Sponge cake with chocolate cream and cherries
Description
Homemade pastries to go with tea. No one will refuse a slice of fragrant, delicious cake. If you’re making it for adults, soak the sponge layers with good cognac or brandy—the dessert will taste stunning. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients listed. Choose dark cocoa so it colors both the sponge cake and the cream.
- 2
Step 2
Crack chicken eggs into the bowl of your food processor. Add 150 grams of granulated sugar and salt. Whip for about 4–5 minutes until fluffy and foamy.
- 3
Step 3
At minimum speed, fold the wheat flour and cocoa powder into the beaten eggs. Dice the pitted frozen cherries into small cubes and add to the batter. Mix gently and pour the batter into a buttered pan.
- 4
Step 4
Bake the sponge cake in an oven preheated to 180° for about 25–30 minutes, then cool it by resting the tin on its side. Next, trim the top off the cooled sponge and slice it horizontally in half to form two layers.
- 5
Step 5
Whip the cream in the bowl of a food processor. Set aside 6–8 cherries for garnish; dice the remainder into small cubes. Add them to the bowl and whip again. Add the cocoa and sugar, and whip once more. The only thing is that cocoa won’t turn chilled cream brown, since it dissolves only in warm ingredients—but it will still give the cream a chocolate flavor.
- 6
Step 6
Place the bottom sponge layer on a plate and spread with half of the cream.
- 7
Step 7
Place the top layer on top and spread cream over it. Transfer the remaining cream to a piping bag or decorating syringe and pipe it onto the cake. Decorate the dessert with cherries, chocolate pieces, and fresh mint. Chill in the refrigerator for 1 hour to let it absorb the flavors and soften.