I usually make these cakes in strawberry season. Today we went to the field to pick strawberries and we got 14 kilos of them a_confused a_grin a_vkusno So I made them right away and I want to share the recipe with you. They are quite simple to make and very soft. Perfect for hot weather a_good
- per 25 x 35 sheet metal dish
- 3 eggs
- 150 g sugar
- flour 75g
- 50 g starch
- baking powder 1 tsp.
- strawberries (less if they are not big) 1 kg
- yoghurt (I use plain but sometimes vanilla) 500 ml
- cottage cheese (I use skim) 500g
- lemon juice 5 tbsp.
- 10 tbsp gelatine
- cream 200-250 ml
- chocolate (optional) 40g
Step by step recipe
For the sponge cake:
Preheat the oven to 175 degrees.
Separate the egg whites from the yolks. Whisk the egg whites with 3 tbsp cold water until puffy and white. Gradually add 100g of sugar and keep beating for 3 to 4 minutes. Continuing to whisk add 1 egg yolk at a time. Then mix in the flour, starch and baking powder and sift into the egg mixture and mix gently with a spatula.
Line a cake tin with baking paper and spread out the mixture, then flatten. Bake for 15-20 minutes. Check if the cake is ready with a stick. Let cool when ready.
While the cake cools, we make the cream-cheese layer. Soak the gelatine for 5 minutes in cold water. In the meantime, whip the cream and chill for the moment. In a large bowl, whisk together the yoghurt, curd, 50g sugar and lemon juice. Melt the gelatine over a low heat. Gradually pour into the yoghurt-cheese mixture, whisking with a mixer. Add the cream and mix with a spatula. Alternatively, grate 40g of chocolate and add to the cream.
Prepare the strawberries (I am still in the process of photographing them a_grin ).
Cut the cake in half. It is good to assemble the cake in a mould with removable sides. Put one part on the bottom and half the cream. Then lay the strawberries. Cover with remaining cream and put the second piece of sponge cake on top.
Now you can, for instance, cover the cake with chocolate icing and leave it in the fridge until it sets. As I had lots of strawberries, I decided to put a layer of sliced strawberries on top too and fill the cake jelly. I went with 1 packet of light jelly.
Leave in the fridge until set. It took me 2 hours. Now carefully remove the rim and cut into cakes.
This is what the cake looks like when cut.
Here you go.