CHERRY VELVET

VERTICAL LAYER HONEY CAKE

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CHERRY VELVET HONEY CAKE
The weight of the cake ~ 3.4 kg, d=21 cm, h=13 cm.

DRAINED SOUR CREAM

1 Prepare the sour cream for draining:

600 g of sour cream 30-35% ~ 500 g of drained sour cream

900 g of sour cream 20-25% ~ 500 g of drained sour cream

The amount of drained sour cream obtained directly depends on the quality and fat content of
the sour cream that you have. Therefore, it's better to make a slightly bigger amount of the
drained sour cream, so that it is enough for making the cake.

2 Place the strainer over a deep bowl and cover it with the cheesecloth folded 2-3 times.

3 Pour the sour cream on the cheesecloth and put it in the fridge (4 °C / 39 °F) from 2-3 hours to
one night, depending on the fat content of the sour cream. If the sour cream is high-fat (25-30%)
put it in the fridge for 3-4 hours, and if it is low-fat (15-20%) – overnight.

BURNT HONEY

Ingredients Total weight: ~ 150 g 100%

Honey 120 g 80%

Water 30 g 20%

1 Put the honey into a thick-bottomed saucepan, bring it to a boil over medium heat, stirring
occasionally, and cook it until it darkens in color and its flavor becomes more pronounced.

2 Remove the saucepan from heat, gradually add water and stir until smooth. Divide the burnt
honey into two parts: 60 g for the honey batter and the rest for the creamy frosting. Pour it into
separate containers and leave to cool down.

VELVET HONEY CAKE LAYERS

Ingredients
for 6 layers 30х26 см Total weight: ~ 1021 g 100%

Burnt honey 60 g 6%
Honey 150 g 15%
Sugar 150 g 15%
Butter 82.5% 135 g 13%
Whole eggs 200 g 19%
Baking soda 12 g 1%
Lemon juice 10 g 1%
Sea salt 4g <1%
All-purpose flour 300 g 29%

1 Combine burnt honey, regular honey, sugar and butter in a large bowl and place it over a
water bath.

2 Once the butter has melted and the mixture has warmed up slightly, add the lightly whipped eggs,
mixing with a whisk. Bring the mixture to 65 °C / 149 °F, add baking soda, lemon juice or citric 3
acid, salt and mix thoroughly. The batter should foam well.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CHERRY VELVET HONEY CAKE
The weight of the cake ~ 3.4 kg, d=21 cm, h=13 cm.

VELVET HONEY CAKE LAYERS

3 Remove the bowl from the water bath and add the pre-sifted flour in 2-3 steps, stirring well each
time. The batter should be smooth and runny.

4 Draw 6 rectangles 30x26 cm on parchment paper sheets. Weigh the batter and divide it into 6
equal parts. Spread the batter evenly on the drawn rectangles in a thin layer (~ 165 g each), trying
to fill in the corners. Bake the cake layers for about 5-7 minutes at 170 °C / 338 °F until golden
brown. The finished cake layers should be soft and springy, like a sponge.

5 When the cake layers cool down completely, trim off the edges to obtain strips with a long side of
~ 28 cm. Divide these strips in half and trim the sides slightly. You should get 12 strips measuring
14x24-25 cm.

6 Turn the strips upside down with parchment paper facing up and peel the parchment paper off,
being careful not to ruin the cake layers. Leave the strips at room temperature until assembly.

SOUR CHERRY MARMALADE

Ingredients Total weight: ~ 1075 g 100%

Cherry puree 850 g 79%

Sugar 210 g 20%
Pectin NH 15 g 1%
12 strips of honey layers

1 Pour the cherry puree into a wide-bottomed saucepan (25 cm in diameter or more) and heat it to
30-35 °C / 86-41 °F, stirring constantly.

2 Then drizzle in the sugar premixed with pectin. Continuing to stir, bring the puree to a boil, cook it
for 2-3 minutes and then remove from heat.
TIP
If you do not have a saucepan 25-30 cm in diameter, it is better to divide the marmalade into two batches and prepare
them separately.

3 Arrange the strips of honey layers in one or more rows on the worktop so that it is convenient to
spread the marmalade over their surface.

4 Weigh the hot marmalade, divide it into 12 equal parts (~ 80 g each) and immediately, using an
offset spatula, evenly apply it on 12 strips of cake layers. Then let it cool down completely. You
should work quickly, as the marmalade will lose its fluidity as it cools down.

5 Leave the honey layers covered with marmalade aside until assembly.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CHERRY VELVET HONEY CAKE
The weight of the cake ~ 3.4 kg, d=21 cm, h=13 cm.

VANILLA SOUR CREAM FROSTING

Ingredients Total weight: ~ 840 g 100%

Drained sour cream 25-30% 500 g 60%

Whipping cream 33-36 % 260 g 31%
Icing sugar 20 g 2%
Burnt honey 60 g 7%
Vanilla 1 pod

1 Put the well-chilled sour cream and whipping cream into the mixer bowl.

2 Add the icing sugar, the burnt honey, vanilla seeds or vanilla paste, and whip them using a whisk
attachment until the mass is completely stable and fluffy, starting with low speed and increasing
it to maximum.

ASSEMBLING THE CAKE

Ingredients

Velvet honey layers covered with marmalade

Vanilla sour cream frosting

1 Divide the sour cream frosting into 12 equal parts (~ 68 g each). Using an offset spatula, spread
the frosting on top of the sour cherry marmalade in an even thin layer, paying particular attention
to the edges, as it is very easy to leave them uncoated.

2 Since the honey layers are very soft, you should start assembling the cake immediately after
applying the frosting. Carefully roll the first strip into a roll, and then wind the next 2-3 cake layers
on the previous one. The first cake layer should be rolled very carefully and as tightly as possible
so that there are no voids in the center of the cake.
TIP
It is better to continue assembling the vertical cake on a cake base. To do this, place 3-4 cake layers rolled into a tight
roll in the center of the cake base and carefully wind all the remaining strips already in a standing position.

3 Wrap the assembled cake with acetate film, put on an adjustable cake ring, tighten it and put the
cake in the fridge to stabilize for at least 8-10 hours, preferably overnight.

CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 800 g 100%

Butter 82.5% 200 g 25%

Cream cheese 535 g 67%
Icing sugar 65 g 8%

1 Put the room temperature butter in the mixer bowl, add the icing sugar. Whip them at high speed
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into a smooth, fluffy mass using a paddle attachment.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CHERRY VELVET HONEY CAKE
The weight of the cake ~ 3.4 kg, d=21 cm, h=13 cm.

CREAM CHEESE BUTTERCREAM

2 Lower the speed to 1-2 and gradually add in the cold cream cheese (10-12 °C / 50-54 °F). Mix
until smooth.

3 Stop the mixer, mix the buttercream with a silicone spatula, carefully collecting it from the sides
and bottom of the mixer bowl and mix it again at low speed until a homogeneous mass is
obtained.
TIP
For a thicker layer of coating, increase the amount of all ingredients by 1.5 times.

COATING AND DECORATING THE CAKE

Ingredients

Stabilized assembled cake

Cream cheese buttercream
Fresh cherries ~400-500 g
Fresh cherry leaves SQ

1 Remove the ring and the acetate film from the cake that has spent a night in the fridge.

2 Place the cake on a turntable and apply some buttercream on it.

3 Spread the buttercream over the surface of the cake by rotating the turntable and using an offset
spatula. Try not to touch the cake layers with the spatula as after a night of stabilization they
have become very fragile.

4 Then smooth down the sides of the cake by rotating the turntable and using the icing scraper.
Level the edges of the cake with the offset spatula.

5 In order to get a perfectly smooth coating, the cake has to be coated twice. Therefore, having
applied the first coating, put the cake in the fridge for 30-40 minutes so that the first layer of
coating sets.

6 Apply the second layer of the buttercream that has been kept at room temperature (it should be
soft) using the spatula. Smooth it quickly by rotating the turntable and using the icing scraper.
Put the cake in the fridge for 15 minutes before decorating it.

7 Decorate the cake with fresh cherries and fresh cherry leaves.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva