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–+ servings
Total Time :3 hours
Servings: 12

INGREDIENTS
 

  • 5 large eggs, separated
  • 3 tablespoons/36 grams sugar
  • 1 tablespoon/12 grams sugar
  • A pinch of salt
  • Juice of 1 lemon
  • ¼ cup/50 milliliters oil
  • 3 tablespoons/20 grams cocoa powder
  • 1 cup/250 milliliters milk, at room temperature
  • 1⅔ cups/200 grams all-purpose flour
  • 1 tablespoon/10 grams baking powder
  • 1 tablespoon oil, for greasing pan

Cream:

  • 2½ cups/600 grams mascarpone
  • 1⅔ cups/400 milliliters sweetened condensed milk

Cherry compote:

  • 4 cups/600 grams pitted cherries, fresh or frozen
  • ½ cup/100 grams sugar, or to taste
  • 1 tablespoon lemon juice
  • ½ cup/120 milliliters water

Jelly:

  • ⅓ cup + 1 tablespoon/100 milliliters cold water
  • 2 tablespoons/20 grams clear gelatin
  • 1 tablespoon/10 grams red gelatin

INSTRUCTIONS

  • Preheat the oven to 340°F (170°C), bottom heat only.
  • In a clean mixing bowl, beat the egg whites with a pinch of salt, lemon juice, and 3 tablespoons sugar until stiff peaks form. In another bowl, whisk the egg yolks with 1 tablespoon sugar and oil until light and creamy. Add the cocoa powder and mix well, then stir in the milk. Sift in the flour and baking powder and mix until smooth. Gently fold in the beaten egg whites until fully combined.
  • Grease a 9x13-inch/23x33 cm baking pan with oil. Pour in the batter and smooth the top. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. Slice off one edge and set it aside for garnish.
  • Combine the cherries, sugar, lemon juice, and water in a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for 12 to 15 minutes, or until the cherries are soft and the liquid slightly thickens. Pour the compote through a fine sieve set over a bowl. Reserve the syrup (the strained liquid) for soaking the cake, and the softened cherries for the jelly topping. Let both cool to room temperature.
  • Soak the cooled cake with 1½ cups/375 milliliters of the reserved cherry syrup.
  • In a large bowl, whisk together the mascarpone and sweetened condensed milk until smooth and spreadable. Spread the cream evenly over the soaked cake and smooth the surface. Grate or crumble the reserved cake edge over the cream.
  • In a clean saucepan, return the softened cherries and ½ cup/120 milliliters of their remaining syrup to a boil. Add additional lemon juice if desired. In a separate small bowl, whisk the water and gelatin powders together. Once the cherry mixture reaches a boil, add the gelatin and stir for 1 minute. Remove from heat and let cool for 10 minutes. Pour the slightly cooled jelly over the cream layer and spread evenly.
  • Chill the cherry cake in the refrigerator for at least 2 hours before slicing and serving.