Chocolate, curd cheese and sour cherry cake

Name: Chocolate, curd cheese and sour cherry cake
Ingredients: 6 eggs; 6 tablespoons sugar; 1/4 teaspoon salt; 1 teaspoon orange zest; 2 tablespoons water; 3 tablespoons oil; 12 tablespoons flour; 1/2 sachet baking powder; 150 ml whipping cream; 150 g milk chocolate; 100 g pitted sour cherries; 300 g creamy curd cheese; 5 tablespoons sugar; 1 sachet vanilla sugar; 100 ml whipping cream; 100 g pitted sour cherries; 200 ml water; 30 g sugar; 200 ml whipping cream; 30 g sprinkles

Dessert - Chocolate, curd cheese and sour cherry cake by Sanziana K. - Recipia

Chocolate, curd cheese and sour cherry cake has three fluffy sponge layers, with soft fillings and fruit between them. The chocolate cream is whipped after it cools, while the curd cheese cream stays white, so the layers show in every slice. I cut narrow slices, just wide enough for all the layers to fit on a fork. Prep: 40 minutes. Cook: 38 minutes. Rest: 60 minutes. Total time: 138 minutes. Servings: 12. Approximately 360 kcal and 9 g protein per serving.

Ingredients

For the sponge

6 eggs
6 tablespoons sugar
1/4 teaspoon salt
1 teaspoon orange zest
2 tablespoons water
3 tablespoons oil
12 tablespoons flour
1/2 sachet baking powder

For the chocolate cream

150 ml whipping cream
150 g milk chocolate
100 g pitted sour cherries

For the curd cheese cream

300 g creamy curd cheese
5 tablespoons sugar
1 sachet vanilla sugar
100 ml whipping cream
100 g pitted sour cherries

For the syrup

200 ml water
30 g sugar

For decorating

200 ml whipping cream
30 g sprinkles

Preparation

1. Heat the oven to 180°C and line a 24 cm round cake tin with baking paper. 2. Separate the eggs. Beat the egg whites with 1/4 teaspoon salt, gradually adding 6 tablespoons sugar, until you have stiff peaks. Gently fold in the water, oil, orange zest and egg yolks, one at a time. Mix the flour with the baking powder, then fold it in gradually. 3. Pour the batter into the tin and bake for 30-35 minutes, until a toothpick comes out clean. 4. Let the cake cool completely, then cut it into three layers. 5. Put the whipping cream for the chocolate cream in a small saucepan with the chocolate broken into pieces. Heat for 3 minutes, stirring, until the chocolate melts. Stir until smooth and chill the cream for at least an hour, then beat until fluffy. 6. Mix the curd cheese with the sugar and vanilla sugar. Whip the cream for this filling and gently fold it into the cheese. 7. Stir the sugar for the syrup into the water until it dissolves. 8. Set the first layer on a serving plate and soak it with some of the syrup. Spread on the curd cheese cream and top with 100 g pitted sour cherries. Add the second layer, soak it with syrup and spread on the chocolate cream, saving 2-3 tablespoons for decorating. Add the remaining 100 g sour cherries and cover with the last layer, then soak it with syrup. Decorate with whipped cream and sprinkles.

Notes

Keep the cake covered in the fridge and eat it within 3 days; the sponge can be baked a day ahead and cut once it has cooled completely. For layers of similar thickness, use a 24 cm round tin. Choose creamy curd cheese with no whey pooled on the surface; if it is grainy, press it through a sieve before mixing. Frozen sour cherries should be thawed and drained well, otherwise they will release juice into the filling. As with a biscuit cake, the slices hold together better once the cream has chilled. Serve a slice with black coffee or plain tea. For a more intense flavor, you can replace the milk chocolate with the same amount of dark chocolate. The cake contains gluten, dairy and eggs.