Strawberry Cream Cheese Cake

I opened my freezer and found strawberries. It´s been a long time since I wanted to make cream cheese dessert, but I generally find cream cheese too dry, so I decided to add fruit, strawberries to be more specific. This way, Strawberry Cream Cheese Cake was born. It is made with fluffy sponge cake, strawberry layer, cream cheese layer and ganache icing. It may sound complicated and you may think it has too many layers, but each layer is quickly made.

Strawberry layer is just mixed strawberries with gelatin. Gelatin is used also in cream cheese layer, but you add also heavy cream. You may find recipes using butter instead of gelatin but I don´t like butter in fillings so I rather used gelatin. Strawberries can be replaced with raspberries, I don´t have them anymore, I am sure they will taste as good as strawberries. So in one cake you will get fluffy sponge cake, fresh fruit, creamy cream cheese filling and dark chocolate ganache, what is more to wish for?

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Strawberry Cream Cheese Cake

Prep Time

1 hrs 40 mins

Cook Time

20 mins

Total Time

2 hr

 

Cake with cocoa sponge cake, strawberry gelatin layer, cream cheese filling and chocolate ganache icing

Servings: 12 pieces

Ingredients

• Sponge cake:
• 4 eggs
• 4 tbsp icing sugar
• 1 tbsp vegetable oil
• 4 tbsp all-purpose flour
• 1 tsp baking powder
• 1 tbsp coca
• A pinch of salt
• Strawberry layer:
• 300 g strawberries (fresh or frozen ones – defrosted)
• 110 g crystal sugar
• 4 tbsp water
• 10 g gelatin powder
• 3 tbsp water
• Cream cheese layer:
• 100 g heavy cream
• 500 g full-fat cream cheese
• 120 g icing sugar
• 8 g gelatin powder
• 3 tbsp water
• Chocolate ganache:
• 100 ml heavy cream
• 100 g dark chocolate

Instructions

1. Sponge cake:
2. Separate egg whites from egg yolks.
3. Beat egg yolks with sugar and oil until pace white using a mixer.
4. In the next bowl, using the mixer, beat egg whites with a pinch of salt until fluffy and not liquid.
5. Mix flour with baking powder and cocoa.
6. Gradually fold in the flour mixture, and whipped egg whites into the egg yolk mixture using a spatula.
7. Pour the batter in a baking pan covered with baking paper and bake for 15 – 20 minutes at 180 degrees or when the inserted toothpick comes out clean.
8. Let it cool.
9. Strawberry layer:
10. Mash/mix the strawberries using an immersion blender.
11. Put them in a saucepan, add crystal sugar and water. Cook it on medium heat.
12. Bring it to boil and set it aside.
13. Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of the strawberry mixture. Pour the gelatin into the rest of mixture. Stir well.
14. Let it cool for 15 minutes pour it over the cooled cake. Let it get firm for about one hour.
15. Cream cheese layer:
16. Whip heavy cream.
17. Add cream cheese and icing sugar, beat again.
18. Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of the cream cheese mixture. Pour the gelatin into the rest of mixture.
19. Stir well and pour it over the cooled strawberry gelatin layer. Let it cool.
20. Pour ganache over the top after two or three hours.
21. Ganache:
22. Heat whipping cream and bring it to boil.
23. When it starts to boil set it aside and add chopped chocolate.
24. Stir well, until you get a consistent mass.
25. Pour it over the cream cheese layer and put it in a refrigerator for a couple hours, preferably overnight, to get firm.

Recipe Notes

• Baking pan – 23 cm
• Since ganache cracks a bit because it is thin, firstly cut ganache, then cut the whole piece of cake

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