A summer cake with cherry cream and transparent jelly. The advantage of this jelly is that it can be poured over various fruits, which will present nicely. We’ll achieve a transparency effect that won’t be present with traditional jelly. The cake is light.
Ingredients
For the dark sponge cake:
- Wheat flour: 3 tablespoons
- Eggs: 3 pieces
- Brown sugar: 3 tablespoons
- Baking powder: 0.5 teaspoon
- Cocoa: 1 tablespoon
For the light sponge cake:
- Eggs: 6 tablespoons
- Flour: 6 tablespoons
- Brown sugar: 6 tablespoons
- Baking powder: 1 teaspoon
Fruit Jelly:
- Jelly: 1 piece
- Fresh raspberries: 100 grams
- Blueberries: 1 cup
- Cherries: 3 pieces
- Grapes: 1 branch
Cherry Cream:
- Cherries: 40 dag
- Lemon: 0.5 piece
- Pork gelatin: 4 teaspoons
- Mascarpone cheese: 250 grams
- 36% cream: 400 milliliters
- Brown sugar: 3 tablespoons
For the punch:
- Wine: 125 milliliters
- Lemon: 1 piece
Additional:
- Blackcurrant jam: 1 jar
- Wafer tubes: 10 pieces
- 30% cream: 300 milliliters
- Whipped cream stabilizer: 1 piece
Preparation
Jelly: Dissolve the jelly in two cups of hot water and let it cool. Pour some jelly into a high, straight jug with a diameter of 9.5 cm, add raspberries, blueberries, grapes, and refrigerate for 15 minutes. Pour jelly again, add fruits to a height of 7 cm in the jug. Refrigerate overnight. The next day, briefly place the container in hot water to release the jelly. You can trim it with a knife if needed.
Pour the remaining jelly into small bowls, add fruits and cherries. Pour the rest of the jelly into a small glass and add only blueberries. Refrigerate overnight.
Dark sponge cake: In a bowl, beat room temperature egg whites until stiff peaks form. Gradually add sugar, beating for two minutes after each addition. Finally, when the mixture is glossy, gradually add egg yolks and mix only until combined. Add sifted flour with cocoa and baking powder. Mix gently with a spoon. Line the bottom of a 22 cm diameter cake pan with parchment paper and pour the batter. Bake in a preheated oven, top-bottom heat, at 160 degrees Celsius for about 20 minutes. Let it cool, then cut it into two layers.
Light sponge cake: Follow the same procedure as for the dark sponge cake, but pour 2/3 of the batter into a baking sheet with dimensions of 43×38 cm, and the remaining batter into another baking sheet, but only over a width of 16 cm. Bake in a preheated oven, top-bottom heat, at 160 degrees Celsius for about 15 minutes. After removing from the oven, transfer to a kitchen towel, remove the paper, and roll together with the towel. Let it cool.
Cherry cream: Put pitted cherries in a pot, add lemon juice, sugar, and cook over low heat until soft. Blend with a blender. Soak gelatin in two tablespoons of cold water, add half a cup of hot cherry juice and dissolve. Pour into the rest of the juice and refrigerate until slightly thickened. Transfer mascarpone, cream, and cherry jelly to a bowl and mix. Refrigerate the cream until thickened.
Assembly: Soak one layer of dark sponge cake with punch, spread with blackcurrant jam, then spread cherry cream on top. Place the jelly with fruits in the center. Cut the light sponge cakes into strips 7 cm wide from the longer side. Place each strip on a piece of parchment paper of the same width; this will help in applying it to the cake. Soak the strips with punch, spread with cherry cream. Wrap around the jelly pillar. Spread cream on top and place the soaked dark sponge cake. Put on a cake ring and refrigerate for 30 minutes.
Whip the heavy cream until stiff with the fix; you can add sugar, but it’s optional. After removing the cake ring, spread the cream over the entire cake. Line the sides with wafer tubes, decorate with jelly cups and fruits.
