1. Prepare the Dough:
Separate the Eggs: Start by separating the egg yolks from the whites. This will help create a light and airy texture for the dough.
Mix the Yolks and Sugar: In a large mixing bowl, combine the egg yolks with 120g of sugar. Beat the mixture until it turns pale and fluffy, which should take about 2-3 minutes.
Add Lemon Juice and Oil: Pour in 40ml of freshly squeezed lemon juice and 30ml of vegetable oil. Mix until well incorporated. The lemon juice not only adds flavor but also helps tenderize the dough, making it soft and delicate.
Sift and Combine: Sift together 120g of flour and 4g of baking powder. Gradually fold this into the egg yolk mixture until everything is just combined. This careful mixing ensures that the dough will rise evenly and have a soft crumb.
Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter, being careful not to deflate the mixture. This step is crucial for creating a light and airy texture.
Bake: Pour the batter into a baking pan lined with parchment paper. Bake at 160°C (320°F) for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before cutting.
2. Prepare the Cream:
Cream Cheese and Sugar: In a mixing bowl, combine 350g of soft cream cheese and 70g of powdered sugar. Beat until the mixture is smooth and creamy. The powdered sugar dissolves easily, giving the cream a silky texture.
Add the Cream: Gradually add 200ml of cream, beating continuously until the mixture becomes light and fluffy. The high-fat content of the cream ensures a rich and stable whipped cream that holds its shape.
3. Prepare the Cherry Jam:
Dissolve Corn Starch: In a small saucepan, combine 50ml of water and 15g of corn starch. Stir until the starch is fully dissolved—this will prevent any lumps from forming in the jam.
Cook the Jam: Add 300g of cherries and 50g of sugar to the saucepan. Cook over medium heat, stirring constantly until the mixture thickens. The natural pectin in the cherries, combined with the corn starch, creates a beautifully thick and glossy jam. Let it cool to room temperature, then refrigerate until ready to use.
4. Assemble the Dessert:
Cut the Dough: Once the dough has cooled completely, cut it into small squares or rounds. The shape is up to you—squares are quick and easy, while rounds add a touch of elegance.
Layering: Start with a piece of dough as the base, then add a generous spoonful of the cream. Top it off with a dollop of the cherry jam. For an extra indulgent dessert, you can repeat these layers, creating a mini tower of deliciousness.
5. Decorate:
Final Touches: Garnish the top with a few cranberries and a sprig of rosemary for a festive touch. The cranberries add a pop of color, while the rosemary brings a subtle, fragrant hint that complements the richness of the dessert.
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