Soured Milk Cake

For the cake:

100 g butter, on room temperature
100 g sugar
2 eggs
grated zest of 1 lemon
100 g flour
1/2 tsp backing powder

Beat butter with sugar and lemon zest until foamy. Beat in eggs, one by one. Stir in sifted flour and backing powder. Bake in a preheated oven on 180°C for about 20 minutes in a round 24 cm diameter springform backing pan.

For the cream:

30-40 g powdered gelatin
180 g sugar
700 g soured milk
700 ml heavy cream
100 g strained syrup from sour cherry preserves

Dissolve gelatin in cold water. Slightly heat sugar with 200 g soured milk. Stir in gelatin and when it dissolves, add the rest of the soured milk. Remove from heat and let cool. In the meantime, beat heavy cream and when soured milk is cold stir them together. Divide into two parts and mix one part with sour cherry syrup.

Assembling the cake:

You will need two decorating bags with large round tips for assembling this cake. If necessary, chill creams a little bit in the fridge. When the creams begin gelling, fill the bags with cream and pipe cream onto cake in concentric circles, using different color for each circle (like making check board cake). Make 3 layers like that. Take leftover from both creams, mix them together and decorate the top of the cake with it. Refrigerate for at least 4 hours before serving.