Ingredients

Chocolate Sponge Biscuit

  • 192 grams (6.75 ounces) flour
  • 36 grams (1.25 ounces) cocoa
  • 152 grams (5.35 ounces) sugar
  • 2 grams (0.05 ounces) salt
  • 128 grams (4.50 ounces) milk (3.2%)
  • 1 teaspoon instant coffee
  • 3 grams (0.10 ounces) baking soda
  • 85 grams (3.00 ounces) eggs
  • 52 grams (1.85 ounces) sunflower oil
  • 8 grams (0.30 ounces) baking powder

Almond Cheesecake

  • 400 grams (14.10 ounces) cream cheese
  • 95 grams (3.35 ounces) sugar
  • 90 grams (3.15 ounces) cream (33%)
  • 27 grams (0.95 ounces) almonds
  • 113 grams (4.00 ounces) eggs
  • 2 grams (0.05 ounces) vanilla extract
  • 1 gram (0.05 ounces) salt

Sesame Crème

  • 100 grams (3.55 ounces) sesame
  • 75 grams (2.65 ounces) white chocolate
  • 8 grams (0.30 ounces) glucose syrup
  • 2 grams (0.05 ounces) vanilla essence
  • 100 grams (3.55 ounces) cream (33%)

Assembling Crème with Mascarpone

  • 500 grams (17.65 ounces) mascarpone cheese
  • 100 grams (3.55 ounces) powdered sugar
  • 100 grams (3.55 ounces) cream (33%)

Spicy Cherries

  • 250 grams (8.80 ounces) pitted cherries (can be frozen)
  • 3 carnation buds
  • 0.5 teaspoon lime zest (lemon can be used)
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon nutmeg (ground)
  • 0.25 teaspoon ground cinnamon
  • ground allspice to taste

Cherry Compote

  • 50 grams (1.75 ounces) sugar
  • 10 grams (0.35 ounces) corn starch

Cherries for Decoration

  • 200 grams (7.05 ounces) liquor (wine or juice)
  • 500 grams (17.65 ounces) cherries (with twigs and pits + pitted cherries)
  • 100 grams (3.55 ounces) sugar
  • 25 grams (0.90 ounces) corn starch

Covering Crème

  • 600 grams (21.15 ounces) cream cheese
  • 200 grams (7.05 ounces) butter (82.5%)
  • 100 grams (3.55 ounces) powdered sugar

Equipment

  • 16 cm (6.3 inch) Square Mold

    A non-stick or silicone mold is best for easy release. Lining with parchment paper ensures nothing sticks!

  • Wire Rack

    Allows cakes to cool evenly and prevent sogginess. Essential for any baking endeavor.

  • Silicone Spatula

    Perfect for mixing ingredients smoothly and scraping every last bit of batter from the bowl.

  • Blender

    Great for creating smooth pastes and crèmes. A high-speed model will give the best results.

  • Microwave

    Ideal for quickly heating ingredients like cream, keeping your preparation time efficient.

  • Digital Kitchen Scale

    Accuracy is key in baking; a digital scale ensures you measure ingredients precisely for consistent results.

Instructions

Step 1

Preheat the oven to 150°C (302°F), using the top and bottom mode without convection.

Step 2

Sift the flour for the chocolate sponge biscuit and mix all the dry ingredients together.

Step 3

Dissolve the instant coffee in hot milk, then add it to the dry mixture and combine well. Add the eggs and mix thoroughly.

Step 4

Pour in the sunflower oil and incorporate it into the mixture using a silicone spatula. Pour the batter into a prepared mold.

Step 5

Bake the sponge for 40-50 minutes, or until a skewer inserted comes out dry. Keep an eye on your oven as cooking times can vary. Ensure you don't overbake it to retain moisture.

Step 6

Cool the sponge on a wire rack. Once slightly warm, wrap it in plastic wrap and refrigerate for at least 6 hours, preferably overnight. This helps to make the cake easier to slice later.

Step 7

For the almond cheesecake, preheat the oven to 120°C (248°F) in top and bottom mode.

Step 8

Grind the almonds into fine crumbs. If desired, you can peel the almonds beforehand.

Step 9

Allow the cream cheese to come to room temperature by leaving it out of the fridge for 40-50 minutes. Mix it with a silicone spatula until smooth and lump-free.

Step 10

Add the salt and sugar to the cream cheese mixture and mix well. Then add the eggs and blend thoroughly.

Step 11

Incorporate the cream and ground almonds into the mixture until smooth. Transfer the mixture to a prepared mold.

Step 12

Place the cheesecake into the oven and reduce the temperature to 110°C (230°F). Bake in a water bath for 1 hour and 10 minutes. The edges should be set while the center should still have a slight wobble.

Step 13

Allow the cheesecake to cool in a slightly open oven for 2 hours, then chill in the fridge overnight before removing it from the mold.

Step 14

Prepare the sesame crème by blending sesame seeds into a paste, similar to peanut butter.

Step 15

Heat the cream with the glucose syrup in the microwave until almost boiling but not boiling. Pour this over the white chocolate and let it sit for a moment.

Step 16

Stir the chocolate and cream mixture with a silicone spatula until the chocolate is completely dissolved. Pour over the sesame paste and mix well.

Step 17

Add vanilla essence and blend the mass to a smooth texture. Place the crème into a container, cover with foil in contact, and refrigerate for 8 to 12 hours to stabilize.

Step 18

For the assembling crème with mascarpone, whisk the mascarpone cheese with powdered sugar until combined, then add the cold cream and whip again until fully incorporated. Be careful not to overwhip as mascarpone can split easily.

Step 19

To prepare the spicy cherries, pour the liquor (or substitute) into a container and mix in the spices. Add the cherries and allow them to marinate overnight or for at least 4 hours.

Step 20

For the cherry compote, take the marinated cherries (without the liquid) and heat them in a saucepan. Stir in the sugar mixed with the corn starch and bring to a boil, continuing to stir for a couple of minutes, then remove from heat and let cool.

Step 21

For the cherry decoration, arrange the cherries with twigs up in a wide saucepan and pour the strained liquor over them. Mix the sugar with the corn starch and gently heat the cherries with the liquor. Add the sugar-starch mixture and bring to a boil, simmering for a few minutes before cooling.

Step 22

For the covering crème, take the butter out of the fridge 30-40 minutes before use. Whisk the butter with powdered sugar until it becomes white and fluffy, then add the cream cheese and mix until combined. Ensure your butter is soft but not melted for best results.

Step 23

To assemble the cake, layer the ingredients in the following order: a layer of chocolate sponge biscuit, crème with mascarpone, cherry compote, crème with mascarpone, almond cheesecake, crème with mascarpone, sesame crème, crème with mascarpone, and finish with a layer of chocolate sponge biscuit.

Step 24

Bon Appetit!

Servings

This exquisite dessert is not just for any occasion—it turns moments into memorable celebrations. Picture this: a chic dinner party where your friends are savoring every bite of this layered marvel. The contrast of rich chocolate sponge and creamy almond cheesecake with surprises of spicy cherries will leave them in awe.

Or imagine a festive family gathering. Serve this cake as the centerpiece and watch as the kids dig into the sweet layers while the adults appreciate the sophisticated flavors mingling perfectly together. Pair a slice with a glass of red wine or a strong espresso for an elevated experience.

Brunch gatherings get a sweet twist when you bring out this beauty. Its complex flavors and moist texture make it a fitting treat to end a leisurely meal. Get creative with garnishing—fresh cherries, a dusting of powdered sugar, or even a sprinkle of crushed nuts for added crunch.

Variations

Gluten-Free Variation: Swap out the regular flour in the chocolate sponge for a high-quality gluten-free flour blend. Ensure all other ingredients, like baking powder and condiments, are certified gluten-free to avoid any cross-contamination issues.

Vegan Variation: Replace the eggs with a mix of flaxseed and water (1 tablespoon of flaxseed mixed with 3 tablespoons of water to replace one egg). Use dairy-free cream cheese and substitute the cream with full-fat coconut milk or a vegan-friendly cream alternative. Use dark chocolate and plant-based butter for the remaining components.

Faq

  • How do I know when my chocolate sponge is done baking?

    The skewer test works best. Insert a skewer into the center of the sponge; it should come out clean. Also, the edges will start to pull away slightly from the sides of the mold.

  • Why did my cheesecake crack?

    Cracks in cheesecake can result from over-mixing or baking at too high a temperature. Ensure your oven temperature is accurate and try not to overbeat the batter.

  • Can I make components ahead of time?

    Yes, you can prepare the chocolate sponge, sesame crème, and even the cherry compote a day or two in advance. Store them properly—wrapped in plastic or in air-tight containers and refrigerate.

  • How do I avoid overwhipping mascarpone cheese?

    Ensure all your ingredients are cold and mix just until they're combined and smooth. Stop as soon as it reaches the desired consistency; overwhipping can cause it to become grainy.

  • What's the best way to serve this dessert?

    Slice with a hot knife for clean edges. Dip the knife into hot water, wipe dry, and cut. Repeat for each slice to maintain neat, elegant servings.

  • How can I add extra texture to the cake?

    Consider adding a layer of crushed nuts or a chewy component like dried fruit between the layers for an added texture contrast without altering the flavors too much.

Nutrition facts

CHERRY & ALMOND CAKE WITH SESAME
Recipe Yield:1 cake (16 cm square mold)
Calories:Approximately 300-400 calories per serving
Calories (Min - Max):300 - 400
Total Fat:18g
Saturated Fat:10g
Protein:6g
Total Carbohydrate:35g
Total Sugars:25g