Sour Cream Cherry Cake

INSTRUCTIONS FOR Sponge Cake Base

• 1
  Line the bottom of a 22 cm diameter cake pan with baking paper, grease the sides with butter, and dust with flour. Sift the plain flour together with the baking powder. Separate the eggs into whites and yolks.
• 2
  Whisk the egg whites into a foam, gradually whisk in the sugar by spoonfuls – it must dissolve well. Then whisk in the yolks one by one and the oil. Finally, very quickly mix in the flour with the baking powder. Pour the batter into the cake pan, smooth it out, and bake for 35 minutes in an oven preheated to 180°C, with a fan at 160°C. Remove the baked sponge cake from the pan and let it cool completely.

INSTRUCTIONS FOR Sour Cream Cream

• 1
  Soak the gelatin in a little cold water and let it swell (it resembles a crumpled plastic bag).
• 2
  Mix the sour cream with the powdered and vanilla sugar. Take two tablespoons of sour cream into a saucepan and heat it, mix in the swollen gelatin from which you have previously squeezed out the excess water, until it is completely dissolved. Stir the dissolved gelatin into the remaining sour cream. Whip the cream and carefully, so it doesn't deflate too much, fold it into the sour cream mixture.
• 3
  Close the sponge cake base in a cake ring and pour the sour cream filling over it. Refrigerate for an hour.

INSTRUCTIONS FOR Cherry Jelly

• 1
  Soak the gelatin in a little cold water and let it swell (it resembles a crumpled plastic bag).
• 2
  Halve and pit the cherries, bring them to a boil with 200 ml of water and sugar. Cook for 5 minutes, skimming off any foam that forms with a spoon. Remove the cooked cherries from the heat, let them cool briefly, and mix in the swollen gelatin. Stir occasionally and let cool until it starts to set slightly.
• 3
  Pour the cherry jelly over the set sour cream filling. Chill for 2 hours or overnight in the refrigerator. Then carefully remove the cake from the form.