Cherries Cake

This very particular cake is made with two bases of sponge cake filled with chocolate, cherries and cream. It is delicious because the combination of all those ingredients creates an amazing flavor which is very tasty and delicate at the same time. It is perfect for an event or a birthday because is very big and her appereance is very appealing. ❤

Degree of difficulty: hard

Preparation time:

For the base= 20 minutes + 20 minutes in the oven (each base)

For the filling= 40 minutes + 20 minutes assembling the cake

Ingredients: (for 20 pieces)

For one sponge cake base:

• 4 eggs
• 100g white sugar
• 1 teaspoon vanilla
• 100g white flour
• 1/2 teaspoon baking powder
• 25g cornstarch
• 1/2 teaspoon cinnamon

For the filling:

• 1 jar of cherries (350g drained)
• 75g white sugar
• 1 packet of gelatin powder
• 600g liquid cream
• 40g icing sugar
• 130g nutella or hazelnut cream

For decorate:

• 25g cutted dark chocolate
• 1 tablespoon cocoa powder
• fresh cherries

Instructions:

1. For the sponge cake base, start heating the oven at 180ºC and then in a big bowl beat the eggs with the sugar and the vanilla.
2. Add the sifted flour and baking powder and then the cornstarch and cinnamon and mix well.
3. Place it in a circular baking tin in the oven for 20 minutes and let it cool. Set apart and prepare another base with the same quantity of ingredients and with the same process.
   

   
4. Meanwhile the cakes are getting ready in the oven, drain the cherries keeping the juice which it needs to boil in a pan with the white sugar.
   

   
5. Prepare the gelatin by following the instructions of the package and add a half of it with the pitted cherries and the juice.
6. Whipp the cream with the icing sugar very well with an electric mixer for a faster work.
   

   
7. Spread half of the nutella on top of one of the bases and then place on top the cherries mixture.
   

   
8. Place a half of one of the bases on top and then spread the other half of nutella and then a half of the cream.
   

   
9. Place the last half of sponge cake and spread on top the remaining cream. Dust the cutted dark chocolate and then the cocoa powder and it is ready! It can stay in the fridge maximum for 4 days.