Light cottage cheese mousse cake with cherry

Ingredients

Cake layers

5 eggs (5pc)

140 grams (5 ounces) sugar

120 grams (4.25 ounces) cottage cheese

150 milliliters (5.07 fluid ounces) milk

60 grams (2.1 ounces) butter

170 grams (6 ounces) flour

1 teaspoon baking powder

Cottage cheese mousse

8 grams (0.28 ounces) gelatin 220 bloom

50 grams (1.76 ounces) water for the gelatin

350 grams (12.35 ounces) cottage cheese

70 grams (2.45 ounces) powdered sugar

100 milliliters (3.38 fluid ounces) whipping cream (for the cheese)

200 milliliters (6.76 fluid ounces) whipping cream (for beating)

Cherry layer

100 grams (3.5 ounces) cherries

50 grams (1.76 ounces) sugar

5 grams (0.18 ounces) gelatin 220 bloom

30 grams (1.06 ounces) water

Leveling

400 grams (14 ounces) cream cheese

150 milliliters (5.07 fluid ounces) whipping cream

60 grams (2.1 ounces) powdered sugar

Instructions

Step 1

The calculation in the recipe is for an 18cm (7.09 inch) cake.

Step 2

Step 1: Whip the eggs with sugar for 10 minutes until the mixture is light and fluffy. Use a hand mixer or stand mixer for best results.

Step 3

Step 2: In a separate bowl, heat the milk with butter until the butter dissolves. Add the cottage cheese to this, and mash with a blender until smooth. Make sure the butter is fully melted and the mixture is warm but not hot.

Step 4

Step 3: At the end of whipping the eggs, add the cottage cheese mixture, and whip for a few more seconds to combine. Fold gently to retain as much air as possible.

Step 5

Step 4: Sift flour with baking powder, and mix gently into the egg and cheese mixture. Use a spatula for this step to avoid deflating the batter.

Step 6

Step 5: Bake the sponge in an 18cm (7.09 inch) mold at 320°F (160°C) until a dry skewer inserted in the center comes out clean, for about 45 minutes. Rotate your cake halfway through baking for even cooking.

Step 7

Step 6: Cool the finished biscuit, and cut it into 3 cake layers. Use a serrated knife or cake slicer for clean layers.

Step 8

Step 7: For the cherry layer, soak the gelatin in water. Bring the cherries with sugar to a boil, and mash with a blender until smooth. Cool the mass to 140°F (60°C), add the gelatin, and mix well. Cool the cherry puree completely before using. Gelatin will incorporate better if the cherry mix is warm but not hot.

Step 9

Step 8: For the mousse, soak the gelatin in water. Blend the cottage cheese, cream and powdered sugar with an immersion blender until smooth. Add the cold cream, and whip the mass to soft peaks. Dissolve the gelatin in the microwave; then add a couple of tablespoons of mousse to it, and pour it into the main mixture. Mix gently. Ensure the gelatin is fully dissolved and incorporated to avoid lumps.

Step 10

Step 9: Assemble the cake in a ring mold: start with a cake layer, followed by half of the mousse and half of the cherry filling (randomly pour over the mousse). Repeat the layers and finish with the last cake layer. Allowing the cake to firm up in the fridge overnight will enhance the flavors and make slicing easier.

Step 11

Step 10: Lastly, for leveling, mix cream cheese, whipping cream, and powdered sugar until smooth and spreadable. Chill the leveling mixture in the fridge before spreading for easy application.

Servings

If you want to make your serving as unforgettable as the cake itself, follow these tips! Pair each slice with a scoop of vanilla ice cream; the creamy texture complements the rich layers perfectly. For a touch of elegance and a pop of color, top the cake with fresh cherries 🍒 and a dusting of powdered sugar right before serving.

Hosting a tea party? Arrange the cake on a beautiful cake stand to elevate its presentation! Serve with a selection of aromatic teas, like Earl Grey or chamomile 🌼, to enhance the sophisticated experience. And don't forget the tiny forks and dainty plates to make it a proper affair!

Considering serving this at a family gathering instead? This cake goes wonderfully with a splash of whipped cream and an assortment of fresh berries. 🌺🍓 It’s a delightful, light, and fruity addition to any casual get-together.

Equipment

18cm cake mold

Ensure your mold is of the exact size to achieve the perfect layers. Non-stick molds work best for easy release.

Hand mixer

A hand mixer will help you achieve the ideal whipped consistency for the eggs and creams. Stand mixers can also work well if you have one.

Fine mesh sieve

Use this to sift the flour and baking powder to prevent lumps and make the batter extra light and fluffy.

Blender

An immersion blender is handy for mashing the cottage cheese and blending the cherry layer smoothly.

Microwave

For dissolving the gelatin quickly and evenly. You can also use a small saucepan if you prefer.

Variations

For our gluten-free friends, simply substitute the regular flour with almond flour or a gluten-free flour blend. This will give the cake a slightly nutty flavor and maintain its delightful texture.

To make a vegan version, use vegan butter and replace the eggs with an egg replacer or flaxseed meal mixed with water. Use a plant-based milk such as almond or soy milk, and opt for a dairy-free cream cheese for the leveling and mousse. Even gelatin has a vegan counterpart – agar-agar is a great alternative! 🌿

Faq

Why did my sponge cake turn out dense instead of fluffy?
This often happens when the batter is overmixed after adding the flour. Mix gently to keep the batter airy!
How do I prevent my cake from sticking to the pan?
Grease the cake mold well with butter or use a parchment paper lining to ensure the cake slides out easily.
What’s the best way to achieve soft peaks with the cream?
Chill your mixing bowl and beaters in the refrigerator before whipping the cream. This helps it firm up faster and stay stable.
Can I use frozen cherries for the cherry layer?
Absolutely! Just make sure to thaw and drain them well before using to avoid excess moisture in your mixture.
How can I make sure my gelatin doesn’t clump?
Gradually add a small amount of the mousse to the dissolved gelatin before incorporating it fully into the mixture. This tempers the gelatin and prevents lumps.
Can this cake be made ahead of time?
Yes, in fact, it's best to refrigerate it overnight to let the flavors meld together. Just be sure to store it in an airtight container to keep it fresh.