Cream Filled Cake

Cream Filled Cake


7 people made this

A simple vanilla cake is baked then filled with a complex cream including egg, lemon, cream and cottage cheese.


Serves: 12 

  • Base
  • 2 eggs, separated
  • 3-4 tablespoons hot water
  • 1/2 cup (125g) sugar
  • 1 teaspoon vanilla essence
  • 1 cup (125g) flour
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt, to taste
  • Filling
  • 3 eggs, separated
  • 2/3 cup (150g) sugar
  • 1/2 unwaxed lemon, juiced and zested
  • 500g low fat cottage cheese, passed through a fine sieve
  • 2 sachets gelatine
  • 250ml cream
  • 20g icing sugar, for dusting

Preparation:25min  ›  Cook:30min  ›  Extra time:1hour chilling  ›  Ready in:1hour55min 

  1. Preheat oven to 200 degrees C. Grease a springform cake tin.
  2. Base: Whisk 2 egg yolks with water, sugar and vanilla until fluffy. Mix flour, baking powder and salt then mix well into the egg-yolk mixture. Whisk 2 egg whites until stiff then fold into the yolk mixture. Pour mixture into prepared springform tin and bake in the preheated oven for about 30-40 minutes.
  3. Leave base to cool and slice in half to form two thin layers.
  4. Filling: Whisk 3 egg yolks, sugar, lemon juice and zest until fluffy. Gradually stir in the cottage cheese.
  5. Dissolve the gelatine as directed on packet. Whisk 3 egg whites and cream separately until stiff. Now fold the gelatine, egg whites and cream into the cottage cheese mixture.
  6. Lay the bottom layer of the cake back into the springform tin and spread the cheese filling over it. Place the second layer on top.
  7. Put the cake in the fridge to cool and set. Finally, dust the cake with icing sugar to serve.

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