Ladyfinger cake with chocolate cream

Ingredients

For the sponge

• 5 large eggs
• 5 tablespoons sugar
• 5 tablespoons sparkling mineral water
• 1/8 teaspoon salt
• 1/2 sachet baking powder
• 2 tablespoons cocoa powder
• 4 tablespoons ground almonds
• 5 tablespoons white flour

For the cream

• 200 g cream- and coffee-flavored chocolate
• 300 ml liquid plant-based whipping cream
• 250 g mascarpone
• 150 g pitted sour cherries in cherry liqueur
• 10 ladyfingers
• 2 sachets Milka instant coffee
• 200 ml water

For the glaze and decoration

• 200 g plant-based whipping cream
• 100 g bittersweet chocolate
• 10 ladyfingers
• 1 white cake decorating icing pen
• 20 g white and pink little hearts
• 1 m fabric ribbon

Preparation

1. Preheat the oven to 175°C. Separate the eggs and beat the egg whites with the salt until stiff. Beat the egg yolks with the sugar and baking powder until pale and doubled in volume. Add the sparkling mineral water, ground almonds and cocoa powder. 2. Fold in a spoonful of flour and a little beaten egg white at a time, alternating until you have used both. Pour the mixture into a round pan lined with baking paper and level the top. Bake for 30 minutes, until a toothpick comes out clean. Remove the sponge from the pan and leave it on a wire rack to cool for 60 minutes. 3. Break the cream- and coffee-flavored chocolate into pieces and melt it in a small saucepan with 100 ml of liquid whipping cream, about 3 minutes, stirring until smooth. Leave it to cool for 20 minutes, then refrigerate for 1 hour. Add the remaining 200 ml of whipping cream and beat, then fold in the mascarpone on low speed. 4. Slice the sponge horizontally in two. Dissolve the two sachets of instant coffee in 200 ml of water and leave the coffee to cool. Lightly soak the sponge layers with the coffee and spread a generous layer of cream over the first one. 5. Cut the 10 ladyfingers in half, briefly dip them in the cold coffee and arrange them over the cream. Scatter the drained sour cherries over them, then spread the remaining cream over the ladyfingers. Place the other sponge layer on top and press gently. Chill for 1 hour. 6. Melt the bittersweet chocolate with 50 ml of the plant-based whipping cream, about 3 minutes, until smooth. Pour it over the cake. Beat the remaining cream until firm, spread a thin layer over the sides and press the 10 ladyfingers, cut in half, all the way around. Tie the ribbon around them. 7. Put the remaining whipped cream in a piping bag and decorate the cake. Sprinkle on the little hearts and use the white icing pen to write a message, if you like. Keep the cake chilled until serving.