If you want a dessert that looks like it came from a pastry case but is built out of basic, no-fuss ingredients, make this. Soft sponge, silky custard, and a bright cherry layer that sets into a gentle jelly. It tastes like effort without asking for it. Perfect with tea, coffee, or that friend who always says they are not into sweets and then takes a second slice.
What you need
- For the sponge:
- Eggs - 2
- Sugar - 100 g
- Flour - 80 g
- Baking powder - 1 tsp
- Salt - a pinch
- Butter, melted - 30 g
- For the cherry jelly:
- Cherries (fresh or frozen) - 500 g
- Sugar - 3 tbsp (add more if your cherries lean tart)
- Water - 150 ml
- Gelatin - 10-15 g (bloom it first according to the package)
- For the custard:
- Milk - 200 ml
- Sugar - 50 g
- Egg - 1
- Starch (corn or potato) - 1 tbsp
- Butter, softened - 50 g
Make the sponge
Heat the oven to 180°C (about 350-355°F). Line the bottom of a 20-22 cm round pan with parchment. A springform makes life easier later.
Whisk together the eggs, sugar, flour, baking powder, and salt until smooth. Stir in the melted butter. Pour the batter into the pan and bake for 15 minutes. A skewer should come out clean. Cool the sponge completely in the pan.
Cook the cherry layer
If using frozen cherries, thaw them first. Combine cherries, sugar, and water in a saucepan. Bring to a boil, then take it off the heat. Stir in the pre-bloomed gelatin until fully dissolved. Let the mixture cool to room temperature. No shortcuts here; hot jelly will wreck the custard.
Whip up the custard
In a saucepan, whisk together the milk, sugar, egg, and starch until smooth. Set over medium heat and cook, stirring constantly, until it thickens. Pull it off the heat, press plastic wrap directly onto the surface, and cool to room temperature. Once cool, beat the custard, add the softened butter, and whip until fluffy and glossy.
Assemble and set
Spread the custard over the cooled sponge in an even layer. Using a slotted spoon, lift the cherries out of their syrup and arrange them on top of the custard. Spoon just a couple of tablespoons of the cherry syrup over the cherries. Slide the pan into the freezer for 15 minutes so that first thin layer sets. It keeps the sponge from getting soggy when you pour the rest.
Pour over the remaining cherry syrup to cover. Move the cake to the fridge and chill for at least 5 hours, or better yet, overnight, until fully set.
Serve like you meant it
Run a thin knife around the inside edge of the pan and unclasp it. That glossy red top and neat layers do all the talking. This is the low-effort, high-drama cake we all deserve.