This cake is a true classic with a refined twist. Moist chocolate sponge, silky eggnog cream and a tangy cherry jelly topping create a dessert that impresses both in taste and appearance. Perfect for family celebrations, holidays or whenever you want to bake something truly special.

Instructions

Whip egg whites until stiff and set aside.
Beat egg yolks with powdered sugar until pale and fluffy, add sour cream.
Sift in flours, cocoa and baking powder and gently mix. Fold in egg whites.

Pour batter into a 28 cm round pan and bake at 170°C for 25–30 minutes. Cool and slice in half.

Soak gelatin in cold water, dissolve with hot water and cool.
Whip cream, add sugar, slowly pour in eggnog, then mix in gelatin.
Spread cream on the first cake layer, cover with the second and chill.

Prepare jelly, add cherries, let thicken slightly and pour over cake. Refrigerate until set.

Eggnog Cream (Thermomix)

  1. Prepare the gelatin separately: soak it in a small amount of cold water, then dissolve with a little hot water and let it cool.

  2. Insert the butterfly whisk. Add the cold whipping cream and whip
    1–1.5 min / speed 3.5 until stiff (watch carefully).

  3. Add the powdered sugar and slowly pour in the eggnog, mixing
    30 sec / speed 2.

  4. Add the cooled gelatin and mix
    20 sec / speed 2 until smooth.

When the cream begins to thicken, spread it over the first sponge layer and cover with the second layer. Chill until fully set.

Conclusion

Rich, elegant and perfectly balanced – this cake is a guaranteed success for any occasion.