Light cherry cake recipe

Recipe for a delicious cake with white chocolate cream and cherry jelly inside.

4.86 z 7 ocen

Prep Time 1

Cook Time 10

Total Time 5 10

Course Cakes

Servings 12

Calories 255 kcal

Whisk the egg whites with sugar into a thick and fluffy white mass.
2 egg whites, 50 g sugar
Add the egg yolks to the egg whites and gently mix.
2 egg yolks
Sift the wheat flour through a sieve with the potato starch.
50 g wheat flour - all-purpose, 1 tablespoon potato starch
Add the flour to the eggs and gently mix - just until combined.
Line the bottom of a 22-24 cm diameter mold with baking paper - leave the sides empty and pour in the batter.
Bake at 170 degrees Celsius (fan-assisted) for about 10-12 minutes - until a dry stick comes out.
After baking, cool the sponge cake.

If you have frozen cherries, transfer them to a saucepan, add sugar and a little water, and boil until the fruit softens.
150 g cherries, 2-3 tablespoons sugar
Blend the cherries with a blender - if you have fresh fruit, you don't need to cook them, you can just blend them with sugar right away.
Pour a small amount of cold water over the gelatin and set aside for a moment to swell.
2 teaspoons gelatin
Add the gelatin to the hot cherries and stir until the gelatin dissolves.
If you are using fresh fruit and not cooking them, briefly heat the gelatin before adding it to them so that it becomes liquid, and only then add it to the cherries.
Pour the cherries into a mold lined with cling film and set aside to fully set.

Transfer the cold cheese to a larger bowl, add the melted and cooled chocolate, and briefly mix - until combined.
100 g white chocolate, 250 g mascarpone cheese
Add the cold heavy cream and mix on high speed until you get a thick cream.
250 ml heavy cream

Pour hot water over the jelly and mix thoroughly.
1 package cherry jelly, 125 ml hot water
While still hot, start mixing on high speed - after a few minutes, the jelly should become fluffy and paler in color - then it's ready.

If you like more moist cakes, soak the sponge cake a little - I soaked it with sweetened water with a little lemon juice.
Spread some of the mascarpone cream on top of the sponge cake.
Place the cherry jelly on the cream.
Apply the rest of the cream and spread it so that it fills the space between the mold walls and the jelly.
Apply the jelly foam on the cream and put the cake in the fridge to set.
Before serving, decorate the cake as desired.
It's best to cut the cake with a knife thoroughly heated in hot water - otherwise, the marshmallow foam can be difficult to cut.

I provide the calorie count for the products I used.

Servings: 100gCalories: 255kcalCarbohydrates: 21gProtein: 4gFat: 17g

Keyword cake with cherry jelly, cake with white chocolate and cherries, cherry cake

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