Ingredients:
For 8-9 servings
For the base:
5 egg whites
125 g sugar (1/2 cup)
5 egg yolks
1 packet vanilla
50 g soft flour (1/3 cup)
50 g corn flour (5 tbsp)
25 g cocoa (2.5 tbsp)
For the cream:
1 Morfat Creamy or Ermol Creamy (250 g)
1 pack cream cheese (300 g)
70 g powdered sugar (1/2 cup)
200 g sour cherry preserves (5 tbsp)
Directions:
Base:
Beat the egg whites in the mixer (high speed) until stiff peaks have formed. Add the sugar and continue beating. In another bowl, beat the egg yolks and the vanilla with a whisk. Add the mixture to the meringue, and beat for another 3’. Sift the flour, the corn flour and the cocoa powder and add it to the bowl of the mixer, stirring gently by hand. Spread the mixture on the bottom of a 30cm round pan and bake at 190°C for 20’. Allow the sponge cake to cool and slice it into 2 discs.
Cream: Beat Morfat Creamy or Ermol Creamy, cream cheese and powdered sugar in the mixer for 10 ́. Divide the cream into 3 equal portions. Spread 1/3 of the cream over the 1st base, and on top, spread almost all the sour cherry preserves. Spread the other 1/3 of the cream over the sour cherry preserves. Place the 2nd base on top, and then spread the last 1/3 of the cream on top. Garnish with the sour cherries you reserved.
Note: Optionally, you may drizzle a light syrup over the sponge cakes.