Cream cheese cloud: A summer delight with kiwi and raspberry motifs

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, the wait is worthwhile as the cake rewards every hour of patience. It works wonderfully for summer parties, special occasions, and 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. By preparing the mixture with vanilla cheese instead of cottage cheese, the cream cheese cloud is lighter than classic cheesecake. 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 if you prefer.

Ingredients:

Sponge Cake:

• 6 eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder

Punch:

• 3/4 cup warm water
• 2 teaspoons sugar
• few drops of lemon juice

Cheese cream:

• 520 grams vanilla cheese
• 4 tablespoons powdered sugar
• 700 millilitres double cream (30%)
• 4 teaspoons gelatin 
• 1/3 cup hot water 

Other ingredients:

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

Preparation:

Step 1. Separate the egg whites from the yolks and beat them until stiff, gradually adding sugar and, at the end of mixing, the yolks. Add sifted all-purpose flour and baking powder and mix. Pour the sponge cake batter into a baking tray lined with parchment paper. Place it in an oven preheated to 175°C for 30 minutes.

Step 2. Prepare the punch. Add sugar and a few drops of lemon juice to the warm water and mix. Cut the baked and cooled sponge cake in half. Place one part in a baking tray and soak it with the punch. After soaking, spread kiwi jam on the sponge cake.

Step 3. Pour hot water over the gelatin and mix thoroughly to dissolve it. Set it aside to swell. Beat the chilled cream with powdered sugar. Mix a spoonful of vanilla cheese with the gelatin, and then add it to the remaining cheese and mix well. Combine the cheese mixture with the whipped cream.

Step 4. Spread the cheese and whipped cream mixture over the kiwi jam. Cover it with the second layer of sponge cake and spread raspberry jam on the cake. Decorate with fresh raspberries and put it in the fridge for a few hours, preferably overnight. After that time, cut it into pieces. Enjoy!