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
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.
Instructions
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Servings
Variations
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.