Cream Cheese Cake
⏱️ Prep: 30 min
Ingredients
| 3 ready-made | cake sponge layers |
| 4 packs (125 g each) | cream cheese |
| 200 ml | confectioner's (whipping) cream |
| 200 g | sour cream |
| 150–200 g | icing (powdered) sugar |
| — | vanilla essence (drops) |
| 150 ml | fresh milk |
| 100 ml | thick sweet fruit syrup (apricot or other) |
| — | walnut biscuits (for decoration) |
Instructions
Prep 30 min. Total 30 min. Serves 10–12 pieces.
- Beat the cream cheese together with the two types of cream and the sugar with a mixer until a fluffy cream forms. Add a few drops of vanilla essence.
- Mix the fresh milk with the syrup and soak the first sponge layer. Be careful not to overdo the soaking — the sponge layers should be soaked only very lightly. Spread part of the cream over the soaked sponge and then repeat the procedure with the remaining layers. On top, generously coat the cake with the cream.
- Crush walnut biscuits. It's best to blitz them in a food processor together with the remaining syrup. Lightly grease baking paper and, using a spatula, spread the biscuit mixture over it. Try to spread it in the shape of the cake. Then, with a quick movement, flip the paper onto the cake until the biscuits come off it. Press them lightly onto the surface of the cake.
- Leave for 2 hours in the fridge.