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This cherry almond cream cake is a play on a Charlotte. Same sculpted shape, but built on a dense, tender sponge instead of layers of cream and ladyfingers.
It’s filled with silky mousseline and a jammy cherry compote, all nestled into an almond sponge cake. It makes a striking centerpiece and it’s fully make-ahead friendly.
Here’s Why This Cherry Almond Sponge Cake Works
Almond flour = rich, nutty crumb: It keeps the cake moist and adds real almond flavor without extract overload.
Mousseline cream steals the show: It’s a next-level pastry cream that whips up buttery and silky smooth.
Sweet cherry compote: It balances the buttery filling and keeps the cake from feeling heavy.
Built-in presentation: The Charlotte pan gives you an instant centerpiece without stacking or frosting layers.
If you’re after a more classic take, our Hot Milk Sponge Cake is light, fluffy, and perfect for layering or snacking.
Recipe Tips
Grease the pan thoroughly: Get into every crevice of that molded cake pan so the cake releases cleanly.
Don’t overmix: Once you add the flour, stir gently to keep the crumb soft and tender.
Cool the custard fully: Mousseline cream only comes together properly if the pastry cream is cooled to room temp before whipping in the butter.
Chill before serving: Let the assembled cake chill for at least an hour so the mousseline sets nicely.
If you have leftover cherry compote, use it in my mini cherry tarts.
Craving more cherry goodness? Check out our rich and dramatic Black Forest Cake.
Almond Sponge Cake with Mousseline and Cherries
This cherry almond cake is what happens when a classic French bakery dessert meets smart home baking. It’s a bit of a project, but the kind you can break up.
The cake, cream, and compote can all be made ahead, then assembled when you’re ready. Rich, balanced, and built to impress, without the last-minute stress.
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Almond Sponge Cake with Mousseline
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Equipment
Ingredients
For the Cake:
- 3 large eggs
- 1½ cups granulated sugar, 150 grams
- ¼ cup vegetable oil, 50 grams
- ¼ teaspoon almond extract
- ½ cup almond flour
- 1⅛ cups all-purpose flour, 135 grams
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ½ cup whole milk, 113 grams
To Fill and Decorate:
- 1 batch cherry compote
- 1 batch mousseline cream
Instructions
Bake the Cake:
- Preheat the oven to 325°F. Thoroughly grease a Charlotte cake pan, making sure to coat every crevice.
- In a large mixing bowl, beat the eggs and sugar until the mixture is pale, thick, and reaches the ribbon stage, about 3 minutes. (When you lift the beaters, the batter should fall back in thick ribbons that slowly disappear into the surface.) Beat in the oil and almond extract.
- In a separate bowl, whisk together the almond flour, all-purpose flour, salt, and baking powder.
- Add the dry ingredients to the egg mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix just until smooth.
- Pour the batter into the prepared pan and tap it lightly on the counter to release any air bubbles.
- Bake for 45–50 minutes, or until the center springs back when lightly pressed and the edges begin to pull away from the pan.
- Cool the cake in the pan for 10 minutes, then carefully invert onto a wire rack and let it cool completely.
Assemble the Cake:
- Once the cake is fully cooled, place it on a serving plate. Spoon about 1½ cups of mousseline cream into the center cavity, smoothing it to the edges.
- Spoon a portion of the cherry compote over the cream.Transfer the remaining mousseline to a piping bag fitted with your preferred decorative tip and pipe a border around the top edge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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