← All recipes

🍰 Spring Cake with Sponge and Cream Cheese Frosting

261 kcal · 30 min · 4 servings

Spring Cake with Sponge and Cream Cheese Frosting Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Line the bottom of a springform pan with baking paper.
  3. 3. Place a cake ring on the prepared pan base.
  4. 4. Whisk the eggs together with the sugar, a pinch of salt, and one teaspoon of vanilla extract until white and creamy for five to ten minutes.
  5. 5. Add the flour to the egg mixture and fold it in briefly with a whisk.
  6. 6. Pour the batter into the cake ring.
  7. 7. Sprinkle the caramel chocolate drops evenly over the batter.
  8. 8. Bake the sponge base in the preheated oven at 180 degrees for 20 minutes.
  9. 9. Remove the cake from the oven and let it cool down completely.
  10. 10. Carefully release the cooled sponge base from the pan.
  11. 11. Mix the mascarpone with the powdered sugar and one teaspoon of vanilla extract until smooth.
  12. 12. Stir the quark (fresh cheese) into the mascarpone mixture.
  13. 13. Add the cream and the San-apart stabilizer to the cream mixture.
  14. 14. Whip the cream with a mixer until stiff and firm.
  15. 15. Place the sponge base on a cake plate.
  16. 16. Spread the cream over the sponge and smooth it out.
  17. 17. Spread a thin layer of cream over the side of the cake as well.
  18. 18. Press the sliced almonds onto the cream-covered side.
  19. 19. Sprinkle the chopped pistachios and sugar carrots on top of the cake.
  20. 20. Place the finished cake in the refrigerator until serving time.

Nutrition per serving