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Cherry Cloud on Delicate Sponge Cake (Sweet Blog version) - photo 1
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Cherry Cloud on Delicate Sponge Cake (Sweet Blog version)

Desserts Cakes and Bakes Desserts for Kids 120 min Medium 9 wyświetleń ~44.01 PLN - (0)
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Description

Light and elegant Cherry Cloud on Delicate Sponge Cake is an original version of the classic 'cherry cloud' dessert inspired by Sweet Blog: fluffy sponge, aromatic cherry filling with a gently gelled texture, and creamy 'cloud' made of mascarpone and cream. The dessert stands out with the contrast of sour fruits and sweet, vanilla cream, as well as a variety of textures — moist fruits, springy sponge, and velvety foam. Serve chilled as a dessert after dinner, at summer parties, or for special occasions. It looks impressive on a rectangular platter — the layered structure is very photogenic, and decorative almond flakes add crunch.

Składniki (18)

Servings:
8
  • Butter (melted, for greasing the pan) 30 g
  • Cherries (pitted, fresh or frozen) 600 g
  • Cherry sugar (for filling) 80 g
  • Lemon juice 20 ml
  • Gelatin 8 g
  • Water (for gelatin and possibly for diluting alcohol) 50 ml
  • 30% heavy cream 400 g
  • Mascarpone 200 g
  • Powdered sugar 40 g
  • Vanilla extract 5 g
  • Egg 4 szt.
  • Sugar (for the sponge cake) 160 g
  • Wheat flour 120 g
  • Cornstarch 30 g
  • Baking powder 6 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes (for decoration) 40 g
  • Kirsch liqueur (optional, for soaking) 15 ml
💰 Szacowany koszt dania: ~44.01 PLN (5.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sponge Cake

1

Preheat the oven to 170°C (top-bottom). Prepare a rectangular baking tray measuring about 20x30 cm: line the bottom with parchment paper and lightly grease the edges with melted butter (30 g). Set the tray aside.

Ingredients: Butter (melted, for greasing the pan)
Use a traditional preheated oven; parchment paper will make it easier to remove the sponge cake. A baking tray with edges no higher than 3 cm is best.
2

In a large, dry, and degreased bowl, place 240 g of eggs and 160 g of sugar. Using a hand mixer or a stand mixer with a whisk attachment, beat on high speed for 8-10 minutes until the mixture becomes very light, fluffy, and when the whisk is lifted, it forms a 'ribbon' - the mixture slowly falls, creating a visible ribbon.

Ingredients: Egg, Sugar (for the sponge cake)
Use a metal or glass bowl (plastic can retain grease). If you don't have a mixer, whisk vigorously by hand for 15-20 minutes. The mixture should at least double in volume.
3

Sift together 120 g of wheat flour, 30 g of cornstarch, and 6 g of baking powder over the beaten eggs. Add 1 g of salt. Using a spatula or a large spoon, gently fold the dry ingredients into the egg mixture with an upward motion from the bottom to avoid deflating the air. Work quickly until there are no dry traces of flour - the mixture should be smooth and light.

Ingredients: Wheat flour, Cornstarch, Baking powder, Salt
Use a sieve to sift the flour. Do not mix vigorously - it will destroy the foam. It's best to make 6-8 gentle folds with a spatula.
4

Pour the batter into the prepared pan, gently smooth the surface with a spatula. Place in the oven and bake for 20-25 minutes at 170°C (until a toothpick comes out clean and the color is golden). After baking, remove from the oven and let it sit in the pan for 5 minutes, then transfer it along with the paper to a wire rack to cool — the sponge should be completely cold before cutting.

Ingredients: Egg, Sugar (for the sponge cake), Wheat flour
Test with a toothpick: when inserted in the center, the toothpick should come out dry or with a few crumbs. Do not open the oven for the first 15 minutes of baking - the sponge cake may collapse.

Cherry filling

5

If you are using frozen cherries, thaw them and drain. In a medium pot, place 600 g of cherries and 80 g of sugar for the cherries. Heat over medium heat, stirring occasionally, until the fruit releases its juice and the sugar dissolves — this will take 4-6 minutes.

Ingredients: Cherries (pitted, fresh or frozen), Cherry sugar (for filling)
Use a wide pot to heat the cherries evenly. If you are using fresh cherries, remove the pits beforehand.
6

In a small bowl, dissolve 20 g of cornstarch (part of the 30 g) in 30 ml of cold water to create a smooth slurry. When the cherries start to gently boil, pour in the slurry and stir vigorously — bring to a boil over low heat for 1-2 minutes until the mixture thickens and becomes glossy. Add 20 ml of lemon juice to taste.

Ingredients: Cornstarch, Lemon juice, Cherries (pitted, fresh or frozen)
The starch must first be dissolved in cold water, otherwise lumps will form. After adding the starch, stir vigorously for 1-2 minutes until the mixture thickens.
7

Soak 8 g of gelatin in 50 ml of cold water for 5 minutes (this is called blooming). After it has bloomed, gently heat the soaked gelatin in a water bath or in the microwave for 10-15 seconds until it completely dissolves (do not boil). Pour 2-3 tablespoons of the hot cherry mixture into a bowl and mix with the dissolved gelatin, then pour it back into the pot with the cherries, mixing thoroughly. Remove from heat.

Ingredients: Gelatin, Water (for gelatin and possibly for diluting alcohol), Cherries (pitted, fresh or frozen)
Always soak the gelatin first, then gently dissolve it — overheating destroys its gelling properties. If a uniform consistency does not appear after mixing, strain it through a sieve.
8

Pour the hot cherry filling into a bowl or a flat container and cover it with plastic wrap so that the wrap touches the surface of the mixture (this will prevent a skin from forming). Set aside to cool, then place in the refrigerator for at least 1 hour, until the mixture begins to thicken and slightly set.

Ingredients: Cherries (pitted, fresh or frozen)
The foil mounted directly on the surface will prevent excess skin formation. The filling should be cool and slightly elastic before assembly.

Vanilla cloud

9

Pour 400 ml of chilled heavy cream into a large, cold bowl. Add 40 g of powdered sugar and 5 ml of vanilla extract. Whip with a mixer on medium-high speed until stiff, but not too stiff peaks form (about 3-5 minutes).

Ingredients: 30% heavy cream, Powdered sugar, Vanilla extract
Use a bowl and well-chilled beaters (store them in the fridge for 10-15 minutes). Do not whip for too long, as the cream will start to separate.
10

Into the whipped cream, mix in 200 g of mascarpone: add it one tablespoon at a time and gently fold with a spatula until the mixture is uniform, smooth, and creamy. The cream should be fluffy, slightly thicker than the whipped cream itself.

Ingredients: Mascarpone, 30% heavy cream
Mascarpone must be cold, otherwise it will curdle and form lumps. Do not mix too vigorously — use a spatula or low mixer speeds.

Assembly and decoration

11

Cut the cold sponge cake horizontally into two equal layers (use a long serrated knife). Place the bottom layer on a plate/board, and gently soak it with a mixture of 15 ml of kirsch liqueur diluted with 15 ml of water (optional) or water with a bit of lemon juice, to avoid overdoing the alcohol.

Ingredients: Kirsch liqueur (optional, for soaking), Water (for gelatin and possibly for diluting alcohol)
If you are not using alcohol, soak the sponge cake with liquid (e.g. 30 ml of water with lemon juice). Use a pastry brush for even soaking.
12

Spread the chilled and slightly thickened cherry filling evenly over the soaked base (spread ¾ of the mixture). Cover with a second layer of sponge cake, gently press down, and cover the top and sides with the prepared vanilla cloud. Smooth the top with a spatula, creating soft waves resembling a cloud.

Ingredients: Cherries (pitted, fresh or frozen), Mascarpone, 30% heavy cream
Use a spatula to smooth the cream. If the filling is very runny, wait a bit longer until it thickens — too runny filling may soak into the sponge cake.
13

Optionally, sprinkle the top with lightly toasted almond flakes (40 g) and possibly a few fresh cherries. Chill the dessert in the refrigerator for at least 2 hours (preferably 4 hours) to allow all the layers to meld and the filling to achieve the right consistency.

Ingredients: Almond flakes (for decoration), Cherries (pitted, fresh or frozen)
Toast the almond flakes in a dry pan for 2-3 minutes, stirring until they are nicely browned — be careful, they can burn quickly.
14

Before serving, take the dessert out of the fridge for 10-15 minutes so that the cream is not icy and the textures are perfect. Cut with a clean knife dipped in hot water (wipe with a cloth between cuts) — the slicing will be clean and aesthetic.

Serve chilled, but not icy. Cleaning the knife between cuts gives nice, even slices.

Fun Fact

💡

Cherries and cream create a classic combination in many Central European kitchens; the name 'cloud' refers to the light, fluffy texture of the cream that contrasts with the thicker cherry filling.

Best for

letnie przyjęcie uroczysty deser po obiedzie impreza urodzinowa

Tips

🍽️ Serving

Serve a chilled portion on a flat plate, garnished with fresh mint or lemon zest for contrast. For an elegant effect, cut the dessert into rectangular portions and serve with a scoop of vanilla ice cream.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. Do not freeze the finished dessert (the cream and gelatin will lose their structure). If you want to prepare it in advance, bake the sponge cake and prepare the filling the day before; add the cream and assemble the dish no earlier than a few hours before serving.

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