Cake with whipped cream
Cherry Compote and Whipped Cream Cake
Making a cake is a true art, and today I will guide you on a culinary journey to create a delicious cherry compote and whipped cream cake, perfect for any occasion. It’s a refined yet simple dessert that is sure to impress everyone who tastes it.
Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Servings: 12
Ingredients
For the sponge:
- 7 eggs
- 2 tablespoons cocoa powder
- 100 ml cherry compote
- 1 teaspoon baking powder
- 2 packets vanilla sugar
- 1 teaspoon vanilla extract
- 400 g flour
- 100 ml oil
For the cream:
- 400 g sour cream
- 220 g sugar
- Rum extract
For decoration:
- 1 packet red cake gel
A Brief History of the Cake
The cake, as we know it today, has deep roots in history, being associated with celebrations and special occasions. Over time, cake recipes have evolved, with each culture contributing its own unique ingredients and techniques. The cherry and whipped cream cake is a classic combination that delivers an intense flavor and a light, fluffy texture, perfect for enjoying with loved ones.
Making the Sponge
1. Separating the eggs: Start by separating the egg whites from the yolks. This step is crucial, as the egg whites will be whipped into a foam, giving the cake a light texture.
2. Whipping the egg whites: In a large bowl, add the egg whites and beat them with an electric mixer on medium speed until stiff peaks form. Gradually add the two packets of vanilla sugar and the vanilla extract. Continue mixing until you achieve a glossy, firm foam.
3. Preparing the yolk mixture: In another bowl, mix the yolks with the sugar using the mixer until you obtain a smooth, pale cream. It’s important for the sugar to be fully dissolved to avoid unpleasant crystals.
4. Combining the ingredients: Gently fold the yolk mixture into the whipped egg whites using a spatula, employing circular motions to preserve the air in the mixture. Now add the cocoa powder and cherry compote, mixing carefully again.
5. Adding flour and oil: In another bowl, sift the flour together with the baking powder. Gradually add the flour to the egg mixture while gently mixing to avoid lumps. Finally, incorporate the oil and ensure everything is well combined.
6. Baking the sponge: Preheat the oven to 180°C (350°F). Line a springform pan with parchment paper and pour the batter into the pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove the sponge from the oven and let it cool completely.
Making the Cream
7. Whipping the sour cream: In a bowl, add the sour cream and sugar. Use the mixer to whip the mixture until it becomes a firm whipped cream. Finally, add the rum extract and gently mix to give it a special flavor.
Assembling the Cake
8. Slicing the sponge: Once the sponge has cooled completely, carefully cut it into two equal layers.
9. Soaking the sponge: Use a few tablespoons of cherry compote to soak the first layer of sponge. This step will add moisture and flavor.
10. Adding the whipped cream: Spread a portion of the whipped cream over the first layer of sponge and smooth it out. Place the second layer of sponge on top and repeat the soaking process with cherry compote.
11. Chilling the cake: Cover the cake with plastic wrap and refrigerate it for one hour. This will allow the flavors to meld and the cake to become more flavorful.
12. Preparing the gel: Prepare the cake gel according to the instructions on the package. Once ready, carefully pour it over the cake.
13. Final chilling: Place the cake back in the refrigerator for another two hours, allowing the gel to set and form a shiny layer on top.
Serving and Variations
14. Serving the cake: After the cake has cooled completely, remove it from the refrigerator, revealing an attractive and delicious dessert. Use a warm knife to cut beautiful slices and serve with a glass of fresh fruit juice or a cup of coffee.
Tips and Tricks
- Sponge: You can experiment with different flavors of compote, such as strawberries or peaches, to create a personalized cake.
- Whipped cream: Add some dark chocolate pieces to the whipped cream for a decadent taste.
- Decoration: Use fresh fruits or chocolate shavings to decorate the cake before serving. This will add a visually appealing touch.
Nutritional Information
- Calories per serving: approximately 330 kcal
- Benefits: The cherry and whipped cream cake offers a combination of carbohydrates from the flour, protein from the eggs, and healthy fats from the oil, along with vitamins and antioxidants from the cherries, making it a delicious choice for dessert.
Frequently Asked Questions
- Can I use a different type of flour? Yes, you can substitute white flour with whole wheat flour or gluten-free flour, but the final texture may vary.
- How can I make the cake less sweet? You can reduce the amount of sugar in the cream or use alternative sweeteners.
- What is the best way to store the cake? The cake is best kept in the refrigerator, covered with plastic wrap, and consumed within 3-4 days.
I hope this recipe inspires you to make a delicious cake and enjoy wonderful moments with your loved ones. Cooking is an art form and a way to express your love, so don’t hesitate to add a personal touch to your recipe!
Ingredients: base 7 eggs 2 tablespoons cocoa 100 ml cherry compote 1 pinch of baking powder 2 packets vanilla sugar 1 vanilla essence 400 g flour 100 ml oil cream 400 g sour cream 220 g sugar rum essence 1 packet red jelly cake
