Ingredients
Sponge biscuit
flour
270g
9.45oz
1cup
18tbsp
sugar
300g
10.50oz
1.20cup
20tbsp
cocoa
7g
0.25oz
0.47tbsp
baking soda
1tsp
baking powder
2Tbs
eggs
3pc
vegetable oil
180g
6.08fl oz
buttermilk
370g
12.51fl oz
red dye
to taste
Cream
cream cheese
600g
21oz
2.40cup
40.20tbsp
heavy cream 33%
120g
4.06fl oz
powdered sugar
170g
5.95oz
0.68cup
11.39tbsp
Cherry filling
cherries
300g
10.50oz
1.20cup
20tbsp
water
60g
2.03fl oz
sugar
180g
6.30oz
0.72cup
12tbsp
cornstarch
1.5Tbs
Method
The calculation in the recipe is for a cake with a diameter of 6.30-7.00 inch.
Sponge biscuit
- In a bowl, first mix all the dry ingredients, stir with a whisk, then add all the liquid ingredients and whisk until smooth (you can of course use a mixer, I just love making this biscuit by hand).
- You better bake it in three molds, or in two. But not with one cake. The dough is rather fat, it will bake unevenly and in some places it will be brown because it will dry out. Therefore, bake separately at 356F. Until a dry toothpick.
Cream
- Combine all the ingredients in a bowl, mix with a mixer until smooth at low speed.
- Then increase the speed, the cream will become lush and matte. It takes 5 minutes to prepare the cream.
Cherry filling
- Place the cherries and water in a saucepan. Because frozen cherries, it will give juice, so do not get carried away with water.
- As soon as the cherry melts, boils, add sugar, melt, boil.
- Pour the starch into a small bowl. Pour about 50-70g of juice from a saucepan into starch, mix until smooth and pour over the cherry, stirring constantly. It will immediately begin to thicken. Boil for another minute.
- Remove from heat and cool.
Assembly
Assemble the cake following such an order: cake layer, cream all over the cake, cream with a rim for cherries, cherries, cake layer, etc.
