Sponge cake with cherries in jelly

10 servings

120 minutes

Cherry jelly sponge cake is a refined combination of airy sponge, refreshing cherry tartness, and delicate yogurt texture. This dessert draws inspiration from European cuisine, where harmony of flavors plays a key role. The light sponge soaked in aromatic cognac syrup creates a soft base that smoothly transitions into a refreshing yogurt-jelly filling. The cherry encased in transparent jelly not only pleases the eye but also highlights the richness of flavor. This cake is perfect for festive occasions and cozy family tea times. It refreshes in summer heat and provides comfort in cold weather. Cherry jelly sponge cake embodies elegance and gastronomic pleasure that is hard to resist.

Energy value per serving

• Calories: 291.4
• Proteins: 8.5g
• Fats: 6.6g
• Carbohydrates: 46.6g

Ingredients

• Sugar: 200 g
• Wheat flour: 1 glass
• Chicken egg: 5 pc
• Butter: 20 g
• Frozen cherries: 800 g
• Fruit yogurt: 400 ml
• Gelatin: 10 g
• Cherry jelly: 50 g
• Water: 100 ml
• Cognac: 60 g
• Vanillin: 6 g

Cooking steps

1. Boil syrup from 100 grams of sugar and 100 grams of water. Cool it down and add cognac, mix well, and place it in the refrigerator to chill.

   Required ingredients:

   • Sugar: 200 g
   • Water: 100 ml
   • Cognac: 60 g

2. Whip the egg whites with a pinch of salt at the slowest speed to a stiff foam, gradually adding the remaining sugar.

   Required ingredients:

   • Chicken egg: 5 piece
   • Sugar: 200 g
   • Vanillin: 6 g

3. Also gradually add the yolks to the mixture one by one.

4. Turn off the mixer and add flour to the bowl, sift it, and gently mix with a spoon from bottom to top.

   Required ingredients:

   • Wheat flour: 1 glass

5. Preheat the oven to 180 degrees.

6. Grease the removable mold with butter, pour the batter into it, and bake for about 40 minutes, trying not to open the oven door. Check the readiness of the biscuit with a stick.

   Required ingredients:

   • Butter: 20 g

7. Cool the sponge without removing it from the mold, then take it out, carefully remove it from the base, and trim any unevenness.

8. Use a spray bottle to thoroughly soak the biscuit with cognac syrup.

   Required ingredients:

   • Cognac: 60 g
   • Sugar: 200 g
   • Water: 100 ml

9. Place the sponge cake in the refrigerator for 15 minutes.

10. Pour gelatin with boiling water, stir until fully dissolved, cool down, add all the yogurt and mix very well.

    Required ingredients:

    • Gelatin: 10 g
    • Fruit yogurt: 400 ml

11. Place the cherries in a colander and pour boiling water over them to wash off the frost.

    Required ingredients:

    • Frozen cherries: 800 g

12. Take the biscuit out of the freezer, carefully place it in the mold, and fasten it. You can place a border tape between the mold and the edges.

13. Pour the biscuit with the yogurt mixture and place it back in the freezer for about 15 minutes.

14. Prepare cherry jelly according to the instructions on the package, cool it down, but do not let it set.

    Required ingredients:

    • Cherry jelly: 50 g

15. Take the yogurt-covered biscuit out of the freezer, place cherries on top, and carefully pour cherry jelly evenly over everything.

    Required ingredients:

    • Frozen cherries: 800 g
    • Cherry jelly: 50 g

16. Put the cake in the freezer for 15 minutes, then take it out and place it in the fridge for about three hours.

17. Carefully remove the sides of the mold, transfer the finished cake to a suitable dish, and serve it at the table.