Sour Cherry & White Chocolate Ganache Bauble Cakes

I fell in love with these little spherical vintage-style cakes, before I knew how to call them. Then I found out that their name is „Bauble Cakes” because they look like the spherical decorations that we hang on Christmas tree. Depending on their size, they could contain one or two portions. My Bauble Cakes were 250 grams each, which means approximately 2 servings per cake.

Ingredients

(for 6 Bauble Cakes of 7 cm diameter)

► For the sponge cake:

• 4 medium-sized eggs
• 225 g butter at room temperature
• 225 g powdered sugar
• 300 g all purpose flour
• 1 teaspoon baking powder
• 2 tablespoons sour cherry jam
• 1 teaspoon lemon zest

► For the frosting:

• 200 g white chocolate, chopped
• 100 ml heavy cream

► For assembling:

• 700 g fondant
• edible pearls

Directions

►Preparing the sponge:

Preheat the oven at 175 Celsius. Sift flour with baking powder. Mix butter with sugar until creamy. Add eggs one at a time, then sour cherry jam and lemon zest. Finally add flour and homogenize. Divide the batter into 12 cavities of a heatproof silicon mold and bake at 175 Celsius for about 30 minutes (check if they are done with a bamboo toothpick). Let the cakes cool into the mold, then take them off the mold and place them on a wire rack.

►Preparing the frosting:

Bring the heavy cream to boiling point and pour it over the chocolate. Let stand for a few minutes then whisk until chocolate dissolves. Put the cream into the fridge for a couple of hours. When it chilled completely, put it into a stand mixer bowl and mix until light and silky. Do not over mix or the cream will split out.

► Assembling the bauble cakes:

Cut the excess of the hemispherical sponge cakes, so they could match perfectly. Join together two of the hemispheres with ganache frosting, then frost each sphere with a thin layer of ganache and put them into the fridge to chill. Roll the fondant in a 5 mm layer.

Cut discs with a diameter larger then the spheres (about 11 cm diameter of fondant discs). Cover each sphere with fondant and smooth it. Decorate with edible pearls and fondant flowers.