Sponge cake with tvorog-cream and poached plums

 Hello to you, to a person who is reading this post or just glancing at photos of this moist and delicious cake with creamy filling, that was topped with aromatic spiced plum slices. The cake itself is a sponge cake, which is very simple to make and for that you need only four ingredients. I also added a drizzle of honey to the batter, honey gives a nice golden color to the cake and of course incredible flavor!
Sponge cake with  plums and  tvorog cream
 It has been ages since I made any layer cakes, so I decided to experiment with the cream. Tvorog is a dairy product, that used very often in Russian cuisine in such dishes like syrniki, sweet bakes and many other. Thus I took tvorog, mixed it with sugar and whipping cream, and I guess the cream became very Russian. 🙂 But I didn’t stopped there and added also gelatin to the cream. Honestly, it was my first attempt adding gelatin to the cake cream (with the exception of using it in panna cotta). I wasn’t sure that it would dissolve completely in the cream, and I beat it with electric blender. I love the result – cake was super tasty as well as the cream, and it’s gone very fast, especially if you serve it with some poached plums on a side.
 If you have any tips and advises how to add gelatin to a cake cream, please do share with me! I’d like to know and learn how to use it properly.
Sponge cake with poached plums

Sponge cake with tvorog-cream and poached plums

  • Servings: 6-8
  • Difficulty: moderate
  • Print
Using gelatin in the cream is totally optional (it just makes the cream more thick); you can easily omit it.
Ingredients
Sponge Cake
3 large eggs
100g white sugar
1/3 tsp runny honey
110g plain flour
100ml plum syrup (liquid form poached plums)
1 tbps cognac or other aromatic  alcohol, optional
poached plums, for decor
Cream
220g tvorog (Russian cottage cheese)
150g icing sugar
200ml whipping cream (35%)
8-10g powdered gelatin
50ml cold water
Method
  1. For the cake, in a large bowl beat eggs with sugar until pale and increase three times in size. Add honey and beat a little bit again. Sift the flour and carefully fold into the egg mixture with spatula.
  2. Grease 20cm cake pan with butter, sprinkle with flour and pour the batter. Bake in preheated 180C oven for 40 minutes.
  3. Leave the cake to cool in a pan for 20-30 minutes. Transfer to a cooling rack or plate and leave to cool for 4 hours or overnight. Cut the cake into two layers. Brush each cake with the mixture of plum syrup and alcohol (if using).
  4. For the cream, soften tvorog with a folk or electric blender. Add icing sugar and beat until combined. Add whipping cream and beat again.
  5. Dissolve gelatin in cold water and leave for 10 minutes. Add to the cream and beat again.
  6. Spread about half the cream on one of the cakes. Layer the second cake, and spread the remaining cream on the top and sides. Decorate with poached plums.
Spiced poached plums
5-7 soft plums (about 200g), sliced
80g white sugar (or more to your taste)
250 ml water
1 cinnamon stick
1 star anise
2 cardamom cloves
Method
  1. In a small pan, add plums and sugar. Add spices and cover plums with water. Heat until the sugar dissolves. Bring to boil, then reduce to low-medium heat and simmer for 10-15 minutes or until plums are soft. Leave to cool.
Enjoy!
Sharing with Angie FF#105 and co-hosts Lily and Julianna.
Sponge cake with tvorog-cream&poached plums

15 thoughts on “Sponge cake with tvorog-cream and poached plums

    • Thank you, chef Ronit! Any tips about gelatin? I dissolve it in a cold water and then added to the cream. but it seemed that gelatin wasn’t completely dissolved (I saw like gelatin dots), so I pulsed it with the cream (using electric blender). How to add gelatin next time without extra blending? Pls help. 🙂 Thanks!

  1. The deep colours of the poached plums looks stunning against the cake cream! Lovely flavours and the cake cream sounds delicious. It also looks as though it held up very well with the addition of gelatin!

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