Cherry Cloud

Ingredients

• 50 g dark chocolate
• 2 tbsp cocoa powder
• 0.5 cup milk
• 0.75 cup sugar (The author used 1/2 cup instead of 3/4 cup.)
• 1 cup wheat flour
• 1 egg
• 0.5 cup oil
• 0.5 cup 18% cream (Sweet 18% cream.)
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 800 g frozen cherries (Can be replaced with raspberries.)
• 3 cherry or raspberry jelly (3 packages; choose either cherry or raspberry flavor.)
• 1 L water
• 700 ml 36% cream
• 2 whipped cream stabilizer (Śmietan-fix.)
• 2 tbsp powdered sugar
• 250 g mascarpone (1 package.)
• 4 egg whites
• 200 g sugar (The author used 150 g instead of 200 g.)
• 1 tbsp potato starch
• 3 handfuls almond flakes (2–3 handfuls.)

Steps

1. 1

   For the chocolate base, heat the milk, melt the dark chocolate in it, and add the cocoa powder. Stir and leave to cool.

2. 2

   Beat the egg with the sugar. Add the remaining liquid ingredients.

3. 3

   Separately mix the flour with the baking powder and baking soda, then add to the liquid mixture and stir.

4. 4

   Pour the batter into a pan lined with baking paper. Use a pan approximately 23 × 33 cm or a round pan about 28 cm in diameter.

5. 5

   Bake the base using conventional top-and-bottom heat at 160°C for approximately 30 minutes. Allow it to cool.

6. 6

   For the jelly layer, dissolve the jelly in 1 L of water and leave to cool.

7. 7

   Add the frozen cherries to the cooled jelly. The mixture will begin to set quickly.

8. 8

   When the jelly mixture begins to thicken, pour it over the cooled chocolate base. Refrigerate until completely set.

9. 9

   For the cream, place the 36% cream, stabilizer, powdered sugar, and mascarpone in a bowl.

10. 10

    Whip all the ingredients until a thick cream forms.

11. 11

    Spread the cream over the fully set jelly layer.

12. 12

    For the almond meringue, whip the egg whites, gradually adding the sugar.

13. 13

    Add the potato starch and mix it into the meringue.

14. 14

    Spread the meringue mixture onto a baking sheet or pan lined with baking paper, the same size and shape as the chocolate base.

15. 15

    Sprinkle the surface with almond flakes.

16. 16

    Bake the meringue using convection at 140°C for 1 hour. Allow it to cool.

17. 17

    Place the cooled almond meringue on top of the cream. Store the dessert in the refrigerator.

Notes

The recipe is designed for a pan approximately 23 × 33 cm or a round pan about 28 cm in diameter; in either case, the dessert will be very tall. The source does not specify the exact time needed for the jelly to set—refrigerate until completely set. Store the finished dessert in the refrigerator.

Nutrition per serving

• dessert
• baking
• cake
• chocolate
• with cherries
• almond meringue
• no-bake
• Easter