Berry-filled cake with cream cheese frosting

Prepare all ingredients: wash the eggs thoroughly and dry them, then separate the whites from the yolks. Place the cream cheese and cream in the refrigerator to ensure they are well chilled. Sift the flour and measure out the required amounts of the other ingredients. Preheat the oven to 165-175 °C. Prepare the baking pan: cover the bottom of the pastry ring with foil.

In a deep bowl, whisk the egg whites with a pinch of salt for 2-3 minutes. Then, gradually add 160g of granulated sugar and vanilla sugar, continuing to whisk on high speed until stiff, firm peaks form. The mixture should hold its shape perfectly.

Carefully, one by one, incorporate the egg yolks into the meringue mixture, folding them in with the mixer on low speed.

Gradually, in three additions, incorporate the sifted flour into the egg mixture. Gently fold with a spatula using circular motions from bottom to top to maintain the airiness of the batter.

Pour the prepared batter into the pan, spread evenly, and bake in the preheated oven for 50 minutes.

After baking, leave the sponge cake in the turned-off, slightly ajar oven for another 10-20 minutes. Then remove the pan with the sponge cake and let it cool completely. Carefully remove the sponge cake from the ring using a knife.

Completely wrap the cooled sponge cake in plastic wrap and refrigerate it for at least 3-4 hours, or preferably 6-8 hours, to allow it to stabilize.

Slice the sponge cake into layers of uniform thickness (1.5-2 cm). You can use a bread knife, thread, or a special cake leveler for this. Moisten each sponge cake layer with milk.

To make the cake stable, apply a small amount of cream to the center of the plate or cake board. Place the first sponge cake on top.

Spread a thin layer of cream over the sponge cake, creating a border around the circumference. This is most easily done with a pastry bag. Place the cherry filling in the center of the resulting circle, ensuring its height matches the height of the cream border. Place the second sponge cake directly in the center on top.

Repeat the two previous steps, trying to do everything as evenly as possible so that the cake does not become lopsided.

Once the cake is assembled, apply a thin layer of cream to the top biscuit and sides of the cake to smooth down any crumbs. Spread the cream with a spatula or palette knife.

Wrap the finished cake in acetate or cling film, secure it with a ring matching its diameter, and refrigerate for at least 4 hours to stabilize, or preferably for 6-8 hours.

Cover the cake with the remaining cream cheese. It is easiest to smooth the cake on a turntable using a straight spatula, achieving a perfectly smooth surface.

Complete your culinary masterpiece by decorating the cake to your liking with cream or fresh berries. Enjoy this delightful dessert! Bon appétit!

Before preparing the cream, take the cream cheese and heavy cream out of the refrigerator. For easier whipping, you can chill the bowl and whisks beforehand.

In a bowl, combine the cream cheese, cream, and powdered sugar. Begin whisking on low speed for the first minute, then increase to high speed. Continue whisking until the cream is smooth and firm.