Tort rozaliu with forest berries

Name: Tort rozaliu with forest berries
Ingredients: 9 eggs; 9 tablespoons sugar; 2 sachets vanilla sugar with cinnamon; 9 tablespoons flour; 1/4 teaspoon salt; 1 packet vanilla cake cream; 250 ml milk; 2 tablespoons icing sugar; 200 g cream cheese; 100 ml liquid whipping cream; 3 tablespoons icing sugar; 4 drops red food coloring; 150 g frozen forest berries; 20 g sugar flowers

Dessert - Tort rozaliu with forest berries by Eusebia O. - Recipia

Tort rozaliu with forest berries, a pink Romanian sponge cake made with nine eggs, filled with vanilla cream and cream cheese colored pink. The sponge is cut in two before filling, and the cream cheese mixed with whipping cream goes on top, with the frozen berries in the middle. I want the cream cheese to be cold when I put it in the bowl, so I take it out of the fridge a little before. Preparation: 30 minutes. Cooking: 31 minutes. Resting: 60 minutes. Total time: 121 minutes. Servings: 10. About 300 kcal and 8 g protein per serving.

Ingredients

For the sponge

9 eggs
9 tablespoons sugar
2 sachets vanilla sugar with cinnamon
9 tablespoons flour
1/4 teaspoon salt

For the vanilla cream

1 packet vanilla cake cream
250 ml milk
2 tablespoons icing sugar

For the cream cheese layer

200 g cream cheese
100 ml liquid whipping cream
3 tablespoons icing sugar
4 drops red food coloring

For decoration

150 g frozen forest berries
20 g sugar flowers

Preparation

1. Separate the egg whites from the yolks, into two clean dry bowls. 2. Beat the whites with the mixer, with 1/4 teaspoon of salt, then gradually add the 9 tablespoons of sugar, until you get a glossy foam. 3. Rub the yolks with the 2 sachets of vanilla sugar with cinnamon, until creamy. 4. Fold the yolks into the beaten whites, mixing continuously and gently, until smooth. 5. Add the 9 tablespoons of flour the same way, mixing gently with a spatula. 6. Pour the batter into a baking tin lined with baking paper and bake in the oven preheated to 180°C for 25 minutes, until a toothpick inserted in the middle comes out dry. 7. Take the cake out of the oven and let it cool well, 60 minutes. 8. Cut the sponge in two. 9. For the vanilla cream, mix the packet of vanilla cake cream, 250 ml milk and 2 tablespoons icing sugar in a bowl on low speed for 1 minute, then 3 minutes on high speed, until it sets. 10. For the cream cheese layer, first whip the 100 ml liquid whipping cream, then add 200 g cream cheese, 4 drops of red coloring and 3 tablespoons icing sugar, and mix for 2 minutes, until it sets. 11. Fill the sponge: spread the vanilla cream inside, then cover the top with the pink cream. 12. Decorate with the sugar flowers on top and place the frozen berries in the middle.

Notes

The cake is served cold, with tea or coffee. The cream cheese can be the sour cream kind or the classic one, whichever you have at hand. The whipping cream must be very cold, otherwise it whips harder and sets more slowly. The sponge cuts more cleanly once it has cooled completely, when it is no longer warm inside. Add the coloring one drop at a time, until you reach a light pink, because the shade deepens quickly. For a strawberry version, replace the forest berries with 150 g sliced strawberries, placed in the middle the same way as the frozen ones. If the sponge breaks a little when cutting, cover the spot with the vanilla cream, since it shows less. The cake keeps covered in the fridge for up to 3 days. Contains gluten, eggs and dairy.