1. Desserts
  2. Cakes
  3. Sponge cake
All recipes » Desserts » Cakes » Sponge cake

Cake "Catherine"


5 years ago, when I started making homemade cheese, in numerous tasty experiments invented a delicious cream cake that is much loved by my beloved niece (and therefore the name of the cake in her honor). I totally forgot about it, and yesterday called Katya and ordered me a cream, or cake with this cream, so as not to make?! Try it, it's very tasty and very simple. Cream, homemade cheese, coconut, etc., the taste of the cream is very reminiscent of the taste of Raffaello candies, cakes can be any, but I made your favorite, chocolate, which is very tender and juicy.

Cooking time- Number of servings-

Ingredients for Cake "Catherine"

Step-by-step instruction of cooking Cake "Catherine"

Step 1

For sponge cake.
Margarine to grind with sugar and vanilla. If you add the sour berries (fruit) then put 200 g of sugar, without additives if it is enough and 150 g.
One to RUB eggs. Vimosewa thoroughly after each addition.

Step 2

Add sour cream, mix well.

Step 3

For cream.
First you need to prepare the condensed cream. Egg lightly beat with vanilla and 1 tablespoon of sugar, add condensed milk, put in a water bath and stirring constantly bring to the first bubbles (10-15 minutes). Set aside.

Step 4

To make the cheese. Curd grind with egg, 1 tablespoon of sugar, butter and soda.

Step 5

Put in a water bath and stirring constantly, melt in the cheese mass.
To boil NOT to bring. I.e. not to deviate from it at all, otherwise everything will be spoiled, once melted to a homogeneous viscous mass, remove from heat.
If the cheese is bad and poor, no cheese will not work.
By the way, so you can check the quality of the cheese )))

Step 6

The melted cheese to add to the condensed milk and with a mixer the whole thing a little whisk, add the lemon juice and a little whip.
Then add coconut, mix well and allow to cool at room temperature.
In the refrigerator not put, the cream freezes very well and then it will be hard to spread on tender and soft cakes.

Step 7

Once the cream has reached the consistency – you can "impose", not liquid, such as chocolate paste, spread one of the cakes with a little cream, sprinkle with chopped nuts.

Step 8

Then put the second cake, fluff, nuts and the third cake layer, top and sides to grease with cream and decorate to your taste.
Let stand in the refrigerator for 3-4 hours and enjoy.