Strawberry Cake with Cheese Cream and Jelly
An amazing dessert! The jelly makes it light and refreshing. Raspberries or fruits such as apricots, plums, and peaches can be used as an alternative to strawberries. Regular jelly may be used instead of special cake jelly; however, in this case, the amount of water should be reduced by 2 times compared to the instructions on the package.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- eggs 2
- sugar 100 g
- flour 100 g
- cream cheese 300 g
- cream 33-35% 100 ml
- eggs 2
- sugar 100 g
- vanilla bean
- strawberry
- cake jelly
Instructions
Baking the sponge
Step 1 of 11
Beat the sugar with eggs (the process should take at least 5–7 minutes).
Step 2 of 11
Stir in the flour and mix gently.
Step 3 of 11
Lightly grease a baking pan with oil (a pan with a diameter of 28 cm is used in this recipe). Pour in the batter. Bake in an oven preheated to 180 degrees for 10–15 minutes. Let it cool.
Preparing the cream
Step 4 of 11
Mix the sugar with cream cheese.
Step 5 of 11
Pour in the cream and mix.
Step 6 of 11
Add eggs and mix again.
Step 7 of 11
Cut the vanilla bean and extract the seeds.
Step 8 of 11
Add the seeds to the cheese mixture (at this same stage, add vanilla sugar if you have chosen it).
Step 9 of 11
Spread the cream over the cooled sponge. Place in an oven preheated to 180 degrees for 25–30 minutes. Let it cool.
Step 10 of 11
Place strawberries on top of the cooled cream.
Step 11 of 11
Prepare the jelly according to the instructions on the package. Carefully pour the cooled jelly over the berries. It is recommended to first apply a thin layer, wait for it to set in the refrigerator, and then pour the remaining jelly. Leave in the refrigerator for 6–8 hours.