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Chocolate Sponge Cake with Vanilla Cream and Sour Cherry Jelly

Ingredients
    Sponge Cake:
  • 3 eggs
  • A pinch of salt
  • 90 grams sugar
  • 30 milliliters oil
  • 90 grams flour
  • 15 grams cocoa powder
  • 1 teaspoon baking powder
    • Cherry Syrup:
  • 300 grams frozen sour cherries (thawed)
  • 200 milliliters water
  • 4 tablespoons sugar (adjust to taste)
    • Vanilla Cream:
  • 200 milliliters cold heavy cream
  • 560 grams cream cheese
  • 4 tablespoons powdered sugar (adjust to taste)
  • 1 tablespoon vanilla extract
  • Zest of one unwaxed lemon
    • Cherry Jelly:
  • 100 milliliters cold water
  • 25 grams gelatin
  • Warm cherry syrup (from the cooked cherries)
    • For Soaking:
  • Milk (for soaking the cake)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Read it online: https://yummy.expert/recipe/chocolate-sponge-cake-with-vanilla-cream-and-sour-cherry-jelly/