Moist cherry cake with tangerine marmalade

All the ingredients must be at room temperature.

1. Sift flour with baking powder and salt, mix well with a whisk.
2. Whisk eggs with a mixer until the sugar has dissolved and white fluffy foam has formed. Add the dry ingredients in two steps. Stir them gently, from the middle to the edge, using a silicone spatula.
3. Heat vegetable oil together with milk in the microwave. Add about two tablespoons of batter to the milk and oil mixture. Combine. Pour into the dough. Combine once more.
4. Pour the batter into the prepared ring. Bake for 35-45 minutes at 320°F (160°C), with top/bottom heating, until the inserted toothpick comes out clean.
5. Cool the cake on a rack, wrap in clingfilm, and place in the fridge for 4-6 hours, better overnight. Cut it into two parts.

1. Prepare the gelatin mass: pour water on gelatin powder, stir, and put in the fridge for at least 30 minutes.
2. Combine room temperature cream cheese with sugar using a silicone spatula. Mix until homogeneous, add cream. Combine. Add melted in the microwave gelatin mixture and mix. Add the cherry puree, stir.
3. Place the cheesecake in a ring and leave it in the fridge for 3 to 4 hours.

1. Put all the ingredients in a saucepan with a thick bottom, bring to a boil. Stirring, boil for 2 minutes.
2. Take it off the stove. Pour into the previously prepared ring, cool it down, and leave in the fridge for 3-4 hours.

1. Combine the sugar and cornstarch.
2. Cut the cherries into four pieces, place in a saucepan with a thick bottom over low heat. Gradually add the sugar mixed with cornstarch and bring to a boil, stirring. Boil for 2 minutes.
3. Remove from stove. Transfer to a flat container. Cover with cling film. Let cool and put in a fridge.

1. Put the cream cheese, cream, and powdered sugar into a bowl. Start mixing at low speed, then gradually raise it until the consistency of the icing is firm.
2. Then mix with a silicone spatula to release any extra air bubbles. Transfer to a disposable pastry bag.

1. Put the cream cheese, cream, and powdered sugar into a bowl and beat on low speed at first. Increase the mixer speed. Whisk until the icing has a firm consistency.
2. Then mix with a silicone spatula. Transfer to a disposable pastry bag.