Black Forest cake with cherry jelly and chocolate cream

Cream cheese, 35% cream, Cherries, Almond flour, Egg, 20% cream, Butter, Erythritol, 99% chocolate, Water, Cocoa, Starch-free baking powder, Pectin, Vanilla, Himalayan salt

Heat on the stove: 5 min. Bake in the oven: 30 min. Whisk with a mixer: 10 min. Mix: 10 min. Heat on the stove: 8 min. Blend with a blender: 5 min. Freeze: 1 h. Cool down: 3 h. Mix: 30 min. To boil: 5 min.

For the sponge, melt butter (100 g), add erythritol (18,2 g), eggs (150 g), 20% cream (150 g), cocoa (30 g), starch-free baking powder (10 g), Himalayan salt (1 g), and almond flour (200 g). Mix, transfer to an 18 cm pan, and bake at 200 degrees C for 30 minutes.

Cool the sponge and divide it into three rounds. For the jelly, blend cherries (400 g), mix water (50 g), pectin (6 g), and erythritol (27,3 g), pour into the cherry puree, and cook for 30 seconds after boiling. Divide between two 16 cm molds and freeze for 1 hour.

Whip cream cheese (350 g), 35% cream (300 g), erythritol (27,3 g), and vanilla (1 g). Assemble with sponge, cream, cherry jelly, a thin cream layer, and repeat, finishing with sponge. Chill for 3 hours.

For the chocolate cream, whip cream cheese (300 g), 35% cream (200 g), erythritol (27,3 g), and vanilla (1 g). Melt 99% chocolate (80 g), stream it into the cream, and frost the chilled cake. Chill for 3 more hours.