These Mini Cherry Cream Cakes are the perfect dessert for any occasion, offering a delightful combination of light sponge cake, tangy cherry jam, and rich cream. These bite-sized delights are not only visually appealing but also bursting with flavor, making them an ideal choice for parties, afternoon teas, or just a sweet treat to enjoy at home. Here’s how to create these elegant mini cakes from scratch.
Ingredients
For the Sponge Cake:
- 5 large eggs
- A pinch of salt
- 130 g (1/2 cup + 2 tbsp) sugar
- 170 g (1 cup + 1 tbsp) all-purpose flour
- 50 g (1/5 cup) milk
- Baking tray (32×37 cm / 12.5×14.5 inches)
For the Cherry Jam:
- 300 g (2 cups) cherries, pitted
- 50 g (1/4 cup) sugar
- 15 g (1.5 tbsp) cornstarch
- 50 ml (1/5 cup) water
For the Cream:
- 300 g (1.3 cups) cream cheese
- 200 g (1 cup) heavy cream (33% fat)
- 50 g (1/4 cup) sugar
Instructions
1. Preparing the Sponge Cake
Start by preheating your oven to 180°C (356°F). This ensures that the oven is ready when you’re finished with the batter, leading to an evenly baked sponge.
In a large mixing bowl, crack the 5 large eggs and add a pinch of salt. Using an electric mixer, beat the eggs until they become frothy and begin to increase in volume. Gradually add 130 g of sugar to the eggs while continuing to beat. The sugar should be added slowly to ensure it dissolves completely and the mixture becomes light, fluffy, and pale yellow in color.
Next, sift 170 g of flour and gently fold it into the egg mixture in small batches. This should be done carefully to avoid deflating the batter. It’s important to fold, rather than stir, to maintain the airy texture of the sponge.
Once the flour is fully incorporated, gently fold in 50 g of milk. The milk adds moisture to the batter, making the sponge cake tender and soft. Pour the batter into a baking tray lined with parchment paper. Use a spatula to spread the batter evenly across the tray, ensuring an even bake.
Place the tray in the preheated oven and bake for 15 minutes, or until the sponge is golden brown and springs back when lightly pressed with a finger. Once baked, remove the tray from the oven and allow the sponge to cool completely on a wire rack. Cooling the sponge is crucial, as it prevents it from becoming soggy when assembled with the cream and jam.
2. Preparing the Cherry Jam
While the sponge cake cools, start on the cherry jam. In a medium saucepan, combine 300 g of pitted cherries, 50 g of sugar, and 50 ml of water. Cook this mixture over medium heat, stirring occasionally. As the cherries cook, they will release their juices and the mixture will begin to simmer.
In a small bowl, mix 15 g of cornstarch with a little water to create a slurry. This step ensures that the cornstarch blends smoothly into the cherry mixture without clumping. Gradually add the slurry to the simmering cherries, stirring constantly. Continue cooking until the jam thickens, which should take just a few minutes. Once thickened, remove the saucepan from the heat and let the jam cool completely.
3. Preparing the Cream
While the jam cools, prepare the cream filling. In a mixing bowl, beat 300 g of cream cheese until smooth and creamy. It’s best to use room temperature cream cheese for this step, as it mixes more easily.
In a separate bowl, whip 200 g of heavy cream with 50 g of sugar until stiff peaks form. Be careful not to overwhip, as this can cause the cream to become grainy. Once the cream is whipped, gently fold it into the beaten cream cheese until fully combined. The result should be a smooth, luscious cream with a light, airy texture.
4. Assembling the Mini Cakes
Now that all the components are ready, it’s time to assemble the mini cakes. Begin by using a round cutter to cut out circles from the cooled sponge cake. The size of the cutter should be about 5-7 cm in diameter.
Take one sponge circle and place a generous dollop of the cherry jam in the center. Spread or pipe a layer of cream over the cherry jam, then top with another sponge circle to create a sandwich. Repeat this process with the remaining sponge circles.
5. Final Touches
Once all the mini cakes are assembled, spread a thin layer of the cream around the sides of each cake to create a smooth finish. For an extra touch, you can roll the sides of each cake in finely crushed cake crumbs or graham cracker crumbs to coat. This adds a bit of texture and visual appeal.
Finally, garnish the top of each mini cake with a cherry or another decoration of your choice, such as a dusting of powdered sugar or a drizzle of chocolate.
6. Chilling and Serving
To allow the flavors to meld and the cream to set, place the mini cakes in the refrigerator and chill for at least 1 hour before serving. Chilling also helps the cakes hold their shape, making them easier to handle and eat.
Nutritional Information
- Servings: Approximately 12 mini cakes
- Calories per serving: 250 kcal
- Total Fat: 15 g
- Saturated Fat: 9 g
- Cholesterol: 80 mg
- Sodium: 100 mg
- Total Carbohydrates: 25 g
- Dietary Fiber: 1 g
- Sugars: 15 g
- Protein: 4 g
Conclusion
These Mini Cherry Cream Cakes are a delightful fusion of soft sponge, tangy cherry jam, and smooth cream. Each bite offers a perfect balance of flavors and textures, making these mini cakes a crowd-pleaser at any gathering. Whether you’re looking to impress guests or simply indulge in a homemade treat, these mini cakes are a fantastic choice. Serve them chilled and enjoy the sweet satisfaction they bring!
