Today I want to share an idea for a simple dessert that will delight you with its flavour. This time we'll prepare a sponge cake interlaced with homogenised cheese layer. We won't miss out on a quick but delicious chocolate glaze either!
The moist sponge cake takes on a delicate almond flavour, while cheese layer is fluffy, vanilla and perfectly sweet. Add in lightly sour jam, deep chocolate glaze and crispy almond flakes, and you'll get a dessert worth a sin!
You'll find the list of ingredients, method and approximate nutritional value below.
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List of ingredients (18 x 28 cm baking tin)
Sponge cake
- 90 g cake flour
- 30 g cornstarch
- 1 flat tsp baking powder, optionally
- 5 medium eggs
- 100 g sugar
- 50 g vegetable oil
Cheese layer
- 120 ml hot water
- 12 g gelatine
- 200 g whipping cream
- 20 g icing sugar
- 500 g homogenised cheese (fromage frais)
- 150 g lightly sour jam
Cake soaking mixture
- 100 ml Amaretto
- 100 ml water
Decoration
- 100 g dark chocolate (72%)
- 100 g whipping cream
- Almond flakes
Method
- Sift 90 g cake flour, 30 g cornstarch and, optionally, a flat tsp baking powder through a fine sieve to remove any lumps. Stir through dry ingredients shortly with a whisk until everything is evenly distributed and set them aside for a moment.
- Pour 5 medium eggs into a separate large bowl and add 100 g fine white sugar. Beat the contents of the bowl with an electric mixer until sugar dissolves completely, and eggs at least double in volume and become light and thick. It's best to whip eggs at room temperature so remember to take them out of a fridge at least one hour ahead.
- Once you've got the right texture add 50 g vegetable oil to eggs. Do it slowly, in a thin trickle, mixing eggs at medium mixer speed. Once you've added all of fat continue mixing for at least 30 seconds to ensure everything combined as it should.
- Add dry ingredients to the batter. Do it in two batches, a few tablespoons at a time, and carefully combine each part with batter using a silicone spatula. It's important not to overmix the batter and not to remove too much air, so mix it only until you can no longer see raw flour. Try to reach the bottom of the bowl with your spatula - that's where most of the flour will gather, and it's easy to miss.
- Transfer batter into a rectangular tin, 18 x 28 cm, and spread it evenly across the whole surface. The bottom of the baking tin should be lined with baking paper, and its sides should be dry and clean. This will make the cake stick to them while baking and not deflate while cooling.
- Bake the cake in an oven preheated to 170 deg C, no fan, for around 30 minutes, until a skewer inserted in the thickest part of the cake comes out clean. Take the cake out of the oven then and drop it onto a work surface form 40-50 cm, removing hot air in the process. This should also help to prevent the cake from deflating. Set the cake aside for around two hours to cool completely.
- Meanwhile, prepare a simple cake soaking mixture. Pour 100 ml Amaretto and 100 ml cool water into a medium jug. Stir through the contents of the jug shortly, until uniform, and set it aside until needed.
- After two hours have passed carefully cut the cake off the baking tin, remove baking paper and transfer cake onto a worktop. Cut it into two layers, roughly at 2/3 of its height, with a long serrated knife. That's so that bottom layer will have the same thickness as the top layer after it's weighed down by the cheese, and the whole cake is symmetric. Set the sponge cake layers aside and move on to the cheese layer.
- Pour 120 g freshly boiled hot water into a medium jug and add 12 g gelatine crystals. Stir through the contents of the jug until gelatine dissolves completely and set it aside for 15 minutes to cool down.
- Prepare cream that will fluff up our cake and make it as light as a cloud. Pour 200 g cold whipping cream into a medium bowl and add 20 g icing sugar. Beat the contents of the bowl with an electric mixer 3/4 of the way, that is until cream becomes fluffy and at least doubles in volume, but it is not completely stiff yet.
- Put 500 g homogenised cheese at room temperature into a separate, large bowl. Using cheese at room temperature will give you enough time to assemble the cake, so it's worth taking it out of a fridge at least one hour ahead of making the cheese layer. Add 1 tsp cheese to cool gelatine solution and stir it shortly until uniform. Add tempered gelatine into the rest of cheese in a thin trickle while mixing the contents of the bowl at medium mixer speed. Once you've used up all gelatine continue mixing for another 30 seconds to ensure everything combined as needed, and set the mixer aside. We won't need it anymore. Add whipped cream to cheese at this time and distribute it shortly with a silicone spatula.
- Assemble the cake. Put thicker cake layer back into the clean baking tin. Line its bottom with baking paper, and its sides - with baking paper or acetate foil. Soak the cake generously with the prepared mixture, and spread 150 g lightly sour jam across the whole surface of the cake. Pour cheese layer on top of jam and spread it as evenly as possible. Put second, thinner sponge cake layer on top of cheese and press it down lightly to make the layers stick. Soak the second cake layer with remaining cake soaking mixture. Put the cake into a fridge.
- Put 100 g finely chopped dark chocolate (72%) into a small bowl and add 100 g whipping cream. Put the bowl into a microwave for around 20 seconds, take it out, stir through its contents and return it into the microwave for another 20 seconds. Repeat these steps until smooth chocolate glaze forms. It shouldn't take more than a minute. You can also prepare the chocolate glaze in a water bath.
- Pour ready chocolate glaze on top of the cake and spread it evenly across the surface. Finally, decorate the cake with almond flakes. Put the cake into a fridge for a few hours until cheese layer and chocolate glaze set completely.
- Enjoy!
Approximate nutritional value
100 g
- 265 kcal
- Carbs: 26 g
- Fat: 15 g
- Protein: 5 g
- Fibre: 0 g
1 slice (recipe makes 15 slices)
- 321 kcal
- Carbs: 31 g
- Fat: 18 g
- Protein: 6 g
- Fibre: 0 g
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