Chocolate Sponge Cake with Vanilla Cream and Sour Cherry Jelly
Ingredients
Sponge Cake:
Cherry Syrup:
Vanilla Cream:
Cherry Jelly:
For Soaking:
Instructions
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Prepare the Sponge Cake:
- Thaw 300g of frozen sour cherries.
- In a large bowl, crack 3 eggs and add a pinch of salt.
- Add 90g of sugar and mix thoroughly until the mixture triples in volume.
- Gradually add 30ml of oil and mix well.
- In a separate bowl, mix 90g of flour, 15g of cocoa powder, and 1 teaspoon of baking powder.
- Fold the dry ingredients into the egg mixture until well incorporated.
- Preheat the oven to 165°C and bake the mixture for 25 minutes.
- Once baked, remove the cake from the oven and allow it to cool on a wire rack.
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Prepare the Cherry Syrup:
- Place the thawed cherries in a bowl.
- Add 200ml of water and 4 tablespoons of sugar (adjust according to taste).
- Boil for about 2 minutes.
- Strain and reserve the syrup for later.
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Prepare the Vanilla Cream:
- In a bowl, combine 560g of cream cheese, 200ml of cold heavy cream, and 4 tablespoons of powdered sugar (adjust to taste).
- Add 1 tablespoon of vanilla extract and the zest of one unwaxed lemon.
- Mix well until smooth and creamy.
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Assemble the Cake:
- Soak the cooled sponge cake with milk.
- Spread the vanilla cream evenly over the cake.
- Refrigerate for about 10 minutes to set the cream.
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Prepare the Cherry Jelly:
- In 100ml of cold water, hydrate 25g of gelatin.
- Incorporate the gelatin into the warm cherry syrup.
- Pour the jelly mixture over the vanilla cream and allow it to set in the refrigerator.
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