Recipe Video
Ingredients
Sponge biscuit
flour
220g
7.70oz
1cup
14.74tbsp
cocoa
30g
1.05oz
2tbsp
baking powder
5g
0.18oz
0.34tbsp
sugar
230g
8.05oz
1cup
15.41tbsp
milk
200ml
6.60fl oz
0.80cup
13.40tbsp
vegetable oil
70g
2.37fl oz
butter
10g
0.35oz
0.67tbsp
eggs
2pc
Cream
heavy sour cream
450g
15.75oz
1.80cup
30.15tbsp
condensed milk
250g
8.75oz
1cup
16.75tbsp
cream cheese
140g
4.90oz
0.56cup
9.38tbsp
Additionally
walnuts
70g
2.45oz
0.28cup
4.69tbsp
cherries
150g
5.25oz
0.60cup
10tbsp
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!
