Cake with whipped cream and cherries

Cherry and whipped cream cake - the perfect dessert for any occasion

Preparation time: 25 minutes
Baking time: 30 minutes
Total time: 55 minutes
Servings: 8

This cherry and whipped cream cake is a quick and simple dessert, perfect for impressing family and friends. The combination of sweet and tart flavors, along with the fluffy texture of the cake, makes it a favorite among dessert lovers. Here’s how to prepare it step by step.

Ingredients:

For the cake:
- 4 egg yolks
- 150 g sugar
- 100 ml sunflower oil
- 200 g flour
- 1 packet baking powder (10 g)
- 4 egg whites

For the whipped cream:
- 500 ml heavy cream
- 100 g powdered sugar
- 1 packet vanilla sugar (optional)

For the filling:
- 300 g cherries (fresh or frozen)
- 2-3 tablespoons sugar (for the cherries)

Preparation:

Step 1: Preparing the cake
Start by preheating the oven to 180°C. In a large bowl, beat the egg yolks with the sugar until you get a creamy and light mixture. Add the oil and mix well.

Step 2: Combining dry ingredients
In another bowl, mix the flour with the baking powder. This is an important step to achieve a fluffy cake, as the baking powder will help it rise during baking. Gradually add the flour mixture to the egg yolk mixture, gently folding with a spatula to avoid lumps.

Step 3: Beating the egg whites
In a clean bowl, beat the egg whites until you get a firm foam. This step is essential for giving the cake an airy texture. Gently fold the beaten egg whites into the egg yolk mixture using up-and-down movements.

Step 4: Baking the cake
Pour the batter into a baking pan lined with parchment paper and bake at 180°C for about 30 minutes or until the cake is golden and passes the toothpick test. Let it cool completely after baking.

Step 5: Preparing the whipped cream
While the cake cools, you can prepare the whipped cream. Whip the heavy cream with the powdered sugar and vanilla sugar until you get a firm and fluffy texture.

Step 6: Preparing the cherries
If you are using fresh cherries, wash them well and pit them. If you are using frozen cherries, make sure to thaw and drain them well. Mix the cherries with the sugar and let them sit for a few minutes to release their juice.

Assembly:
Cut the cake into two or three layers, depending on your preference. Place the first layer on a platter, spread a generous layer of whipped cream, add a layer of cherries, and cover with the next layer. Continue until all layers are finished, covering the last layer with whipped cream on top and on the sides of the cake. Decorate with fresh cherries or grated chocolate for an elegant touch.

Serving suggestions:
Serve the cherry and whipped cream cake cold, it can be accompanied by a scoop of vanilla ice cream for a delicious temperature contrast. You can also add some fresh mint leaves for an elegant look.

Variations:
If you want to personalize the recipe, you can replace the cherries with other seasonal fruits like strawberries or raspberries. Another option is to add a splash of cherry liqueur to the whipped cream for a unique taste.

Now it’s time to enjoy your success! This cherry and whipped cream cake will surely be the star of your table.

 Ingredients: Sponge: 8 eggs, 8 tablespoons of sugar, 8 tablespoons of flour, 2 tablespoons of oil, 1 packet of baking powder. Cream: 500 ml of cream for the filling, 1 jar of pitted sour cherries from compote (720g), 20g of starch, 2 packets of vanilla sugar. Decoration (white roses + leaves and buds): 500 ml of well-whipped vegetable cream (for the roses, a little stabilizer for the cream is added, but it is not needed for covering the cake). Roses made from buttercream: 250g of margarine for baking mixed with 6-8 tablespoons of powdered sugar. Various flavors and of course, colorants (gel or powder) can also be added.