New year's eve clock cake

12 servings
3 hours

Let's start making the cake with a biscuit. Let's prepare the products.

Sieve flour, cocoa and baking powder. Mix well.

The egg with sugar should be beaten with a mixer until whitened and doubled in volume.

Pour the egg to the flour mixture and mix with neat movements. There is not a lot of test, but we also do not need a large root.

Take an 18cm diameter baking tin. We line the bottom with baking paper. Pour the dough into the form, level it.

Bake the biscuit in the oven at a temperature of 180 ° C for about 18 minutes. Then cool down.

Next, let's prepare a cherry layer. I immediately advise you to increase the amount of sugar, cherries are most often very acidic.

Break through the thawed cherries together with the juice with a submersible blender, add water.

Put sugar and starch to the cherry puree, mix thoroughly. We put it on a medium fire. Bring to a boil, boil for a minute. During cooking, mix the mass so that it does not burn. It is better to take a saucepan with a thick bottom.

Remove the pan from the heat and immediately add cherry jelly powder, mix.

Cover with cling film end-to-end, leave to cool.

Beat the fatty cream to a lush mass. Add to the cooled cherry puree, mix.

Cover the walls of the form with biscuit with cling film. Pour the cherry mass onto the biscuit. We put in the refrigerator for 30 minutes.

We cook a cream layer.

Fill gelatin with water, leave to swell for 30 minutes.

We put swollen gelatin on a small fire. We heat to complete dissolution, but in no case boil, otherwise it will lose its gelling properties. Cool down.

Beat the cream with sugar until strong peaks.

Add gelatin to the cream. Mix well.

Pour the cream mass onto the frozen cherry layer. We put it in the refrigerator until completely set.

To decorate the cake, melt the chocolate in any way. You can in a water bath, you can in the microwave. I just put the chocolate in a bag and put it in hot water. With the help of a pastry bag or bag, as in my case, we draw a dial with chocolate. First, make a drawing on paper. Cover the paper with cling film on top, and you need to draw on it. Cool the finished drawing, or rather freeze.

We release the finished cake from the form. Carefully transfer chocolate numbers and arrows to the top of the cake. We decorate the edges at will.