Cherry Jelly Cake

Cherry Jelly Cake - A Delicacy for the New Year

Welcome to a world full of flavors, colors, and joy! Today, I invite you to prepare together a dessert that will bring a touch of magic to any festive table: a cherry jelly cake. This cake is not just a simple dessert, but a culinary experience that combines fluffy sponge with the sweetness of cherries and a delicious jelly. Perfect for celebrating the New Year or any other special occasion, this cake will delight everyone's taste buds.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Ingredients

For the sponge:
- 6 fresh eggs
- 6 tablespoons of sugar
- 1 packet of vanilla sugar
- 2 tablespoons of oil (preferably sunflower or canola oil)
- 1 tablespoon of water
- 6 tablespoons of flour
- 1 teaspoon of baking powder
- 2 tablespoons of cocoa

For the cherry cream:
- 200 ml of Hulala whipped cream (or other liquid cream)
- 2 tablespoons of cocoa
- Cherries from compote (about 200 g)

For the jelly:
- 500 ml of cherry juice from compote
- 2 packets of red jelly
- 4 tablespoons of sugar

For decoration:
- 200 ml of Hulala whipped cream
- Cherries for decoration (optional)

A Brief History

The cherry jelly cake is a traditional recipe, often associated with winter holidays. Offering a perfect combination of fluffy sponge and layers of fruit, this dessert has become a favorite among those who appreciate sweets with a hint of acidity. The cherries, with their distinctive and vibrant flavor, are what transform a simple cake into a culinary masterpiece.

Preparing the Cake - Step by Step

Step 1: Preparing the sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that the bowl in which you beat the egg whites is clean and dry to achieve a perfect foam.

2. Beating the egg whites: In a large bowl, beat the egg whites with a pinch of salt until they become foamy. Then, gradually add the sugar and vanilla sugar, continuing to beat until you achieve a firm and shiny foam. Finally, add 1 tablespoon of water and mix for a few more seconds.

3. Mixing the yolks: In another bowl, mix the yolks with the oil until you have a homogeneous mixture. Pour the yolk mixture over the egg whites in a thin stream, carefully incorporating it.

4. Adding dry ingredients: Mix the flour with the baking powder and cocoa. Sift the mixture over the egg white foam and gently fold it in using up-and-down motions to retain the air in the mixture.

5. Baking: Pour the mixture into a round cake pan lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes or until a toothpick inserted in the center comes out clean. After baking, let the sponge cool completely before cutting it into three layers.

Step 2: Preparing the jelly

1. Preparing the jelly: Follow the instructions on the jelly packet, using the cherry juice from the compote and sugar. It is best to prepare the jelly in a saucepan over low heat, stirring constantly until it thickens.

2. Cooling: Once the jelly is ready, let it cool slightly before using it to assemble the cake.

Step 3: Cherry cream

1. Preparing the cream: In a bowl, beat the Hulala whipped cream with the two tablespoons of cocoa until it becomes firm. Make sure the cream is well chilled to achieve a stable texture.

2. Preparing the cherries: Remove the pits from the compote cherries and let them drain well.

Step 4: Assembling the cake

1. Layer 1: Place the first sponge layer on a platter and soak it with the juice from the cherry compote. Prepare a portion of jelly and pour it evenly over the sponge. Let it cool and set.

2. Adding the cream: Spread half of the cocoa whipped cream over the first sponge layer, then add the pitted cherries.

3. Layer 2: Place the second sponge layer and repeat the same process: soak, apply jelly, followed by whipped cream and cherries.

4. Layer 3: Finally, place the last sponge layer, soak it, and cover the cake with the remaining whipped cream, decorating it according to your imagination. You can use fresh cherries, grated chocolate, or coconut flakes for an elegant look.

Practical Tips

- Choose quality ingredients: Use high-quality cherries from compote, and the cream should be well chilled to achieve a perfect texture.
- Keeping moisture: If you want the sponge to remain moist and fluffy, you can add a little cherry syrup to the water used for soaking.
- Vary the flavors: You can replace the cherries with other fruits, such as strawberries or raspberries, to create a cake with a different flavor profile.

Frequently Asked Questions

1. Can I use other fruits for this cake? Absolutely! Strawberries, raspberries, or peaches are excellent alternatives that pair well with the cocoa cream.
2. How can I keep the cake fresh longer? I recommend storing it in the refrigerator in an airtight container to prevent it from drying out.
3. Is this cake suitable for vegans? Although the original recipe is not vegan, you can replace the eggs with a mixture of flaxseeds and water or with a vegan egg substitute, and the cream can be replaced with a plant-based version.

Delicious Combinations

This cherry jelly cake pairs perfectly with a cup of aromatic coffee or a fruit tea. Also, a scoop of vanilla ice cream alongside a slice of cake will create an irresistible combination.

Conclusion

The cherry jelly cake is a wonderful choice for celebrating special moments. With its fluffy sponge, delicious cream, and refreshing jelly, this dessert will surely be the star of your table. Don't forget to share it with your loved ones and enjoy every slice! Happy New Year and enjoy your meal!