Christmas Calendar 2018 - Cream cake with cherry sauce

Recently I had various guests coming around for some coffee/tea in the run up for Christmas. Beside from serving  Christmas buns I also decided to make a cream cake using cherry sauce. Cherry sauce is a very important ingredient for the Christmas dessert Ris a la mande, so perhaps if you have some leftovers of cherry sauce you can use for making a cream cake.

Cream cake with cherry sauce: - 10-12  pieces

• 3 cake plates
• 500 g cherry sauce
• 4 sheets of gelatine
• ½ l vanilla cream
• 250 ml dairy whipping cream
• amarena cherry sauce for the icing layer
• icing sugar
• amarena cherries for decoration - optional

1. Place one of the cake plate as bottom layer in spring form. 
2. Place the gelatine sheets in a bowl with cold water, let the sheets soak for 5-10 minutes.
3. Add the cherry sauce in a cooking pot. Heat up the sauce to 35-40'C. 
4. Squeeze the gelatine sheets for excess water. Add the gelatine sheets into the cherry sauce. Stir the sauce, until the gelatine sheets are melted into the sauce.
5. Fill the cherry sauce on top of the cake plate.
6. Store the cherry sauce covered cake plate in the refrigerator for 3-4 hours or night over.
7. Make the vanilla cream.
8. Remove the cherry sauce coated cake plate from the spring form. Place it on the serving plate.
9. Add ½ of the vanilla cream on top of the cherry sauce layer.
10. Place a cake plate on top of the vanilla cream.
11. Fill the remaining vanilla cream on top of the cake plate. Place the final cake plate on top of the vanilla cream.
12. Make an incing layer from amarena cherry sauce liquid and incing sugar.
13. Cover the top cake in this cherry icing. Decorate with amarena cherries.
14. Decorate the sides of the cream cake with whipped dairy cream.
15. Place the cream cake cold until serving.
16. Enjoy the cake with a good cup of coffee or tea.