Want to delight your guests with a dessert? Bake an unparalleled cherry cake!
Ingredients
Vanilla mousse
- White chocolate – 100 g
- Milk chocolate – 100 g
- Milk – 150 ml
- Vanilla – 3 g
- Gelatin – 5 g
- 30% cream – 400 ml
Cherries in jelly
- Sugar – 100 g
- Potato starch – 20 g
- Red wine – 200 ml
- Cherries – 600 g
- Water – 100 ml
- Gelatin – 5 g
Soaking syrup
- Sugar – 50 g
- Lemon juice – 0.25 ml
- Water – 50 ml
- Cherry liqueur – 50 ml
Sponge cake
- Sugar – 80 g
- Egg – 3 pcs.
- Butter – 1 tablespoon
- Cake flour – 80 g
- Potato starch – 45 g
- Baking powder – 1 teaspoon
Preparation
Step 1: Prepare the Sponge Cake
Whisk egg whites until stiff peaks form, gradually adding sugar. Continue beating until the sugar is completely dissolved. Add egg yolks to the beaten whites and mix thoroughly. Then add sifted cake flour with potato starch and baking powder. Gently mix. Transfer the mixture to a cake tin greased with butter and dusted with flour.
Step 2: Bake the Sponge Cake
Place the dough in an oven preheated to 170°C (convection) or 180°C (conventional) for 30-35 minutes until golden brown. Remove from the oven and let it cool.
Step 3: Prepare the Soaking Syrup
Boil water with sugar and lemon juice, then let it cool. Pour cherry liqueur into the cold syrup.
Step 4: Prepare the Cherries in Jelly
Soak gelatin in 50 ml of water. In a saucepan, add washed and pitted cherries, pour in the wine, add sugar, and simmer for a few minutes. Add soaked gelatin. When the cherries soften, make a slurry from potato starch and the remaining 50 ml of water and pour it into the boiling cherries. Stir vigorously until it boils. Allow to cool. Divide the prepared cherries in jelly into two parts.
Step 5: Prepare the Mousse
Soak gelatin in 50 ml of milk. Boil the remaining 100 ml of milk with vanilla seeds. Add the previously soaked gelatin to the hot milk, stirring until completely dissolved. Then add chopped white chocolate and mix until melted. Allow to cool. Whip the chilled cream until stiff peaks form and gradually combine with the prepared white chocolate mixture (adding cream to the mixture in small portions).
Step 6: Layer the Sponge Cake with Cherries
Level the cooled sponge cake by cutting off the top layer. Place it in a clean cake tin (the one it was baked in). Brush the sponge cake with syrup using a brush. In the center of the sponge cake, spread the first layer of cherries in jelly, leaving a 1-centimeter gap from the edge. Place it in the refrigerator for about 20 minutes.
Step 7: Add the Mousse
Remove from the refrigerator, prepare the vanilla mousse with white chocolate, and then spread it over the sponge cake with cherries. Smooth it out evenly. Place it in the refrigerator for about 1-1.5 hours until the mousse sets completely. Once the mousse is set, arrange cherries on top, leaving a 1-centimeter gap from the edge. Coarsely chop the milk chocolate and sprinkle it around the edge of the cake. Decorate with fresh cherries.
