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
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.
Instructions
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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.
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.