Three layers of sweet whipped cream, chocolate ganache, and fresh fruit, accompanied by 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%) – 600 ml
Chocolate ganache
- Milk chocolate – 100 g
- Butter – 50 g
- Honey – 50 g
- Cherry liqueur – 20 ml
- Heavy cream (30%) – 100 ml
- Dark chocolate – 100 g
Fruits
- Cherries – 500 g
- Raspberries – 200 g
- Currants – 200 g
- Strawberries – 200 g
Preparation
Step 1: Bake the Chocolate Sponge Cake Separate egg whites from yolks. Beat egg whites with sugar until fluffy. When the whites are stiff, add yolks. Add cake flour combined with spelt flour, potato starch, baking powder, and cocoa to the beaten eggs. Gently mix, then add melted butter and cherry liqueur. Pour the mixture into a buttered and floured cake form. Bake in an oven preheated to 170°C (convection) or 180°C (without convection) for about 30-35 minutes. Check with a dry toothpick to ensure the cake is baked through. Remove from the oven and let cool.
Step 2: Prepare the Ganache Bring heavy cream to a boil with honey. Add chopped milk chocolate and dark chocolate. Remove from heat and stir until the chocolate is completely melted. Then add softened butter and cherry liqueur. Mix and set aside to thicken (best left in a cool place but not in the refrigerator).
Step 3: Whip the Cream Cook syrup from water and sugar. Set aside to cool. Then mix the cooled syrup with cherry liqueur. Whip the heavily 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 the warm gelatin. Mix well. Add the mixed cream with gelatin to the rest of the whipped cream and mix thoroughly.
Step 4: Prepare the Layers of the Cake Level the cooled sponge cake by trimming the top layer. Cut it into three equal parts and drizzle with syrup. Pipe chocolate ganache onto one layer, then add whipped cream and some fruit. Cover with another layer and repeat the process. Finally, cover the top layer with chocolate ganache, whipped cream, and decorate with a large amount of fruit. Place the finished cake in the refrigerator for about 1.5 hours. Serve chilled.
