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Sponge cake with curd cream and banana

Author
Cookinero 14 Jul 2025
1770
Sponge cake with curd cream and banana

Sponge cake with cottage cheese cream and banana is a nutritious and delicious dessert that will be appreciated by both adults and children. This dish is also great for a holiday. The original presentation of the dessert in a glass will not go unnoticed! If desired, you can add other fruits, grated chocolate and nut crumbs.

How to cook Sponge cake with curd cream and banana

Step 1

Sponge cake with curd cream and banana

Mix chicken eggs and granulated sugar in a deep bowl.

Step 2

Sponge cake with curd cream and banana

Beat eggs and sugar until smooth.

Step 3

Sponge cake with curd cream and banana

Add sifted flour and baking powder and mix with sugar and eggs until smooth.

Step 4

Sponge cake with curd cream and banana

Line a baking tray with baking paper and carefully pour the biscuit dough onto it. Bake the biscuit in a preheated oven for 20-25 minutes until done.

Step 5

Sponge cake with curd cream and banana

Prepare the cream. Pour the cream into a deep bowl.

Step 6

Sponge cake with curd cream and banana

Add cottage cheese to the cream and mix them.

Step 7

Sponge cake with curd cream and banana

Add powdered sugar and mix the cream until smooth.

Step 8

Sponge cake with curd cream and banana

Remove the cake from the oven and let it cool.

Step 9

Sponge cake with curd cream and banana

Place a small amount of cream in the bottom of a dessert cup.

Step 10

Sponge cake with curd cream and banana

Place sliced banana on top of the cream.

Step 11

Sponge cake with curd cream and banana

Add the diced biscuit.

Step 12

Sponge cake with curd cream and banana

Add a layer of cream. Repeat layers until the glass is full.

Step 13

Sponge cake with curd cream and banana

Decorate the dessert with pieces of biscuit and banana.

Sponge cake with curd cream and banana - FAQ About Ingredients, Baking Time and Storage

Yes, you can use coconut sugar, honey, or maple syrup as alternatives, but adjust quantities slightly as they may affect texture and baking time.
Store it covered in the fridge for up to 2 days. The banana may brown, so consume it fresh for best texture and taste.
Yes, use coconut cream or a dairy-free yogurt mixed with a bit of powdered sugar for a similar creamy texture.
Preheat the oven fully, use the middle rack, and avoid opening the oven door too early to prevent collapsing.
Yes, you can bake the sponge cake in advance and assemble layers just before serving to maintain freshness.
Substitute flour with a gluten-free all-purpose blend and ensure baking powder is gluten-free.
Try berries, mango, or peaches for a different flavor. Adjust layers as needed based on juiciness.
Yes, wrap the cooled cake tightly and freeze for up to 1 month. Thaw at room temperature before assembling.

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