Sponge Cake “Tender” with Cottage Cheese and Butter Cream and Fruit

Light and delicate cake that fully justifies its name. The banana and canned peach cake are delicious and quite easy to make. According to this recipe, a cream from cottage cheese and cream is prepared, as well as a cream from cream cheese – to level the cake. Only one curd cream can be used.

Ingredients

For a biscuit:

• Eggs – 4 pcs.
• Sugar – 170 g
• Flour – 170 g
• Baking powder – 5 g
• Vegetable oil – 3 tbsp
• Banana – 1 pc.

For curd cream:

• Cottage cheese 5% or 9% – 360 g
• Cream 33% – 100 g
• Powdered sugar – 100 g
• Gelatin (optional) – 10 g
• Hot water (for gelatin) – 50 ml

For the buttercream (to flatten the cake):

• Cream cheese – 400 g
• Cream 33% – 100 g
• Powdered sugar – 70 g

For filling:

• Canned peaches – 2 pcs.
• Banana – 1 pc.

For soaking the cake layers:

• Canned Peach Syrup – to taste

Directions

1. We turn on the oven to heat up to 170 degrees.
   Beat eggs until light foam forms.
2. Without ceasing to beat, gradually add sugar. The mass should greatly increase in volume (5-6 times) and lighten. This may take about 10 minutes.
3. Separately combine the flour with baking powder and sift it in several steps to the beaten eggs, gently stirring with a spatula or whisk from the bottom up.
4. You should get a homogeneous dough without lumps.
5. Add finely grated banana and vegetable oil to the dough. Mix well until smooth.

   

6. We spread the dough into a mold (mine is 18 cm in diameter).
   We bake the biscuit in the oven for 30-40 minutes. For the last 10 minutes, I have been baking under foil.
   You can check the readiness with a wooden skewer: inserted into the middle of the biscuit, it should come out without traces of dough. Leave the biscuit to cool in an upside-down form.
7. We take out the biscuit from the mold.
   If possible, wrap the cooled biscuit in plastic wrap and put it in the refrigerator for 4 hours or overnight. So when cutting it will crumble less.
8. For the cream, mix cream, cottage cheese, and icing sugar. Cottage cheese should be pasty, without grains. Otherwise, it is necessary to wipe the cottage cheese through a sieve or punch with a blender until a homogeneous smooth consistency.
9. If desired, gelatin can be added to the cream to better keep its shape. To do this, soak 10 g of gelatin in 50 ml of water according to the instructions on the package (usually for 20-40 minutes). And after melting it in a water bath or the microwave, add it to the finished cream.
   If the curd is greasy and not watery and the cream is more than 30% fat, you can skip this step.
10. Cut the biscuit into 3 cakes.
    Cut the peaches and banana into slices.
11. We collect the cake.
    Put some cream on a plate so that the cake does not slip. Put the first sponge cake and soak a little with peach syrup.
    Put chopped peaches, half the cream, chopped banana on a biscuit. Cover with the second cake and soak it too.
    We repeat the procedure one more time.
12. Soak the cut of the bottom of the biscuit with syrup. We put the last cake on top with a cut down – this way the top of the cake will turn out as even as possible.
13. I covered the cake with cream cheese cream. To do this, beat the cheese, cream, and powdered sugar with a mixer until smooth and thickened. It is important not to over-beat! As soon as the cream thickens, stop whisking.

    

14. If you don’t plan to flatten the cake, you can cover it with curd cream, then just double its amount.
    Let the cake brew and soak in the refrigerator overnight.
15. I decorated the cake with fresh flowers, wrapping the stems with cling film.

    

Enjoy your meal!

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