Indulge in the rich, luxurious flavors of this Cherry and Hazelnut Layered Sponge Cake, a delightful creation perfect for any festive occasion. Crafted with a tender, cocoa-infused sponge, this cake features two distinct layers of creamy filling—one cherry and one hazelnut—each offering a unique and delicious taste experience. Topped with whipped cream and fresh fruit, this cake is as visually stunning as it is delectable.
Why You’ll Love This: The combination of the airy sponge, rich cherry jam, and smooth hazelnut cream provides a perfect balance of flavors that are both refreshing and indulgent. Preparing the sponge a day in advance enhances its texture, making it even more delightful to eat. This cake is not only a feast for the taste buds but also for the eyes, making it a perfect centerpiece for your table.
Perfect Occasion: This cake is ideal for celebrating birthdays, anniversaries, or any special event where you want to impress your guests. It’s also great for holiday gatherings or as a luxurious treat for a weekend family dinner. The elegance and layered complexity of this cake make it suitable for any celebration that calls for something extra special.
Decoration Tips: To enhance the presentation, adorn the top of the cake with rosettes of whipped cream and strategically place fresh fruits such as cherries or berries for a pop of color. You could also drizzle some melted chocolate or sprinkle a light dusting of cocoa powder for added flair. Consider placing edible flowers or mint leaves for a touch of greenery that complements the fruit.
Ingredients:
- Sponge:
- 6 eggs
- 150g sugar
- 250g all-purpose flour
- 25g cocoa powder
- 1.5 teaspoons baking powder
- Cream:
- 600g heavy cream (30% fat)
- 250g mascarpone cheese
- 2 packets of cream stabilizer (like Whip it)
- 80g cherry jam
- 80g hazelnut spread
- Additional:
- Jar of cherries in their own juice
- 400g heavy cream (30% fat)
- 2 packets of cream stabilizer
- Cherry jam
- Fresh fruits for decoration
Instructions:
- For the sponge, beat egg whites until stiff peaks form, gradually adding sugar. Mix in the yolks, then gently fold in the flour, cocoa, and baking powder. Bake in a 26 cm cake pan at 180°C for 30 minutes. Let cool completely.
- For the cream, whip the chilled heavy cream with sugar and stabilizer. Fold in mascarpone. Divide the cream into two portions, mixing one with cherry jam and the other with hazelnut spread.
- Cut the sponge into three layers. Moisten each with lemon juice mixed with water. Spread cherry jam and cherry cream on the first layer, topping with cherries. Cover with the second sponge layer, apply hazelnut cream, and top with the final sponge.
- Whip the additional cream with stabilizer, and use it to frost and decorate the cake. Add rosettes on top and garnish with fresh fruits.
Enjoy this divine Cherry and Hazelnut Layered Sponge Cake that combines elegance and exquisite flavors in every slice!
