FRIJE

Instructions

• 1.   Grease and line the bottom and sides of the pan with parchment paper.
• 2.   Beat the eggs and sugar for 15 minutes on high speed until it forms a ribbon.
• 3.   Sift the flour and cocoa and gently fold them into the previous mixture using a spatula to avoid deflating the batter.
• 4.   Pour the batter into the pan and bake for about 45 minutes. Test the doneness with a toothpick, which should come out clean.
• 5.   Leave the sponge cake in the turned-off oven for an additional 2 minutes before removing it and unmolding it onto a cooling rack until completely cooled.
• 6.   Place the heavy cream and beaters in the freezer for a few minutes (about 15 minutes) to have very cold cream.
• 7.   Beat the heavy cream at medium speed and gradually add the mascarpone.
• 8.   When the cream starts to thicken (but not completely), add the powdered sugar. Do not overbeat, as it may turn into butter. Refrigerate until ready to assemble the cake.
• 9.   Cut the sponge cake into 3 layers.
• 10.   Place the 1st layer of sponge cake and brush it with syrup using a pastry brush.
• 11.   Cover the surface of the layer with whipped cream using a piping bag.
• 12.   Place some pitted and halved cherries on top.
• 13.   Place the second layer of sponge cake and repeat the same process.
• 14.   Cover with the 3rd layer.
• 15.   Completely cover the cake with whipped cream and smooth it out using a metal spatula.
• 16.   Use a peeler to grate the chocolate into shavings.
• 17.   Garnish the cake with chocolate shavings on the sides and top. Create rosettes around the entire edge of the cake.
• 18.   Place a whole cherry on each rosette.
• 19.   Refrigerate the cake until ready to serve.

Notes & Suggestions

• Sponge cake can be baked in an air fryer at 160°C for 18 minutes.

Nutritional information *