Cherry jelly cake with chocolate cream
Cherry Jelly and Chocolate Cream Cake I propose we prepare a delicious cake together, perfect for special occasions like New Year's Eve or any celebration. This cake with cherry jelly and chocolate cream is a combination of flavors and textures that will delight everyone. Although it may seem complex, I will break down each step to help you achieve a perfect result. So, let's get to work! Preparation time: 30 minutes Baking time: 30-35 minutes Total time: 1 hour Servings: 12 Ingredients: For the sponge: - 6 eggs - 6 tablespoons sugar - 4 tablespoons oil - 1 teaspoon baking powder - 1 vanilla essence - 8-9 tablespoons flour For the creams: - 600 ml milk - 7-8 tablespoons flour - 8 tablespoons sugar - 100 g milk chocolate - 2 tablespoons chocolate sauce (preferably Belgian for an intense flavor) - 1 packet vanilla sugar - 1 tablespoon butter - 1 rum essence - 1 cup pitted cherries - 1 packet cake jelly - 2 tablespoons sugar - 250 ml cherry compote juice - 350 ml whipped cream - Candies and other decorations (optional) Preparing the sponge: 1. Separating the eggs: Start by separating the egg whites from the yolks. This step is essential for obtaining a fluffy sponge. Ensure that the bowls you use are clean and free of grease, otherwise, the egg whites will not whip properly. 2. Whipping the egg whites: Use an electric mixer to beat the egg whites with a pinch of salt until they form a foam. Gradually add the sugar while continuing to mix until you achieve a firm, glossy meringue. 3. Incorporating the yolks: Add the yolks one at a time, mixing well after each addition. This step will help integrate air into the mixture, giving it a light texture. 4. Adding wet ingredients: Incorporate the oil, baking powder, and vanilla essence. Gently mix with a spatula to maintain the aeration. 5. Incorporating the flour: Sift the flour and gradually add it to the mixture, folding gently from the bottom up to avoid losing volume. 6. Baking the sponges: Prepare a cake pan (approximately 24 cm) by greasing it with a little margarine and lining it with baking paper. Pour the mixture into the pan and place it in the preheated oven at 180°C. Bake for 30-35 minutes, or until the sponge passes the toothpick test. Remove from the oven, let it cool in the pan, then transfer it to a cooling rack. Preparing the creams: 1. Chocolate cream: In a saucepan, bring 600 ml of milk with 1 packet of vanilla sugar to a boil. In a separate bowl, mix the flour with 8 tablespoons of sugar and a few tablespoons of the hot milk to prevent lumps. When the milk starts to boil, add the flour mixture and stir continuously until the cream thickens. Remove from heat and divide the cream into two. In one half, add the grated chocolate and stir until completely melted. Let both creams cool. 2. Cherry cream: In the white cream (without chocolate), add 1 tablespoon of butter and mix well. Then incorporate the lightly crushed cherries. This step will add a fruity and slightly sour note that will perfectly complement the chocolate! 3. Preparing the jelly: Follow the instructions on the cake jelly packet, mixing with 2 tablespoons of sugar and the cherry compote juice. Let the jelly cool and thicken. Assembling the cake: 1. Cutting the sponge: Once the sponge has completely cooled, cut it into 3 equal layers. This can be done with a long, sharp knife to achieve clean cuts. 2. Soaking the layers: Use the cherry compote juice to soak each layer of cake. This step will make the cake moister and tastier. 3. Assembling the cake: Place the first layer of sponge on a serving platter. Spread the chocolate cream evenly over it. Continue with the second layer, which you soak, then add the cherry cream and the cherry jelly. Finally, place the third layer of sponge on top, soaking it again. 4. Decoration: Cover the cake in whipped cream, using a spatula or piping bag to create an elegant look. You can add candies or other decorations that match your desired theme to enhance the cake's appearance. 5. Cooling: Let the cake chill in the refrigerator for a few hours, ideally overnight, to allow the flavors to meld and the jelly to set properly. Serving: When you're ready to serve, cut the cake into generous portions and enjoy every slice. You can accompany this cake with a glass of sweet wine or a cup of aromatic coffee for a delicious contrast. Useful tips: - For an even fluffier sponge, you can use almond or coconut flour, adding a unique texture. - If you like exotic flavors, try adding a little orange or lemon juice to the chocolate cream. - Make sure the chocolate you use is of good quality, as this will significantly influence the final taste of the cake. Nutritional benefits: The cherry jelly and chocolate cream cake is not just a delicacy, but also a source of antioxidants from cherries and chocolate. Cherries are rich in vitamins A and C, while milk chocolate provides a dose of calcium. Of course, moderation is key to enjoying their benefits without overindulging in sweets. Frequently asked questions: - Can I use other fruits instead of cherries? Yes, you can experiment with strawberries, raspberries, or peaches, depending on your preferences. - What can I do if I don’t have cake jelly? You can skip this step and use only the cherry cream to fill the cake. - Can the cake be frozen? Yes, the cake can be frozen, but I recommend decorating it with whipped cream just before serving to maintain its fresh appearance. This cherry jelly and chocolate cream cake is definitely a recipe that will impress and bring smiles to the faces of your loved ones. Don't forget to share this recipe with your friends and enjoy every moment spent in the kitchen! Enjoy your meal!
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