Three layers of sweet whipped cream, chocolate ganache, and fresh fruit, all atop a chocolate sponge cake.
Ingredients
- Sugar – 120 g
- Eggs – 5
- Cocoa powder – 40 g
- Butter – 60 g
- Cake flour – 100 g
- Potato starch – 20 g
- Baking powder – 1 tablespoon
- Spelt flour – 40 g
Syrup for soaking
- Sugar – 50 g
- Water – 50 ml
- Cherry liqueur – 50 ml
Whipped cream
- Powdered sugar – 80 g
- Water – 60 ml
- Gelatin – 8 g
- Cherry liqueur – 20 ml
- Heavy cream (30% fat) – 600 ml
Chocolate ganache
- Milk chocolate – 100 g
- Butter – 50 g
- Honey – 50 g
- Cherry liqueur – 20 ml
- Heavy cream (30% fat) – 100 ml
- Dark chocolate – 100 g
Fruits
- Cherries – 500 g
- Raspberries – 200 g
- Currants – 200 g
- Strawberries – 200 g
Preparation
Separate the egg whites from the yolks. Beat the egg whites with sugar until fluffy. Once stiff, add the yolks. Gradually add the cake flour mixed with spelt flour, potato starch, baking powder, and cocoa powder to the beaten eggs. Gently mix, then add melted butter and cherry liqueur. Pour the mixture into a buttered and floured cake tin. Bake in an oven preheated to 170°C (convection) or 180°C (without convection) for about 30-35 minutes. Check with a toothpick before removing from the oven. Let the cake cool.
Heat the cream with honey. Add the chopped milk and dark chocolate. Remove from heat and stir until the chocolate melts completely. Then add softened butter and cherry liqueur. Mix and let cool until set (preferably in a cool place, but not in the refrigerator).
Cook sugar and water to make a syrup. Let it cool, then mix with cherry liqueur. Whip the chilled cream, then mix with sifted powdered sugar. Dissolve gelatin soaked in water in a water bath or microwave. Add 2-3 tablespoons of whipped cream with powdered sugar to warm gelatin. Mix well. Add the gelatin mixture to the rest of the whipped cream and mix thoroughly.
Level the cooled sponge cake by cutting off the top. Divide it into three equal parts and soak them with syrup. Pipe chocolate ganache onto one layer, then add whipped cream and some fruit. Cover with another layer and repeat. Top the final layer with chocolate ganache, whipped cream, and decorate with plenty of fruit. Chill the cake in the refrigerator for about 1.5 hours before serving. Serve chilled.
