CHERRY & RASPBERRY CAKE

Ingredients

Biscuit

210 grams (7.40 ounces) flour

30 grams (1.05 ounces) poppy seeds

171 grams (6.05 ounces) eggs

10 grams (0.35 ounces) baking powder

185 grams (6.55 ounces) sugar

76 grams (2.70 ounces) butter (82.5%)

63 grams (2.20 ounces) vegetable oil

2 grams (0.05 ounces) salt

Cherry Cheesecake

100 grams (3.55 ounces) cherry (halves)

250 grams (8.80 ounces) cream cheese

42 grams (1.50 ounces) eggs

60 grams (2.10 ounces) powdered sugar

55 grams (1.95 ounces) cream (with at least 33% fat content)

1 gram (0.05 ounces) salt

Raspberry Confit

120 grams (4.25 ounces) raspberries

35 grams (1.25 ounces) sugar

4 grams (0.15 ounces) cornstarch

Assembling Crème

500 grams (17.65 ounces) cream cheese

80 grams (2.80 ounces) powdered sugar

80 grams (2.80 ounces) cream (with at least 33% fat content)

40 grams (1.40 ounces) cherry puree

Covering Crème

600 grams (21.15 ounces) cream cheese

100 grams (3.55 ounces) powdered sugar

40 grams (1.40 ounces) cream (with at least 33% fat content)

60 grams (2.10 ounces) raspberry puree

Instructions

Step 1

Step 1: The Inspiration As a child, I always enjoyed my grandmother’s cherry and raspberry compote. This cake is inspired by those cherished memories. It’s packed with cherries encased in a raspberry cloud and features a delightful cherry cheesecake at its heart. Although it’s a simple cake to make, it’s incredibly delicious and perfect for summer!

Step 2

Step 2: Preparing the Sponge Biscuit (for 16 cm / 6.3-inch molds) Preheat your oven to 170°C (338°F). Sift together 210 grams (7.40 ounces) of flour and 10 grams (0.35 ounces) of baking powder. Whisk in 30 grams (1.05 ounces) of poppy seeds and 2 grams (0.05 ounces) of salt. In a microwave, melt 76 grams (2.70 ounces) of butter with 63 grams (2.20 ounces) of vegetable oil, then let it cool to room temperature. In a separate bowl, whip 171 grams (6.05 ounces) of eggs with 185 grams (6.55 ounces) of sugar until light and fluffy. Gradually fold in the dry ingredients using a silicone spatula. Add a couple of spoonfuls of the batter to the cooled butter-oil mixture, mix well, then fold it back into the main batter. Divide the batter evenly between two prepared ring molds. Bake for 35-40 minutes, until a skewer comes out clean. Allow the biscuits to cool on a wire rack, then wrap them in cling film and refrigerate for 4 to 6 hours, preferably overnight. Slice each biscuit into two layers.

Step 3

Make sure to sift the flour and baking powder to avoid lumps in your batter.

Step 4

Step 3: Making the Cherry Cheesecake (for 14 cm / 5.5-inch molds) Preheat your oven to 120°C (248°F). Mix 250 grams (8.80 ounces) of room temperature cream cheese with 60 grams (2.10 ounces) of powdered sugar using a silicone spatula. Add 42 grams (1.50 ounces) of eggs and mix until smooth, followed by 55 grams (1.95 ounces) of cream and 1 gram (0.05 ounces) of salt. Pour half of the cheese mixture into a prepared ring mold. Layer 100 grams (3.55 ounces) of halved cherries on top, then cover with the remaining cheese mixture. Bake in a water bath for 60 minutes, until the edges are set but the center is slightly jiggly. Cool in the oven for 2 hours, then refrigerate for 6 to 8 hours.

Step 5

Ensure the cream cheese is at room temperature for easier mixing and a smooth texture.

Step 6

Step 4: Preparing the Raspberry Confit Combine 35 grams (1.25 ounces) of sugar with 4 grams (0.15 ounces) of cornstarch. In a saucepan, heat 120 grams (4.25 ounces) of raspberries over low heat. Add the sugar-cornstarch mixture and bring to a boil. Continue boiling for an additional 2 minutes. Transfer the confit to a container, cover it with cling film, and refrigerate until needed.

Step 7

Use a thick-bottomed saucepan to prevent the raspberries from scorching.

Step 8

Step 5: Making the Assembling Crème At low mixer speed, combine 500 grams (17.65 ounces) of cream cheese with 80 grams (2.80 ounces) of powdered sugar. Add 80 grams (2.80 ounces) of cream and 40 grams (1.40 ounces) of cherry puree. Mix until smooth. Your assembling crème is ready.

Step 9

Mix at a low speed to avoid incorporating too much air, which can cause the crème to become runny.

Step 10

Step 6: Preparing the Covering Crème At the lowest mixer speed, combine 600 grams (21.15 ounces) of cream cheese with 100 grams (3.55 ounces) of powdered sugar. Set aside 160 grams (5.65 ounces) of this mixture. Add 40 grams (1.40 ounces) of cream to the remaining mixture and combine. Transfer this mixture to a pastry bag. Add 60 grams (2.10 ounces) of raspberry puree to the remaining crème mixture and combine. Transfer this mixture to another pastry bag. Your covering crèmes are ready.

Step 11

Chill the covering crème slightly before use for better texture and application.

Step 12

Step 7: Assembling the Cake Assemble the cake in the following order: 1 layer of sponge biscuit, a rim of crème, a layer of raspberry confit, another layer of crème, another layer of sponge biscuit, another layer of crème, the cherry cheesecake layer, more crème, another layer of sponge biscuit, a final layer of crème, a rim of crème, another layer of raspberry confit, and a final layer of sponge biscuit. Bon Appétit!

Servings

Serve this cake as the stunning centerpiece at your next summer soiree, surrounded by fresh berries and perhaps a drizzle of raspberry coulis for that added flair. To elevate the experience, consider pairing with a chilled glass of rosé or a fresh mint iced tea, and watch as your guests savor each bite with delight. For a more whimsical presentation, cut the cake into individual-sized pieces and dress each with a dollop of whipped cream and a mint leaf, perfect for a picnic in the park. Imagine lounging on a checkered blanket under the shade of a tree, while indulging in this delectable treat. Another creative idea is to serve the cake alongside a variety of other mini pastries and finger foods, creating a delightful dessert buffet. The vibrant cherry and raspberry colors will stand out beautifully, adding to the visual appeal of your table spread. Let the cake be a conversation starter, as you and your friends reminisce over shared memories and make new ones with each delicious slice!

Equipment

Ring Molds

Essential for shaping your biscuit, ensuring even baking. Grease them well to avoid sticking!

Microwave-safe Bowl

Use this to melt the butter and oil together quickly and cleanly.

Silicone Spatula

Perfect for mixing and folding without scratching your bowls.

Wire Rack

Allows your baked biscuit to cool evenly, preventing sogginess.

Cling Film

Wrap your biscuit tightly to maintain moisture and freshness.

Stewpan

Ideal for preparing the raspberry confit with its thick bottom for even heat distribution.

Pastry Bags

Crucial for clean and professional crème application. Disposable ones can save on clean-up time!

Variations

For a gluten-free version, simply replace the all-purpose flour with a gluten-free flour blend that matches the weight specified. Make sure your baking powder is also certified gluten-free. For a vegan variation, use a high-quality vegan cream cheese and replace the eggs with a suitable egg replacer like flaxseeds mixed with water or a commercial egg substitute. Swap out the regular butter for a vegan margarine, and ensure all your other ingredients, like the sugar and cherries, are free from animal products or by-products.

Faq

What is the best way to melt butter and oil together?
Use a microwave-safe bowl and heat in short intervals, stirring in between to avoid overheating.
Why do I need to cool the cake in the fridge overnight?
Cooling overnight helps the cake layers firm up, making them easier to handle and assemble without crumbling.
How can I prevent my cheesecake from cracking?
Bake it in a water bath and let it cool gradually in the oven to avoid sudden temperature changes.
Can I use frozen raspberries for the confit?
Yes, frozen raspberries can be used. Thaw them first and drain any excess liquid before cooking.
What’s the best way to apply the crème for a professional look?
Use a pastry bag with a round tip and practice steady, even pressure when piping to create an even layer.
How do I achieve a smooth finish on the cake’s exterior?
Apply a crumb coat first, chill the cake, then apply a second layer of crème for a polished look.