Drunken cake dessert

The dessert "Betivanca Cake" is a delicious recipe that combines rich flavors and diverse textures, offering a unique culinary experience. This cake is perfect for a special occasion or to indulge in over the weekend. With a fluffy base and a layer of rich cream with sour cherries from cherry liqueur, this dessert will bring smiles to the faces of your loved ones. Let’s embark together on the adventure of making this wonderful cake!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12

Ingredients

For the base:
- 6 fresh eggs
- 250 g sugar
- 13 tablespoons boiled and cooled water
- 400 g flour
- 1 packet baking powder

For the cream:
- 1 cup sour cherries from cherry liqueur (approximately 300 g)
- 100 g high-quality cocoa
- 150 g butter (at room temperature)
- 100 g crushed walnuts
- 1 jar (400 g) apricot or peach jam
- 300 ml milk

For decoration:
- Dr.Oetker duo chocolate (or dark and white chocolate, according to preference)

Preparing the base

1. Beat the eggs: In a large bowl, beat the eggs together with the sugar using an electric mixer until the mixture becomes frothy and light in color. This step is crucial for achieving a fluffy base, so don’t skip it!

2. Adding water and flour: While continuing to mix, gradually add the boiled and cooled water. Mix well, then sift the flour mixed with the baking powder. Incorporate the flour with a spatula, using gentle movements to preserve the air in the mixture.

3. Baking the base: Preheat the oven to 180°C (355°F). Grease a 20x30 cm baking tray with butter and line it with parchment paper to prevent sticking. Pour the base mixture into the tray and level it. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. After baking, let the base cool completely on a cooling rack.

Preparing the cream

1. Preparing the cream: In a bowl, add the soft butter and mix until creamy. Add the cocoa and crushed walnuts, continuing to mix on low speed.

2. Incorporating the cherries: Drain the sour cherries from the cherry liqueur, making sure they are pitted. Add the cherries to the butter and cocoa cream, gently mixing with a spatula to avoid crushing the fruit.

3. Soaking the first layer of the base: Take one of the cooled layers of the base and lightly soak it in milk. This step will add moisture and improve the texture of the cake.

Assembling the cake

1. The jam layer: On the remaining base, spread the apricot or peach jam evenly. Choose a high-quality jam, as it will influence the final taste of the cake.

2. Adding the cream: Spread the cherry and cocoa cream over the jam layer, ensuring it is evenly distributed.

3. Finishing the cake: Place the other layer of the base on top. Leave the cake in the refrigerator for a few hours (or even overnight) to allow the flavors to blend perfectly.

The glaze

1. Preparing the glaze: Follow the instructions on the Dr.Oetker glaze packet, making sure to prepare it when the cake is well cooled.

2. Applying the glaze: After the cake has been cut into pieces, pour the glaze over each piece, allowing it to drip down the sides for an attractive visual effect.

Serving suggestions

Betivanca Cake is usually served cold, alongside a cup of coffee or tea, but also with a glass of dessert wine, which will highlight the flavors of cherries and chocolate. Additionally, for a pleasant contrast, a scoop of vanilla or berry ice cream would perfectly complement this dessert.

Tips and useful advice

- Choose quality ingredients: Use fresh eggs, high-quality chocolate, and well-drained sour cherries to avoid excess moisture in the cake.

- Store the cake in the refrigerator: This will help maintain freshness and enhance the flavors. The cake can last up to a week in the refrigerator.

- Variations: You can experiment with different types of jam, such as raspberry or strawberry jam, to change the flavor profile of the cake.

Nutritional information

Although Betivanca Cake is a more indulgent dessert, if enjoyed in moderation, it can be included in a balanced diet. The flour and nuts provide carbohydrates and proteins, while the cherries contribute vitamins, minerals, and antioxidants. A serving has approximately 300-350 calories, depending on the ingredients used and the portion size.

Frequently asked questions

- Can I replace the sour cherries with another fruit? Yes, you can use other fruits, such as cherries or peaches. Make sure they are well-drained to avoid adding excess moisture.

- Can I make the cake without alcohol? Yes, you can use canned or fresh sour cherries instead of those from cherry liqueur.

- How can I make the base less sweet? You can reduce the amount of sugar by up to 20% if you prefer a less sweet base.

This Betivanca Cake recipe is more than just a dessert; it’s a story of flavors and memories. Try it and enjoy every bite. It can easily become a favorite in your family!

 Ingredients: Base: 6 eggs, 250 g sugar, 13 tablespoons boiled and cooled water, 400 g flour, 1 packet baking powder. Cream: 1 cup sour cherries from cherry brandy, 100 g cocoa, 150 g butter, 100 g crushed walnuts, 1 jar (400 g) apricot or peach jam, 300 ml milk. Decor: Dr. Oetker duo chocolate.

 Tags:  drunkard drunken cake sour cherries in brandy nuts chocolate