Ingredients

Chocolate sponge biscuit
flour
0.75 cup
192 g
6.72 oz
6.34 fl oz
cocoa
0.25 cup
2.50 tbsp
36 g
1.26 oz
1.19 fl oz
sugar
0.50 cup
152 g
5.32 oz
5.02 fl oz
salt
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
milk
0.50 cup
128 g
4.48 oz
4.22 fl oz
instant coffee
1 tsp
4.92 ml
baking soda
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
eggs
0.25 cup
85 g
2.98 oz
2.80 fl oz
vegetable oil
0.25 cup
3.50 tbsp
52 g
1.82 oz
1.72 fl oz
baking powder
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
Almond cheesecake
almonds
1.75 tbsp
27 g
0.94 oz
0.89 fl oz
cream cheese
1.50 cup
400 g
14 oz
13.20 fl oz
eggs
0.50 cup
113 g
3.96 oz
3.73 fl oz
powdered sugar
0.50 cup
95 g
3.32 oz
3.14 fl oz
cream 33-35%
0.25 cup
90 g
3.15 oz
2.97 fl oz
salt
1 g
0.04 oz
0.03 fl oz
vanilla extract
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
Spicy cherries
cherry liqueur (or red wine)
1.25 cup
300 g
10.50 oz
9.90 fl oz
cherries
1 cup
250 g
8.75 oz
8.25 fl oz
clove spice
3 pc
lime zest
0.50 pc
ground ginger
0.25 tsp
1.23 ml
ground nutmeg
0.25 tsp
1.23 ml
cinnamon
0.25 tsp
1.23 ml
ground allspice
on the tip of a knife
Cherry compote
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cornstarch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
spicy cherries
Cherries for decoration
liqueur (wine, juice)
0.75 cup
200 g
7 oz
6.60 fl oz
cherry (with twigs and pits + pitted cherries)
2 cup
500 g
17.50 oz
16.50 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
cornstarch
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
Creamy sesame frosting
cream 33-35%
0.50 cup
100 g
3.50 oz
3.30 fl oz
sesame seeds
0.50 cup
100 g
3.50 oz
3.30 fl oz
white chocolate
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
glucose syrup
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
vanilla essence
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
Mascarpone cream
mascarpone cheese
2 cup
500 g
17.50 oz
16.50 fl oz
cream 33%
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
Frosting for leveling
cream cheese
2.50 cup
600 g
21 oz
19.80 fl oz
cream 33%
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz

Method

Chocolate sponge biscuit

  1. Preheat the oven to 302F, top/bottom mode (no convection).
  2. Sift the flour. Mix all the dry ingredients.
  3. Dissolve the coffee in hot milk, and add it to the dry mixture. Combine.
  4. Add the eggs, and mix again.
  5. Pour in the vegetable oil. Knead the dough with a silicone spatula.
  6. Transfer the batter ro a prepared mold.
  7. Bake the biscuit for 40-50 minutes, until a dry skewer. Focus on your oven.
  8. Cool the biscuit on the wire rack. Wrap it slightly warm in plastic wrap, and put it in the fridge for at least 6 hours (better overnight).

Almond cheesecake

  1. Grind the almonds into crumbs.
  2. Combine the cheese at room temperature with the powdered sugar using a silicone spatula.
  3. Then add the eggs, one at a time.
  4. Stir until smooth, and add the cream and almonds. Combine.
  5. Put the cheese mass into a prepared mold.
  6. Bake the cheesecake in a water bath at 248F, top/bottom mode, for about 70 minutes. The edges of the cheesecake should grab, and the center should shake.
  7. Let the cheesecake cool for 2 hours in a slightly open oven, and then put it in the fridge for 6-8 hours to stabilize.

Spicy cherries

  1. Pour the liqueur (or wine) into a container, add the spices, and combine.
  2. Add the cherries.
  3. Leave the berries like this for at least 4 hours, or better for 8-12 hours.

Cherry compote

  1. Mix the sugar with the cornstarch.
  2. Put the infused cherries (without liquid) in a saucepan with a thick bottom, and warm it up on a low heat.
  3. Add the sugar mixed with cornstarch "in a rain".
  4. Bring it all to a boil, stirring.
  5. Cook the compote for 1-2 minutes.
  6. Remove it from the heat, and cool it down.

Cherries for decoration

  1. Spread the cherries (branches up) on the bottom of a large-diameter stewpan, and fill them with strained liqueur (remaining after the tincture).
  2. Combine the sugar with the starch.
  3. Heat the cherries with liqueur, and carefully add the sugar and the starch.
  4. Bring the mixture to a boil, and simmer for 1-2 minutes. Cool it down.

Creamy sesame frosting

  1. Make a paste from sesame seeds (like peanut).
  2. Bring the cream with glucose syrup to a boil.
  3. Pour it over the chocolate. Combine with a silicone spatula.
  4. Pour the chocolate mass over the sesame paste., and combine.
  5. Add the vanilla essence. Combine as well.
  6. Mash the mass with a blender.
  7. Transfer it to the container. Cover with cling film in contact.
  8. Put the frosting in the fridge for 12 hours to stabilize.

Mascarpone cream

  1. Whip the cheese and the powdered sugar until combined, and add the cream. Whip again.
  2. Transfer the cream to a disposable pastry bag.

That's it, the cream for assembling the cake is ready!

Frosting for cake leveling

  1. Put the cream cheese and the powdered sugar in a mixer bowl, and whip at a low speed.
  2. Add the cream. Whip it all once again.
  3. Transfer the cream to a disposable pastry bag.

That's it, the cream on the outer coating of the cake is ready!

Cake assembly

Follow such a cake assembling order:

sponge biscuit / mascarpone cream / cherry compote / mascarpone cream / cheesecake / mascarpone cream / creamy sesame frosting / mascarpone cream / sponge biscuit.