Bring the plum purée, chopped sour cherries, cornstarch, sugar, and honey to a boil, cook for 1 minute, add the soaked gelatin, stir, and pour into an 18 cm diameter ring mold.
Place in the freezer.
1. Melt the sugar, pour in the hot cream, and stir.
2. Add the bloomed gelatin along with the milk chocolate.
3. Mix and pour over the plum and sour cherry jelly, return to the freezer, and freeze.
1. Beat the sugar, egg, and honey, pour in the milk and oil, add the flour, almond flour, and baking powder, mix, and pour the batter into an 18 cm diameter pan.
2. Bake for 25 minutes at 170°C, cool, and level the surface.
1. In a saucepan, add the egg yolks, sugar, vanilla, and milk, place on the stove, and stir until it thickens (BUT DO NOT BOIL).
2. Add the soaked and melted gelatin together with the cottage cheese, mix and mash everything until you get a fluffy mixture, then let it cool down to 40 °C.
3. Add the whipped cream, mix again until combined.
ASSEMBLE THE CAKE in a 24 cm diameter ring.
1. Add the biscuit layer, then pour in the mousse, gently covering the biscuit.
2. Add the jelly layer, pour the remaining mousse, and place in the freezer for 8 hours. Decorate with chocolate glaze.
3. After freezing, transfer to the refrigerator for 8-10 hours.
If you wish, also decorate with chocolate Christmas trees.
Enjoy!
