Cherry Jelly Cake

Cherry Jelly Cake – A Delicacy with Layers of Flavor and Texture

In a world full of desserts, the cherry jelly cake shines through its perfect combination of flavors and textures. This recipe not only delights the taste buds but also the eyes, with its layers of white chocolate, milk chocolate, and cherry jelly. Get ready to impress your family and friends with this sophisticated yet easy-to-make cake!

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 1 hour (total)
Servings: 12 servings

Ingredients

For the Base:
- 10 eggs
- 10 tablespoons sugar
- 2 packets of Dr. Oetker dark chocolate with orange Creme Ole
- 2 tablespoons flour

For the White Cream:
- 200 g Schogetten white chocolate
- 3 sheets of gelatin
- 250 ml liquid cream Topping Cream from Lidl
- 200 ml sweet cream with 40% fat

For the Cherry Jelly:
- 900 g cherries (fresh or frozen)
- 150 g sugar
- 3 tablespoons starch
- 3 sheets of gelatin

For the Brown Cream:
- 200 g Schogetten milk chocolate
- 250 ml liquid cream Topping Cream from Lidl
- 200 ml sweet cream with 40% fat

For Decoration:
- Colored hearts from Dr. Oetker

Step by Step: Making the Cherry Jelly Cake

Step 1: Preparing the Base
1. Prepare the Oven: Preheat the oven to 180°C. Line a 38x28 cm tray with parchment paper.
2. Whip the Egg Whites: In a large bowl, add the egg whites along with a pinch of salt. Beat them with a mixer until you achieve a stiff and glossy foam.
3. Mix the Egg Yolks: In another bowl, mix the egg yolks with the sugar until the sugar is completely dissolved and the mixture becomes light in color.
4. Add the Dry Ingredients: Incorporate the packets of Creme Ole and flour into the egg yolk mixture, mixing gently.
5. Fold in the Egg Whites: Add the beaten egg whites to the egg yolk mixture, folding carefully from the bottom up to maintain the airiness.
6. Bake the Base: Pour the mixture into the tray, level it with a spatula, and bake for about 25-30 minutes. Check with a toothpick: if it comes out clean, the base is ready. Let it cool completely.

Step 2: The White Cream
1. Melt the White Chocolate: In a saucepan, add the white chocolate and 150 ml of liquid cream. Heat over low heat, stirring constantly, without letting it boil.
2. Hydrate the Gelatin: In a bowl with cold water, hydrate the gelatin sheets for 5 minutes, then squeeze them and add them to the melted chocolate. Mix well.
3. Prepare the Cream: Whip the remaining liquid cream with sweet cream until you obtain a stiff cream.
4. Combine: Let the chocolate mixture cool slightly, then fold it into the cream, mixing gently.
5. Assemble: Line the tray where you baked the base with plastic wrap. Place the cooled base, pour the white cream, and level it. Put the tray in the freezer for 30 minutes.

Step 3: The Cherry Jelly
1. Prepare the Puree: Place the cherries in a blender, add the sugar, and blend until you obtain a smooth puree.
2. Thicken the Jelly: Transfer the puree to a double-bottomed saucepan, add the starch, and cook over low heat, stirring constantly until it thickens.
3. Hydrate the Gelatin: Hydrate the gelatin in cold water, squeeze, and add to the warm jelly. Mix well to dissolve.
4. Cool the Jelly: Let the jelly cool slightly, then pour it over the white cream in the tray. Level it and put it back in the freezer for about 30 minutes.

Step 4: The Brown Cream
1. Melt the Milk Chocolate: Just like for the white cream, melt the milk chocolate together with 150 ml of liquid cream, without reaching the boiling point.
2. Hydrate the Gelatin: Hydrate the gelatin as in previous steps, squeeze, and add to the melted chocolate.
3. Prepare the Cream: Whip the remaining liquid cream with sweet cream until you achieve a thick consistency.
4. Combine: Mix the cooled chocolate and cream until you obtain a homogeneous mixture.
5. Final Assembly: Remove the tray from the freezer, pour the brown cream, and level it. Leave in the freezer for 40 minutes.

Step 5: Finalization and Serving
1. Cutting: Once the cake is well set, remove it from the tray. Cut with a knife dipped in hot water to get nice portions.
2. Decorating: Sprinkle colored hearts for a festive and attractive look.
3. Serving: This cake is perfect for special occasions and can be served alongside a scoop of ice cream or a cup of aromatic coffee.

Practical Tip
To achieve an even more intense flavor and texture, you can add a few drops of vanilla essence to the white or brown cream. Also, instead of cherries, you can use other berries like raspberries or blueberries for a delicious variation.

Calories and Nutritional Benefits
This cake is high in calories due to ingredients like chocolate and cream, but it also offers important benefits due to the fruits. Cherries are rich in antioxidants and have anti-inflammatory properties, making this cake a healthier little indulgence.

Frequently Asked Questions
1. Can I use other fruits for the jelly?
Yes, you can experiment with other berries or even peaches and apricots.

2. How can I store the cake?
It is recommended to store the cake in the refrigerator, covered, to avoid it drying out.

3. Is it possible to make the cake without gelatin?
Yes, you can use vegan alternatives or agar-agar to achieve a similar result.

Conclusion
This cherry jelly cake is more than just a dessert; it is a culinary experience that blends sweetness with tartness, creaminess with crunch. Give it a chance and you will surely impress anyone who tastes this delight! Enjoy every bite and cherish the moments spent in the kitchen, because every recipe tells a story, and this one is filled with love and passion.

 Ingredients: Base 10 eggs 10 tablespoons sugar 2 packets Dr. Oetker dark chocolate with orange Creme Ole 2 tablespoons flour White cream 200 g Schogetten white chocolate 3 sheets of gelatin 250 ml liquid cream Topping Cream from Lidl 200 ml sweet cream with 40% fat Brown cream 200 g Schogetten milk chocolate 250 ml liquid cream Topping Cream from Lidl 200 ml sweet cream with 40% fat Cherry jelly 900 g cherries 150 g sugar 3 tablespoons starch 3 sheets of gelatin Decorations colored sprinkles from Dr. Oetker

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