Ingredients for the cake
- 125 g granulated sugar
- 90 g all-purpose flour
- 90 ml milk
- 80 ml water
- 40 ml seed oil
- 25 g ION cocoa powder
- 1 medium egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon soda
Ingredients for the cream cheese
- 400 ml heavy cream 36%
- 250 g cream cheese
- 100 g icing sugar
- 1 vanilla vial
Ingredients for sour cherry syrup
- canned sour cherries (420 g)
- 70 g granulated sugar
- 1 tablespoon cornstarch
Ingredients for decorating
- 1 package (200 g) ION PATISSERIE FONDUE
- icing sugar
Method for the cake
In a coffee pot, heat the water, without boiling it, and right after, transfer in a large bowl.
Then, add sugar and stir well with a hand whisk, until completely dissolved. Right after, add milk, seed oil, and the egg, while whisking constantly until completely homogenized.
Next, place the rest of the ingredients in another bowl, and mix with a hand whisk until the mixture has an even color.
Right after, pour the solid ingredients into the bowl with the liquid ones, and whisk until completely combined.
Finally, line the inside of a 20cm baking hoop with parchment paper, and transfer the mixture into it. Bake in a preheated oven, on the middle oven rack, at 160-170C fan, for about 30-35 minutes.
Method for the cream cheese
In a mixer’s bowl, add the cream cheese, icing sugar, and vanilla, and beat them with the whisk attachment, at medium speed. Beat until combined and cream cheese softened. Right after, add the cold heavy cream, while beating constantly at the same speed, until stiff.
Method for the sour cherry syrup
In a bowl. strain the sour cherries, and place their juice in a small saucepan.
Then, add the sugar, and cornstarch into the saucepan, and place over medium heat, while whisking continuously.
When it comes to a boil, remove from the stove, place the sour cherries into the saucepan, and stir for one more time.
Finally, transfer the sour cherry syrup to a bowl, and refrigerate until cool.
Method for decorating
Melt the ION PATISSERIE FONDUE over a bain-marie and medium heat, without its lid. Make sure the eater does not cover the package.
Then, line your working surface with parchment paper and pour the melted fondue onto it.
Right after, cover the melted fondue with a sheet of parchment paper, and start spreading gently the fondue by hand. Make sure you spread the fondue over the whole surface of parchment paper and have the same thickness.
Finally, fold the two parchment papers 4-5 times lengthwise, and place them in the freezer until chill.
To assemble
When the cake is ready and the sour cherry syrup is cool enough, start assembling the cheesecake.
Cut the cake horizontally into 3 even pieces, using a serrated cake in 3 even pieces.
Then, place the last piece of the cake on a plate of your preference, and spread 1/4 of the cream cheese over the base cake using a palette knife. Next, top with 1/3 of the sour cherry syrup.
Follow the same process with the second piece of cake.
Afterwards, place the last piece -the top of the cake- upside down onto the last layer, to spread the cream over the inner part of the cake.
Then, top with the remaining sour cherry syrup.
Finish the cake with a coat of the remaining cream, onto the sides of the cake, starting at the top and working your way down. Chunk the chilled Fondue, and then decorate all around the sides of the cake with them.
Finally, top with a generous amount of icing sugar.
