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Adjust Servings:
Sponge Cake
Eggs – 2
Salt – 1 pinch
Sugar – 5 ⅔ oz (160 g)
Sour Cream – 1 cup
Poppy Seeds – 5 ¼ oz (150 g)
Wheat Flour – 7 oz (200 g)
Baking Powder – 1 ½ tsp
Yolk Cream
Eggs – 3
Egg Yolks – 3
Vanillin – to taste
Wheat Flour – 3 tbsp
Milk – 3 ⅓ fl oz (100 ml)
Butter – 7 oz (200 g)
Cherry Jelly
Cherries – 15 oz (425 g) Frozen
Water – 6 ¾ fl oz (200 ml)
Salt – 1 pinch
Sugar – 3 tablespoons
Gelatin – ⅓ oz (10 g)
Butter – 3 ½ oz (100 g)
Powdered Sugar – 3 ½ oz (100 g)
Vanillin – 1 pinch
Cream Cheese – 3 ½ oz (100 g)
Berries – to taste
Cinnamon – to taste
Rosemary – to taste
Food Coloring – to taste

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Berry Fantasy Cake

Berry Fantasy Cake

  • Vegetarian
  • 3h 00 min
  • Serves 8
  • Medium


  • Sponge Cake

  • Yolk Cream

  • Cherry Jelly

  • Buttercream

  • Decorations



Cook It cannot wait to share with you a recipe for a beautifully elegant dessert with a rich taste palette. The multi-layer Berry Fantasy cake will immediately capture everyone’s attention with its appearance, yet at the same time, even an aspiring pastry chef will easily be able to prepare it.

Fluffy sponges with a grainy texture, the most delicate yolk cream that resembles a souffle, a berry flavor explosion — you will be thrilled!

Use a 9-inch baking tin for the preparation of the Berry Fantasy cake. If you want, you can replace poppy seeds in the dough with crushed walnuts or raisins. Moreover, you can use any other frozen or canned berries to make the berry layer. If you are using the latter, we recommend reducing the amount of sugar.



Prepare the Sponge Cake

Beat 2 eggs with a pinch of salt and 5 ⅔ oz (160 g) of sugar until white. Add sour cream, pour in poppy seeds and 7 oz (200 g) of flour with baking powder. Stir until homogenous. Put the mass in a detachable baking tin lined with parchment. Bake the cake for 30 minutes at 360 °F. Carefully cut the cooled sponge cake into two layers.


Prepare the Yolk Cream

Place 3 eggs and 3 yolks in a non-stick pan. Add vanillin, 3 tablespoons of flour, milk, and mix until homogenous. Place the pan on low heat, stirring continually for 10 minutes to thicken the mass. Whisk the cooled cream with 7 oz (200 g) of softened butter.


Prepare the Cherry Jelly

Transfer thawed cherries with the juice to a stewpan, add water, a pinch of salt, and 3 tablespoons of sugar. Stir, bring to a boil, and remove from heat. Cover gelatin with a small amount of water and melt it in the microwave. Pour the melted gelatin into the pan with cherries, mix, then let cool.


Prepare the Buttercream for Coating the Cake

Beat 3 ½ oz (100 g) of softened butter with powdered sugar until white. Add a pinch of vanillin and cream cheese, then beat again.


Assemble the Cake

Place the first layer of the sponge cake on the bottom of a detachable baking tin, spread it with yolk cream, pour the cherry jelly mass on top, and cover with the second layer of the sponge cake. Pop the cake in the fridge overnight. Remove the cake from the tin and coat it with buttercream. Decorate with berries and rosemary.

For coating the cake, you can use any other coating instead of buttercream. A chocolate fudge would be perfect. Enjoy your dessert!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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