Vanilla, chocolate and sour cherry jelly cake

Ingredients

For the sponge

• 11 eggs
• 200 g sugar
• 100 g flour
• 100 g cocoa powder

For the vanilla cream

• 500 ml milk
• 4 egg yolks
• 80 g cornstarch
• 200 g sugar
• 200 ml whipping cream
• 500 g mascarpone

For the chocolate cream

• 400 ml heavy cream
• 400 g chocolate
• 450 g mascarpone

For soaking

• 500 ml water
• 3 sachets instant coffee
• 30 g sugar

For the sour cherry jelly

• 400 g frozen sour cherries
• 4 tablespoons sugar
• 150 ml water
• 20 g gelatin

Preparation

1. Preheat the oven to 170°C. Beat the eggs with the sugar until pale and tripled in volume. Sift the flour and cocoa together, then fold them in gradually, two tablespoons at a time, with gentle strokes from the bottom up. 2. Pour the batter into a rectangular pan about 43 cm long, lined with baking paper. Bake for 20-30 minutes, until a toothpick comes out clean. Leave the sponge to cool completely, about 1 hour. 3. To make the syrup, dissolve the instant coffee and sugar in 500 ml of hot water. Leave the coffee to cool. 4. Warm the milk over low heat. In a bowl, beat the egg yolks with the sugar and cornstarch. Gradually pour the hot milk over the mixture, whisking continuously, then strain the custard. 5. Return the custard to low heat and whisk for 5-8 minutes, until thickened. Cover the surface with plastic wrap and leave to cool completely, about 1 hour. 6. Beat the whipping cream until firm. Gradually fold it into the cold vanilla cream, using gentle strokes from the bottom up. Beat the mascarpone on low speed until creamy, then fold it in gradually as well. 7. To make the chocolate cream, warm the heavy cream over low heat for 2-3 minutes, without letting it boil. Remove the pan from the heat, add the chocolate broken into pieces and stir until melted. Leave the mixture to come to room temperature, then refrigerate for 15-20 minutes. 8. Beat the chilled cream until creamy. Gradually add the mascarpone, two tablespoons at a time, beating after each addition. 9. Cut the sponge in half. Place the first half in the pan lined with baking paper and soak it with 250 ml of coffee. Spread the vanilla cream on top, add the second sponge layer and soak it with the remaining 250 ml. Add the chocolate cream and smooth it out. Refrigerate the cake for 2 hours. 10. Twenty minutes before taking the cake out of the fridge, soak the gelatin in 150 ml of water for 10 minutes. Put the frozen sour cherries and sugar in a small saucepan and cook for 5 minutes, stirring gently. 11. Blend the sour cherries and leave the purée to cool for 5 minutes. Add the softened gelatin to the warm purée and stir until dissolved. 12. Pour the jelly over the cake and gently move the pan so it covers the whole surface. Refrigerate the cake for about 2 hours, until the jelly sets.