Chocolate sponge cake with cherry filling and butter cream
8 servings
60 minutes
Chocolate biscuit with cherry filling and cream is an exquisite dessert of European cuisine, captivating with its tenderness and harmony of flavors. Its history traces back to the traditions of classic baking, where airy cocoa biscuit serves as the perfect base for juicy cherries and velvety cream. The sweetness and slight tartness of the cherries create a refined combination that deepens through soaking. This cake is ideal for festive occasions, romantic evenings, or simply enjoying with a cup of aromatic coffee. Its uniqueness lies in the balance of flavors and delicate texture that melts in your mouth, leaving a pleasant aftertaste. Finishing touches like chocolate shavings or fondant add festivity, making it a true culinary masterpiece.
1
Separate the eggs into yolks and whites.
2
Add half the amount of sugar to the yolks. Beat the yolks with sugar using a mixer until the mixture lightens.
- Sugar: 3 tablespoons
3
Whip the egg whites separately to soft peaks. Then, while continuing to whip, gradually add the remaining sugar. Whip the egg whites with sugar to stiff peaks (they should not spill when the bowl is turned upside down).
- Chicken egg: 4 pieces
- Sugar: 3 tablespoons
4
Add the third part of the whipped egg whites to the yolks. Mix the mass. Sift the flour, previously mixed with baking powder and cocoa, into it. Mix with a spatula, lifting the mass from bottom to top.
- Wheat flour: 80 g
- Baking powder (raising agent): 1 teaspoon
- Cocoa powder: 2 tablespoons
5
Add the remaining proteins. Mix everything carefully again.
6
Grease the detachable baking mold with butter and line it with parchment paper. Transfer the dough into it and smooth the surface.
7
Bake the sponge for about 30 minutes at 180 degrees. Do not open the oven for the first 20 minutes, or the sponge will fall. After baking, leave it in the oven for about 1 hour.
8
Cut the biscuit into 3 parts.
9
Combine cherries with sugar. Place on heat and boil for about 5 minutes. Cool down and strain the cherries through a sieve. Soak the layers with the strained juice and place some cherries on the soaked layer.
- Cherry (sour): 500 g
- Sugar: 3 tablespoons
10
To make the cream for the cake, whip the cream with powdered sugar.
- Cream 30% fat: 1 glass
- Icing sugar: 0.5 glass
11
Spread cream on the layer, place the second layer on it, add cherries on top and cover everything with cream, and so on until the last layer. Leave for a few hours to soak.
12
You can decorate it on top with either fondant or chocolate shavings - basically, whatever you want.
