Cheese and jelly cake with strawberries

Jelly cakes are a great option for a delicious and light dessert. There is a huge variety of jelly desserts - from cakes consisting only of jelly to whole works of confectionery art, with a combination of different cakes, layers, and fillings.

Ingredients

• Sponge cake:
• 4 large eggs;
• 100 g of high-grade wheat flour;
• 120 g of granulated sugar;
• 1 tsp. baking powder;
• a pinch of vanilla.
• Cheese layer:
• 200 g of greasy cheese;
• 200 g of sour cream with 15% fat;
• 100 g of granulated sugar;
• 50 ml of milk with 3.2% fat;
• 15 g of gelatin in granules.
• Strawberry jelly:
• 1 packet of strawberry-flavored jelly;
• 200 g of fresh or frozen strawberries.

Directions

1. To make the sponge cake, carefully separate the egg whites from the yolks. Eggs should be taken at room temperature - so they are better beaten. Start beating the proteins with a mixer at low speed. When they turn into foam, pour a thin stream of half the sugar, without ceasing to beat. Bring to stable peaks.
2. Mix the second part of the sugar with the yolks and beat well. The mass should increase in size and whiten, and all sugar crystals should dissolve.
3. Add half of the beaten egg whites to the yolks. Mix the flour with baking powder and pour into the yolk-protein mass. Stir gently until smooth, so as not to disturb the lightness. Then add the remaining proteins and mix the dough gently again.
4. For baking it is better to take a detachable form - it will come in handy when assembling the cake. Grease the bottom and sides with vegetable oil or a piece of butter. Pour the dough, and flatten. Bake in a preheated oven to 170 degrees for about 50 minutes or in a multicooker in the "Baking" mode until ready. At the end of baking, allow the biscuit to cool slightly, and remove it from the pan.
5. For the cheese souffle, put cheese, sour cream, and granulated sugar in a blender bowl. Stir until smooth. The fattier the food you take, the richer the souffle will be. For extra lightness, you can replace sour cream with heavy cream.
6. Pour gelatin into a saucepan, pour milk, and leave for 10-15 minutes to swell. Heat over low heat, stirring constantly, until dissolved. Do not heat to boiling!
7. Stir a slightly cooled gelatin solution into the cheese mass. Beat with a mixer.
8. Cut the sponge cake in half. If you want to make a biscuit cake with jelly on top - you only need the bottom half of the cake. Place in a detachable form used for baking. Pour the cheese souffle on the cake. Set at 2-3 years to harden.
9. For the top jelly layer, dilute the packaged jelly according to the instructions on the package.
10. Wash and dry the strawberries. If desired, cut into pieces.
11. Take out the biscuit piece, and check whether the cheese layer has hardened. If frozen, pour the jelly mixture on top. Spread the berries in it in an even layer. Place the sponge cake with strawberries for about 3-4 hours to harden in the refrigerator.
12. If you need a sponge cake with jelly inside - make an additional layer of cheese souffle on top of strawberry jelly and place the other half of the cake on top. Decorate the surface of the jelly cheesecake with whipped cream and fresh strawberries.