Cherry sponge cake with caramel cream

Cherry sponge cake with caramel cream

A cherry sponge cake with caramel cream is a perfect choice for any occasion, whether you are hosting a party or simply want to indulge in a delicious dessert. This quick and simple dessert combines the fluffy texture of the sponge cake with the sweetness of cherries and the intense flavor of caramel cream. Let's embark together on this captivating recipe!

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 60 minutes
Number of servings: 10

Ingredients:

*For the batter:*
- 4 eggs
- 6 tablespoons of sugar
- 6 tablespoons of oil (preferably sunflower or canola)
- 6 tablespoons of flour
- Half a packet of baking powder
- A pinch of salt
- Grated zest of one lemon
- Vanilla sugar (1 packet or to taste)
- 300 g of cherries (pitted, fresh or from compote)

*For the caramel cream:*
- 1 egg
- 150 g of sugar
- 50 ml of liquid cream
- 100 g of butter

Preparation:

1. Preparing the batter: Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff and shiny. This step is essential for achieving a fluffy sponge cake, so don't rush!

2. In another bowl, cream the yolks with the sugar, oil, flour mixed with baking powder, lemon zest, and vanilla sugar. Mix well until you obtain a smooth and creamy mixture.

3. Combining the ingredients: Gently fold the beaten egg whites into the yolk mixture. Use a spatula and mix lightly with up-and-down motions to avoid losing the air from the egg whites.

4. Preparing the cherries: If using cherries from compote, drain them well to avoid adding excess liquid to the batter. Toss the cherries with a tablespoon of flour to help them not sink to the bottom of the sponge cake during baking.

5. Forming and baking: Grease a loaf or cake pan with oil and dust it with flour. Pour the sponge cake mixture into the pan, then add the cherries on top. Place the pan in the preheated oven at 180°C for about 40 minutes, or until the sponge cake is golden and passes the toothpick test.

6. Preparing the caramel cream: In a pan, caramelize 150 g of sugar over medium heat, stirring constantly until it turns golden. Be careful, as caramel can burn quickly. Once the sugar has caramelized, add the beaten egg, 50 ml of liquid cream, and the butter. Mix well until the sugar completely melts and you obtain a smooth cream.

7. Finishing the dessert: Once the sponge cake has cooled, pour the caramel cream over it. This will add a delicious and decadent layer.

8. Serving: Allow the dessert to cool completely before cutting it. You can serve it plain or with a dollop of whipped cream, vanilla ice cream, or alongside a cup of aromatic coffee. The taste of fresh cherries combined with caramel cream is simply divine!

Useful tips:
- If you don't have cherries, you can experiment with other fruits, such as cherries or peaches.
- You can add a splash of rum essence to the batter for extra flavor.
- Make sure all ingredients are at room temperature to achieve a uniform texture.
- If you want an even moister sponge cake, you can soak it with a vanilla sugar syrup after baking.

Nutritional information (per serving approx.):
- Calories: 250
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 38 g

Frequently asked questions:
1. Can you use frozen cherries? Absolutely! Just make sure to thaw them and drain any excess water before adding them to the batter.
2. How can I make the caramel cream less sweet? You can reduce the amount of sugar in the caramel cream recipe or add more cream for a milder taste.
3. What should I do if the sponge cake doesn't rise? Ensure you have used fresh ingredients and that the oven is well preheated.

This cherry sponge cake with caramel cream is more than just a simple dessert; it is an explosion of flavors and textures that will bring smiles to the faces of your loved ones. Try this recipe and enjoy every bite!

 Ingredients: For the dough: 4 eggs, 6 tablespoons of sugar, 6 tablespoons of oil, 6 cups of flour, half a packet of baking powder, a pinch of salt, lemon zest, vanilla sugar, 300g of cherries. For the caramel cream: 1 egg, 150g of sugar, 50ml of liquid cream, 100g of butter.

 Tags:  sponge cake sour cherries caramel