Sponge cake with curd cream


  • Sponge cake with curd cream soufflé
  • Sponge cake with cottage cheese and butter cream
  • Sponge cake with sour cream and cottage cheese cream

No matter how tasty cake shop and beautiful, and homemade cake will always give odds to any purchase. Because homemade cakes made with love! With love for those for whom they are prepared, and with the love of the process itself. Yes, and a variety of homemade cakes much more because many mistresses, so many recipes! Here, for example, a sponge cake with curd cream. Are there many types of such a cake you will find in the store? But in the home cooking, there is not only the recipe. So choose.

Sponge cake with curd cream soufflé


  • 2 eggs;
  • Half a glass of white wine (dry or semi-sweet);
  • Half a cup vegetable oil (odorless and tasteless);
  • 2 cups sugar;
  • A glass of flour;
  • A bag of baking powder.

For the cream:

  • Half a kilo of soft cheese;
  • Half of the cans of condensed milk;
  • 2 egg whites;
  • Half cup of sugar;
  • 30 g of gelatin.


At first, bake the cake. Pour eggs into a bowl, add to them the sugar and rub until white. Then pour them wine and oil, and a whisk or an electric mixer, beat until sugar is dissolved. Then gradually Pour the sifted flour and knead the dough. At the end of baking powder and put again stirred well. The dough is poured into a greased and floured mold (with removable bumpers) and bake the cake in a preheated oven to 200-280 degrees for thirty or forty minutes. Ready cake is removed from the mold and allowed to cool.

While the cake cools, prepare the cream. Soak the gelatine in half a glass of boiled water at room temperature and leave it to swell. Cottage cheese spread in a pan, add the condensed milk to it and carefully rub. Whisk the egg whites first to dense solid foam, and then gradually add the sugar in them, continuing to whisk. The swollen gelatin to dissolve in a water bath, Let cool slightly and pour a thin stream into proteins, which then whisk at medium speed of mixer. At the end lay in small portions of proteins cheese, continuing to whisk them already at low speed.

Sponge cake cut into two. Put in the form of a cake split and spread on a half curd cream. On top put the second cake, which pour the remaining cream. Leveling layer of cream and remove the cake in the refrigerator an hour and a half. Ready cake carefully removed from the mold and decorate with fresh fruit and chocolate.

 Sponge cake with curd cream

Sponge cake with cottage cheese and butter cream


  • 3 eggs;
  • Half cup of sugar;
  • Half a cup of flour.

For the cream:

  • 400 g of cottage cheese;
  • A glass of heavy cream;
  • Half cup of sugar;
  • 10 g vanilla sugar;
  • A tablespoon of chocolate chips.

For syrup:

  • Half a glass of water;
  • A glass of sugar;
  • A teaspoon liqueur or rum.


Turn on the oven and cook for biscuit shape: grease it with oil and blanketed parchment. Now, beat the eggs with the sugar until, until the whole mass is increased three times. Then Pour the sifted flour, kneading the dough quickly. Pour it into the form and put in the oven. Bake the cake at a temperature of 200-220 degrees to the sample on a dry toothpick. Ready cake cool reserve directly in the form and then take it out and soaked with syrup, brewed from water, sugar and rum.

For curd cream, beat with a mixer or in a blender with cream cheese, add sugar and vanilla. Sponge cake spread on a dish, coated with cream and sprinkle with chocolate chips.

 delicious sponge cake with curd cream

Sponge cake with sour cream and cottage cheese cream


  • 6 tablespoons flour;
  • 3 tablespoons potato starch;
  • 8 tablespoons sugar;
  • 8 eggs;
  • Bank of canned mandarin oranges or peaches;
  • Coconut;
  • Chocolate chips;
  • A pinch of vanilla.

For the cream:

  • A liter of sour cream 20% fat;
  • 200 g of cottage cheese;
  • A glass of sugar;
  • Sachet of vanilla sugar.


Cooking classic biscuit. First, separate the whites from the yolks and whisk the yolks with two tablespoons of sugar. Then add them starch and a good rub. Now stir in the thick stable foam proteins, and, continuing to whisk, add them small portions of the remaining sugar. Then carefully pour in the beaten egg whites into yolk-starch mixture and stir. In conclusion, gradually Pour the sifted flour, vanilla and knead the dough. Bake in a greased cake form at a temperature of 180-200 degrees for forty minutes (approximately).

While the cake is baked, stir the sour cream with the sugar, add to her cottage cheese and vanilla sugar and whisk cream into a uniform dough. Ready sponge cake cut into two and cut them into cubes. Now assemble the cake. Each cube dipped in cream cheese and laid on a plate, forming a hill, between the cubes and put canned fruit. Ready cake and sprinkle with coconut and chocolate chips and allowed to soak for about two hours to three. After that, remove the cake in the refrigerator.

These are different sponge cakes can be cooked with curd cream. Cook with pleasure and enjoy your meal!

 Sponge cake with curd cream - so different desserts

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 cake sponge cakes


  • Sponge cake "Minute" with the fruit
  • Sponge cake with a delicate custard with milk
  • Delicate cake with blueberries

If your child's birthday soon, of course, the main question that arises in front of you - what does it give? Then dad goes to the store for purchase, and my mother certainly thinks about what to feed guests at a children's party. Serve as a dessert ice cream is undesirable because kids can get cold and sick. Buy chocolates, of course, possible, but it is too banal and uninteresting. We offer to make a cake of sponge cakes - it gets very tender, juicy and very popular among small sweet tooth. Taking a note on the recipe you like, do not be afraid of it to improve by itself. So, if your child does not like bananas, kiwi replace them or make a cake with strawberries.

Sponge cake "Minute" with the fruit

If you do not want to bother with the test, or simply do not have time for this recipe cake "Minute" will be your lifesaver. We offer to make a biscuit from cakes ready shop. As used filling kiwi, bananas, pineapples, but you can take any kind of fruit or berries (both fresh and frozen) at its discretion.


  • Three sponge cakes
  • 400 ml cream
  • ¼ cup granulated sugar
  • Three kiwi
  • One large banana
  • half cans of canned pineapple
  • 100 grams any chocolate
  • two tablespoons of pasteurized milk

Cooking method:

This recipe is good because you do not have to make the dough, so this cake - perfect quick dessert to the case where neither the strength nor the time to cook. To the dish turned out delicious, the main thing - is to buy a high-quality, soft and fresh cakes, so it is not recommended to use frozen. Today, many supermarkets have their own production, which is not only baked bread, cakes, biscuits, but also the basis for the pies.

So, take three cake and one of them handed smash into small pieces, and then rub with a rolling pin into a powder, mixed with sugar and sour cream. The weight should not be too thin and spread, so use dairy medium or high fat content. Now soak the bottom cake pineapple syrup and place on a fruit, cut into small cubes. This also add a cup of bananas and pour sour cream part-sugar mixture. Voila - the first "floor" meals ready!

Go to the next step: remove the skin of the kiwi, cut it into thin slices and place on top of sponge cake, then cover the third Korzh, also soaked pineapple syrup. After the turn goes bananas and other fruits left. Pour the cake with a thick layer of cream, spreading it evenly over the entire surface of the product, and send in the refrigerator for half an hour.

While dessert cools, chop chocolate and melt it, do not forget to stir constantly, on a steam bath, adding a little milk. The mixture should not be too liquid - when it is ready, leave it aside to cool. Pour your creation and send the liquid chocolate in the cold for several hours.

As you can see, this is a very simple recipe, but the cake, however, it turns out incredibly delicious. As impregnation for cakes can not use pineapple syrup, and homemade jam. Also note, the more fruit, the juicier and tastier product. So do not be greedy!

 cake with biscuit shortcakes

Sponge cake with a delicate custard with milk

Having mastered the simple recipe for fruit cake of sponge cakes bought at the store, feel free to Improve your culinary skills. Try to cook a dessert yourself, and you will see that it is not so difficult as it might seem at first.



  • five eggs
  • six spoonfuls (tablespoons) sugar
  • half a cup of white flour
  • 30 milliliters of oil


  • Four chicken eggs
  • ½ cup sugar
  • 150 ml of milk
  • half a pack of butter

Cooking method:

If you picked up this recipe and are willing to make a cake, keep in mind that biscuit dough is very delicate and sensitive, so cook it gently. And when put the product in the oven, do not open the oven, do not slam the door and do not make unnecessary noise because the cakes can settle, and then the dessert will be spoiled.
So, in order to knead the dough, divide into a deep bowl of eggs, add the sugar and using the corolla turn the product into a thick fluffy mass. Now gradually add flour, stirring gently. Let the mixture infuse a little, meanwhile Cover the baking sheet or other form of parchment paper, which should be oiled. Put the dough on the bottom of the dish with a thin layer and place in the oven, heated by this time to 200 degrees. After about 20 minutes you can get the product, but make sure beforehand that it is ready, carefully sticking in his match. If the wood remains dry, which means that sufficient propeksya cake and can be removed.

While the cake cools, pay attention to the preparation of custard. We offer a recipe based on milk, but if you have your own version of the crown, can do it. Whisk whisk the eggs with the sugar (or powder) until fluffy white foam and pour them a warm pre-warmed milk. Put the mixture on the stove, making the minimum flame burners, and cook while stirring regularly, but do not bring to a boil! When the surface of the first bubbles appear, remove the cream from the stove and let it cool slightly. Then add the chopped pieces of butter and mix all the ingredients.

Ready cake knife, divide into four equal parts, each grater rub on both sides. Now lubricate cream products and connect them with each other - so you and turn the cake. Pour it remains custard sauce and put it on the top shelf in the refrigerator.

You can decorate a dish at its discretion: some use for that fresh fruit, others - chocolate, and others - nuts. Also suitable special cream, which are sold in pastry departments of supermarkets.

 sponge cakes for the cake recipe

Delicate cake with blueberries

Sponge cake soaked in custard of condensed milk, combined with blueberries - unforgettable pleasure from which no one can refuse. Want to give it a try? Then go for it!



  • one cup sifted flour
  • sugar - the same
  • four eggs


  • Packaging good butter
  • Bank of condensed milk
  • 300 grams of blueberries

Cooking method:

Start with the dough, and then proceed to the preparation of custard. The first pound sugar, together with chicken eggs so as to form a homogeneous mass without lumps. You can use the usual whisk, but best of all - a mixer or blender, because in this case the effect is stunning. To the test turned out air and well-risen, preliminary sift the flour, and then add it, emptying the small portions, in the egg-sugar mixture and mix thoroughly.

To the future biscuit bottom is not burnt and well removed, Cover the form in which his plan to bake, special paper, which can optionally be lightly greased. Then gently pour the batter, spreading it across the bottom of the cookware. Put the product in the oven for at least half an hour. The oven temperature should not exceed 200 degrees, otherwise the cake may burn. Try not to make a noise, so that the dough is not the village.

Now you have to prepare the custard. How to do it? It's very simple: cut the butter on medium-sized cubes (it should be at room temperature) and pour the condensed milk. Now products are well whisk until smooth using a mixer. The cream is ready to enter the berries fresh blueberries and mix all ingredients. The mixture should thicken slightly and brew, so put it in the fridge for about half an hour.

By this time the sponge will likely already be ready. Slowly open the oven door and check whether well propeksya cake, pierced him with a match or toothpick. If the tree is dry, remove the product when it has cooled, cut it into four rectangular layer of equal thickness. Now liberally lubricate each cake with cream and connecting them together, form a cake. Do not forget to treat the cake top and sides. If you have some berries, decorate their meal.

Each recipe is unique biscuit! Some do it with the custard from the condensed milk, the other - from the milk, others smeared with cream sauce product. Whatever you did, the main thing - to use good fresh food and cook with pleasure, then the dessert will always be obtained.

 The cake of sponge cakes for little sweet tooth

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