Cherry Cream Cake Recipe

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For sponge cake:

For punch:

For cherry cream:

For garnish:

How to make Cherry Cream Cake

Break eggs, separating whites from yolks
Beat whites with pinch of salt, till frim foam, then add sugar bit by bit still beating the whites, then add yolks, one by one continue beating
Sift the flour, potato starch and cocoa powder, baking powder in separate dish, mix well, then add bit by bit to whites mixture and mix very gently
Pour dough at baking tray
Bake in preheated oven, about 180 degrees, about 8 min
Let it cool down, cut in half
Mix punch ingredients and pour it over the sponge cake
Make jelly following packge directions, with the exception of using only half water which is required normally (standard in Poland is 2 cups of water per 1 package of jelly, so in this case only 1 cup of water)
Cool down jelly, when it's almost set, add cherries (can be with juice), mix well
Whisk cream, add it to fruit-jelly mixture, cool it and when it's set, pour it over half of sponge cake and cover with the other half
Pour the remaining whisked cream over the cake and garnish it with cherries halves, chocolate and coconut flakes
Keep in the fridge about 2 hours and then it's ready to eat