This year, like every year, I am creating a cake in honour of Latvia!

ingredients

Zaļā tēja Ahmad Tea 25x2g

3 Olas

210 grami Pilngraudu kviešu milti

160 grami Kefīrs

300 grami Saldinātājs - aluloze vai eritritols

60 grami Sviests

40 grami Extra virgin eļļa

5 grami Kakao

2 tējkarote Sarkanā gēla krāsa

1 tējkarote Soda

1 tējkarote Cepamais pulveris

Saldinātājs (pēc nepieciešamības)

Sāls šķipsniņa

Zaļā tēja Ahmad Tea 25x2g

700 grami Kulinārijas biezpiens "Baltais"

100 grami Saldais krējums 35%

Saldinātājs

Vaniļa

Zaļā tēja Ahmad Tea 25x2g

500 grami Ķirši

15 grami Kukurūzas ciete

150 grami Ūdens

Saldinātājs

Zaļā tēja Ahmad Tea 25x2g

100 grami Ķiršu sula

40 grami Ūdens

6 grami Želatīns

Saldinātājs

preperation

1. Bake sponge cakeCombine/sieve all dry ingredients in one bowl.

2. Add the red colouring to the kefir and stir thoroughly. You can also use a blender to dissolve the colour better.

3. Start whisking the eggs at the lowest speed. Increase the speed and continue to whisk until they increase in volume. Gradually add the sweetener a spoonful at a time (without stopping the whisking) and whisk the mass into an airy foam.

4. Add the oil and soft butter. Whisk again. Add the kefir mixed with the red colour. Mix all.

5. Gradually add the dry ingredients, sifting them through a sieve. Stir in the flour with a spatula.

6. Pour the batter into the 2 tins, smooth and place in a preheated oven at 170 °C and bake the sponge cakes.

7. Cool the biscuits, cut off the 'caps' and cut them in half lengthwise. Crush the caps and use them to line the sides of the cake.

8. Preparation of the creamAdd the sweetener, vanilla sugar and sweet cream to the culinary curd and beat until smooth.

9. Preparation of cherry jamPlace the frozen cherries in a saucepan and heat. When the cherries start to release their juice, pour off 100 g of the juice and set aside. Cook the remaining berries with sweetener (can be blended with a blender if you don't want whole berries).

10. Add the cornstarch (15 g) mixed with water (150 g), stir and bring to the boil. Cool.

11. Assemble the cakePlace the first sponge cake on the base and surround it with a metal pastry ring lined inside with an acetate sheet.

12. Around the edge of the sponge cake, squeeze cream (150 g) from a pastry bag and put cherry jam (130 g) in the middle.

13. Place the other sponge cake on top, press down, squeeze the white cream in a circle around the edges and put 130 g cherry jam in the middle.

14. Place the third sponge on top and spread on it ~230 g of cream. Place the remaining cream in the fridge (this will be for the sides of the cake).

15. Cover the tin with cling film and leave in the fridge overnight.

16. In the morningSpread the remaining cream over the sides and top of the cake. Cover the sides with sponge crumbs.

17. Swell 8 g gelatine with 40 g water and add to 100 g cherry juice. Pour it into a pastry bag (which can be placed in a jug/glass for convenience) and set it aside to allow the juice to begin to set.

18. When the juice has thickened, cut off the end of the pastry bag and, starting from the centre of the cake, spread the cherry juice over the cake in a circular motion, allowing a little to run down the sides. I decorated the top of the cake with cream roses.