Ingredients

Chocolate Sponge Biscuit

192 grams (6.8 ounces) flour
36 grams (1.3 ounces) cocoa powder
152 grams (5.4 ounces) sugar
2 grams (0.07 ounces) salt
128 grams (4.5 ounces) milk
1 teaspoon (6 grams) instant coffee
3 grams (0.1 ounces) baking soda
85 grams (3 ounces) eggs
52 grams (1.8 ounces) vegetable oil
8 grams (0.28 ounces) baking powder

Almond Cheesecake

27 grams (1 ounce) almonds
400 grams (14.1 ounces) cream cheese
113 grams (4 ounces) eggs
95 grams (3.4 ounces) powdered sugar
90 grams (3.2 ounces) cream (33-35%)
1 gram (0.035 ounces) salt
2 grams (0.07 ounces) vanilla extract

Spicy Cherries

300 grams (10.6 ounces) cherry liqueur (or red wine)
250 grams (8.8 ounces) cherries
3 pieces clove spice
0.5 piece lime zest
0.25 teaspoon ground ginger
0.25 teaspoon ground nutmeg
0.25 teaspoon cinnamon
A pinch of ground allspice

Cherry Compote

50 grams (1.8 ounces) sugar
10 grams (0.35 ounces) cornstarch
Spicy cherries (prepared earlier)

Cherries for Decoration

200 grams (7 ounces) liqueur (wine, juice)
500 grams (17.6 ounces) cherry (with twigs and pits + pitted cherries)
100 grams (3.5 ounces) sugar
25 grams (0.9 ounces) cornstarch

Creamy Sesame Frosting

100 grams (3.5 ounces) cream (33-35%)
100 grams (3.5 ounces) sesame seeds
75 grams (2.6 ounces) white chocolate
8 grams (0.28 ounces) glucose syrup
2 grams (0.07 ounces) vanilla essence

Mascarpone Cream

500 grams (17.6 ounces) mascarpone cheese
100 grams (3.5 ounces) cream (33%)
100 grams (3.5 ounces) powdered sugar

Frosting for Leveling

600 grams (21.2 ounces) cream cheese
100 grams (3.5 ounces) cream (33%)
100 grams (3.5 ounces) powdered sugar

Instructions

Step 1

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

Step 2

Sifting the flour ensures there are no lumps and makes for a lighter sponge.

Step 3

In a large bowl, mix all the dry ingredients together. Dissolve the instant coffee in the hot milk and add it to the dry mixture. Stir until combined.

Step 4

Make sure the milk is hot enough to completely dissolve the coffee.

Step 5

Add the eggs and mix well. Then pour in the vegetable oil and continue to mix until the batter is smooth. Use a silicone spatula to ensure it is well combined.

Step 6

Transfer the batter to a prepared mold. Bake the biscuit for 40-50 minutes or until a skewer inserted into the center comes out clean. Pay attention to your oven as baking times can vary.

Step 7

Baking times vary depending on your oven, so start checking at 40 minutes.

Step 8

Cool the biscuit on a wire rack. Once it is slightly warm, wrap it in plastic wrap and refrigerate it for at least 6 hours, preferably overnight.

Step 9

Grind the almonds into a fine crumb.

Step 10

Using a food processor will make this step much faster.

Step 11

Combine the room temperature cream cheese with the powdered sugar using a silicone spatula. Add the eggs one at a time, mixing thoroughly after each addition.

Step 12

Ensure the eggs are at room temperature to avoid curdling.

Step 13

Stir until smooth, then add the cream and ground almonds. Mix until well combined. Pour the cheese mixture into a prepared mold.

Step 14

Bake the cheesecake in a water bath at 248°F (120°C), using top/bottom mode, for about 70 minutes. The edges should be set, and the center should still have a slight wobble.

Step 15

A water bath helps to prevent cracks and ensures an even bake.

Step 16

Let the cheesecake cool for 2 hours in a slightly open oven, then refrigerate for 6-8 hours to stabilize.

Step 17

Pour the cherry liqueur (or red wine) into a container, add spices, and mix well. Add the cherries and let them marinate for at least 4 hours, preferably 8-12 hours.

Step 18

Longer marination allows the cherries to absorb more flavor from the spices.

Step 19

Mix the sugar and cornstarch together. Place the marinated cherries (without the liquid) in a saucepan with a thick bottom. Warm them over low heat.

Step 20

Gradually add the sugar and cornstarch mixture while stirring. Bring to a boil and cook for 1-2 minutes. Remove from heat and let cool.

Step 21

Spread the cherries (stems up) on the bottom of a large-diameter saucepan. Cover them with the strained liqueur from their marination.

Step 22

Combine the sugar with the cornstarch and add it to the saucepan. Heat while stirring until the mixture simmers and thickens. Let it cool.

Step 23

Make a paste from the sesame seeds by grinding them to a consistency similar to peanut butter.

Step 24

A food processor works great for this.

Step 25

Bring the cream and glucose syrup to a boil. Pour it over the white chocolate and mix with a silicone spatula until smooth.

Step 26

Combine the chocolate mixture with the sesame paste and add the vanilla essence. Blend the mass until smooth to get a uniform consistency.

Step 27

Blending ensures a silky smooth frosting.

Step 28

Transfer the frosting to a container and cover with cling film directly on the surface. Refrigerate for 12 hours to stabilize.

Step 29

Whip the mascarpone cheese and powdered sugar together until well combined. Add the cream and whip again until smooth. Transfer the mascarpone cream to a disposable pastry bag.

Step 30

Whipping the cream in stages will create a stable and fluffy texture.

Step 31

In a mixer bowl, combine the cream cheese and powdered sugar. Mix at low speed until smooth. Add the cream and whip again until combined. Transfer to a disposable pastry bag for easy application.

Step 32

Assemble the cake in the following order: sponge biscuit, mascarpone cream, cherry compote, mascarpone cream, cheesecake, mascarpone cream, creamy sesame frosting, mascarpone cream, sponge biscuit.

Servings

Ready to serve up magic on a plate? Each bite of this exquisite cake bursts with layers of delight. Serve as-is to let the symphony of flavors sing, or go the extra mile and top it with freshly whipped cream. Pair it with a cup of dark-roasted coffee or a glass of dessert wine to bring out the rich undertones of the chocolate and cherries. If you’re feeling fancy, add a scoop of vanilla bean ice cream on the side, and watch how it complements the warmth of the spices in the cherries. For an eye-catching presentation, scatter some whole cherries around the cake and dust lightly with powdered sugar. Hosting a summer brunch? Pre-slice the cake and serve as part of a dessert platter with assorted berries and a handful of roasted nuts. The options are as endless as your imagination!

Equipment

Oven

A reliable oven is a must. Make sure to preheat it to the specified temperature for accurate results.

Mixing Bowls

Various sizes will help keep your dry and wet ingredients separate until mixing time.

Silicone Spatula

This is crucial for mixing and folding ingredients gently without deflating batter or dough.

Food Processor or Blender

Important for grinding almonds into crumbs or blending cream mixtures smoothly.

Baking Molds

Both round molds for the cheesecake and the biscuit are essential. Consider silicone molds for easier cake release.

Wire Rack

Use this for cooling your baked components evenly.

Pastry Bag

Perfect for piping creams and frostings with precision.

Variations

Why not make this fabulous recipe fit any dietary preference? Here are some easy adjustments: For a gluten-free version, swap out the regular flour for a high-quality gluten-free flour blend. Make sure it includes xanthan gum for best results. Turning it vegan involves a few more hacks. Replace the eggs with a flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water per egg), and swap the cream cheese with a vegan cream cheese. Use almond milk or any plant-based milk in place of dairy milk and cream. Finally, trade white chocolate for a dairy-free version and make sure your sugar is vegan-certified.

Faq

  • Why did my sponge biscuit come out dense?

    This usually happens if the batter was over-mixed or the oven wasn't preheated properly. Mix until just combined and always preheat your oven.

  • What's the best way to prevent my cheesecake from cracking?

    Try baking it in a water bath and let it cool gradually in the oven with the door slightly open.

  • Can I use fresh cherries instead of canned or frozen?

    Absolutely! Fresh cherries will provide a more vibrant flavor. Just adjust the cooking time slightly accordingly.

  • Why is my frosting too runny?

    Chill it in the fridge until it firms up, or try adding extra powdered sugar to reach the desired consistency.

  • How can I achieve a silky smooth mascarpone cream?

    Make sure both the mascarpone and cream are cold before whipping to avoid any curdling or separation.

  • Can I make components of this recipe ahead of time?

    Yes, you can prepare the sponge biscuit, cheesecake, and frosting a day in advance. Store them properly wrapped in the fridge until assembly.

Nutrition facts

Cherry, chocolate & sesame cake with almond cheese
Recipe Yield:1 large cake
Calories:Per Serving
Calories (Min - Max):300 - 400
Total Fat:20g
Saturated Fat:10g
Protein:6g
Total Carbohydrate:35g
Total Sugars:25g