Ingredients: Chocolate biscuit, Flour, Sugar, Eggs, Cocoa, Vanillin, Plum. Butter, Baking powder, Cherry confiture, Pitted cherries (I had frozen, Sugar, Corn starch, Cream cheese, Whipping cream 33%, Cream cheese, Powdered sugar, Vanillin
Cooking method:
Cooking a biscuit. Beat the whites, continuing to beat, add sugar, vanillin, flour, cocoa, baking powder, yolks and butter. We bake the biscuit until cooked in the oven at a temperature of 180 - 200 degrees. It is better to bake not in a thick layer, so that the biscuit bakes faster and does not burn. Take the finished biscuit out of the mold and let it cool.
Cooking cherry confiture. We put pitted cherries in a saucepan, cover with sugar and put on the stove on low heat (to get enough syrup, I added a little water) cook until the sugar is completely dissolved, as it starts to boil, add starch and let it thicken a little. Cool it down.
Preparing the cream. Cool the cream, whisk and mixer bowl in the freezer for 15 minutes. Then whip the cream at first at low speed, gradually increasing the whipping speed (do not overdo it, you can get butter instead of cream). Beat the curd cheese with powdered sugar and vanilla separately. Add cream to the cheese mass and mix gently with a spatula. Store the finished cream in the refrigerator.
We collect our cake. Since I baked the biscuit in a frying pan, I cut off all the crusts from the finished biscuit and cut it lengthwise into 3 cakes. Put the cake on a tray, saturate it with confiture and lay out half of the cherries. From above, through a pastry bag, distribute our cream over the entire surface of the cake. We repeat the operation with the second cake layer by spreading the remaining half of the cherries on it. Cover with the third cake on top, saturate with the remaining syrup. We spread the cream and level our cake with a spatula.
On top, I squeezed out the cream in the form of roses, decorate with fresh berries and chocolate decor. I made a Christmas tree, snowflakes and stars by melting a dark chocolate bar, then squeezed through a bag onto parchment and chilled in the freezer. Bon Appetit)
P.S. If you don't have a piping syringe or bag, you can use a plastic bag or make a parchment bag for baking.