Recipe of Cheese and berry cream cake (birthday special)

Name: Recipe of Cheese and berry cream cake (birthday special)
Cook time: 45 min
Total time: 45 min
Ingredients: Genoese cake:; 4 eggs size L; 120 g sugar; 1 tsp vanilla sugar or vanilla essence; 120 g common wheat flour; A pinch of salt; Syrup:; 200 g water; 200 g sugar; Forest fruit jam:; 500 g mix of red fruits (I use frozen); 20 g lemon juice; 350 g sugar; Cheese cream; 400 g Philadelphia-type cream cheese; 150 g icing sugar; 500 g whipping cream (min 35% fat) very cold; For decoration (optional):; Roasted or granulated sliced almonds, sprinkles; Fresh berries (blueberries, blackberries, strawberries, raspberries, currants...)

To celebrate my son's birthday I need a recipe, here I came to teach you how to prepare a delicious cream cheese and forest fruit cake.

You can shower it with nuts combined with pieces of strawberry.

Servings 14

Preparation min

Cooking 45 min

Calories kcal

How to Make Cheese and berry cream cake (birthday special)

Instructions

Step 1

First of all, line the base of the removable round mold 22 cm in diameter with baking paper. Butter the walls and sprinkle with flour. Shake to remove excess flour and set aside. Preheat the oven to 180ºC with heat up and down.

Step 2

Place the butterfly and add the eggs, sugar, vanilla sugar or vanilla essence to the jar and program 6 min/37ºC/speed 4. After the time has passed, program 6 min/speed 4 again (no temperature).

Step 3

Sift the flour and add it to the glass along with the pinch of salt. Program 4 sec/vel 3. Take out the butterfly and finish integrating everything with the help of a spatula. Make sure there are no lumps left.

Step 4

Pour the mixture into the mold you prepared at the beginning and bake for about 25 minutes. Before taking it out, prick it with a toothpick to check that it is well cooked inside. Otherwise, prolong cooking for 5 more minutes and check again.

Step 5

Take the cake out of the oven and leave it on a rack. After 10 minutes, unmold carefully, and let it cool completely on the rack. Once cold, you can continue with the recipe either wrap it thoroughly in film so that it doesn't dry out and continue the next day or freeze it for later. Remember to wrap it very well, since otherwise it can absorb odors from other foods you have in the freezer.

Step 6

With the glass cleaned again, let's prepare the syrup. This is another preparation that you can have made in advance and store in the fridge until you are going to use it. Put the water and sugar in the jar and mix 20 sec/vel2. Then remove the beaker to facilitate evaporation and program 7 min/100°C/speed 2. Transfer the syrup to a glass jar and let it cool. Once cold you can use it or store it in the fridge, if it is well covered it will be kept well for several weeks.

Step 7

The jam you use can be from the supermarket or you can prepare it yourself. I personally prefer the homemade one because it really tastes like fruit and seems much richer to me. So here I'll tell you how to prepare it as well. Like syrup, you should prepare it in advance so that it is cold when you fill the cake. Put the fruit, lemon juice and sugar in the jar. Instead of the beaker, place the basket on top of the lid to facilitate evaporation, so that it does not splash.

Step 8

Program 30 minutes/120ºC/Level 1. Pour the jam into a glass jar and let it cool completely. Store in the fridge once cold.

Step 9

To prepare the cream cheese, put the cheese and icing sugar in the jar and program 10 sec/speed 5. Transfer the cream to a large bowl and reserve in the fridge.

Step 10

Without washing the jar, place the butterfly and pour in the cream. Without setting time, whip the cream at speed 3 until you see that it is whipped. Keep an eye on it, because if you beat it too much it will cut.

Step 11

Pour the whipped cream into the bowl where you have the cream cheese and mix gently with the help of a spatula, with enveloping movements. Transfer the cream to a pastry bag and reserve in the fridge.

Step 12

With everything ready and cold, very important (never assemble a cake with the hot preparations or it will be a real disaster) you can now start assembling the cake. First of all, you should level the cake if you see that it has peaked on the surface. So cut it so that it is flat and you drink that little bit with a coffee (no one is thrown away). Cut the cake into layers of the same thickness. For my taste, three layers is perfect.

Step 13

On the base, plate or tray where you are going to present your cake, put a spoonful of cream cheese in the center. It will serve as an adhesive so that the cake sticks together and does not move the cake while you fill and decorate it. Put the first layer of cake on top. I usually put the top of the cake down completely and so the one on the base, which is the smoothest, I leave it to crown the cake and make it more beautiful.

Step 14

Brush the cake layer with syrup. Put 2-3 tablespoons of jam and spread it evenly. Cover with a layer of approximately 1 cm thick with the cream cheese that you have in the pastry bag. Cover with the second layer of cake and repeat the operation.

Step 15

Place the last layer of cake. Brush with syrup and cover the surface and sides of the cake with cream cheese. If you want, you can cover the sides with toasted sliced almonds, or sprinkles, or just don't put anything. You can decorate the top of the cake with some rosettes of the cream cheese itself.

Step 16

Take the cake to the fridge so that it catches cold and rests. At least 6 hours or from one day to the next (ideal). Before serving it, put fresh fruit in the center and that's it!

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Ingredients

Genoese cake:
4 eggs size L
120 g sugar
1 tsp vanilla sugar or vanilla essence
120 g common wheat flour
A pinch of salt
Syrup:
200 g water
200 g sugar
Forest fruit jam:
500 g mix of red fruits (I use frozen)
20 g lemon juice
350 g sugar
Cheese cream
400 g Philadelphia-type cream cheese
150 g icing sugar
500 g whipping cream (min 35% fat) very cold
For decoration (optional):
Roasted or granulated sliced almonds, sprinkles
Fresh berries (blueberries, blackberries, strawberries, raspberries, currants...)