How to cook
Place the halved cherries, coconut sugar, starch and 2 tbsp of lemon juice on the stove over medium heat for 10 minutes. Stir constantly so that the starch does not become lumpy.
Blend it and separate 4.2 oz (120 g) in a glass, which are then left in the refrigerator.
The remaining cherry sauce should cool to 160°F (70 °C), so wait for it and in the meantime the gelatin is hydrated in cold water.
Strain it well and two of the hydrated leaves (4 grams) are stirred in the sauce.
Heat the milk slightly to 140°F (60 °C) and dissolve the remaining gelatin in it.
Add the cream cheese and sugar and beat everything perfectly. For a more dietary version of the fresh fruit cake, you can add a sweetener of choice, instead of sugar.
Whip the cream into a fluffy cream and mix with smooth movements of a spatula with the cream cheese.
Separate 1.2 lb (560 g) of this cheese cream.
To the rest add the cherry sauce, which you left in the refrigerator and mix the mixture until it's smooth.
It is then poured into the bottom of a cake tin (20-22 cm in diameter) and stored in the freezer for 15 minutes or until it sets.
Place the cherry sauce with gelatin on top in an even layer. Leave it once again to set for 30 minutes in a cool place.
Finally, it's time for the third white layer of cream cheese and cream. Pour it on top and smooth it out well.
The light cherry cake is stored in the refrigerator for 4-6 hours to set.
Garnish it with cherries and other fruit of your choice.
Serve the fresh and very tasty three-layer cherry cake well chilled!