A wonderful and super talented friend of mine Iris created a one of a kind painting inspired by desserts that I made.:-) You can visit her flickr page eyewrisz for more amazing art. I can assure you what you'll see will tickle your taste buds...
Sponge Cake Recipe
200 grams powdered sugar
5 Tbl Hot water
5 Tbl oil
1tsp vanilla extract
200 grams flour
2tsp baking powder
450/16oz/ grams farmer's cheese/ I recommend using cheese made from cow's milk/
424 grams/15oz/ grams ricotta cheese
1 to 1/1/2 cups milk
Honey or sugar to taste
1/2 tsp Vanilla extract
3./4 cup of milk
Bake the sponge cake
Prepare you pan, lining it with parchment paper.
Oven on 345F /170C/
Separate egg yolks and egg whites.
Mix egg yolks with powdered sugar, until nice an pale in color, add vanilla extract, slowly add oil and hot water. Mix into a nice foam.
Whip the egg whites with a pinch of salt.
Fold the flour mixed with baking powder into the egg yolk mixture alternatively with whipped egg whites.
Pour into prepared pans.
Bake in the preheated oven until the toothpick from the center comes out clean.Mine took about 45 minutes, I also covered the pan with a the foil dome for first 25 minutes.
Cake will be golden on the top. Let cool for in the pan, once cool carefully run a knife around the edge and flip the cake onto the cooling rack.
Let cool completely before filling the cake. Level the top if needed, using long serrated knife, eat the leftovers.♥ Cut the sponge cake in half.
Once the cake is cooled, you can now prepare your filling
Farmer's Cheese and Ricotta Cheese are one of my favorite cheeses to use in desserts. I'm a big fan of farmer's cheese and Ricotta cheese. I was raised in Europe and I grew up on farmer's cheese , unfortunately I find it extremely difficult to obtain this cheese in the grocery stores in the USA, the one I used today I found at a local farm, it doesn't contain any preservatives and is fat free, ricotta cheese I bought at the grocery store as it is wildly available.You can also make your own farmer's cheese
Using a blender and about 1 to 1/2 cups of milk I pureed these two cheeses together until smooth, add honey or sugar to taste, add vanilla extract and blend till smooth.
Sprinkle 4tsp of gelatin over a 3/4 cup of cold milk in a glass heatproof or stainless steel bowl, let sit for 10 minutes. Place the bowl with gelatin over simmering pot and slowly stirring constantly dissolve the gelatin, be careful not to overheat. Once gelatin is dissolved, let it cool to room temperature and then slowly fold in to the cheese mixture.
FILL THE CAKE
layer strawberries on the top, pour and spread prepared cheese filling on the top of the strawberries, and last place the remaining sponge cake half on the top of your filled cake.
Cover with foil and into the fridge overnight or 6-8 hours.
Unmold the cake, run a knife around inner perimeter of the cake pan, open the spring form and unmold the cake.
Decorate the top with chocolate shavings, for the sides I used oats.
I had this cake covered in the fridge for 3 days now, and it is still delicious.
This is a light and very refreshing summer dessert.
I love the look of the cut cake, don't you?
Recently I received a wonderful gift from a friend of mine, gorgeous cake stand so what better way to showcase it with a perfect slice of a cake.
I put a little weight - a small cutting board on the top of the cake while it was setting in the fridge.
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