4 chicken eggs
120g sugar
30 ml vegetable oil
120g flour
4g baking powder
Cream Ingredients:
350g soft cream cheese
70g powdered sugar
200 ml heavy cream (33% fat)
Cherry Jam Ingredients:
50ml water
15g corn starch
300g cherries (pitted)
50g sugar
Decoration Ingredients:
Several cranberries
A few sprigs of rosemary
Instructions:
Prepare the Cherry Jam:
In a saucepan, mix water and cornstarch until smooth.
Add cherries and sugar to the saucepan.
Cook over medium heat, stirring frequently until the mixture thickens and the cherries soften. Set aside to cool.
Make the Dough:
Preheat your oven to 180°C (350°F).
In a mixing bowl, beat eggs and sugar until fluffy.
Add lemon zest, lemon juice, and vegetable oil, mix well.
Gradually fold in the flour and baking powder until fully combined.
Pour the batter into a greased and lined baking pan.
Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
Prepare the Cream:
In a bowl, beat the soft cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Assemble the Cake:
Once the cake has cooled, cut it horizontally into two layers.
Spread a layer of the cream mixture on the bottom cake layer.
Spoon the cherry jam over the cream layer.
Place the second cake layer on top and cover it with the remaining cream mixture.
Decorate the cake with cranberries and sprigs of rosemary as desired.
Chill and Serve:
Refrigerate the cake for at least 1-2 hours to set.
Slice and serve chilled. Enjoy!