Sponge Biscuit

  • 210 grams (7.41 ounces) flour
  • 170 grams (6 ounces) eggs
  • 9 grams (0.32 ounces) baking powder
  • 183 grams (6.45 ounces) sugar
  • 65 grams (2.29 ounces) vegetable oil
  • 120 grams (4.23 ounces) milk
  • 2 grams (0.07 ounces) salt

Blueberry and Strawberry No-bake Cheesecakes

  • 80 grams (2.82 ounces) strawberry puree
  • 80 grams (2.82 ounces) blueberry puree
  • 70 grams (2.47 ounces) sugar
  • 270 grams (9.52 ounces) cream cheese
  • 100 grams (3.52 ounces) cream (33-35%)
  • 1 gram (0.04 ounces) salt
  • 49 grams (1.73 ounces) gelatinous mass (7 grams gelatin + 42 grams water)

Sea Buckthorn Marmalade

  • 120 grams (4.23 ounces) sea buckthorn puree
  • 25 grams (0.88 ounces) water
  • 30 grams (1.06 ounces) sugar
  • 28 grams (0.99 ounces) gelatinous mass

Frosting for Cake Assembly

  • 500 grams (17.64 ounces) cream cheese
  • 100 grams (3.52 ounces) cream (33-35%)
  • 90 grams (3.17 ounces) powdered sugar

Cream Cheese for Covering

  • 550 grams (19.40 ounces) cream cheese
  • 90 grams (3.17 ounces) cream (33-35%)
  • 90 grams (3.17 ounces) powdered sugar


  • 70 grams (2.47 ounces) milk
  • 30 grams (1.06 ounces) sugar


  • 16cm Split Ring Mold

    A must-have for creating the perfect sponge biscuit. Ensure it's fully lined and greased for easy removal.

  • Sifter

    Used to sift flour with baking powder and salt. This helps in incorporating air into your dry ingredients, resulting in a fluffier sponge.

  • Electric Mixer

    Whipping eggs and sugar to a fluffy foam is made effortless with an electric mixer. Start at a lower speed and gradually increase it.

  • Silicone Spatula

    Great for folding in ingredients gently without deflating the batter. Silicone spatulas are flexible and easy to clean.

  • Microwave

    Quickly heats the vegetable oil and milk mixture, ensuring a smooth integration into your batter.

  • Wire Rack

    Use it to cool the sponge biscuit evenly on all sides, preventing sogginess underneath.

  • 14cm Rings

    These are perfect for setting the mini cheesecakes. Ensure they’re lined for easy removal once set.

  • Stewpan with Thick Bottom

    Ideal for making marmalade as it distributes heat evenly and prevents burning.


Step 1

Preparation: Ensure all ingredients are at room temperature before starting.

Step 2

Sponge Biscuit:

Step 3

1. Preheat your oven to 160°C (320°F). Use a 16cm (6.30 inch) split ring mold. Preheating the oven ensures even baking.

Step 4

2. Sift the flour with baking powder and salt, and mix well with a whisk. Sifting helps to incorporate air into the flour and eliminates lumps.

Step 5

3. Whip the eggs and sugar using a mixer until the sugar dissolves completely and forms a white fluffy foam. Ensure the mixture is well incorporated for a better rise.

Step 6

4. Add the dry ingredients in two passes. Mix them in gently, from the middle to the edge, with a silicone spatula. Avoid overmixing to keep the batter light.

Step 7

5. Heat the vegetable oil together with milk in the microwave.

Step 8

6. Add 2 tablespoons of dough to the oil/milk mixture and combine.

Step 9

7. Pour the mixture into the dough and combine.

Step 10

8. Pour the dough into the prepared mold.

Step 11

9. Bake the biscuit for 55-60 minutes in the preheated oven. Focus on your oven! Baking times can vary; use a toothpick to check doneness.

Step 12

10. Cool the finished sponge biscuit on a wire rack, wrap it with plastic wrap, and put in the fridge for 4-6 hours (better overnight).

Step 13

11. Cut the biscuit into three cake layers.

Step 14

Blueberry and Strawberry No-bake Cheesecakes:

Step 15

1. Use 14cm (5.51 inch) rings.

Step 16

2. Mix the cream cheese at room temperature with sugar and salt using a spatula until smooth.

Step 17

3. Add the cream and combine.

Step 18

4. Add the gelatinous mass melted in the microwave and mix.

Step 19

5. Divide the cheese mixture into two equal parts.

Step 20

6. Add the blueberry puree to one part and the strawberry puree to the other part of the cheese mixture. Combine each well.

Step 21

7. Pour the cheesecake mixtures into the rings and place them in the fridge for 3-4 hours.

Step 22

Sea Buckthorn Marmalade:

Step 23

1. Put all the ingredients in a stewpan with a thick bottom and bring it to a boil, stirring constantly.

Step 24

2. Let the mixture boil for 1-2 minutes and then remove from heat.

Step 25

3. Pour the mixture into a ring, cool it, and put it in the fridge for 3-4 hours.

Step 26

Frosting for Cake Assembly:

Step 27

1. Put the cream cheese, cream, and powdered sugar in a whipping bowl.

Step 28

2. Whip at first at a low mixer speed, then increase the speed. This gradual increase ensures the mixture becomes dense and creamy.

Step 29

3. Then knead it manually with a silicone spatula to release excess air bubbles. The frosting for assembling the cake is ready!

Step 30

Cream Cheese for Covering:

Step 31

1. Put the cream cheese, cream, and powdered sugar in a whipping bowl.

Step 32

2. Whip at first at a low mixer speed, then increase the speed.

Step 33

3. Then knead it manually with a silicone spatula to release excess air bubbles. The cream cheese for covering the cake is ready!

Step 34


Step 35

1. Combine the ingredients in a thick-bottomed saucepan and bring to a boil. The soaking must be warm.

Step 36

2. Use the soaking immediately as per the instructions below.

Step 37

Cake Assembly:

Step 38

**1.** **Sponge Biscuit** / **Soaking** / **Frosting** / **Blueberry Cheesecake** / **Frosting** / **Sponge Biscuit** / **Soaking** / **Frosting** / **Sea Buckthorn Marmalade** / **Frosting** / **Strawberry Cheesecake** / **Frosting** / **Soaking** / **Sponge Biscuit**.


Picture this: a beautiful slice of our Blueberry & Strawberry Cheesecake with Sea Buckthorn Marmalade on your favorite dessert plate 🍰. Pair it with a hot cup of robust coffee or a soothing herbal tea 🫖 for the perfect combination of flavors. For an extra-special touch, top your slice with fresh berries, a dollop of whipped cream, or a sprinkle of powdered sugar 📸. Hosting a party? Transform this cheesecake into stunning individual servings by cutting them into mini squares or using tall shot glasses to layer the components—perfect for a dessert buffet 🥂! Nature lover? Pack a few slices for a picnic—they're easy to transport and are bound to be a hit 🍇🫐🍓. The luscious creaminess, balanced by the fruity tanginess, makes it an irresistible treat in any setting 🌞. Let's not forget those cozy evenings in. Whether it's a movie night or a family gathering, this cheesecake adds a gourmet touch to your casual get-together. Simply serve with some extra marmalade on the side for those who can't get enough of that citrusy punch 🍊.


For our gluten-free friends, substitute the all-purpose flour in the sponge biscuit with a gluten-free flour blend—just ensure it contains xanthan gum for structure 🌾. A gluten-free baking powder can be swapped in with no issues. Going vegan? We’ve got you covered! Replace the eggs in the sponge with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) 🌿. Choose a vegan cream cheese and whip up some coconut cream for the frosting 🥥. Use agar-agar in place of gelatin to set the cheesecakes and marmalade 🌱. With these simple tweaks, everyone can revel in the deliciousness without compromising on dietary preferences. Enjoy!🥳


  • How do I know when my sponge biscuit is fully baked?

    You can check by inserting a toothpick into the center. If it comes out clean or with a few dry crumbs, it's ready. Additionally, the sides should pull away slightly from the pan.

  • Can I use frozen berries for the purees?

    Yes, you can! Just make sure to thaw and drain them well before pureeing to avoid excess water in your mixture.

  • How do I prevent my cheesecake layers from cracking?

    Be sure to mix ingredients gently and thoroughly, avoiding too much air. Also, allow the gelatin to cool slightly before adding it to the cream cheese.

  • Can I make the marmalade ahead of time?

    Absolutely! You can prepare the sea buckthorn marmalade up to two days in advance. Store it in the fridge, tightly covered to maintain its freshness.

  • How do I achieve a smooth frosting finish?

    After whipping the frosting, use a silicone spatula to manually knead the frosting lightly. This helps release excess air bubbles, giving you a smooth, even finish.

  • Can I substitute the sea buckthorn puree with another fruit?

    Yes, you can experiment with other tangy fruits like passion fruit or even a lemon curd. Just ensure the puree is thick enough to set properly with gelatin.

Nutrition facts

Berry cake with two types of cheesecake and sea buckthorn marmalade
Recipe Yield:One 6-inch cake
Calories:Approximately 3200-3500 calories for the entire cake.
Calories (Min - Max):3200 - 3500
Total Fat:200g
Saturated Fat:120g
Total Carbohydrate:320g
Total Sugars:250g