Cherry blossoms

Ingredients for 1 servings:

• 1 jar sour cherries
• 300 ml cherry juice, from the jar
• 100 g sugar
• 4 sheets of gelatin
• 6 pieces of confectionery (Mon Cherie)
• 5 eggs
• 5 tbsp syrup (cherry syrup)
• 150 g sugar
• 150 g flour
• 50 g cocoa powder
• 400 g cream cheese
• 200 g sour cream
• Sugar or sweetener as desired
• Butter-vanilla flavoring
• 400 ml cream
• Confectionery, (Mon Cherie)
• some cherries

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

sinful slices of chocolate sponge cake with amarena cherries, cream cheese and Mon Cherie

First, for the filling, drain the cherries, reserving the juice. Bring the specified 300 ml of the juice to a boil with the sugar, then add the cherries. Simmer gently for about 10-15 minutes. Meanwhile, for the dough, line a baking tray with baking paper and place a baking frame approximately 22 x 22 cm in size on top. Preheat the oven to 180°C (top/bottom heat). Beat the eggs with 5 tablespoons of the cherry syrup from the simmering cherries until frothy. Gradually add the sugar and beat until the mixture is thick and creamy. Fold in the flour and cocoa powder, then pour the mixture into the baking frame. Bake in the preheated oven for about 25 minutes. Allow to cool. Soak the gelatin for the cherry mixture according to the package instructions. Remove the cherries from the heat. Reserve a few cherries for garnish. Once the gelatine has soaked long enough, carefully squeeze it out and add it to the hot cherry mixture along with the Mon Cherie, stirring to dissolve both. Leave to cool in a cool place. Once the sponge cake has cooled, cut the base in half crosswise to create three thin layers. Spread the cherry mixture on the bottom two layers and leave to cool further. For the cream, mix the cream cheese with sour cream and a little sugar/sweetener until smooth. Whip the cream until stiff peaks form and fold in. Put about 3-4 tablespoons of this into a piping bag. Chill the cream in the bowl and piping bag until the cherry mixture has cooled. Then spread about 1/3 of the cream on the cherry mixture of the bottom layer, place the middle layer on top, spread another third of the cream on top, and place the “lid” on top. Cover with the remaining cream and decorate with the Mon Cherie, the reserved cherries, and the cream from the piping bag.