Recipe Video

Ingredients

Sponge biscuit
flour
1 cup
220 g
7.70 oz
7.26 fl oz
cocoa
2 tbsp
30 g
1.05 oz
0.99 fl oz
baking powder
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
sugar
1 cup
230 g
8.05 oz
7.59 fl oz
milk
0.75 cup
200 ml
6.60 fl oz
vegetable oil
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
butter
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
eggs
2 pc
Cream
heavy sour cream
1.75 cup
450 g
15.75 oz
14.85 fl oz
condensed milk
1 cup
250 g
8.75 oz
8.25 fl oz
cream cheese
0.50 cup
140 g
4.90 oz
4.62 fl oz
Additionally
walnuts
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
cherries
0.50 cup
150 g
5.25 oz
4.95 fl oz

Method

Sponge biscuit

  • Melt the butter and let it cool.
  • Stir in the flour, cocoa and baking powder.
  • Mix the eggs with butter, oil and milk, add sugar and dry ingredients in several stages.
  • Bake at 320F for 35-40 minutes. Check for readiness with a wooden skewer. Allow to cool slightly, wrap in plastic wrap and refrigerate overnight.

Cream

Combine all the ingredients (don't whip!).

Filling

  • Defrost the cherries (leave the juice for soaking).
  • Pre-fry the walnuts at 338F for 10 minutes.

Assembly

  • Cut the sponge biscuit into pieces, with the first layer a little cream, then the biscuit, the cherry and nut filling and half the cream, then again a layer of the biscuit, nuts, cherries and cream. Decorate the top with biscuit pieces and filling.

Let it stay in the fridge for a couple of hours, and enjoy!