Ingredients
Cake Layers
- 600 grams (4.2 cups) all-purpose flour
- 380 grams (1.7 cups) 82.5% butter
- 110 grams (2 large) eggs
- 300 grams (1.3 cups) 20% sour cream
- 0.3 teaspoons (1.8 grams) salt
- 70 grams (0.5 cups) flour for rolling
Cherry Jam
- 490 grams (3.4 cups) cherries
- 110 grams (0.44 cups) cherry juice (from the thawed berries)
- 100 grams (0.5 cups) sugar
- 11 grams (0.04 cups) apple pectin
Custard
- 400 grams (1.75 cups) coconut milk
- 450 grams (2 cups) 3.5% milk
- 100 grams (5 large) egg yolks
- 35 grams (0.28 cups) cornstarch
- 40 grams (0.34 cups) all-purpose flour
- 190 grams (0.95 cups) sugar
- 10 grams (0.042 cups) vanilla sugar
- 100 grams (3.52 ounces) zéphyr white chocolate
- 380 grams (1.7 cups) mascarpone
Frosting for Covering
- 380 grams (1.7 cups) cream cheese
- 80 grams (0.35 cups) 82.5% butter
- 85 grams (0.68 cups) powdered sugar
- 80 grams (0.32 cups) cherry jam
Equipment
- Fine Grater
Perfect for grating frozen butter evenly, ensuring your dough achieves the right crumbly texture.
- Heavy-Bottomed Saucepan
Necessary for making the custard; it helps distribute heat evenly, preventing the mix from burning.
- Cling Film
Essential for wrapping your dough and assembling your cake layers; helps retain moisture and keeps layers intact.
- Mixer with Hook Attachment
Ideal for kneading the dough evenly without overworking it, resulting in perfectly textured layers.
- Piping Bag
Great for evenly distributing the custard and creating a beautiful and uniform finish.
Instructions
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Servings
Variations
Faq
- What should I do if my dough is too sticky?
If your dough turns out too sticky, you can add a little more flour, but be cautious not to add too much as it will affect the texture.
- Can I use store-bought cherry jam?
Yes, store-bought cherry jam can be used if you're short on time. However, homemade jam will give a fresher and more vibrant flavor.
- How can I ensure my custard is lump-free?
Using a blender to mix the custard ingredients thoroughly before heating can help prevent lumps. Constant stirring while it cooks is also key.
- Is it okay to prepare the layers in advance?
Absolutely! You can bake the layers the day before assembly and store them wrapped in cling film in the refrigerator to save time on the day of serving.
- How do I achieve the best frosting consistency?
Ensure that cream cheese is chilled and butter is at room temperature. Mixing these at maximum speed will get you a smooth and stable frosting.
- Can this cake be made without a mixer?
Yes, while a mixer is convenient for kneading and whipping, you can achieve the same results by hand. Be prepared for a bit more elbow grease!