Monday, July 27, 2020

Sponge Cake with Cream Cheese

I love creamy desserts. One of my favourite simple breakfast cakes is biscuit cake with vanilla pudding - you couldn't go simpler, but I love it and I make it quite regularly. (Yes, I breakfast with sweet cakes and coffee, I'm that decadent :)
A bit more sophisticated version of that dessert is a sponge cake with pudding filling and if we take it a little bit further - we get this two layered cake with gelatinized pudding on top.


 For the sponge cake:
  • 4 eggs
  • 1 cup sugar
  • 1 cup flour
  • 10 g baking powder
  • 1 tsp vanilla extract
For the pudding:
  • 500 ml milk
  • 20 g pudding powder
  • 3 tbsp sugar
  • 175 g cream cheese Philadelphia
  • cocoa powder
  • 10 g gelatin
 For the syrup:
  • 150 ml milk
  • 3 tbsp sugar

Beat the eggs with the sugar until creamy. Sift and fold in the flour with the baking powder and the vanilla extract. Pour the batter into a cake spring form and bake in a preheated oven at 180C until a tooth pick test comes out dry.
Take the cake out of the oven and leave to cool. Soak with the warm milk syrup.
Cook the pudding and while hot add the gelatin, dissolved in 100 ml of water. Then add the cream cheese and beat until homogeneous and creamy.
Pour on top of the sponge cake and leave in the fridge overnight.

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