Cherry Fantasy Cake

I propose we explore together a delicious recipe, full of flavor and colors, that will bring a touch of magic to every meal - Cherry Fantasy Cake. This cake is perfect for any occasion, from parties to intimate gatherings, and will surely impress anyone who tastes it.

Total preparation time: approximately 2 hours (including cooling time)
Number of servings: 12

Ingredients:

*For the base:*
- 5 large eggs
- A pinch of salt
- 150 g sugar
- 150 g flour
- 50 g poppy seeds
- ½ packet baking powder
- 1 tablespoon oil
- 1 tablespoon hot water

*For the cream:*
- 1 packet vanilla pudding powder
- 400 ml milk
- 3-4 tablespoons sugar (to taste)
- 200 ml whipped cream
- 2 tablespoons vanilla powdered sugar

*For the cherry jelly:*
- 500 g fresh cherries (or from a jar, but preferably fresh)
- 100 g sugar
- 700 ml liquid (water + syrup from the cherries)
- 1 packet gelatin

*For the glaze:*
- 200 g chocolate
- 2-3 tablespoons milk

Recipe history:
The Cherry Fantasy Cake combines the fluffy texture of the base with the intense flavor of cherries and the fine vanilla cream, creating an unforgettable experience. This cake is a perfect example of how simple ingredients can be transformed into an elegant dessert that can be served on any occasion.

Step by step:

1. Preparing the base:
- Start by separating the egg whites from the yolks. It is essential that each step is done carefully to achieve a fluffy base.
- In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to mix until you achieve a stiff, glossy foam.
- In another bowl, mix the yolks with the oil and hot water. This is a trick that helps achieve a moist and flavorful base.
- Gently fold the yolk mixture into the egg white foam, using light, upward motions to avoid losing the air in the mixture.
- Sift the flour, poppy seeds, and baking powder, then gradually add them to the mixture, continuing to mix carefully.
- Pour the mixture into a baking tray lined with parchment paper (22x33 cm) and bake in a preheated oven at 180°C for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- After baking, remove the base from the oven and let it cool completely.

2. Preparing the cream:
- In a bowl, dissolve the pudding powder in 100 ml of milk. This will help prevent lumps in the pudding.
- In a saucepan, heat the remaining milk and sugar over low heat. When it starts to boil, add the pudding mixture and stir constantly until it thickens.
- Let the pudding cool, stirring occasionally to prevent a film from forming.
- In another bowl, whip the cream with the vanilla powdered sugar until firm peaks form. Gradually fold the cream into the pudding, being careful not to let it collapse.

3. Preparing the cherry jelly:
- Wash the cherries and remove the pits. Add the sugar and let them sit for 30 minutes to release their syrup.
- Add water until you have 700 ml of liquid. Heat and let it come to a boil.
- Hydrate the gelatin according to the package instructions, then add it to the warm cherry mixture. Mix well until completely dissolved. Let it cool.

4. Assembling the cake:
- Cut the base in half horizontally. In the tray where the base was baked, place a plastic wrap, then place the first half of the base.
- Spread an even layer of vanilla cream and refrigerate for half an hour.
- When the cherry jelly starts to thicken, pour it over the vanilla cream. Place the second half of the base on top, gently pressing the plastic wrap to compact the cake.
- Refrigerate again (ideally overnight) to allow the jelly to set well.

5. Preparing the glaze:
- In a small saucepan, combine the chocolate and milk, and heat over low heat, stirring constantly until smooth.
- Let the glaze cool slightly, then pour it evenly over the cake. Spread with a spatula if necessary, and refrigerate again until set.

6. Serving:
- The next day, remove the cake from the refrigerator, transfer it to a serving platter, and remove the plastic wrap.
- Cut into servings and serve with a glass of white wine or a cup of iced tea. This combination will highlight the intense flavors of the cherries and vanilla cream.

Useful tips:
- Use fresh cherries for a more intense flavor, but if you can't find them, you can opt for frozen or jarred cherries.
- Make sure all ingredients are at room temperature before you start preparing, as this will help achieve a better texture.
- If you want to add a touch of originality, you can replace some of the flour with almond flour or add a few drops of almond essence to the vanilla cream.

Frequently asked questions:
- Can I use another type of fruit for the jelly?
Yes, you can experiment with other fruits, such as raspberries or strawberries, but you will need to adjust the sugar amount according to their sweetness.
- How can I make the cake less sweet?
You can reduce the amount of sugar in both the cake base and the jelly. You can also use dark chocolate for the glaze.
- Is it possible to make the cake without gelatin?
Gelatin is essential for achieving the jelly, but you can use a vegan substitute, such as agar-agar, if you prefer a version without animal-derived ingredients.

Now that you have all the necessary information, all that’s left is to start cooking! The Cherry Fantasy Cake will surely become a family favorite. Enjoy!

 Ingredients: For the base: 5 eggs, a pinch of salt, 150 g sugar, 150 g flour, 50 g poppy seeds, 1/2 packet baking powder, 1 tbsp oil, 1 tbsp hot water. For the cream: 1 packet vanilla pudding powder, 400 ml milk, 3-4 tbsp sugar, 200 ml whipped cream, 2 tbsp powdered vanilla sugar. For the cherry jelly: 500 g cherries, 100 g sugar, 700 ml liquid in total, 1 packet gelatin. For the glaze: 200 g chocolate, 2-3 tbsp milk.