For the countertop:
a little salt
rum and vanilla essence to taste (optional)
30g cornstarch (cornstarch)
1 pink sachet of 10g (colored yeast – has 2 in 1 and growth power and dye) or you can replace it with cocoa
For the cream:
1 jar of 580ml cherry / sour cherry compote
1 sachet agar / 6 sheets of gelatin or 10g gelatin granules
300ml sweet cream for whipped cream
For the glaze:
100g dark chocolate or milk
50ml hulala liquid cream
For syrup : water-sugar-rum or depending on preferences
Method of preparation:
Separate the eggs, beat the egg whites with a pinch of salt and sugar, add the yolks, one by one, mix at low speed, add a little vanilla and rum flavor for a more pleasant and aromatic taste, and at the end we go through a flour sieve with the starch and the pink envelope, lightly homogenize with a spatula and pour the resulting composition in the stove tray, which we cover with baking paper.
Put the cake top in the oven for 15-20 minutes.
When it is ready, let it cool completely and cut it in half.
We open the jar of cherries (without seeds, if you have to remove the seeds).
Drain the compote jar into a kettle and heat it. Once dissolved, dissolve the agar-agar sachet with a little juice or water and pour it into the compote water, let it boil (my advantage is that
I use agar-agar, if you don’t have and use gelatin, make sure the juice doesn’t boil), let the juice from the compote cool completely, then add the cherries, keep a few more for garnish.
Meanwhile, mix the yogurt with the sugar, pour the cherry compote and mix lightly.
Mix the whipped cream well and incorporate it into the yoghurt mixture with cherries, using a spatula.
Let the bowl cool for 30 minutes.
In the meantime, we take a tray the size of half a countertop, if it is a little bigger, you can use a cardboard, as I did; I put plastic wrap on the bottom of the tray to make it easier to remove the cake
and we put the first countertop that we syrup, we pour the cream in the middle and at the end the other half of the countertop and it is syrupy. Let the cake cool for the next day.
When the cream has hardened, cut the cake into 5 cm / 5 cm cubes (without edges, for a more beautiful appearance) and glaze it with melted chocolate together with the whipped cream (not to be very hot, just warm) then put a cherry on it. from compote!
It is a light cake, very tasty with enticing aromas of cherries, rum and vanilla along with dark chocolate … I say it’s worth a try!