Cream Cake with Cherries

Ingredients

• 800 g sour cherries (pitted)
• 0.5 lemon (juiced)
• 4 tbsp sugar
• 1 tbsp Cornstarch
• 50 g chocolate (your choice, dark or mocha)
• 800 g whipping cream
• 5 tbsp sugar
• 5 packets powdered sugar stabilizer
• Chocolate rolls
• Cherries
• Chocolate bean
• Mint leaves
• 4 eggs
• 150 g sugar
• 1 Tbsp vanilla sugar
• 75 g flour
• 25 g cornstarch
• 1 tsp Baking powder
• 1 tsp instant coffee powder
• 90 g flour
• 1 tsp cocoa powder
• 2 tbsp sugar
• a pinch of salt
• 1 egg yolk
• 40 g cold butter
• Whipping cream (as needed)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. For the sponge base, beat the eggs with 4 tbsp warm water, sugar, and vanilla sugar on high speed for 7 minutes until pale and frothy, then fold in the flour, cornstarch, and baking powder. Line a springform pan with parchment paper, pour in the batter, and bake for 25-30 minutes. Remove, let cool slightly in the pan, then release from the pan, remove parchment, and chill on a wire rack for at least 2 hours.

2. 2.

   For the shortcrust base, quickly knead all ingredients into a smooth dough; if too firm or crumbly, add a little cream. Shape into a ball, wrap in cling film, and refrigerate for about 30 minutes. Roll out between two sheets of plastic wrap, line the parchment-lined springform pan with it, and bake in the preheated oven for 15-20 minutes. Remove and cool. Combine cherries with lemon juice and sugar in a pot, stir to dissolve, bring to a boil once, then add cornstarch slurry (3 tbsp water) and cook until thickened. Let cool. Melt chopped chocolate over a double boiler.

3. 3.

   Slice the sponge horizontally twice. Place the shortcrust base on a cake stand and spread melted chocolate over it. Add one sponge layer, place a ring around it, then top with whipped cream, half of the cherries, another sponge layer pressed lightly, more whipped cream and remaining cherries, and the final sponge layer. Spread remaining cream around the cake, create a striped pattern with a pastry bag, chill for 2 hours, then decorate with chocolate rolls, cherries, chocolate beans, and mint leaves before serving.