How to make
Oven - 320°F (160°C);
Three cake tins with a ring and a diameter of 8″ (20 cm), greased and covered with baking paper.
For convenience, the bowl is measured on a scale, then its weight is subtracted, so the division of the mixture will be equal.
Pour the water and sugar into the casserole, let it boil on a moderate heat for about 5-7 minutes. Remove it from the heat, add the cherry liquer and let the fruit soak in the syrup. Leave it to cool.
Beat the eggs with the sugar until thick and white for 10 minutes on high mixer speed or until the mixture begins to fall from the beaters like a thick and heavy ribbon.
Add the flour and cocoa through a sieve. Mix with a spatula, very carefully so that the beaten eggs do not lose their volume.
Three 8″ (20 cm) diameter ring molds are greased and covered with baking paper. The mixture is distributed evenly in the three molds.
Bake at 320°F (160°C) for about 15 minutes. You can check with a long wooden skewer.
Remove from the oven and cool completely on a wire rack. If a cap has formed during baking, it is cut very carefully to level the cake layers.
The cream is beaten while the sugar is slowly added. A solid white mixture should be obtained.
The fruits are squeezed out of the syrup.
Use a long wooden skewer to pierce each cake layer. Moisten it with a part of the syrup with the help of a brush. Be generous.
Place one cake layer in a serving plate, pour 3 fl oz (90 ml) of the cream on top, smooth it out and scatter some of the fruit. It is covered with a second layer, pierced, moistened and smeared with cream, the rest of the fruits are scattered.
It is finished off with a third layer, moistened and spread with cream. Smooth and remove only the lines with cream, without the cake layers, so that they remain darker and the cake has a rustic style.
The cream cake can be decorated as desired on top.
Leave it in the fridge for a few hours.
The cake is very famous and only red fruits are used for it, mostly strawberries. At the moment I had frozen cherries, raspberries can also be used and I used them. It can also be completely smeared with cream, but then another 7 fl oz (200 ml) of cream would have to be whipped. I have decided that the way I have it is quite sufficient.
The alcohol that is shown in the recipe, cherry liquer - can now be found in any large store, it is available.
The Selva Blanca Cake is ready.
