Layered cake with sour cherry jelly

Ingredients

For the sponge cake

• 3 eggs
• 3 tablespoons sugar
• 3 tablespoons oil
• 3 tablespoons flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine salt

For the cocoa cake

• 65 g chocolate
• 2 tablespoons cocoa
• 4 egg whites
• 6 egg yolks
• 130 g sugar
• 1/8 teaspoon fine salt

For the sour cherry jelly

• 300 g pitted sour cherries from compote
• 3 tablespoons sugar
• 150 ml sour cherry compote
• 5 g gelatin
• 45 ml cold water

For the vanilla mousse with cognac

• 3 egg yolks
• 3 tablespoons sugar
• 150 ml milk
• 30 ml cognac
• 6 g gelatin
• 45 ml cold water
• 200 ml whipping cream
• 1 teaspoon vanilla extract

For the chocolate mousse

• 250 g chocolate
• 100 ml whipping cream
• 2 egg yolks
• 200 ml whipping cream
• 5 g gelatin
• 45 ml cold water

For the mascarpone frosting

• 200 g mascarpone
• 1 tablespoon sugar
• 180 ml whipping cream

For decoration

• 20 g grated white and dark chocolate
• 1 chocolate decoration
• 8 sour cherries from compote

Preparation

1. Preheat the oven to 180°C and line a 28 cm pan with baking paper. Separate the eggs for the sponge cake. Beat the egg whites with the salt until foamy, add the sugar and beat until you have a stiff, glossy meringue. Beat in the egg yolks one at a time, then the oil, the flour mixed with the baking powder, and the vanilla. Bake for 20 minutes, until the cake is golden and springs back lightly when touched. 2. Melt the chocolate for the cocoa cake over a double boiler, about 3 minutes. Beat the egg yolks with half the sugar, then add the cocoa and melted chocolate. In a separate bowl, beat the egg whites with the salt, add the remaining sugar and beat until stiff peaks form. Fold them into the yolk mixture in a few batches with a spatula. Bake in the lined pan for 25 minutes, until the surface is set. Leave the cake layers to cool. 3. Put the sour cherries, sugar and compote in a saucepan. Heat for 5 minutes, until the sugar dissolves. Soak the gelatin in the cold water for 10 minutes, then heat it for 1 minute, just until dissolved, and stir it into the cherries. Leave the jelly to cool, then chill it in the fridge for 1 hour, until it can be spread without running. 4. Place the sponge cake on a serving plate, spread the jelly over it and put the cocoa cake on top. Fit the springform ring around the cake and chill it while you make the vanilla mousse. 5. Soak the gelatin for the vanilla mousse in the cold water for 10 minutes. Beat the egg yolks with the sugar until creamy. Heat the milk for 5 minutes, until it comes to a boil, then pour it over the egg yolks. Return the mixture to low heat and stir for 5 minutes, until it thickens slightly. Remove from the heat, add the vanilla and cognac. Leave the custard to cool, then heat the gelatin for 1 minute, until dissolved, and stir it in. Beat the cream until thick and gently fold it into the custard. Pour the mousse around the cake and chill for 1 hour. 6. For the chocolate mousse, heat the chocolate with 100 ml of whipping cream for 5 minutes, until melted. Remove from the heat, add the egg yolks and mix well. Soak the gelatin in the cold water for 10 minutes, then heat it for 1 minute, until dissolved, and stir it into the chocolate. Beat the remaining cream and gradually fold it in. Spread the mousse over the vanilla mousse and chill the cake for 4 hours. 7. Beat the mascarpone with the sugar and cream until you have a firm, smooth frosting. Cover the cake with the frosting and decorate it with grated chocolate, the chocolate decoration and the sour cherries.