Refresh your summer with a light and fluffy cream cheese cloud dessert

It's the perfect dessert for warm days. It's sweet but not too heavy. The preparation is straightforward but requires patience because the dessert should cool in the fridge overnight. However, it is worth the wait because the cake rewards every hour of patience. It works great for summer parties, special occasions, or even afternoon tea.

When I put this cake on the table, everyone immediately grabs their spoons. I don't blame them because this dessert is simply delicious. The cream cheese cloud is lighter than a classic cheesecake, filling with vanilla cheese instead of cottage cheese. Between the fluffy sponge cake layers is a layer of raspberries.

The layer of jam adds lightness and additionally soaks the sponge cake. I chose kiwi and raspberry-flavoured jams because they taste sour and refreshing. However, you can choose another flavour that you prefer.

Ingredients:

Sponge Cake:              

• 6 eggs
• 1 cup sugar
• 1 cup all-purpose flour
• ¾ teaspoon baking powder

Punch:          

• ¾ cup warm water
• 2 teaspoons sugar
• few drops of lemon juice

Cheese Cream:                  

• 520 grams vanilla cheese
• 4 tablespoons powdered sugar
• 700 millilitres heavy cream (30%)
• 4 teaspoons gelatin
• 80 millilitres hot water

Other ingredients:          

• 1 kiwi-gooseberry jam
• 1 raspberry jam
• 250 grams raspberries

Preparation:

Step 1. I separate the egg whites from the yolks and beat the whites until stiff, gradually adding sugar and then the yolks at the end of mixing. I sift the all-purpose flour and baking powder and gently fold them into the egg mixture. I pour the sponge cake batter into a baking tray with parchment paper. I bake it in an oven preheated to 175°C (350°F) for 30 minutes.

Step 2. I prepare the punch. I add sugar and a few drops of lemon juice to the warm water and mix. I cut the baked and cooled sponge cake in half. I place one part in a baking tray and soak it with the punch. After washing, I spread kiwi jam on the sponge cake.

Step 3. I pour hot water over the gelatin and mix thoroughly to dissolve it. I set it aside to cool and swell. I beat the chilled cream with powdered sugar. Mix a spoonful of vanilla cheese with the gelatin and then blend it into the remaining cheese. I combine the cheese mixture with the whipped cream.

Step 4. I spread the cheese and whipped cream mixture over the kiwi jam. I cover it with the second half of the sponge cake and spread raspberry jam on the top. I decorate with fresh raspberries and refrigerate the cake for a few hours, preferably overnight. After that time, I cut it into pieces. Enjoy!