Cherry cake with vanilla cream

Cherry and Vanilla Cream Cake – A Delight That Will Enchant Your Senses

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Servings: 12

Welcome to the world of sweet aromas and fine textures! Today, I will share with you a recipe that perfectly combines the sweetness of cherries with the creaminess of a delicious vanilla cream. This cherry cake is not just a dessert; it’s a true culinary experience that will bring a smile to the faces of your loved ones.

The history of cherry cake is fascinating. Over time, this recipe has evolved, adapted to local ingredients and the preferences of each family. It is a classic dessert that evokes childhood memories and moments spent in the kitchen with loved ones.

Necessary ingredients:

For the base:
- 3 egg whites
- 10 tablespoons of sugar
- 2 tablespoons of water
- 2 tablespoons of oil
- 4 tablespoons of flour
- 300 g cherries (fresh or frozen), coated in flour

For the vanilla cream:
- 3 egg yolks
- 4 tablespoons of cornstarch
- 750 ml milk
- 8 tablespoons of sugar
- 1 vanilla bean or vanilla extract
- 3 tablespoons of butter

For decoration:
- Dark chocolate, finely chopped

Step by step – Your guide to a perfect cake

1. Preparing the base:
- Start by preheating the oven to 180°C (350°F). Make sure it’s well heated for a fluffy base.
- In a large bowl, beat the egg whites with an electric mixer on high speed until a foam begins to form. Gradually add the 10 tablespoons of sugar, continuing to mix until you achieve a firm, glossy meringue. This is the secret to a successful base, so don’t rush!
- Once the meringue is ready, add the baking powder, oil, and water, mixing on low speed to combine the ingredients.
- Then, using a spatula, gently fold in the flour, one tablespoon at a time, being careful not to deflate the meringue. This step is crucial, as the volume will make the base light and airy.
- Line a baking tray with parchment paper and pour in the batter. Spread it evenly, then sprinkle the floured cherries on top to prevent them from sinking during baking.
- Bake the base for 25 minutes, but keep an eye on it! Check after 20 minutes to ensure it doesn’t burn. When done, let it cool completely in the tray.

2. Preparing the vanilla cream:
- Start by heating the milk in a saucepan, adding the split vanilla bean (or vanilla extract). Let it simmer gently, then remove it from the heat and allow it to cool slightly.
- In a separate saucepan, whisk the egg yolks with the 8 tablespoons of sugar until they turn a light creamy color. Add the cornstarch and mix well.
- Gradually add the warm milk, stirring constantly to prevent the egg yolks from curdling. Then, place the mixture over low heat and stir continuously until it thickens, like a pudding.
- Once the cream reaches the desired consistency, remove it from the heat and stir in the 3 tablespoons of butter until fully melted and the cream becomes smooth.

3. Assembling the cake:
- After the base has cooled completely, pour the vanilla cream over it, smoothing it out with a spatula.
- Allow the cake to cool at room temperature, then refrigerate it for at least an hour. This step is essential to allow the flavors to develop and achieve the perfect texture.
- Once chilled, decorate with finely chopped dark chocolate for a delicious contrast of flavors.

Serving suggestions and combinations:
The cherry and vanilla cream cake is a versatile dessert, perfect for any occasion. You can serve it plain or alongside a scoop of vanilla ice cream for a refreshing contrast. Additionally, a chocolate sauce or a fresh fruit puree can transform this dessert into an unforgettable experience.

Nutritional benefits:
This cake is not only delicious but also offers some nutritional benefits. Cherries are rich in antioxidants, vitamin C, and fiber, positively impacting heart health and the immune system. Milk provides calcium and protein, while eggs contribute essential vitamins.

Frequently asked questions:
1. Can I use other fruits instead of cherries?
Absolutely! You can experiment with cherries, peaches, or blackberries, adapting the recipe according to the season and your preferences.

2. How can I store the cake?
The cake can be stored in the refrigerator in an airtight container for 3-4 days. Ensure it is well covered to prevent drying out.

3. Can I make the cake without sugar?
Yes, you can use natural sweeteners or sugar alternatives to adapt the recipe to your dietary preferences.

In conclusion, the cherry and vanilla cream cake is an excellent choice for a tasty and refined dessert. With each slice, you will bring a touch of joy to the lives of your loved ones. So, put on your apron, gather your ingredients, and enjoy the cooking process! It may just become your favorite recipe, as it has for me. Happy cooking!

 Ingredients: Base: 3 egg whites, 10 tablespoons sugar, 2 tablespoons water, 2 tablespoons oil, 4 tablespoons flour, 300 g sour cherries, dusted with flour. Vanilla cream: 3 egg yolks, 4 tablespoons cornstarch, 750 ml milk, 8 tablespoons sugar, vanilla, 3 tablespoons butter, vanilla essence. Decoration: chopped dark chocolate.

 Tags:  cherry cake