New Year’s Clock Cake Delight

A magical, themed dessert for the holiday table! The Clock Cake for the New Year will delight you with the perfect combination of chocolate sponge cake, bright cherries and delicate cream. It will be an excellent end to the special event.
cook time: 3h
Ava Prescott
New Year’s Clock Cake Delight

Nutrition Facts (per serving)

190
Calories
13g
Fat
16g
Carbs
3g
Protein

Ingredients (12 portions)

For the biscuit:

Wheat flour 40 g
Cocoa 10 g
Sugar 30 g
Eggs 1 pc
Baking powder 4 g

For the cherry layer:

frozen cherries 600 g
Jelly 90 g
Sugar 60 g
Water 100 ml
Starch 20 g
Heavy cream 150 ml

For the creamy layer:

Water 60 ml
Sugar 30 g
Gelatin 10 g
Heavy cream 350 ml

For decoration:

Dark chocolate 50 g

Recipe instructions

Step 1

Step 1
How to make a Clock cake for the New Year? First, letʼs make a sponge cake. Prepare all the necessary ingredients for the sponge cake. You will learn all the secrets of baking a successful sponge cake by reading an article on this topic, the link is at the end of this recipe.

Step 2

Step 2
Sift the flour, cocoa and baking powder through a sieve into a bowl and mix well.

Step 3

Step 3
Break the egg into a deep bowl, add sugar and beat with a mixer until white and doubled in volume.

Step 4

Step 4
Pour the egg into the flour mixture and stir gently. It is convenient to do this with a silicone spatula. There won’t be much dough, but we don’t need a big cake either. Remember that you may need less or more flour, you can read more about this in the article, the link to it is at the end of the recipe.

Step 5

Step 5
Take a baking dish 18 cm in diameter. Cover the bottom with baking paper. Pour the dough into the mold and smooth it out.

Step 6

Step 6
Bake the biscuit in the oven at 180°C for about 18-23 minutes. Then cool. The times are approximate, be guided by the operating characteristics of your oven. Read more about this in the article, the link is at the end of this recipe.

Step 7

Step 7
How to make a cherry layer for a cake? Prepare all the ingredients needed for the cherry filling. I would immediately advise you to adjust the amount of sugar to taste, since cherries are most often very sour.

Step 8

Step 8
Blend the thawed cherries and juice with an immersion blender. Add water and stir.

Step 9

Step 9
Add sugar and starch to the cherry puree and mix thoroughly. Let the mixture simmer over medium heat. Bring to a boil, cook for a minute. Be sure to stir the mixture during cooking so that it does not burn.

Step 10

Step 10
Remove the pan from the heat and immediately add the cherry jelly powder and stir.

Step 11

Step 11
Cover end-to-end with cling film and leave to cool.

Step 12

Step 12
Take the chilled heavy cream and beat with a mixer until fluffy. You will learn how to whip cream correctly by reading the article, the link is at the end of this recipe. Add cream to cooled cherry puree and stir.

Step 13

Step 13
Cover the sides of the biscuit pan with cling film. Pour the cherry mixture onto the biscuit. Place the mold in the refrigerator for 30 minutes.

Step 14

Step 14
How to make a creamy layer of a cake? Prepare all the necessary ingredients.

Step 15

Step 15
Pour gelatin with water and leave to swell for 30 minutes. Read all the intricacies of working with gelatin in the article on this topic, the link can be found at the end of this recipe.

Step 16

Step 16
Place the swollen gelatin on low heat. Heat until completely dissolved, but do not boil under any circumstances, otherwise it will lose its gelling properties. Cool.

Step 17

Step 17
Beat chilled heavy cream (33%) with sugar until stiff peaks form.

Step 18

Step 18
Pour gelatin into the cream in a thin stream while stirring constantly. Mix well until smooth.

Step 19

Step 19
Spread the cream mixture onto the frozen cherry layer. Place the mold in the refrigerator until completely frozen.

Step 20

Step 20
How to decorate a cake with a picture of a clock? Melt the chocolate using any method you like. You can do it in a water bath, or you can do it in the microwave. I just put the chocolate in a bag and put it in hot water. Using a piping bag or bag like I did, paint the clock face with chocolate. First draw a drawing on paper. Cover the top of the paper with cling film and draw on it. Cool the finished drawing, or better yet, freeze it.

Step 21

Step 21
Release the finished cake from the mold. Carefully transfer the chocolate numbers and arrows to the top of the cake. Decorate the edges as desired.

Additional rubrics

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