- Sift the flour into a bowl. Grate the frozen butter with a fine grater (periodically tip the butter into the flour). Add salt and stir until butter and flour are crumbly. Then add the pre-cooled, hard-boiled eggs and sour cream.
- Knead the dough (the author used a mixer with a hook attachment), sift some flour onto a work surface and form a ball of dough (the dough may be a little sticky, but you do not add too much flour!).
- Wrap the dough in cling film and put it in the freezer for 40-50 minutes.
- Then, form pieces of dough 93-95 grams | 3.3 oz (for a d=20 cm | 7.8 inches cake), powdering each piece with flour. Place in the freezer for another 15-20 minutes.
- Meanwhile, preheat the oven to 392 F | 200C, convection setting. The author made 14 cake layers. Roll out each of them as thin as possible (d=23 cm | 9 inches), adding flour and using cling film (also powdered with flour).
- Trim the layers using a d=20 cm | 7.8 inches ring, prick with a fork and bake for 9-10 minutes until golden color (you may find s photo of the resulting cake layer in the recipe’s image gallery).
The author made the jam the day before.
- Heat the thawed cherries to 104F | 40C, add sugar mixed with pectin, and boil for 2-3 minutes. Leave to cool and mix with a blender.
- Mix the coconut milk and milk in a heavy-bottomed saucepan, and place over low heat.
- In a separate bowl, mix the egg yolks, sugar, vanilla sugar, cornstarch, and flour until smooth. Add some hot milk and combine, then pour into a saucepan with the rest of the milk, mix (the author additionally mixed it using a blender to avoid lumps).
- Cook over medium heat, constantly stirring until it thickens (about 10-12 minutes). In the end, add white chocolate, mix and beat all the mass with a blender.
- Cover the finished custard in cling film, cool, then chill in the fridge for 2-3 hours. The resulting custard is very stable!
- After 2-3 hours, whip the mascarpone for 1 minute. Continue to beat, adding the custard with a tablespoon (you can find a video with the resulting custard above).
- Spoon the cherry jam onto each cake, then use a piping bag to distribute the custard. The author applied cherry jam to all the cakes in advance and then assembled the cake (it saves time, and the cake holds stable during assembly).
- Wrap the cake tightly in clingfilm, put a flat plate with a small weight on top, and leave it in the fridge for 3-4 hours.
Frosting for covering
After 3-4 hours, decorate the finished cake with cherry frosting.
- To make it, combine chilled cream cheese with room temperature butter and powdered sugar in a mixer bowl. Mix at maximum speed and add the cherry jam.
Leave the cake in the fridge overnight. Cut it chilled and enjoy after 10-12 minutes.