List of ingredients
- 6 egg yolks
- 6 egg whites
- 180 grams of sugar
- 200 grams of flour
- 1/2 a package of baking powder
- 700 grams of cottage cheese
- 100 grams of butter
- 1 sweet cream (250ml)
- 1 vanilla pudding
- 4 tablespoons of sugar + 1 tablespoon of vanilla sugar
- 250 ml of milk
- 3 tablespoons of rum
- juice from 1 lemon (you can leave this out if you don’t want it to be too sour)
We start off with the preparation of sponge cake. First of all we stiffly beat all six egg whites until they turn white and fluffy (Tip: You can add a pinch of salt to make it extra stiff). It should look something like this.
After this we start adding sugar to it. However, we mustn’t add it all at once, instead we have to add it little by little so it mixes well.
After all the sugar is added and mixed up it should look like this.
The next step is that we slowly mix in the flour with baking powder little by little just like we did with sugar.
Once our sponge cake is complete all there is left to do is to put it in the oven. Since I have a cake mold (26 cm in diameter) without a bottom I decided to put a baking sheet under it. I have rolled up 1 sheet of baking parchment and 2 sheets of aluminium foil round the mold so they fitted it perfectly.
Now all there is left to do is to fill up the mold with the sponge cake mixture. As you can see on the photo bellow, I have spread the batter also directly on the mold since this helps the batter to rise more evenly.
Next we put the filled up mold into the oven which was preheated to 200°C (cca. 400 Fahrenheit). After it rises we lower the heat to 175°C (cca. 350 Fahrenheit) and bake it for 30 more minutes.
While the sponge cake is baking in the oven we can prepare the cream.
The first step in preparing the cream is to mix up the butter well and slowly start putting in the cottage cheese.
After the cottage cheese is mixed in well we add lemon juice.
In the meantime we can put the 250 ml of milk on the stove and add sugar with vanilla.
As we wait for milk to start boiling we mix pudding powder with 3 tablespoons of cold milk. Then we pour the mixture into the boiling milk.
After the pudding has thickened up we move it off the stove onto a cold area and constantly stir it until it cools off. While we are mixing it we add rum.
We add cool pudding to the mixture of cottage cheese and butter.
Then we whip the sweet cream and add it to the mixture.
This is how your cream for the cake should look like.
After the sponge cake has cooled down we cut it in half.
Because the sponge cake might be a little dry we can fill up 1-2 glasses of water (cca. 200-400 ml), add 1-2 tablespoons of sugar and slowly pour it on both halves of the sponge cake using a spoon. However, this step is optional, it depends on what kind of cake you like.
After this we put half of the cream onto the lower part of the sponge cake and we spread it around equally.
Then we put the upper part of the sponge cake onto the bottom part and then we spread the remaining cream nicely around the whole cake.
For the Halloween twist we can grab some gummy candies in spooky shapes (spiders, pumpkins, witches, ghosts etc.) and spread them around the whole cake evenly.
I hope you enjoy this spooky Halloween cake!