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
Oven on 345F /170C/
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.
FILL THE CAKE
Put the spring form on the top of a large plate or tray /this will help in case if there are any drippings/, place the bottom of your 1 half sponge cake into the spring pan/the one you used for baking/, for more support you can also use parchment paper around the inner perimeter of the pan, like this——————->
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.