Cake with buttercream and cherry jelly

Name: Cake with buttercream and cherry jelly - Eliza J.
Ingredients: Base: 5 eggs (I used 6; but it turned out a bit tall) 5 tablespoons of sugar 5 tablespoons of flour 1 tablespoon of warm water 1 pinch of baking powder Roll: 5 eggs 100g sugar 2 tablespoons of water 1 teaspoon of oil 8g baki

Dessert - Cake with buttercream and cherry jelly by Eliza J. - Recipia

Cherry Jelly and Buttercream Cake This year, I made this cake for my husband's 33rd birthday. I chose a sweet and tangy combination that we both love, with simple layers, classic buttercream, and a layer of cherry jelly that brings everything into balance. Although it may seem labor-intensive to read, it's not complicated if you plan ahead. The recipe is straightforward, the ingredients are accessible, and the result is clear. Quick Info Total time: approximately 3-4 hours (including cooling and assembling) Effective preparation time: 1.5-2 hours Baking time: 40-50 minutes in total (sponge + roll) Servings: 12-14 slices (24 cm cake) Difficulty: medium Recipe type: celebration cake, special occasions Ingredients Sponge: 5 eggs (you can use 6 if you want a taller sponge, but 5 works well too) 5 tablespoons sugar 5 tablespoons flour 1 tablespoon warm water 1 pinch baking powder Roll: 5 eggs 100 g sugar 2 tablespoons water 1 teaspoon oil 8 g baking powder 80 g flour Cherry Jelly: 500 g frozen cherries (or fresh, pitted) 4 tablespoons powdered sugar 1 heaping tablespoon cornstarch 10 g gelatin 2 tablespoons milk Buttercream: 200 g butter (minimum 80% fat, softened) 500 ml milk 120 g sugar 40 g cornstarch vanilla essence (to taste) Syrup: 400 ml water 4 tablespoons sugar vanilla essence Decoration: 500 ml liquid cream 150 g chocolate (any good chocolate for glazing) 100 ml liquid cream (for glazing) Preparation Method 1. Prepare the cherry jelly - Blend the cherries with the powdered sugar using a food processor, then put everything in a saucepan over low heat. - Mix the gelatin with the 2 tablespoons of milk and let it swell. - Dissolve the cornstarch in 2 tablespoons of cold water. - When the cherries start to bubble, pour in the cornstarch and stir continuously until the mixture begins to thicken. - Remove from heat, add the swollen gelatin, and mix until fully dissolved. - Let the jelly cool completely (it becomes quite thick when cold). 2. Make the syrup - Put the water and sugar on the heat and bring to a boil. - Turn off the heat, add the vanilla essence, and let it cool. 3. Prepare the cake sponge - Separate the egg whites from the yolks. - Beat the egg whites until stiff with a pinch of salt. - Mix the yolks with the sugar, then add a tablespoon of warm water. - Gently fold the yolks into the beaten egg whites using a spatula. - Gradually add the flour mixed with baking powder, folding in large motions from the bottom up. - Pour the mixture into a round cake pan (24 cm diameter) lined with parchment paper. - Bake at 180°C in a preheated oven until a toothpick comes out clean (about 25-30 minutes). - Remove to a wire rack and let cool. 4. Simple roll - Follow the same steps as for the sponge: separate the eggs, beat the egg whites with sugar, and add the yolks mixed with water and oil. - Fold in the flour mixed with baking powder. - Pour the mixture into a large baking tray lined with parchment paper (spread evenly). - Bake at 180°C for about 15 minutes, until lightly golden. - When done, invert it onto another sheet of parchment paper, peel off the bottom paper, and roll it tightly with the paper. Let it cool rolled up. 5. Buttercream - Mix the cornstarch with 50 ml of the milk (from the 500 ml). - Heat the remaining milk with the sugar. When it starts to boil, add the dissolved cornstarch and whisk until the mixture thickens like pudding. - Set aside and let it cool to room temperature. - Once completely cool, add the softened butter cut into pieces and the vanilla essence. Mix until the cream becomes airy and smooth. 6. Assembly - Cut the sponge horizontally into two layers. - Place the first layer on a serving plate or in a adjustable cake ring. - Soak the first layer well with half of the syrup. - Spread half of the buttercream over the sponge and level it. - Unroll the roll, spread it completely with the cherry jelly. Cut the roll into strips about 3 cm wide. - Twist the first strip of roll into a spiral and place it right in the center of the cake, over the cream. Surround the spiral with the other strips, also in a snail shape, until the layer is filled. - Spread the remaining buttercream over the arranged roll, leveling it. - Place the second sponge layer on top and soak with the remaining syrup. - Remove the ring. 7. Decoration - Whip the liquid cream (400 ml) and cover the top and sides of the cake. - For the glaze, melt the chocolate with 100 ml of liquid cream over low heat or in the microwave, stirring until smooth. - Let the glaze reach room temperature, then pour it over the center of the cake and spread gently. - You can keep the remaining cream for simple decorations as desired. Why I Make This Recipe Often This cake turns out rich, isn't overly sweet, and keeps well in the fridge for several days. The layer of cherries provides contrast, and the buttercream is balanced without being heavy. I like that the sponges don't require special ingredients and can be made without much hassle. Tips and Variations Tips - To prevent the jelly from running, let it cool completely before spreading it on the roll. - The cream for decoration should only be whipped right before use, so it doesn't soften. - The sponge and roll must be completely cool before assembly. Substitutions - Frozen cherries can be replaced with sweet cherries for a milder taste. - For a lighter cream, you can use less butter or combine half the amount with mascarpone. - Liquid cream can be either plant-based or dairy, depending on what you have. Variations - Instead of a simple roll, you can use sponge cake layers for the spiral. - The sponge can be made with cocoa if you want a richer cake. Serving Ideas - Cut into thick slices, it pairs well with coffee or tea. - It's also suitable for children's birthdays, with colorful decorations. Frequently Asked Questions 1. Can I use just the sponge, without the spiral roll? Yes, but the spiral layer adds texture, and the jelly holds better. Without the roll, the cake will have a different look and slice. 2. Can the buttercream be made without cornstarch? Cornstarch helps stabilize the cream, but you can try using flour (adjusting the cooking), though the consistency will be slightly different. 3. Can I assemble the cake a day in advance? Yes, it's actually better. The cake settles, the flavors blend, and it slices better after a few hours in the fridge. 4. The sponge sank in the middle, can I still use it? If it's not raw, you can use it without issues. It can serve as a base layer, holding the fillings together. 5. Does the gelatin need to be hydrated with milk? Milk helps with homogenization in this recipe, but you can use cold water if you don't have milk on hand. Nutritional Values Approximately, each slice (out of 12) has around 400-450 kcal. Fats 25-30 g, carbohydrates 45-55 g, proteins 7-8 g per serving. Values are approximate and depend on how generously you layer the cream, whipped cream, or jelly on each layer. Storage and Reheating The cake can be stored in the fridge, covered, for 3-4 days. It does not freeze well. No reheating is necessary; it is served directly cold from the fridge. The whipped cream and glaze maintain their texture well until the end. After 4 days, the sponge tends to become too moist from the jelly and syrup.

Preparation

Jelly: We put the sour cherries together with sugar into the robot, then we place them in a pot over low heat. We mix the gelatin with 2 tablespoons of milk and let it swell. We dissolve the starch in 2 tablespoons of water and add it to the sour cherries. We stir continuously until the mixture thickens. We take it off the heat, add the gelatin, and mix until the granules are completely dissolved. We let it cool. Syrup: We boil water and sugar. When it starts to boil, we turn off the heat, add the essence, and let it cool. Cake base: We separate the egg whites from the yolks. The egg whites and a pinch of salt are beaten until stiff peaks form. The yolks are mixed with sugar, adding a tablespoon of warm water, then mixed with the egg whites. The flour and baking powder are added gradually, mixing carefully from the bottom up. The mixture is poured into a 24 cm diameter cake ring and baked in a preheated oven at 180 degrees until a toothpick comes out clean. Roll: The process is the same as for the cake base, but we add 2 tablespoons of water and a teaspoon of oil to the yolks. We line a large baking tray with parchment paper, pour in the mixture, and bake for about 15 minutes. When ready, we detach it from the paper and, using another piece of parchment paper, roll it up and let it cool completely. Buttercream: We mix the starch with 50 ml of milk. The rest of the milk is boiled with sugar. When it starts to boil, we add the starch and quickly mix with a whisk until it thickens. We set it aside to cool, and when it reaches room temperature, we add the soft butter and essence and mix well. Assembly: The cake base is cut in half. We place the first half in the cake ring, soak it, and nicely spread half of the buttercream over it. We unroll the roll, spread it with the sour cherry jelly, and cut it into 3 cm strips. We roll the first strip and place it in the middle of the cake, surrounding it with the other strips. On top, we put the rest of the buttercream and cover it with the other half of the soaked cake base. We lift the ring and take care of the decoration. We whip 400 ml of cream and cover the cake with it. We melt the chocolate together with 100 ml of liquid cream. We let it cool a bit, then pour it over the cake.

Cake with buttercream and cherry jelly

Preparation

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