Cherry Cake with Sour Cream

INSTRUCTIONS FOR Sponge Cake Base

• 1
  Line the bottom of a ∅ 22 cm cake tin with baking paper, grease the sides of the tin 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 until foamy, gradually whisk in the sugar spoon by spoon – it must dissolve well. Then whisk in the yolks and oil one by one. Finally, very quickly whisk in the flour with baking powder. Pour the batter into the cake tin, smooth it out and bake for 35 minutes in an oven preheated to 180°C, with fan 160°C. Remove the baked sponge from the tin and let it cool completely.

INSTRUCTIONS FOR Cream Filling

• 1
  Soak the gelatin in a little cold water and let it swell (it will resemble a crumpled plastic bag).
• 2
  Mix the sour cream with icing sugar and vanilla sugar. Take two tablespoons of sour cream into a small saucepan and heat it, then stir in the swollen gelatin, from which you have previously squeezed out excess water, until it completely dissolves. 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
  Place the sponge cake base into a cake ring and pour the 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 will resemble a crumpled plastic bag).
• 2
  Halve and pit the cherries, bring them to a boil with 200 ml of water and sugar. Boil for 5 minutes, skimming off any foam that forms on the surface with a spoon. Remove the cooked cherries from the heat, let them cool briefly, and stir in the swollen gelatin. Let cool, stirring occasionally, until it begins to slightly thicken.
• 3
  Pour the cherry gelatin over the set cream filling. Refrigerate for 2 hours or overnight. Then carefully remove the cake from the tin.