New Year's Clock Cake

Cooking method

1. Step 1:

   

   Let's start the cake with the sponge layer. Gather your ingredients.

2. Step 2:

   

   Sift the flour, cocoa, and baking powder together, and mix well.

3. Step 3:

   

   Beat the egg with the sugar with a mixer until pale and doubled in volume.

4. Step 4:

   

   Pour the egg mixture into the dry ingredients and fold gently. It doesn't make much batter, but we don't need a big layer.

5. Step 5:

   

   Take a 7-inch (18 cm) cake pan and line the bottom with parchment. Pour in the batter and smooth it out.

6. Step 6:

   

   Bake the sponge at 350°F (180°C) for about 18 minutes, then let it cool.

7. Step 7:

   

   Next, make the cherry layer. A tip up front: increase the sugar a bit—cherries are often quite tart.

8. Step 8:

   

   Blend the thawed cherries along with their juice using an immersion blender, then add the water.

9. Step 9:

   

   Add the sugar and starch to the cherry purée and mix well. Cook over medium heat, bring to a boil, and simmer for a minute, stirring the whole time so it doesn't scorch—a heavy-bottomed pan works best.

10. Step 10:

    

    Take the pan off the heat and immediately stir in the cherry jelly powder.

11. Step 11:

    

    Cover with plastic wrap pressed against the surface and let it cool.

12. Step 12:

    

    Whip the heavy cream until fluffy and fold it into the cooled cherry purée.

13. Step 13:

    

    Line the sides of the pan (with the sponge inside) with plastic wrap. Pour the cherry mixture over the sponge and refrigerate for 30 minutes.

14. Step 14:

    

    Now make the cream layer.

15. Step 15:

    

    Sprinkle the gelatin over the water and let it bloom for 30 minutes.

16. Step 16:

    

    Set the bloomed gelatin over low heat and warm it until fully dissolved—never let it boil, or it will lose its setting power. Let it cool.

17. Step 17:

    

    Whip the cream with the sugar to stiff peaks.

18. Step 18:

    

    Add the gelatin to the cream and mix well.

19. Step 19:

    

    Pour the cream mixture over the set cherry layer and refrigerate until fully set.

20. Step 20:

    

    To decorate, melt the chocolate any way you like—in a double boiler or the microwave. I simply put the chocolate in a bag and lowered it into hot water. Using a piping bag (or a plastic bag, as I did), pipe out the clock face in chocolate. Draw the design on paper first, cover it with plastic wrap, and pipe on top of that. Chill the finished design, or better yet, freeze it.

21. Step 21:

    

    Unmold the finished cake. Carefully transfer the chocolate numbers and hands onto the top of the cake. Decorate the edges however you like.