Berry Cake with Cheese Cream
An amazingly delicious and delicate dessert. I recommend using raspberry puree for a pleasant tartness that pairs perfectly with the soft cream. You can buy a ready-made product at a confectionery store or prepare it from frozen raspberries by first defrosting the berries and rubbing them through a sieve.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- eggs 2
- sugar 50 g
- flour 70-100 g
- cream cheese 400 g
- condensed milk 200 g
- cream 33-35% 250 ml
- gelatin 10 g
- berry puree 250 g
- gelatin 7 g
Instructions
Baking the sponge cake
Step 1 of 16
Beat the sugar with eggs.
Step 2 of 16
Stir in the flour.
Step 3 of 16
Grease a baking pan with oil (the author used one 24 cm in diameter). Pour in the batter. Bake in an oven preheated to 180 degrees for 10–15 minutes.
Preparing the cream
Step 4 of 16
Soak the gelatin in 100 ml of water. Let it sit for the time specified on the package.
Step 5 of 16
Melt the gelatin (avoiding boiling) and cool to room temperature.
Step 6 of 16
Whip the cream.
Step 7 of 16
Add condensed milk.
Step 8 of 16
Mix together.
Step 9 of 16
Add cream cheese.
Step 10 of 16
Mix together.
Step 11 of 16
Pour in the gelatin and mix.
Step 12 of 16
Spread the cream over the cooled sponge cake. Place in the refrigerator until fully set (5–6 hours).
Preparing the jelly
Step 13 of 16
Soak the gelatin in 100 ml of water for the time specified on the package.
Step 14 of 16
Melt the gelatin (do not boil) and cool to room temperature.
Step 15 of 16
Combine the gelatin with the puree.
Step 16 of 16
Pour the mixture over the set cream. Leave in the refrigerator until fully set (2–3 hours).