Cherry Charlotte Cake

Prepare the sponge cake using my recipe for Classic Sponge Cake or purchase a pre-made one.

In a saucepan, combine 500 g of cherries with their compote juice.

For fresh cherries, add sugar and let them sit to release juice, or add a little water.

For frozen cherries, add enough water to cover them.

Dissolve the cornstarch in a small amount of water to form a smooth, milk-like consistency.

Once the cherries begin to boil, slowly stir in the cornstarch mixture while stirring continuously. Let it simmer until it thickens, then set aside to cool.

Blend the cooled cherry mixture into a smooth paste using a blender.

Whip the heavy cream with powdered sugar (my method is here) until stiff peaks form.

Gently mix the whipped cream with the cold cherry purée.

Ensure the purée is fully cooled to prevent the cream from melting.

For a firmer texture, dissolve gelatin in 100 ml of warm milk. Once dissolved, add it to the cherry-cream mixture, stirring well.

Begin assembling the cake in a springform pan.

Place the first sponge cake layer, optionally syruped with cherry juice or honey water.

Spread more than half of the cherry cream over it, then cover with the second sponge layer, also syruped.

Spread the remaining cherry cream over the top layer, smooth it out, and refrigerate for 1-2 hours.

Then arrange the remaining cherries on top.

Prepare the jelly by mixing cherry juice, sugar, and jelly crystals as per the package instructions. Heat the mixture until it nearly boils, then pour it over the cherries. Refrigerate until set.

Remove the springform pan edges. The gelatin ensures the cake holds its shape.

Decorate the sides with cream or trimmed biscuits, as desired.

Your cake is ready! It’s simple, beautiful, and delicious.

Serve a slice and enjoy every bite!

Good appetite!