Tri-Color Cake

A cake of three colors and three exquisite flavors. Both children and adults will be delighted.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 2 piece Egg, fresh

  • 70 g Sugar, white

  • 1 bag Powdered sugar

  • 2 pinch Spices, cinnamon, ground

  • 80 g Wheat flour, white, multi-purpose

  • 1 spoon Cocoa, powdered, sweetened

  • 0.5 teaspoons Baking powder

  • 50 g Walnuts

Dressing

  • 1 bag Pudding, vanilla

  • 450 ml Milk, skimmed

  • 50 g Sugar, white

  • 50 ml Juice, lemon

Filling

  • 600 g Cheese, cottage cheese

  • 1 bag Pudding, vanilla

  • 200 g Sugar, white

  • 125 ml Juice, lemon

  • 250 ml Sweet cream

  • 1 bag Baking powder

Steps

  1. Preheat the oven to 200 degrees Celsius and grease the cake pan with butter. In a small bowl, mix together sugar, vanilla sugar, and cinnamon. In another bowl, mix together flour, cocoa, and baking powder.

  2. Crack the eggs into a larger bowl and whisk them at high speed until frothy. While continuously mixing, add the sugar mixture spoon by spoon and mix for another two minutes. Reduce the speed to medium and gradually mix in the flour mixture. Finally, add the ground hazelnuts. Pour the batter into the greased pan and bake in the oven for about 10 minutes.

  3. Remove the pan from the oven, place it on a rack, and wait for the sponge cake to cool. For the filling, place the cottage cheese in a bowl. In a cup, mix the pudding powder with sugar, add water, and then place it on the stove. Stir until the mixture boils, then remove the cup from the heat and mix in the lemon juice. While still warm (not hot!), mix the pudding into the cottage cheese and let it cool.

  4. Whip the sweet cream and cream stabilizer with an electric mixer until stiff, then slowly fold it into the cottage cheese mixture with a hand whisk. Pour the prepared filling onto the sponge cake and gently shake the pan to evenly distribute the filling. Place it in the refrigerator for at least 2 hours.

  5. Meanwhile, prepare the topping from pudding powder, sugar, and milk. Follow the instructions on the package to prepare the pudding. Remove the cup from the heat and mix in the lemon juice. Let the pudding cool slightly, then spread it evenly over the filling and place it back in the refrigerator until the pudding sets.

  6. Carefully remove the prepared cake from the pan and transfer it to a serving plate. Cut it into smaller pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 229.76 kcal
  • Fat: 4.2 g
    • Saturated Fat: 0.52 g
  • Carbohydrates: 38.88 g
    • Sugars: 33.26 g
  • Protein: 7.27 g
  • Fiber: 0.52 g