Ingredients.
Dough:
6 eggs
180 g of sugar
90 g of flour
60 g of cocoa from TM «EKO»
36 g of corn starch
1 tsp of baking powder from TM «EKO»
1 tsp of vanilla sugar from TM «EKO»
Impregnation:
Combine 200 ml of water with 1 tbsp of sugar and Rum
Cherry filling:
Combine 400 g of cherries with 1 tbsp of starch and 2 tbsp of sugar, 1 tsp of vanilla sugar from TM «EKO»
Cream:
500 ml cream 33%
100 g of powdered sugar from TM EKO«
350 g of cream cheese
vanilla
Preparation
To make the sponge cake, beat the eggs with the sugar and vanilla sugar until fluffy and light. The flour, cocoa, cornstarch and baking powder are mixed separately, and then the dry ingredients are gently added to the egg mixture. The finished dough is poured into the mould and baked until cooked, then completely cooled.
To soak, combine the water with the sugar and rum and stir until the sugar dissolves. The cherry filling is made from cherries, sugar, vanilla sugar and starch: boil for a few minutes until slightly thickened, then leave to cool.
For the cream, whip cold cream with powdered sugar, add cream cheese and vanilla, and then mix until the consistency is delicate and smooth.
The cooled sponge cake is cut into cakes, each soaked in the prepared syrup. Next, the cake is assembled by alternating the cakes with cream and cherry filling. The finished cake is covered with cream, decorated as desired, and placed in the fridge to stabilise for at least a few hours.
It tastes better with ECO!