Description
This Russian Cherry Layer Cake is a luscious, multi-layered dessert combining airy chocolate sponge layers with rich cherry pie filling and creamy dulce de leche whipped cream. Each bite offers a harmonious balance of sweet cherries, smooth caramel flavors, and fluffy texture, perfect for special occasions or an indulgent treat.
Ingredients
Scale
Egg Mixture
- 15 large eggs, whites and yolks separated, at room temperature
- 1 1/2 cups sugar (divided)
Dry Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 3 Tbsp unsweetened cocoa powder
Cherry Filling
- 21 oz country cherry pie filling / topping
Syrup
- 1 3/4 cups cold water
- 1 Tbsp sugar
Cream Filling
- 1 can cooked sweetened condensed milk (dulce de leche)
- 3 cups cold heavy whipping cream
Decoration (Optional)
- Chocolate shavings
- Cordial cherries
Instructions
- Prepare the Chocolate Sponge Cake: Preheat your oven and prepare three round 9-inch cake pans by greasing and lining with parchment paper. In a large bowl, beat the egg yolks with 1 cup of sugar until pale and creamy. In a separate bowl, sift together the flour and cocoa powder. In another clean bowl, whip the egg whites until soft peaks form, then gradually add the remaining 1/2 cup sugar and continue whipping until stiff peaks form. Gently fold the dry ingredients into the yolk mixture alternately with the egg whites, being careful not to deflate the batter. Divide the batter evenly among the prepared pans and bake for approximately 20-25 minutes until a toothpick inserted comes out clean. Cool cakes completely on wire racks.
- Make the Syrup: Combine cold water and 1 tablespoon sugar in a small saucepan and bring to a boil to dissolve sugar. Allow syrup to cool. This will be used to moisten cake layers.
- Prepare the Cream Filling: In a mixing bowl, whip the cold heavy cream to soft peaks. Gently fold in the can of dulce de leche (cooked sweetened condensed milk) until fully incorporated and smooth. Chill the cream mixture until ready to assemble.
- Assemble the Cake: Place one cake layer on a serving plate and brush generously with the cooled sugar syrup. Spread a layer of cherry pie filling evenly over the cake. Add a layer of the dulce de leche whipped cream on top of the cherries. Repeat for the second and third layers. Finish by spreading the remaining cream on the top and sides of the cake, smoothing evenly.
- Decorate: Decorate the cake with chocolate shavings and cordial cherries as desired for an elegant finishing touch. Refrigerate the cake for at least 4 hours or overnight to allow flavors to meld and the cake to set before serving.
Notes
- Ensure eggs are at room temperature for better volume when whipping.
- Be gentle when folding ingredients to maintain airiness of the sponge.
- The cake is best refrigerated overnight for optimal flavor fusion.
- You can substitute cherry pie filling with fresh cherries macerated with sugar if preferred.
- Use chilled heavy cream to achieve stiff peaks more easily.
- Allow the cake to come to room temperature for 20 minutes before serving for best taste.
