For the parfait cream, mix all the ingredients (except for the whipped cream) over low heat until everything melts and binds together – it must not boil.
Put it aside to cool a little, in the meantime mix the whipped cream firmly – mix the slightly cooled mass into the whipped cream.
Lightly sprinkle the cake mold with crystal sugar, put the bottom layer of sponge cake, spread half of the cherry cream and put it in the refrigerator for a few minutes to harden.
Spread half of the parfait cream, the second layer of sponge cake, the other half of the cherry cream and the parfait cream and cover with the third part of the sponge cake.
If you wish to soak the biscuits in chocolate liqueur, I soaked them richly in white chocolate liqueur and rum.
Put it in the fridge for a couple of hours (or overnight), decorate it with whipped cream (coat it with roses or whatever you want).
If you wish, you can make it earlier and freeze it. Decorate the frozen one and put it in the fridge for a couple of hours to set.
Cut with a thin, sharp knife into thin strips. Success is guaranteed, the cut is fantastic, the cake is juicy, rich and yet light!
It’s extremely easy to prepare, despite my standard metric list of ingredients.
ADVERTISEMENT
