Maraska cake

Preparation steps

• Ganache First make ganache, because it must cool well. Heat the sweet cream below the boiling point, remove from the oven. Add the shredded chocolate to the pieces and mix until the chocolate and cream are combined. Cool the ganache well (3-4 hours or overnight) and mix it carefully before applying it to the cake.
• Biscuit Make butter and sugar, add one egg at a time 1 minute apart. Stir until the mass is frothy. Mix the dry ingredients (flour, cocoa, soda) and lightly (alternately with yogurt and jam) (melt it a little to make it liquid, but not warm) and mix it into the mass. Bake in a cake tin at 180 degrees for about 20 minutes. Do not dry the biscuit. Cool down
• Cherry cream Drain the cherries and set aside. Add water or a little thick cherry juice to the juice (the color of the cream will be more intense, as well as its taste) and, if desired, marasca liqueur or some other cherry liqueur, to get half a liter of liquid. From this amount, separate 1 dl, mix with starch flour. Bring the rest to the boil, sugar until desired sweetness and cook the melted starch flour while stirring. Boil for about 3-4 minutes, to lose the taste of starch flour. Cool to room temperature, stirring occasionally to avoid catching the crust. Gently mix the whipped sweet cream into the cooling cream (but not from the fridge).
• Stacking procedure Place the biscuit on a tray, with a cake ring around it. Soak the biscuit with cherry juice mixed with a little liqueur (optional). Put half of the cream on it, arrange the cherries on top of the cream, press them into the rudder a little, and the rest of the cream on the cherries. In the picture it looks like there are only two rows of hangings, but there were more. So I accidentally dropped the incision. Spread chocolate ganache on the cream. Cool the cake well, remove the rim and serve. If you do not want to throw liqueur, the cake is tried without it and very fine. You can also adjust the quantities to your taste.