eggs - 5 pcs. (whites + yolks)
sugar - 120 gr
salt - 0.5 tsp
flour - 120 gr
baking powder - 1 tsp. no slide
vanilla sugar - 1 tsp
odorless vegetable oil - 2 tbsp
for cream :
chilled creamy curd cheese - 280 gr. (I have Hochland)
chilled cream 33-35% - 200 ml
powdered sugar - 80 gr
vanilla sugar - 1 tsp
apricot jam - +/-300 gr
baking tray 34x38
Method :
Prepare the sponge cake.
Separate the whites from the yolks.
Add salt to the whites and beat with a mixer until soft, fluffy foam. Add sugar in small portions and continue beating until stiff peaks form.
Egg yolks, add one at a time to the beaten whites, add vanilla sugar and beat until smooth.
Mix flour with baking powder and sift into egg mixture.
Stir gently so that there are no flour lumps and maintain a fluffy mass of whipped whites.
Add vegetable oil and mix.
Line a baking sheet (size 34x38) with parchment paper.
Pour the dough and carefully spread it onto the baking sheet so that the layer of dough is even.
Bake the biscuit at 190 degrees for 12-15 minutes.
When pressed with your finger, the dough will spring back, which means the biscuit is ready, remove from the oven.
A wooden skewer can be used to test for readiness.
After removing from the oven, let the biscuit cool.
Prepare the cream.
In a bowl, combine chilled cream cheese with powdered sugar and beat until smooth.
Then pour in the chilled cream and beat with a mixer until stiff peaks form.
Remove the parchment paper, trim the edges and cut the sponge cake into 2 equal parts.
Place apricot jam (180 g) on the first cake layer and spread evenly over the entire surface of the sponge cake.
Place part of the cream on top, place the second part of the sponge cake and grease the sponge cake with a thin layer of jam (120 g).
Place the cakes and remaining cream in the refrigerator for 2-4 hours.
Remove the dough from the refrigerator and cut into 9 equal parts.
Transfer the remaining cream into a pastry bag with a nozzle.
Decorate the cakes with cream on top.