Cream cheese cloud cake: A delicate, refreshing treat for summer parties

It's the perfect dessert for warm days - sweet but not too heavy. The preparation is straightforward but requires patience because the dessert should cool in the fridge overnight. However, it is worth the wait, as the cake rewards every hour of waiting. It’s great for summer parties, special occasions, or regular afternoon tea.

When I put this cake on the table, everyone immediately grabs their spoons. I don't blame them because this dessert is simply delicious. By preparing the cream with vanilla cheese instead of cottage cheese, the cream cheese cloud is lighter than classic cheesecake. Between the fluffy layers of sponge cake, there is also a layer of raspberries.

The layer of jam adds lightness and additionally soaks the sponge cake. I chose kiwi and raspberry-flavored jams for their sour and refreshing taste. However, you can choose any flavor you like.

Ingredients:

Sponge cake:              

• 6 eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder

Punch:          

• 3/4 cup warm water
• 2 teaspoons sugar
• A few drops of lemon juice

Cheese cream:                  

• 18.3 oz vanilla cheese
• 4 tablespoons powdered sugar
• 3 cups heavy cream (30%)
• 4 teaspoons gelatin
• 1/3 cup hot water

Other ingredients:          

• 1 jar kiwi-gooseberry jam
• 1 jar raspberry jam
• 8.8 oz raspberries

Preparation:

Step 1. Separate the egg whites from the yolks and beat the egg whites until stiff, gradually adding sugar. At the end of the mixing, add the yolks. Sift the all-purpose flour and baking powder into the mixture and fold in. Pour the sponge cake batter into a baking tray lined with parchment paper. Bake in an oven preheated to 350°F for 30 minutes.

Step 2. Prepare the punch. Add sugar and a few drops of lemon juice to the warm water and mix. Cut the baked and cooled sponge cake in half. Place one part in a baking tray and soak it with the punch. After washing, spread kiwi jam on the sponge cake.

Step 3. Pour hot water over the gelatin and mix thoroughly to dissolve it. Set it aside to swell. Beat the chilled cream with powdered sugar. Mix a spoonful of vanilla cheese with the gelatin, then pour it into the remaining cheese and mix well. Combine the cheese mixture with the whipped cream.

Step 4. Spread the cheese and whipped cream mixture over the kiwi jam. Cover with the second layer of sponge cake and spread raspberry jam on top. Decorate with fresh raspberries and refrigerate for a few hours, preferably overnight. After that time, cut into pieces and enjoy!