Chocolate, sour cherry and peach cream cake

Ingredients

For the 28 cm sponge

• 6 eggs
• 180 g sugar
• 180 g flour
• 5 g baking powder
• 1 g salt
• 5 ml vanilla extract

For the 20 cm sponge

• 5 eggs
• 150 g sugar
• 150 g flour
• 5 g baking powder
• 1 g salt
• 5 ml vanilla extract

For the peach and white chocolate cream

• 500 ml peach nectar
• 1 sachet Dr. Oetker vanilla pudding mix
• 100 g white chocolate
• 5 ml vanilla extract
• 5 g grated orange zest
• 400 g mascarpone
• 3 tablespoons icing sugar
• 1 jar sour cherries for baking (400 ml)

For the dark chocolate cream

• 350 g chocolate with 52% cocoa
• 300 ml whipping cream
• 350 g butter
• 3 tablespoons icing sugar

For the raspberry jelly

• 200 g raspberries
• 200 ml raspberry syrup
• 2 tablespoons cornstarch

For the decorating cream

• 100 g mascarpone
• 50 g butter
• 100 g white chocolate
• 1 tablespoon oil

For the icing

• 100 g chocolate
• 50 ml whipping cream

For decoration

• 30 g chocolate beads
• 2 g silver sugar beads

Preparation

1. Line a 28 cm tin and a 20 cm tin with baking paper, including the sides; secure the strips with a little butter. Let the eggs come to room temperature and heat the oven to 200°C. 2. For the larger sponge, beat 6 eggs with 180 g sugar and 5 ml vanilla on high speed for 20-25 minutes, until the mixture has tripled in volume and the beaters leave trails. Sift 180 g flour mixed with 5 g baking powder and 1 g salt over the top in three batches, then fold it in with a whisk. 3. Pour the batter into the 28 cm tin and bake for 30-35 minutes. After 20 minutes, reduce the temperature to 180°C; do not open the oven door during the first 20-25 minutes. The sponge is ready when lightly browned and springy to the touch. 4. Make the batter for the smaller sponge in the same way, beating 5 eggs with 150 g sugar and 5 ml vanilla for 20-25 minutes, then folding in 150 g flour, 5 g baking powder and 1 g salt. Bake in the 20 cm tin at 200°C, reducing the temperature to 180°C after 20 minutes, for 30-35 minutes; do not open the door during the first 20-25 minutes. 5. Leave the sponges to cool in the oven with the door ajar, then transfer them to a wire rack until the next day. Melt 350 g dark chocolate with 300 ml whipping cream over a double boiler for about 5 minutes, stirring, then leave it to cool. 6. Set aside 50 ml peach nectar and pour the remaining 450 ml into a saucepan. Heat until it starts to boil. Dissolve the pudding powder in the reserved nectar, pour it into the saucepan and stir for 5 minutes, until thickened. Add 100 g white chocolate broken into pieces and stir until melted, then add 5 ml vanilla and 5 g grated orange zest. Leave the cream to cool. 7. Mix 2 tablespoons of cornstarch with 200 ml raspberry syrup. Put 200 g raspberries in a saucepan and heat until boiling, add the dissolved cornstarch and cook for 3 minutes, stirring, until the jelly sets. Leave it to cool. 8. Beat 350 g softened butter with 3 tablespoons icing sugar. Gradually add the melted, cooled chocolate, then chill the cream for 30 minutes. Beat 400 g mascarpone with 3 tablespoons icing sugar, fold in the cooled peach cream and the chocolate buttercream, then chill the mixture for 30 minutes. 9. For the decorating cream, melt 100 g white chocolate with 1 tablespoon oil over a double boiler for about 3 minutes. Beat 100 g mascarpone with 50 g softened butter and gradually add the chocolate; chill the cream for 30 minutes. Drain the sour cherries well. 10. Cut the larger sponge into two layers and the smaller one into three. Spread raspberry jelly, peach cream and sour cherries between the layers. Also spread dark chocolate cream on the bottom layer of the larger sponge, and use peach cream between the smaller sponge layers. 11. Melt 100 g chocolate with 50 ml whipping cream over a double boiler for about 5 minutes, stirring to make a smooth icing. Spread the icing over the top of the cake. Put the white chocolate cream and some of the dark chocolate cream into a piping bag and pipe two-colour roses. Decorate with chocolate and silver sugar beads.