Cherry cake with vanilla cream

The cherry and vanilla cream cake is a true culinary treasure, perfect for indulging the taste buds and bringing a touch of joy to any day. The sweet-sour taste of the cherries perfectly blends with the fine vanilla cream, while the crumbly layers and fluffy sponge cake make this dessert an ideal choice for any occasion.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 12

Ingredients:

*For the two cocoa layers:*
- 450 g flour
- 250 g butter (at room temperature)
- 2 eggs
- 170 g sugar
- 2 tablespoons cocoa powder
- 2 tablespoons sour cream
- 1 packet baking powder (5 g)
- A pinch of salt

*For the sponge cake:*
- 6 eggs
- 180 g sugar
- 180 g flour
- A pinch of salt
- 1 packet baking powder (5 g)
- 2 tablespoons poppy seeds

*For the vanilla cream:*
- 250 g mascarpone cheese
- 200 g butter (at room temperature)
- 100 g white chocolate
- 3 tablespoons powdered sugar
- 1 vanilla pod
- 1 packet vanilla pudding Dr. Oetker
- 300 ml milk
- 2 tablespoons granulated sugar
- Grated lemon zest
- Cherries and cherry jelly made from:
- 300 ml cherry syrup
- 1 tablespoon cornstarch

*For the chocolate glaze:*
- 200 g chocolate with 55% cocoa
- Liquid cream or milk (about 100 ml)

Recipe story:
This cherry and vanilla cream cake has deep roots in culinary tradition, being a beloved dessert that has gathered memories and moments of joy around it. Preparing it becomes a true art, especially when you have preserved cherries on hand, which add a special note of freshness and flavor.

1. Preparing the cocoa layers:
Start by preparing the two cocoa layers. In a large bowl, mix the butter with the sugar until you achieve a creamy, light-colored mixture. Add the eggs, one at a time, mixing well after each addition. Incorporate the sour cream, and then sift in the flour, cocoa powder, baking powder, and salt. Mix until you obtain a homogeneous dough.

Once you have the dough, divide it into two equal parts. Roll out each part on a baking tray lined with parchment paper and bake at 180 degrees Celsius for 20 minutes. Let them cool completely after baking.

2. Preparing the sponge cake:
For the sponge cake, beat the 6 eggs with the sugar on high speed for about 20 minutes, until the mixture becomes creamy and triples in volume. Sift in the flour, baking powder, and a pinch of salt, then fold them into the egg mixture using a whisk and gentle movements, so as not to lose the air in the composition. Add the poppy seeds and mix gently.

Pour the mixture into the same tray where you baked the layers and bake for 30-35 minutes. For the first 20 minutes, maintain the temperature at 200 degrees, then reduce to 180. It is essential not to open the oven door in the first 20-25 minutes, to avoid the top sinking.

3. Preparing the cherry jelly:
For the cherry jelly, mix the cherry syrup with the cornstarch and simmer on low heat, stirring continuously, until it thickens. This will add a note of freshness and moisture to your cake.

4. Preparing the vanilla cream:
In a saucepan, boil the milk with the sugar and the seeds from the vanilla pod. Once it comes to a boil, strain the mixture and add the pudding diluted with a little milk, stirring continuously until it thickens. Let it cool.

In another bowl, mix the mascarpone cheese with the butter and powdered sugar, then incorporate the cooled pudding and melted chocolate over a double boiler. Let the cream chill in the refrigerator to firm up a bit.

5. Assembling the cake:
On the first cocoa layer, spread a uniform layer of vanilla cream, then add the sponge cake. On top of the sponge, place the cherry jelly, followed by another layer of vanilla cream and the cherries. Cover with the second cocoa layer.

For the glaze, melt the chocolate over a double boiler and add liquid cream or milk until you reach the desired consistency. Let it cool slightly, then pour it over the cake.

6. Portioning and serving:
Let the cake chill for a few hours (ideally overnight) to firm up well. Carefully portion and enjoy each slice.

Useful tips:
- Make sure all ingredients are at room temperature to achieve a uniform texture.
- Use a spatula or a sharp knife to cut the cake to avoid crumbling.
- The cake pairs perfectly with a scoop of vanilla ice cream or a cup of aromatic coffee.

Frequently asked questions:
- Can I use fresh cherries instead of canned ones? Yes, but make sure to remove the pits and let them drain well.
- How can I make the cake less sweet? You can reduce the amount of sugar in the cream or use chocolate with a higher cocoa percentage.

This cherry and vanilla cream cake is not just a dessert, but a culinary experience that combines tradition with innovation. Whether you prepare it for a special occasion or simply to indulge your family, it is definitely a guaranteed success. Enjoy!

 Ingredients: For the two cocoa sheets: 450 g flour, 250 g butter, 2 eggs, 170 g sugar, 2 tablespoons cocoa, 2 tablespoons sour cream, 1 packet baking powder (5 g), a pinch of salt. For the sponge cake: 6 eggs, 180 g sugar, 180 g flour, a pinch of salt, 1 packet baking powder (5 g), 2 tablespoons poppy seeds. For the vanilla cream: 250 g Mascarpone cream, 200 g butter, 100 g white chocolate, 3 tablespoons powdered sugar, 1 vanilla pod, 1 packet vanilla pudding Dr. Oetker, 300 ml milk, 2 tablespoons granulated sugar, lemon zest, sour cherries and sour cherry jelly prepared from: 300 ml sour cherry syrup, 1 tablespoon cornstarch. For the chocolate glaze: 200 g chocolate with 55% cocoa, liquid cream or milk, approx. 100 ml.