit, but you will miss the juice for soaking.
Gelatin can be replaced with 1 packet of granulated gelatin, hydrated according to the instructions.
Variations
If you don’t want fruit, you can make the cake just with cream, possibly adding grated lemon zest for flavor.
You can substitute yogurt with sour cream for a richer taste.
If you want a two-layer cake, bake the mixture in two pans or cut the sponge after it has cooled.
Serving Ideas
It is best served cold, straight from the fridge. It pairs well with plain tea or coffee.
Frequently Asked Questions
1. What kind of cheese is suitable?
A fatty fresh cheese without whey, or mascarpone. I do not recommend cottage cheese with a grainy texture unless you pass it through a sieve.
2. Can I use frozen fruit?
Not for the top layer, only possibly in the cream. They do not have the same decorative effect as those from compote.
3. Can it be made without gelatin?
The cream will not hold as firmly. You can try using agar-agar, but the texture will be different.
4. Can the sponge be cut horizontally?
In the original recipe, it is not cut; it is only poked and soaked. If you want two layers, you can try it, but it's not strictly necessary.
5. Can I leave the cake in the fridge for just a few hours?
Ideally, it should sit overnight for the gelatin to set properly and the cream to be stable.
Nutritional Values
Approximately, per slice (from 12 slices, without additional decoration):
- Calories: 240-270 kcal
- Protein: 6-8 g
- Carbohydrates: 32-35 g
- Fats: 9-11 g
Values may vary depending on the type of cheese or the amount of sugar used. It is still a moderately rich dessert, not overly sweet or fatty compared to other cream cakes.
Storage and Reheating
The cake keeps well in the fridge for 2-3 days, covered to avoid absorbing other odors. I do not recommend freezing or reheating. The plain sponge can be kept separately in the fridge for 2 days if the cream is not added immediately.
Quick Info
Total time: about 1 hour + overnight cooling
Preparation time: 25 minutes
Baking time: 30-40 minutes
Servings: 10-12
Difficulty: medium
Recipe type: cake with a sponge base and cream cheese, suitable for festive days, anniversaries, or spring occasions
Ingredients
For the sponge:
5 eggs
200 g powdered sugar
10 tablespoons hot water
8 tablespoons oil
300 g flour
1/2 packet baking powder
For the cream:
250 g well-drained fresh cheese or mascarpone
200 ml yogurt
5 sheets of gelatin
100 ml heavy cream
2 tablespoons powdered sugar
vanilla essence
1 jar of large fruit compote (preferably peaches, apricots, pears)
Preparation Method
1. Prepare the sponge:
Break the eggs and separate the egg whites from the yolks. Place the yolks in a bowl and mix well with the powdered sugar. Gradually add the hot water, mixing after each tablespoon, then incorporate the oil. Mix the flour with the baking powder and add it to the yolk mixture.
2. Whip the egg whites:
Whip the egg whites separately with a pinch of salt until stiff peaks form. Gently fold the egg white foam into the yolk mixture using a spatula, being careful not to deflate the egg whites. The resulting mixture should be homogeneous and airy.
3. Bake the sponge:
Prepare a round baking pan with parchment paper. Pour the mixture into the pan and level it. Place the sponge in the oven at 180°C (preheated) for 30-40 minutes. The sponge should be lightly browned on top and pass the toothpick test. Remove it and let it cool completely in the pan.
4. Prepare the cream:
Pass the cheese through a sieve to make it as smooth and lump-free as possible. Place it in a bowl, add the yogurt, powdered sugar, and a little vanilla essence. Mix well. Separately, whip the heavy cream until it becomes stiff and then gently fold it into the cheese mixture.
5. Hydrate the gelatin:
Soak the gelatin sheets in cold water (according to the package instructions), then drain them. Put 5 tablespoons of the compote juice in a small pot. Heat it over a double boiler and add the hydrated gelatin, stirring continuously until it completely dissolves. It should not boil.
6. Combine the gelatin with the cream:
Pour the dissolved gelatin into the cheese cream and mix vigorously to avoid lumps. If desired, you can also fold in some small pieces of fruit into the cream, but this is not mandatory.
7. Prepare the sponge for assembly:
The cooled sponge should not be cut; instead, poke it in several places with a fork. Drizzle the remaining compote juice over the entire surface of the sponge.
8. Assemble the cake:
Remove the sponge from the pan and place it on a serving plate. Place the ring of the pan back around the sponge. Pour a few tablespoons of cream over the sponge and level it gently. Add a layer of well-drained fruit from the compote. Cover with the remaining cream and smooth the top.
9. Cooling and finishing:
Let the cake chill in the refrigerator, ideally overnight, to set the cream well. The next day, carefully remove the ring and decorate with fruit or as desired.
Why I make this recipe often
It uses what I already have at home, is forgiving of small mistakes, and has a fresh taste. It’s easy to adapt to different fruits, doesn’t have a lot of heavy cream, and keeps well in the fridge for a few days.
Tips and Variations
Tips
The sponge can be baked a day in advance and kept in the fridge, making it easier to assemble.
If the cheese isn’t fine enough, it’s better to pass it through the sieve twice.
Don’t add the whipped cream to the cream mixture at the beginning; only mix it in at the end.
The gelatin must be completely dissolved; otherwise, small granules will form in the cream.
Substitutions
You can use mascarpone instead of fresh cheese for a smoother cream.
If you don’t have compote, you can use well-ripened fresh fruit, but you will miss the juice for soaking.
Gelatin can be replaced with 1 packet of granulated gelatin, hydrated according to the instructions.
Variations
If you don’t want fruit, you can make the cake just with cream, possibly adding grated lemon zest for flavor.
You can substitute yogurt with sour cream for a richer taste.
If you want a two-layer cake, bake the mixture in two pans or cut the sponge after it has cooled.
Serving Ideas
It is best served cold, straight from the fridge. It pairs well with plain tea or coffee.
Frequently Asked Questions
1. What kind of cheese is suitable?
A fatty fresh cheese without whey, or mascarpone. I do not recommend cottage cheese with a grainy texture unless you pass it through a sieve.
2. Can I use frozen fruit?
Not for the top layer, only possibly in the cream. They do not have the same decorative effect as those from compote.
3. Can it be made without gelatin?
The cream will not hold as firmly. You can try using agar-agar, but the texture will be different.
4. Can the sponge be cut horizontally?
In the original recipe, it is not cut; it is only poked and soaked. If you want two layers, you can try it, but it's not strictly necessary.
5. Can I leave the cake in the fridge for just a few hours?
Ideally, it should sit overnight for the gelatin to set properly and the cream to be stable.
Nutritional Values
Approximately, per slice (from 12 slices, without additional decoration):
- Calories: 240-270 kcal
- Protein: 6-8 g
- Carbohydrates: 32-35 g
- Fats: 9-11 g
Values may vary depending on the type of cheese or the amount of sugar used. It is still a moderately rich dessert, not overly sweet or fatty compared to other cream cakes.
Storage and Reheating
The cake keeps well in the fridge for 2-3 days, covered to avoid absorbing other odors. I do not recommend freezing or reheating. The plain sponge can be kept separately in the fridge for 2 days if the cream is not added immediately.