I made this cake with two creams and cherries a few times when I had guests or simply wanted to try something more elaborate. At first, it seemed complicated due to the number of steps, but after the first attempt, things become clear. It’s a cake with fluffy sponge layers, two layers of cream (one chocolate, one vanilla), a chocolate glaze, plus mascarpone cream and a cherry topping. It’s not a dessert to make in a hurry, but it’s worth the time.
Quick Info
Total time: approx. 7-8 hours (including cooling)
Active preparation time: 2 hours
Baking time: 30-36 minutes for layers (2x15-18 min)
Servings: 20-24
Difficulty: medium to advanced, especially on the first attempt
Type: festive cake or for special occasions
Ingredients
Sponge layers (for 2 layers, ingredients are for one layer):
- 3 large eggs (or 4 smaller ones)
- 6 heaping tablespoons of sugar
- 5 tablespoons of flour
- 1 tablespoon heaping of dark cocoa powder
- 3 tablespoons of water
- 3 tablespoons of oil
Syrup:
- 100 g sugar
- 150 ml water
- 1 tablespoon rum
Cream 1 (chocolate):
- 2 eggs
- 1 packet chocolate pudding
- 400 ml milk
- 50 g Nesquik
- 100 g sugar + 3 tablespoons sugar
- 130 ml liquid cream
- 10 g gelatin
Cream 2 (vanilla):
- 2 eggs
- 1 packet whipped cream-flavored pudding
- 400 ml milk
- 1 packet vanilla sugar
- 1 teaspoon vanilla extract
- 100 g sugar + 3 tablespoons sugar
- 130 ml liquid cream
- 10 g gelatin
Glaze:
- 250 g milk chocolate
- 60 ml liquid cream
Cream 3 (for decoration):
- 100 g mascarpone
- 200 ml liquid cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Cherry topping:
- 150 g frozen cherries
- 250 ml water
- 5 tablespoons sugar
- 3 teaspoons cornstarch
Preparation Method
1. Sponge layers:
- Separate the eggs. Beat the egg whites with a pinch of salt and the 3 tablespoons of water until stiff. When they are firm, add the sugar and continue mixing until you achieve a stiff meringue.
- Whisk the egg yolks with the oil, then pour them over the egg whites and gently mix.
- Sift the flour with the cocoa and add it tablespoon by tablespoon to the mixture, folding gently with a spatula to retain the air in the egg whites.
- Pour everything into a baking tray (35x25 cm) lined with parchment paper. Level it and bake in a preheated oven at 180°C for 15-18 minutes. Do the toothpick test to ensure it’s baked.
- Remove the layer, let it cool, and repeat for the second layer (the ingredients are for one layer, so you need to do this operation twice).
2. Syrup:
- Place the sugar in a small pot and let it caramelize over medium heat. When it turns golden brown, carefully pour in the water (watch out for steam).
- Leave it on the heat until the caramel completely melts, then let the syrup cool.
- Once cooled, add the rum.
3. Cream 1 (chocolate):
- Mix the egg yolks with the sugar (100g), pudding powder, and Nesquik. Gradually add the hot milk, stirring constantly to avoid lumps.
- Place the mixture over low heat and stir continuously until it thickens like a thick pudding. Let it cool.
- Soak the gelatin in 50 ml cold water for 5 minutes, then melt it over a double boiler or for a few seconds in the microwave (do not let it boil).
- Incorporate the melted gelatin into the cooled chocolate cream (not warm).
- Beat the egg whites with the 3 tablespoons of sugar until you achieve a stiff meringue.
- Separately, whip the liquid cream.
- Mix the cooled chocolate pudding with the whipped cream, then gently fold in the meringue in 2-3 batches, mixing with a spatula until homogeneous.
4. Cream 2 (vanilla):
- Follow the same procedure as for the chocolate cream. Mix the egg yolks with the sugar (100g), vanilla sugar, whipped cream pudding powder, and vanilla extract, then incorporate the hot milk. Cook over low heat, stirring until it thickens. Let it cool.
- Soak the gelatin as before and add it to the cooled cream.
- Beat the egg whites with 3 tablespoons of sugar until you achieve a stiff meringue.
- Whip the liquid cream separately.
- Combine the cooled vanilla cream with the whipped cream and meringue, in the same way as for the first cream.
5. Assembly:
- Place the first sponge layer on a platter and lightly soak it with half of the syrup.
- Spread the chocolate cream evenly and refrigerate for 15-20 minutes until it firms up.
- Once the cream has set, spread the vanilla cream on top.
- Place the second layer over the cream, soaking it with the remaining syrup.
- Cover the tray and refrigerate for at least 6 hours, preferably overnight.
6. Glaze:
- Melt the chocolate with the liquid cream over very low heat or in a double boiler. Mix until smooth and let cool for 5 minutes.
- Trim the edges of the cake with a sharp knife, then cut the cake into suitable pieces (about 20-24).
- Glaze each piece of cake with the melted chocolate.
7. Cherry topping:
- Place the frozen cherries in a saucepan with the sugar and water. Cook until the sugar dissolves and the cherries become soft.
- Dissolve the cornstarch in a little cold water and pour it over the cherries, stirring continuously until it thickens and becomes like a thicker sauce.
- Let it cool.
8. Mascarpone cream:
- Mix the mascarpone with the liquid cream, sugar, and vanilla extract until you achieve a dense and airy cream.
- Place the cream in a piping bag (or use a spoon) and decorate each piece of cake.
9. Final touches:
- Place 2-3 teaspoons of cherry topping on each piece of cake.
- Keep the cakes refrigerated until serving.
Why I make this recipe often
Every time I want a dessert with complex texture and flavor, I return to this recipe. It holds up well in the fridge, is easy to portion, and the layers remain firm. It’s great for festive platters or when I want something that I can prepare a day in advance. Plus, you can play with flavors depending on what you have at home.
Tips and Variations
Tips
- When caramelizing sugar for the syrup, don’t leave it on the heat too long to avoid bitterness.
- The gelatin should not boil – it just needs to be well dissolved; otherwise, the cream won’t set properly.
- Let the cake chill for at least 6 hours (ideally overnight) to stabilize the layers.
Substitutions
- If you don’t want to use raw egg whites in the creams, you can replace them with 100 ml of liquid cream for each cream. The cream will be just as stable but a bit denser.
- For the topping, you can also use canned cherries (drained) or other tart fruits if you don’t have frozen cherries.
Variations
- You can use either natural or vegetable cream, depending on your preference or what you have available.
- Instead of mascarpone, you can just use whipped cream for decoration.
- If you want to simplify, you can skip the chocolate glaze – the cake remains good without it.
Serving Ideas
- It works well on platters at parties, cut into small cubes.
- It can be served plain or with extra cherry topping.
- For a quick decoration, sprinkle a little cocoa or grated chocolate.
Frequently Asked Questions
1. Can I make the sponge layers a day in advance?
Yes, you can bake them a day in advance and keep them wrapped in foil to prevent drying out.
2. Can I substitute the cherries with something else?
Yes, you can use cherries, blueberries, or even raspberries, but the final taste will be slightly different.
3. Is it necessary to use gelatin in the creams?
Yes, otherwise the creams won’t have a good consistency and will run when cut.
4. If I skip the glaze, will it affect the texture?
It won’t affect the stability; only the appearance and taste will be slightly different, a bit less intense.
5. Can I use store-bought sponge layers?
I don’t recommend it, as homemade layers are fluffier and absorb the syrup better.
Nutritional Values
Estimated per serving (out of 24):
- Calories: 280-310 kcal
- Protein: 5-6 g
- Carbohydrates: 38-40 g
- Fat: 12-13 g
The values are indicative and can vary depending on ingredients and portion sizes. The cake is substantial, contains quite a bit of sugar and fat, but it’s not hard to eat in a normal portion.
Storage and Reheating
It can be stored in the fridge in covered containers for up to 4 days. It should not be reheated; it’s meant to be consumed cold. The layers remain firm even after a few days, and the flavors meld better after sitting overnight in the fridge. I do not recommend freezing – the gelatin-based creams change texture after thawing.
Quick Info
Total time: approx. 7-8 hours (including cooling)
Active preparation time: 2 hours
Baking time: 30-36 minutes for layers (2x15-18 min)
Servings: 20-24
Difficulty: medium to advanced, especially on the first attempt
Type: festive cake or for special occasions
Ingredients
Sponge layers (for 2 layers, ingredients are for one layer):
- 3 large eggs (or 4 smaller ones)
- 6 heaping tablespoons of sugar
- 5 tablespoons of flour
- 1 tablespoon heaping of dark cocoa powder
- 3 tablespoons of water
- 3 tablespoons of oil
Syrup:
- 100 g sugar
- 150 ml water
- 1 tablespoon rum
Cream 1 (chocolate):
- 2 eggs
- 1 packet chocolate pudding
- 400 ml milk
- 50 g Nesquik
- 100 g sugar + 3 tablespoons sugar
- 130 ml liquid cream
- 10 g gelatin
Cream 2 (vanilla):
- 2 eggs
- 1 packet whipped cream-flavored pudding
- 400 ml milk
- 1 packet vanilla sugar
- 1 teaspoon vanilla extract
- 100 g sugar + 3 tablespoons sugar
- 130 ml liquid cream
- 10 g gelatin
Glaze:
- 250 g milk chocolate
- 60 ml liquid cream
Cream 3 (for decoration):
- 100 g mascarpone
- 200 ml liquid cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Cherry topping:
- 150 g frozen cherries
- 250 ml water
- 5 tablespoons sugar
- 3 teaspoons cornstarch
Preparation Method
1. Sponge layers:
- Separate the eggs. Beat the egg whites with a pinch of salt and the 3 tablespoons of water until stiff. When they are firm, add the sugar and continue mixing until you achieve a stiff meringue.
- Whisk the egg yolks with the oil, then pour them over the egg whites and gently mix.
- Sift the flour with the cocoa and add it tablespoon by tablespoon to the mixture, folding gently with a spatula to retain the air in the egg whites.
- Pour everything into a baking tray (35x25 cm) lined with parchment paper. Level it and bake in a preheated oven at 180°C for 15-18 minutes. Do the toothpick test to ensure it’s baked.
- Remove the layer, let it cool, and repeat for the second layer (the ingredients are for one layer, so you need to do this operation twice).
2. Syrup:
- Place the sugar in a small pot and let it caramelize over medium heat. When it turns golden brown, carefully pour in the water (watch out for steam).
- Leave it on the heat until the caramel completely melts, then let the syrup cool.
- Once cooled, add the rum.
3. Cream 1 (chocolate):
- Mix the egg yolks with the sugar (100g), pudding powder, and Nesquik. Gradually add the hot milk, stirring constantly to avoid lumps.
- Place the mixture over low heat and stir continuously until it thickens like a thick pudding. Let it cool.
- Soak the gelatin in 50 ml cold water for 5 minutes, then melt it over a double boiler or for a few seconds in the microwave (do not let it boil).
- Incorporate the melted gelatin into the cooled chocolate cream (not warm).
- Beat the egg whites with the 3 tablespoons of sugar until you achieve a stiff meringue.
- Separately, whip the liquid cream.
- Mix the cooled chocolate pudding with the whipped cream, then gently fold in the meringue in 2-3 batches, mixing with a spatula until homogeneous.
4. Cream 2 (vanilla):
- Follow the same procedure as for the chocolate cream. Mix the egg yolks with the sugar (100g), vanilla sugar, whipped cream pudding powder, and vanilla extract, then incorporate the hot milk. Cook over low heat, stirring until it thickens. Let it cool.
- Soak the gelatin as before and add it to the cooled cream.
- Beat the egg whites with 3 tablespoons of sugar until you achieve a stiff meringue.
- Whip the liquid cream separately.
- Combine the cooled vanilla cream with the whipped cream and meringue, in the same way as for the first cream.
5. Assembly:
- Place the first sponge layer on a platter and lightly soak it with half of the syrup.
- Spread the chocolate cream evenly and refrigerate for 15-20 minutes until it firms up.
- Once the cream has set, spread the vanilla cream on top.
- Place the second layer over the cream, soaking it with the remaining syrup.
- Cover the tray and refrigerate for at least 6 hours, preferably overnight.
6. Glaze:
- Melt the chocolate with the liquid cream over very low heat or in a double boiler. Mix until smooth and let cool for 5 minutes.
- Trim the edges of the cake with a sharp knife, then cut the cake into suitable pieces (about 20-24).
- Glaze each piece of cake with the melted chocolate.
7. Cherry topping:
- Place the frozen cherries in a saucepan with the sugar and water. Cook until the sugar dissolves and the cherries become soft.
- Dissolve the cornstarch in a little cold water and pour it over the cherries, stirring continuously until it thickens and becomes like a thicker sauce.
- Let it cool.
8. Mascarpone cream:
- Mix the mascarpone with the liquid cream, sugar, and vanilla extract until you achieve a dense and airy cream.
- Place the cream in a piping bag (or use a spoon) and decorate each piece of cake.
9. Final touches:
- Place 2-3 teaspoons of cherry topping on each piece of cake.
- Keep the cakes refrigerated until serving.
Why I make this recipe often
Every time I want a dessert with complex texture and flavor, I return to this recipe. It holds up well in the fridge, is easy to portion, and the layers remain firm. It’s great for festive platters or when I want something that I can prepare a day in advance. Plus, you can play with flavors depending on what you have at home.
Tips and Variations
Tips
- When caramelizing sugar for the syrup, don’t leave it on the heat too long to avoid bitterness.
- The gelatin should not boil – it just needs to be well dissolved; otherwise, the cream won’t set properly.
- Let the cake chill for at least 6 hours (ideally overnight) to stabilize the layers.
Substitutions
- If you don’t want to use raw egg whites in the creams, you can replace them with 100 ml of liquid cream for each cream. The cream will be just as stable but a bit denser.
- For the topping, you can also use canned cherries (drained) or other tart fruits if you don’t have frozen cherries.
Variations
- You can use either natural or vegetable cream, depending on your preference or what you have available.
- Instead of mascarpone, you can just use whipped cream for decoration.
- If you want to simplify, you can skip the chocolate glaze – the cake remains good without it.
Serving Ideas
- It works well on platters at parties, cut into small cubes.
- It can be served plain or with extra cherry topping.
- For a quick decoration, sprinkle a little cocoa or grated chocolate.
Frequently Asked Questions
1. Can I make the sponge layers a day in advance?
Yes, you can bake them a day in advance and keep them wrapped in foil to prevent drying out.
2. Can I substitute the cherries with something else?
Yes, you can use cherries, blueberries, or even raspberries, but the final taste will be slightly different.
3. Is it necessary to use gelatin in the creams?
Yes, otherwise the creams won’t have a good consistency and will run when cut.
4. If I skip the glaze, will it affect the texture?
It won’t affect the stability; only the appearance and taste will be slightly different, a bit less intense.
5. Can I use store-bought sponge layers?
I don’t recommend it, as homemade layers are fluffier and absorb the syrup better.
Nutritional Values
Estimated per serving (out of 24):
- Calories: 280-310 kcal
- Protein: 5-6 g
- Carbohydrates: 38-40 g
- Fat: 12-13 g
The values are indicative and can vary depending on ingredients and portion sizes. The cake is substantial, contains quite a bit of sugar and fat, but it’s not hard to eat in a normal portion.
Storage and Reheating
It can be stored in the fridge in covered containers for up to 4 days. It should not be reheated; it’s meant to be consumed cold. The layers remain firm even after a few days, and the flavors meld better after sitting overnight in the fridge. I do not recommend freezing – the gelatin-based creams change texture after thawing.