Cherry cake with sour cherries

Cherry Cake with Cherry Liqueur - An Unforgettable Delight

This cherry cake with cherry liqueur is a recipe that blends tradition with refined taste, making it perfect for any occasion. Whether you want to impress guests at a party, treat your family, or simply enjoy a delicious dessert, this cake will bring a smile to your face. Additionally, it is a relatively simple recipe, ideal even for beginners.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12-16 servings

Ingredients

For the base:
- 3 eggs
- 10 tablespoons of sugar
- 8 tablespoons of oil
- 8 tablespoons of milk
- 8 tablespoons of flour
- 1 packet of baking powder
- 1 essence of rum
- 1 cup (approximately 250 g) cherries from cherry liqueur (pitted)
- Grated zest of one lemon
- A few drops of lemon juice
- 1 tablespoon of margarine for greasing the pan

For the syrup (glaze):
- 100 g (half a pack) margarine for baking and cooking
- 5 tablespoons of sugar
- 5 tablespoons of milk
- 3 tablespoons of cocoa
- 1 essence of rum

For decoration:
- 2 tablespoons of coconut
- 2-3 tablespoons of vanilla sugar

Step-by-Step Instructions

Step 1: Preparing the base
1. Start by separating the egg whites from the yolks. It is essential that the egg whites are beaten well to achieve a fluffy base.
2. Beat the egg whites with a mixer on high speed until they become stiff peaks. Gradually add the sugar, continuing to mix until you obtain a glossy meringue.
3. In another bowl, beat the yolks with the rum essence, grated lemon zest, and a few drops of lemon juice. Add this mixture to the egg whites and gently fold with a spatula.
4. Incorporate the baking powder, oil, and milk, mixing gently to avoid losing air from the egg whites.
5. Add the cherries and mix gently.
6. Gradually fold in the flour and cocoa, one tablespoon at a time, mixing well after each addition.

Step 2: Baking the base
1. Preheat the oven to 180-200 degrees Celsius. Grease a pan with 1 tablespoon of margarine and line it with parchment paper or, alternatively, with flour.
2. Pour the mixture into the pan and smooth it out.
3. Bake the base for 30 minutes. Do the toothpick test: if it comes out clean, the base is ready!

Step 3: Preparing the glaze
1. While the base is baking, prepare the syrup. In a saucepan, melt the margarine, then add the sugar and milk. Let it simmer on low heat for 5 minutes.
2. Add the cocoa and let it boil for a few moments, then set aside and let it cool.

Step 4: Assembling the cake
1. Once the base has cooled, pour the glaze either on the hot base or on the cold one (but not both hot, to avoid an unpleasant texture).
2. Sprinkle vanilla sugar and coconut on top.

Step 5: Cooling and serving
1. Cover the cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
2. Cut the cake into squares or diamonds, as preferred.

Chef's Tip
For an even more intense flavor, you can add a few drops of almond essence to the base mixture. Also, make sure to use high-quality cherries from cherry liqueur to achieve a rich and aromatic taste. If you prefer a less sweet version, reduce the amount of sugar in the glaze.

Nutritional Benefits
This cake offers a combination of carbohydrates, proteins from eggs, and healthy fats from oil and margarine. Cherries are rich in antioxidants and vitamins, contributing to a healthy immune system.

Frequently Asked Questions
1. Can I use other fruits?
Yes, you can replace the cherries with cherries, raspberries, or even plums.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base mixture and in the glaze.

3. Is there a vegan version?
You can replace the eggs with a mixture of flaxseeds or chia seeds and the margarine with coconut oil.

Serving Suggestions
This cake pairs perfectly with a scoop of vanilla ice cream or a cup of fruit tea. A slice of cake alongside a spicy espresso will turn any moment into a true celebration of flavor.

Try this recipe today and enjoy a delicious cake that will bring a touch of happiness to every day!

 Ingredients: Base: 3 eggs, 10 tablespoons of sugar, 8 tablespoons of oil, 8 tablespoons of milk, 8 tablespoons of flour, 1 packet of baking powder, 1 essence of rum, 1 cup (250g) sour cherries from sour cherry liqueur, 1 lemon, 1 tablespoon of margarine for the tray. Syrup (glaze): 100g (half a pack) margarine for baking and cooking Delma (Rama), 5 tablespoons of sugar, 5 tablespoons of milk, 3 tablespoons of cocoa, 1 essence of rum. Decoration: 2 tablespoons of coconut, 2-3 tablespoons of vanilla sugar.

 Tags:  cherry pie