Delicate cake with cherry jelly
10 servings
120 minutes
A delicate cake with cherry jelly is a harmony of airy sponge soaked in aromatic cognac-honey syrup and a refreshing layer of cherry jelly. Its origin can be linked to the traditions of European pastry schools, where the refinement of textures and balance of flavors are valued. The lightness of the creamy mousse enveloping the cake makes it an ideal dessert for special occasions. The cherry jelly adds a tangy acidity that harmoniously complements the sweetness of the sponge and cream. This cake not only delights with its taste but also looks stunning thanks to its velvety finish that creates an elegant effect. Perfect for festive tables, romantic evenings, and cozy family tea gatherings.
1
I baked a classic sponge cake. I mixed cognac, water, honey, and lemon juice and soaked the sponge with it. I placed a frame around the soaked sponge with a small gap. I transferred the cream to a piping bag and squeezed it along the sides of the cake, filling the space between the frame and the sponge. I placed the leftovers on top (using 500 g of cream and 5 g of gelatin). I chilled it.
- Cognac (brandy): 2 tablespoons
- Water: 3 tablespoons
- Honey: 1 teaspoon
- Lemon juice: 15 ml
- Heavy cream 35% fat: 700 ml
- Gelatin: 13 g
2
I heated the cherry juice and added the swollen gelatin to it. I warmed it until it dissolved. I wrapped the bottom of the cake frame with foil. I poured in the cooled juice and chilled it. I removed the frame.
- Cherry juice: 600 ml
- Gelatin: 13 g
3
I poured jelly on top of the chilled cake. I sent the cake to the fridge. In the meantime, I whipped another 500 g of cream.
- Heavy cream 35% fat: 700 ml
4
I spread the cream on the cake, leveled it. Chilled it. Removed the frame with a hot knife. Left it until morning.
5
In the morning, I sprayed the cold cake with velour spray. You can decorate as desired - I have cream and sprinkles.
- Heavy cream 35% fat: 700 ml
