20 g of maraschino (or other liqueur or if it's for children you can omit it)
40 g of sugar
Cherry and strawberry juice (you will get it after cooking the filling)
INGREDIENTS (Filling) 500 g of strawberries and cherries (or just strawberries or just cherries)
60 g of sugar
40 g of maraschino (if it's for children, just water, but remember that the liqueur evaporates during cooking)
INGREDIENTS (Chantilly cream) 800 g of fresh cream
200g of mascarpone
90 g of icing sugar
Cherries and strawberries to decorate (I added chamomile flowers)
PROCEDURE
SPONGE CAKE: beat the egg whites with a stand mixer fitted with a whisk (or with an electric whisk), adding the sugar a little at a time.
Meanwhile, sift the flour, starch and cocoa together twice.
Melt the butter in a saucepan and cool (I put it in the fridge for a few minutes).
Pour the egg yolks into the mixer that is whipping one at a time. Turn off when everything is well whipped.
Pour half of the mixture into a large bowl and add the sifted powders and mix with a spatula. Also pour in the melted butter and mix.
Add the remaining powders, always stirring. Pour the mixture into 4 20/22 cm molds if you have them or into a single mold, always lined with baking paper. If you use low molds, cook them 2 at a time at 195 ° for 7/8 minutes; if you use a single mold at 180 ° for about 25/30 minutes (do the toothpick test). Let it cool well and if you don't use it immediately, keep it wrapped in cling film (I prepared it 2 days before).
WATER: heat the water with the sugar until it dissolves. Once the sugar syrup has cooled, add the liqueur.
FILLING: wash and clean the fruit. Cook it with the sugar and the liqueur until the fruit is caramelized. It will have released some cooking liquid that once cooled you will have to add to the syrup.
CHANTILLY CREAM: whip the very cold cream, adding the sugar and finally the mascarpone.
ASSEMBLE THE CAKE: place the first sponge cake disc on the serving plate (or cake stand). If you baked the cake in a single pan, you will have to cut the cake to obtain 4 cocoa sponge cake discs.
Wet the sponge cake disk well with the syrup (remember to add the fruit juice).
Sprinkle a few pieces of caramelized fruit.
Spread the chantilly cream. You can put it in a piping bag with a smooth round nozzle and create chantilly peaks.
Cover with another sponge cake disc and continue as for the first layer with the syrup, filling, chantilly
Once you have finished assembling the cake you can decorate the surface as you like. I added pieces of fresh fruit, mint leaves and chamomile flowers that I had in the garden.
