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Farmer’s Cheese Strawberry Layered Cake



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
5 eggs
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
4tsp gelatin
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.



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.

How To Make Farmer’s Cheese
Kiwifruit Cake
Banana in Chocolate
Strawberry Tiramisu
Grapefruit Cupcakes


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