Lucky devil cake with cherry cream

Andrew Gay
3.3 23
The eye-catcher for your birthday or for passing the exam! Under pretty sugar mushrooms hide layers of fruity cream and fine cherry spread. Feelings of happiness guaranteed!
150 mins
930 mins


Servings: 12
  • 3 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 1 pck. Vanilla sugar
  • 100 g Flour
  • 1 tsp, heaped Baking Powder
  • 125 g Cherry fruit spread (without pieces)
  • 75 g Cherry fruit spread (without pieces)
  • 3 sheets Gelatine
  • 1 glass (à 370 ml) Cherry groats with vanilla (e.g. from Spreewaldhof)
  • 250 g Whipped cream
  • 400 g red fondant
  • 200 g white fondant
  • 7-10 Tbsp Icing sugar
  • baking paper


  1. 1

    Separate eggs. Beat the egg whites with 1 pinch of salt and 2 tablespoons of water until stiff, adding sugar and vanilla sugar. Stir in the egg yolks one by one. Mix flour and baking powder and fold into the egg mixture. Line a springform pan (20 cm Ø) at the bottom with baking paper. Pour in the mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 25-30 minutes. Let cool off.

  2. 2

    Cut the bottom twice horizontally. Place a cake ring around the lower cake base. Stir 125 g fruit spread until smooth and spread the bottom cake base. Place the middle cake base on top.

  3. 3

    Soak the gelatine in cold water, squeeze it out and dissolve at low heat. First stir a little cherry jelly into the gelatine, then stir into the remaining jelly. Place in a cold place until it begins to gel. Whip cream until stiff and fold in. Ca. 2⁄3 Spread the cherry cream on the middle cake base. Place the top cake layer on top and spread with the rest of the cream. Put it in a cool place overnight.

  4. 4

    Heat 75 g fruit spread and coat the edge of the cake with it. Refrigerate the cake.

  5. 5

    Roll out red fondant on icing sugar round (approx. 38 cm Ø). Cover the cake with it. Knead the rest for the mushrooms. For the lucky mushrooms, form 3 mushroom stems from approx. 100 g white fondant. Form 3 mushroom caps from approx. 2⁄3 of the red fondant residue and place them on the cones. Form circles of different sizes from about half of the white fondant residue. Decorate the cake and mushrooms with them. Place the mushrooms on the cake. For the cord, roll out the red and white fondant residues each into a long strand, twist them together, roll them out a little and twist them again. Roll out to a length of about 65 cm and place around the bottom edge of the cake. Store the cake in a cool place.

  6. 6

    Roll fondant is best suited for covering the cakes with a fondant cover. You can order this in different colours, e.g. at

  7. 7

    If possible, cover the cake with fondant only on the day of serving. The cream will allow the fondant lid to soften slightly from below.

Nutrition Facts

350 kcal
64 g
8 g
4 g