Cake with wild berries, colored sponge cake and cottage cheese cream

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients for the chiffon sponge cake. Take a form with a diameter of 20 cm, preferably a detachable one.

2. Step 2:

   

   In a suitable sized bowl, pour the flour sifted through a fine sieve. Add sugar, salt, baking powder. Mix everything with a whisk so that there are no lumps. The dishes and the whisk must be dry! Separate the yolks from the whites. Put the proteins in the refrigerator, let them stand there and cool down a little. The colder the proteins are, the easier they will be whipped.

3. Step 3:

   

   Add vegetable oil, cold water and raw egg yolks to the dry flour mixture in a bowl. First, stir the mass with a spoon so that the dry products are combined with the wet ones. Now go through the mass with a mixer and beat it until smooth. Make sure that no splashes fly, use the mixer carefully.

4. Step 4:

   

   Whisk egg whites with vanilla sugar and citric acid with a blender or mixer at high speeds until dense peaks. Add the whipped whites to the main dough with flour and yolks. Do this carefully, stirring the dough with a spatula from top to bottom. We need to get a homogeneous mixture.

5. Step 5:

   

   Divide the resulting dough into two equal parts. In the first part, add green food coloring and mix.

6. Step 6:

   

   In the second part of the dough, add pink food coloring, mix. You can skip the steps with coloring the dough. In this case, just immediately pour the dough into the prepared form.

7. Step 7:

   

   Turn on the oven so that it warms up to 160C In a prepared and oiled form (I have it in the shape of a heart), spread one tablespoon of dough of different colors. Place the dough in the center of the mold. Since it is moderately liquid, it will spread quickly, which is what we need. Alternate colors.

8. Step 8:

   

   Bake the sponge cake for about one hour. By time, focus on your oven. Since we have a chiffon sponge cake, it takes longer to bake it than usual. Check the readiness of the biscuit: click on it; if it rises again, it means it is ready. Remove the sponge cake from the mold, cool and cut into three cakes. If necessary, pre-cut the tip, as I did (so that the cake was as smooth as possible).

10. Step 9:

    

    Prepare the ingredients for the cream. Rub the cottage cheese through a fine sieve so that it becomes more tender and without lumps.

11. Step 10:

    

    Beat the cottage cheese with condensed milk for about 2-3 minutes with a mixer. Pour in the cream and continue whipping until the cream thickens.

12. Step 11:

    

    Put the first cake on the cake dish and smear it with cream. On top of it - the second, then the third. All the cakes are thoroughly smeared.

13. Step 12:

    

    Smear the top and sides of the cake with cream too. The biscuit should not be visible through it.

14. Step 13:

    

    Decorate the cake as you wish. I did it with the help of whipped cream with the addition of dye and a pastry bag. You can simply sprinkle the cake with grated chocolate, decorate the surface with sweets, biscuit crumbs, pour icing.

15. Step 14:

    

    I decorated the middle and sides of the cake with wild berries.

16. Step 15:

    

    That's it, the sponge cake with cottage cheese cream and wild berries is ready, have a nice tea party for everyone!!!