Cherry, chocolate & sesame cake with almond cheese

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).

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.

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.

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.

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.

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.

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!

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!

Follow such a cake assembling order:

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