Cherry Layer Cake with Cherry Cream Cheese Frosting

+For the cake
°1/2 teaspoon baking powder
°100g of flour
°4 eggs
100g of sugar
+For the icing

°Decorations in dry royal icing (I made a thick royal icing that I put in a piping bag and I formed small decorations on parchment paper and I let it dry)

°30g icing sugar

°20 cl liquid fresh cream

°450g of Philadelphia 


I start by making the cake.
I preheat the oven to 180°.
I butter an 18 cm diameter baking pan, I line the bottom with parchment paper (I cut a circle to the size of the diameter) which I also brush with butter.

In a small bowl, mix the flour with the baking powder.
In another bowl, I beat the eggs and sugar for about 5 minutes, until the mixture leaves a trace when I lift the spoon (frothy, pale and thick).
Gently fold the flour into the sugar/egg mixture.
I pour half of the batter into the buttered mold and bake for about 15 minutes. The cake is done when a blade inserted in the center comes out dry.

I wait 10 minutes before unmolding the cake on a wire rack.
I do the same with the second half.

For the frosting, I first place the salad bowl, the whips and the cream in the fridge.
An hour later, I beat my whipped cream adding the icing sugar during assembly.
I pour the philadelphia into a bowl and beat it with an electric mixer to make it easier to handle.
I delicately incorporate the whipped cream with the philadelphia.

I put my first cake on the serving plate, I spread it with icing, I put a layer of cherry jam and I place the second cake on top. I completely cover with cream, smoothing with a spatula. I place in the fridge and when serving I place the decorations in sugar.

Enjoy !