Cornelian cherry cream cake

Name: Cornelian cherry cream cake
Ingredients: 8 medium eggs; 1/4 teaspoon salt; 200 g sugar; 145 g flour; 40 g cocoa; 1/4 teaspoon ammonium bicarbonate; 220 g very ripe cornelian cherries; 60 g sugar; 125 g whipping cream 30% fat; 20 g sugar; 275 g whipping cream 30% fat; 60 g sugar; 160 g plain yogurt; 10 g powdered gelatin; 50 ml water; 20 ml concentrated cornelian cherry syrup; 50 ml still water; 100 g whipping cream 30% fat; 70 g dark chocolate 55% cocoa; 1 tablespoon cocoa 22% fat (optional)

Dessert - Cornelian cherry cream cake by Eufrosina I. - Recipia

The cornelian cherries in this cornelian cherry cream cake are the fruit of the cornelian cherry tree (Cornus mas), not animal horns, and they go into a tart cream. We use them more often for jam or syrup; here they sit between the cocoa sponge and the white yogurt cream, under an airy chocolate glaze. I choose fruit that is very ripe and soft, because the flesh comes away from the stones more easily. Preparation: 50 minutes. Baking: 40 minutes. Rest: 4 hours. Total time: 5 hours and 30 minutes. Serves: 12. About 400 kcal and 7 g protein per serving.

Ingredients

For the sponge

8 medium eggs
1/4 teaspoon salt
200 g sugar
145 g flour
40 g cocoa
1/4 teaspoon ammonium bicarbonate

For the cornelian cherry cream

220 g very ripe cornelian cherries
60 g sugar
125 g whipping cream 30% fat
20 g sugar

For the whipped cream and yogurt cream

275 g whipping cream 30% fat
60 g sugar
160 g plain yogurt
10 g powdered gelatin
50 ml water

For soaking

20 ml concentrated cornelian cherry syrup
50 ml still water

For the glaze

100 g whipping cream 30% fat
70 g dark chocolate 55% cocoa
1 tablespoon cocoa 22% fat (optional)

Preparation

1. Preheat the oven to 180°C. Line a 24 cm round cake pan with baking paper. 2. Separate the egg whites from the yolks. Beat the whites with the salt until stiff, then add the sugar and beat until it dissolves. Add the yolks and beat for another 1-2 minutes. 3. Sift the flour with the cocoa and ammonium bicarbonate. Fold them into the egg mixture in two batches and mix until there are no lumps. 4. Pour the batter into the pan and bake for 30 minutes, until a toothpick inserted in the middle comes out clean. Leave the sponge to cool completely, about 60 minutes, then cut it into two equal layers. 5. Press the cornelian cherries through a sieve to separate the flesh from the stones. Put the purée in a saucepan with 60 g sugar and cook for 5 minutes over medium heat, until thickened. Leave it to cool for about 30 minutes. 6. Beat 125 g whipping cream with 20 g sugar until it has volume and holds its shape. Add the cold purée and beat until combined. 7. Bloom the gelatin in 50 ml cold water for 10 minutes, then dissolve it over a double boiler for 2 minutes. Leave it to cool for 5 minutes. 8. Beat 275 g whipping cream with 60 g sugar. Add the yogurt and dissolved gelatin, then beat until smooth. 9. Mix the concentrated cornelian cherry syrup with 50 ml still water. Set the first sponge layer on a serving plate inside a cake ring and soak it with half the mixture. 10. Spread on half the white cream, then the cornelian cherry cream and the other half of the white cream. Place the second sponge layer on top and soak it with the remaining mixture. 11. Refrigerate the cake for at least 3 hours. 12. Beat 100 g whipping cream until it has volume. Set aside 70 g of the whipped cream and put it in a double-bottomed pan with the chocolate. Keep the pan over low heat for 3 minutes, stirring, until the chocolate melts. 13. Take the pan off the heat. Fold in the other 30 g of whipped cream and the sifted cocoa, if using. Remove the ring and spread the glaze over the cake.

Notes

Serve a slice with black tea, without milk, so the tart taste of the cornelian cherry layer stays in the foreground. Very ripe cornelian cherries are softer when passed through a sieve; if you pick them while firm, leave them to soften before using, because the flesh clings more to the stones. This glaze came about by mistake; I got lumps when I didn’t sift the cocoa. You can leave out the tablespoon of cocoa in the glaze without changing the amount of chocolate. The sponge can be baked a day ahead and kept wrapped at room temperature, separate from the creams. The cake contains eggs and dairy, and the sponge contains gluten; keep it covered in the fridge for no more than 3 days.