Name: Cherry Red Velvet Cake
Yield: 10 Servings
Ingredients: Eggs: 3; Powdered Sugar: 7 oz (200 g); Wheat Flour: 1 ½ cup; Cocoa Powder: ½ tsp; Shortening: 1 tsp; Baking Soda: 1 tsp; Yogurt: ¾ cup; Butter: 7 tbsp; Sunflower Oil: ½ cup; Salt: 1 pinch; Vanilla Extract: 1 tsp; Food Coloring: 2 tsp; Cherries: 1 ¼ lb (550 g); Cornstarch: 1 tbsp; Cream Cheese: 1 ⅛ lb (500 g); Cream: 1 cup; Sugar: 4 ½ oz (125 g); Pectin: 1 tsp; White Chocolate: 4 ¼ oz (120 g)

Ingredients

Eggs – 3

Powdered Sugar – 7 oz (200 g)

Wheat Flour – 1 ½ cup

Cocoa Powder – ½ tsp

Shortening – 1 tsp

Baking Soda – 1 tsp

Yogurt

Plain

– ¾ cup

Butter – 7 tbsp

Sunflower Oil – ½ cup

Salt – 1 pinch

Vanilla Extract – 1 tsp

Food Coloring

Red

– 2 tsp

Cherries – 1 ¼ lb (550 g)

Cornstarch – 1 tbsp

Cream Cheese – 1 ⅛ lb (500 g)

Cream – 1 cup

Sugar – 4 ½ oz (125 g)

Pectin – 1 tsp

White Chocolate – 4 ¼ oz (120 g)

Recipe

Typically, I prefer homemade desserts. I can make exactly what I am craving, and I know what ingredients I use and how calorific they are. A few years back, my friend and I were sitting in a cafe, and she ordered herself a delicious ruby-colored cake. It looked very tempting, so I tasted a bite. It was, of course, amazing. And I was instantly inspired to try to make the famous Red Velvet cake at home, only I decided to make mine cherry-flavored.

For a long time, I experimented with a number of ingredients to achieve the vibrant color of the sponge cake. One thing I knew for sure: three separate cakes have a more saturated red hue than one, cut into three. Longer baking times seem to cause the sponge cake to darken. In general, the process of preparing this dessert has many nuances, which I will describe in detail in the recipe. And different cherry fillings make my Red Velvet cake even more appealing.

Steps

1 Done	Whisk room temperature butter and powdered sugar for 5 minutes at maximum speed. While whisking, add 2 eggs, one at a time, at one-minute intervals. Add salt, vanilla extract, and sunflower oil. Combine yogurt with red gel food coloring.
2 Done	Separately, mix sifted flour, cocoa, baking soda, and baking powder. Reduce the speed of the mixer to low. Start alternating the dry mixture and the wet mixture into a bowl while mixing them. Let the batter rest for 20 minutes.
3 Done	Divide the dough into three portions and pop each into a 7-inch cake tin. Bake in the oven preheated to 330 °F for 20 minutes. Check readiness with a wooden skewer. Do not let the sponge cakes overdry. Let cool. Carefully run a knife around the edges of each cake to release it from the tin. Wrap the sponge cakes in plastic wrap and refrigerate overnight.
4 Done	In a saucepan, puree 9 oz (255 g) fresh or frozen pitted cherries using an immersion blender. Add starch and mix thoroughly. Place the pot over low heat and bring to a boil, stirring constantly with a whisk. Let boil for another 2 minutes, then remove from heat.
5 Done	For the cherry cheesecake, combine 10 ½ oz (300 g) of cream cheese, 7 tbsp of heavy cream, 5 ⅔ oz (160 g) lukewarm cherry puree with starch, 4 tbsp sugar, and 1 egg. Whisk with an immersion blender until smooth, transfer into a 6-inch mold, and place on a baking sheet. Bake at 265 °F for 1 hour with another baking sheet filled with hot water on the bottom. Let cool, and refrigerate overnight.
6 Done	Puree the remaining cherries. Heat the mass over low heat to a temperature of 105 degrees, then add the remaining sugar and pectin. Stir, return to heat and bring to a boil. Transfer the confit to a pastry bag, let cool, then refrigerate for 2 hours.
7 Done	Pour cream into a saucepan and heat to 160 degrees. Cover white chocolate with the hot cream and stir until homogenous. Process the cream with a blender until it emulsifies. Tightly cover with cling film and let set in the fridge for 5 hours.
8 Done	Combine the remaining cream cheese and cherry puree with starch. Whisk well with a blender, cover with foil so that it is in contact with the mass, and refrigerate for 5 hours.
9 Done	For the cherry cream, add the creamy chocolate mixture to the chilled cream cheese mass and beat with a blender, starting at low speed and gradually increasing it. The cream should be dense, with stable peaks. Transfer the mixture to a pastry bag.
10 Done	Use a cake ring wrapped in acetate foil to assemble the cake. Put some cream on the bottom, then put the first cake layer and adjust the ring to the size. Squeeze out some of the cream on top and cover with the cheesecake. Fill the gaps with cream, and brush it over the cream cheese crust. Repeat the layers with the sponge, then cream, spreading it to the edges as well, place the confit in the center and top with the last sponge cake. Cover with plastic wrap and refrigerate overnight.

After tasting this cake, I knew that cherries complement it perfectly. The dessert itself turns out to be quite high. Once cut, the sponge cake with cherries looks amazing, and its flavor is difficult to convey in words. The moderately sweet and very tender treat will appeal to everyone, without exception. Trust me, it's worth the effort!

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