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Fluffy Cherry Cloud on Buttery Sponge Cake - photo 1
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Fluffy Cherry Cloud on Buttery Sponge Cake

Desserts Cakes and Bakes Dishes for Special Occasions 180 min Medium 11 wyświetleń ~65.00 PLN - (0)
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Description

Cherry Cloud is an absolute classic among cakes, captivating with its lightness and perfect balance of flavors. This recipe is my own version, where I replaced the traditional sponge cake with a richer, buttery base that is moist and stable. On top rests a layer of intensely cherry jelly with whole fruits, bringing a refreshing, tangy note. The heart of the cake is a velvety, fluffy cream based on mascarpone cheese and heavy cream, which is as delicate as a cloud. The whole is topped with a crunchy, sweet meringue with almond flakes, adding an incredible texture. This cake is a true symphony of contrasts: a soft base, quivering jelly, creamy center, and crispy top. It is perfect for any family celebrations, parties, or as a weekend dessert that will surely disappear from plates in the blink of an eye.

Składniki (15)

Servings:
12
  • Chicken egg 8 szt.
  • Mąka pszenna tortowa (typ 450) 150 g
  • Cukier drobny do wypieków 23.3 łyżki
  • Masło 82% 50 g
  • Baking powder 5 g
  • Frozen pitted cherries 500 g
  • Water 500 ml
  • Cherry jelly powder 150 g
  • Serek mascarpone 500 g
  • 36% heavy cream 500 ml
  • Powdered sugar 80 g
  • Potato flour 15 g
  • Lemon juice 5 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 50 g
💰 Szacowany koszt dania: ~65.00 PLN (5.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Butter Sponge Cake

1

Start by preparing the baking pan. Line the bottom of a rectangular pan measuring about 24x35 cm with parchment paper. Do not grease the sides - this will help the sponge cake rise evenly, 'climbing' up the walls. Preheat the oven to 170°C (fan) or 180°C (top-bottom).

Using parchment paper only on the bottom is key for the fluffiness of the sponge cake. If you grease the sides, the cake will slip and fall. Make sure the oven has reached the required temperature before placing the cake inside.
2

Separate the egg whites from the yolks of 4 eggs. This is a very important step, so do it carefully to ensure not a bit of yolk gets into the egg whites. In a large, ideally clean and dry bowl, place the egg whites and add a pinch of salt. Beat with a mixer on high speed until the mixture becomes stiff and glossy. When you turn the bowl upside down, the mixture should not fall out.

Ingredients: Chicken egg, Salt
Fat (even from the yolk) prevents the egg whites from being whipped stiff. Use a glass or metal bowl, as plastic ones can retain traces of fat. Clean mixer attachments are equally important.
3

Start adding 150g of fine sugar to the stiff egg whites, one tablespoon at a time, while continuously mixing on high speed. After each tablespoon, mix for about 30 seconds. Once all the sugar has been added, mix for another 2-3 minutes until the mixture is thick, shiny, and the sugar crystals have completely dissolved. Check this by rubbing a bit of the mixture between your fingers - you should not feel any sugar grains.

Ingredients: Cukier drobny do wypieków
Patience when adding sugar is key. Adding sugar too quickly can weigh down the meringue and cause it to collapse. The finished meringue mixture should be smooth like cream.
4

Reduce the mixer speed to the minimum. Add one egg yolk at a time, mixing only until the ingredients are combined (about 10-15 seconds for each yolk). In a separate bowl, mix the sifted wheat flour with the baking powder. Add the dry ingredients to the egg mixture in two or three batches, gently folding with a spatula or whisk. Use an up-and-down motion to avoid destroying the fluffy structure of the foam.

Ingredients: Chicken egg, Mąka pszenna tortowa (typ 450), Baking powder
Do not mix the batter too long after adding the flour, as the sponge cake will turn out tough. Stir only until there are no visible lumps of flour. Gently folding the mixture with a spatula is the best technique.
5

Finally, pour the melted and cooled butter in a thin stream along the edge of the bowl. Gently mix again with a spatula, just until combined. Pour the prepared mixture into the prepared pan and smooth the surface. Place in the preheated oven and bake for about 25-30 minutes. Check with a toothpick - if it comes out dry after being inserted into the center of the cake, the sponge is ready. Remove from the oven and let cool in the pan.

Ingredients: Masło 82%
The butter must be cooled, otherwise the hot butter will dissolve the foam. Do not open the oven for the first 20 minutes of baking, so the sponge does not collapse. After baking, you can drop the pan from a height of 20 cm onto the countertop to get rid of air bubbles.

Almond meringue

6

While the sponge cake is baking, prepare the meringue. Line a second baking tray (the same size as the one for the sponge cake) with parchment paper. In a clean, dry bowl, whip 4 egg whites with a pinch of salt until stiff peaks form. Then, just like with the sponge cake, gradually add 200g of fine sugar (one tablespoon at a time), while mixing on the highest speed. Whip until the mixture is very stiff, thick, and glossy, and the sugar is completely dissolved (about 8-10 minutes).

Ingredients: Chicken egg, Salt, Cukier drobny do wypieków
The perfect meringue requires time and patience. Make sure that the bowl and beaters are absolutely free of grease. The sugar must be completely dissolved; otherwise, the meringue will 'cry' (release syrup).
7

At the end of whipping, add the potato starch and lemon juice and mix for another minute. Spread the prepared meringue mixture onto the prepared baking sheet lined with paper, smoothing it evenly into a rectangle the size of the pan. Sprinkle the top with almond flakes. Place in the oven preheated to 140°C (fan) and bake (or rather dry) for about 60-70 minutes. The meringue should be crispy on the outside and slightly dry. After baking, crack the oven door and leave the meringue to cool completely inside.

Ingredients: Potato flour, Lemon juice, Almond flakes
Low temperature and long baking time are key for the crispness of the meringue. Do not bake it at a higher temperature, as it will brown instead of remaining light. Cooling in the oven prevents it from cracking.

Cherry jelly

8

In a medium pot, place the frozen cherries, add the remaining 100g of sugar, and pour in 500 ml of water. Bring to a boil over medium heat. Once boiling, cook for about 2-3 minutes until the cherries soften slightly. Remove the pot from the heat. To the hot cherry compote, sprinkle in both packets of powdered jelly. Whisk vigorously for about 1-2 minutes until all the powder is completely dissolved. Set aside to cool. The jelly should be cool but still liquid before pouring it over the cake.

Ingredients: Frozen pitted cherries, Cukier drobny do wypieków, Water, Cherry jelly powder
Make sure the jelly is completely dissolved; otherwise, it won't set properly. To speed up the cooling process, you can place the pot in a larger bowl of cold water. Stir regularly to prevent it from starting to set at the bottom.

Assembling the cake - part 1

9

Pour the thickening cherry jelly over the completely cooled sponge cake (which is still in the mold). Spread the fruit evenly over the entire surface. Place the cake in the refrigerator for at least 2-3 hours, or preferably until the jelly is completely set. You can gently touch its surface with your finger - it should be firm and not sticky.

Do not pour hot jelly over the sponge cake, as it will make it soggy. It must be cool and slightly thickening, but still liquid. Patience is key - if the jelly does not set, the subsequent layers will mix.

Mascarpone cream

10

When the jelly is set, prepare the cream. In a large bowl, place very well chilled mascarpone cheese, chilled heavy cream, and sifted powdered sugar. Start beating with a mixer on medium speed, and when the ingredients are combined, increase the speed to maximum. Whip for about 2-3 minutes until the cream becomes very thick, fluffy, and stiff. Be careful not to overwhip the cream, as it may curdle.

Ingredients: Serek mascarpone, 36% heavy cream, Powdered sugar
The low temperature of the ingredients (mascarpone and cream) is absolutely crucial for the success of the cream. If the cream starts to look curdled (lumpy), stop mixing. Sometimes it can be saved by adding a tablespoon of cold cream and gently folding with a spatula.

Assembling the cake - part 2

11

Spread the prepared cream over the set layer of jelly in the mold. Evenly distribute it using a spatula to create a smooth surface. Then, very carefully remove the cooled meringue layer from the parchment paper and gently place it on the cream layer, pressing down lightly. The meringue is fragile, so it may crack - this is normal and adds charm to the cake.

The easiest way to transfer the meringue is by sliding a large, flat cutting board underneath it. Work gently and without haste. Don't worry about cracks; the dessert will still look amazing.

Cooling and Serving

12

Place the finished cake in the refrigerator for at least 4-6 hours, preferably overnight. This time will allow the flavors to meld and the cream to set further, making it easier to slice. Before serving, gently separate the sides of the cake from the pan using a thin knife and remove the ring (if using a springform pan) or carefully take the cake out (if using a rectangular pan).

For cutting, use a long, sharp knife dipped in boiling water and dried before each cut. This will ensure perfectly even and clean pieces, showcasing all the layers.

Fun Fact

💡

Cakes like 'cloud' or 'moldy' with a meringue topping have their roots in Polish and German cuisine (Streuselkuchen). The combination of fruits, crumbly dough, and meringue was popular as early as the turn of the 19th and 20th centuries, and the version with cream is a modern evolution of this classic.

Best for

Przyjęcia rodzinne Urodziny i imieniny Świąteczny stół Weekendowy deser

Tips

🍽️ Serving

Serve the cake well chilled, cut into neat rectangles. To achieve a clean cut, dip the knife in hot water and wipe it dry before each slice. Each portion can be garnished with fresh mint or a dollop of whipped cream.

🥡 Storage

Store the cake in the refrigerator, in an airtight container, so that the meringue does not absorb moisture and odors. It tastes best within 2-3 days of preparation. After that time, the meringue may start to soften. The cake is not suitable for freezing.

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