Name: Cherry Cocoa Layered Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10 servings
Ingredients: 170 g (5.6 oz) soft butter; A pinch of salt; 1 tsp vanilla sugar; 150 g (5.2 oz) sugar; 3 eggs; 200 g (7.0 oz) flour; 1 tsp baking powder; 2 tbsp cocoa powder; 3 tbsp milk; 200 g (7.0 oz) canned cherries; 400 g (14.1 oz) cottage cheese or cream cheese; 30 g (1.0 oz) powdered sugar; 1 tsp vanilla sugar; 250 g (8.8 oz) whipping cream (33%); 250 ml cherry juice; 2 tbsp sugar; 2 tbsp cornstarch

Directions

1. Step

In a mixing bowl, combine the softened butter, salt, vanilla sugar, and sugar. Mix until creamy. Add the eggs one at a time, beating well after each addition. Sift in the flour and baking powder, and mix until smooth.

2. Step

Divide the batter into two equal parts. Spread one part evenly in a greased 24x24 cm baking mold. Mix the second half of the batter with cocoa powder and milk. Stir until well combined. Spread the cocoa batter over the first layer. Evenly distribute the canned cherries on top. Bake at 180°C (350°F) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

3. Step

In a bowl, mix the cream cheese (or cottage cheese) with powdered sugar and vanilla sugar. Whip the cream separately until stiff peaks form, then fold it into the cheese mixture. Spread the cream evenly over the cooled cake. Cover with plastic wrap and refrigerate for 2-3 hours to set.

4. Step

In a saucepan, whisk together cherry juice, sugar, and cornstarch. Heat over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Let it cool slightly, then pour it over the chilled cream layer. Allow it to set for 15-20 minutes before serving.