Nut cake with cherry cream

Nut and Cherry Cream Cake: A Delicacy for Special Moments

Welcome to the sweet world of cakes! Today, I will guide you step by step in preparing a delicious nut and cherry cream cake, perfect for celebrating important moments in our lives. Whether it's an anniversary, a holiday, or simply an occasion to indulge yourself, this cake will bring smiles to the faces of your loved ones. It is a dessert that combines the fluffy texture of the cake with the richness of fruity flavors, and each bite is an explosion of tastes and colors.

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 3-4 hours (or overnight)
Number of servings: 12

Recipe History
This nut and cherry cream cake is inspired by baking traditions that have been passed down from generation to generation. The nuts, rich in nutrients and with a crunchy texture, pair perfectly with the cherries, which bring a touch of acidity and freshness. It is a wonderful example of how simple ingredients can create a sophisticated dessert, ideal for parties.

Necessary Ingredients
For the Cake:
- 6 eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 80 g ground nuts
- 1 teaspoon of rum essence
- a pinch of salt

For the Cherry Cream:
- 1 jar of cherries (800 ml)
- 2 peach halves from the jar
- 4 tablespoons of cherry jam
- 50 ml of orange juice
- 4 tablespoons of honey
- 80 g chopped nuts
- 20 g gelatin
- 200 ml whipping cream

For the Yogurt Cream:
- 300 ml yogurt
- 1 tablespoon powdered sugar
- 2 peach halves from the jar
- grated zest of one orange
- 15 g gelatin
- 200 ml whipping cream

For Decoration:
- 100 g dark chocolate
- 3 tablespoons milk
- 30 g butter
- sliced almonds for decoration

Step by Step: How to Prepare the Cake

1. Preparing the Cake
- Start by separating the eggs. Put the egg whites in a large bowl and the yolks in another bowl.
- Add a pinch of salt over the egg whites and beat them with a mixer on high speed until fluffy.
- Gradually add the sugar, continuing to beat until you achieve a shiny and firm foam.
- Incorporate the yolks, one at a time, mixing gently after each addition.
- In another bowl, mix the flour with the ground nuts, then add this mixture to the egg composition, folding gently with a spatula to avoid losing air.
- Finally, add the rum essence and mix well.

2. Baking the Cake
- Preheat the oven to 180°C.
- Line a round 24 cm diameter baking pan with parchment paper and pour the cake batter into it.
- Bake for about 30 minutes or until a toothpick comes out clean.
- After baking, remove the cake from the pan and let it cool completely on a rack. Once cooled, cut it into three equal parts.

3. Preparing the Cherry Cream
- Hydrate the gelatin in cold water according to the package instructions.
- Drain the cherries from the jar, remove the pits, and add them to a pot along with the diced peaches, 6 tablespoons of syrup, and the orange juice.
- Heat the mixture over medium heat until it boils.
- Remove from heat, add the cherry jam and honey, then puree everything with an immersion blender until you get a smooth paste.
- Heat the hydrated gelatin over low heat until it completely dissolves, then add it to the fruit mixture, stirring well.
- Finally, fold in the chopped nuts and let the cream cool slightly.
- Whip the cream until fluffy and gently fold it into the cherry cream.

4. Assembling the Cake
- On a platter, place the first layer of cake and surround it with a cake ring.
- Add half of the cherry cream, then place the second layer of cake and top with the remaining cream.
- Cover with the last layer of cake and refrigerate the cake for 1-2 hours, or ideally overnight.

5. Preparing the Yogurt Cream
- Hydrate the gelatin in cold water.
- Mix the yogurt with the powdered sugar and grated orange zest.
- Dissolve the gelatin over low heat and add it to the yogurt, mixing well.
- When the mixture starts to thicken, fold in the whipped cream and the diced peaches.

6. Finishing the Cake
- Spread the yogurt cream over the chilled cake and refrigerate again for a few hours.
- Once well set, remove the cake ring and spread peach jam around the edges.
- Decorate with chopped nuts or sliced almonds.

7. Chocolate Decoration
- Melt the chocolate together with the milk and butter over low heat, stirring continuously.
- Once melted, let it cool slightly, then use a spoon to drizzle the glaze over the edges of the cake, allowing it to drip artistically.

Practical Tips
- Make sure all ingredients are at room temperature before starting to prepare the cake for an even texture.
- You can add a splash of vanilla extract to the yogurt cream for a richer flavor.
- The cake can be frozen, but make sure it is well covered to avoid freezer burn.

Delicious Pairings
This nut and cherry cream cake pairs perfectly with a cup of fruit tea or a glass of sweet wine. Additionally, a caramel sauce or vanilla ice cream will wonderfully complement this dessert.

I hope this nut and cherry cream cake recipe becomes a favorite in your kitchen! Treat yourself and your loved ones with this delicacy and enjoy the beautiful moments it creates together!

 Ingredients: Base: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, rum essence, 80 g ground walnuts. Cherry Cream: 1 jar of cherries (800 ml), 2 peach halves from compote, 4 tablespoons cherry jam, 50 ml orange juice, 4 tablespoons honey, 80 g chopped walnuts, 20 g gelatin, 200 ml whipping cream. Yogurt Cream: 300 ml yogurt, 1 tablespoon powdered sugar, 2 peach halves from compote, grated peel of one orange, 15 g gelatin, 200 ml whipping cream. For decoration: 100 g dark chocolate, 3 tablespoons milk, 30 g butter, sliced almonds.

 Tags:  nut cake cherry cream cake