Two-Colored Cherry Cake

The night before, I took the sour cherries out of the freezer and placed them in a strainer, sprinkling a cup of sugar over them. I left them in the fridge until the next day. It's easier to work with them this way because they thaw overnight and release enough syrup. I handled the base after the cherries were ready to use.

Quick Info

Total time: approximately 1 hour (plus overnight thawing time for the cherries)
Preparation time: 20-25 minutes for the base, 10-15 minutes for the cream
Baking time: 20-25 minutes
Servings: 12-15 pieces (from a 20x30 cm tray)
Difficulty: medium
Recipe type: homemade cake, suitable for family or guests

Ingredients

Base:
6 eggs
6 tablespoons powdered sugar
6 tablespoons flour
2 tablespoons cocoa
1 teaspoon lemon juice
1 pinch of salt
approx. 500 g frozen sour cherries
1 cup sugar (for cherries)

Cream:
200 g butter
1 packet vanilla cream Dr. Oetker
150 g powdered sugar
3 tablespoons milk
3 tablespoons cocoa

Syrup:
the syrup left from the drained cherries with sugar

Preparation method

1. Preparing the cherries
The night before, place the frozen cherries in a strainer over a bowl. Sprinkle a cup of sugar over them and leave them in the fridge until morning. This way, the cherries thaw and drain, leaving enough syrup to soak the cake at the end.

2. Preparing the base
Separate the egg yolks from the whites. In a large bowl, beat the yolks with the powdered sugar, adding the sugar gradually, one tablespoon at a time. Mix well after each addition until you obtain a light-colored, frothy cream.

Then incorporate the flour, gently stirring with a wooden spoon from the bottom up to keep the base airy.

Separately, beat the egg whites until stiff with a pinch of salt. When the foam is consistent, add the lemon juice and mix a little more. Then gently fold the egg whites into the yolk mixture with slow movements, from the bottom up.

Divide the mixture into two equal parts. In one of them, add the 2 tablespoons of cocoa and mix until the mixture becomes homogeneous.

3. Assembling and baking the base
Line a 20x30 cm tray with baking paper. First, pour the white mixture, then the cocoa one, one on top of the other. Using a toothpick or a skewer, gently swirl the two mixtures directly in the tray for a marbled effect.

Place the well-drained cherries on top, distributed as evenly as possible.

Put the tray in the preheated oven at 180°C and bake for 20-25 minutes. The base is ready when it passes the toothpick test (the toothpick comes out clean from the center).

Let the base cool completely in the tray.

4. The cream
In a bowl, combine the vanilla cream powder, powdered sugar, cocoa, and milk. Mix on high speed until smooth and the texture becomes creamy.

Separately, melt the butter over low heat, then let it cool for 15-20 minutes. When the butter is at room temperature, gradually incorporate it into the vanilla cocoa cream, mixing until smooth.

Put the cream in the fridge while the base cools to thicken a little.

5. Assembling the cake
After the base has cooled, cut it into suitable pieces. Soak each piece with the syrup left from the drained cherries.

Spread each piece of cake with cocoa and vanilla cream. You can use a wide-bladed knife or a spatula.

The cake can be served immediately or left to cool for a few hours to let the flavors meld better.

Why I make this recipe often
I have returned to this cake several times because it uses frozen sour cherries, so I’m not dependent on the season. It’s easy to make, and the two-colored base looks good when cut, while the cream is quick and hassle-free. It stays soft the next day, which helps when you need to prepare it in advance.

Tips and variations

Tips
- The cherries must be drained well, otherwise, the base may turn out too wet on the surface.
- If you have an oven that bakes unevenly, rotate the tray halfway through the baking time.
- Let the base cool completely before cutting; otherwise, it will crumble.

Substitutions
- You can also use tart cherries, but the final taste will be different.
- If you don’t have the Dr. Oetker vanilla cream packet, you can try another type of instant cream, but the texture may not be guaranteed to be the same.

Variations
- For a more pronounced cocoa flavor, you can add an extra tablespoon to the cocoa cream.
- You can skip the marbling and bake the base in two layers if you prefer.

Serving ideas
- The pieces can be served plain, but you can add a little powdered sugar or chocolate flakes on top if you like.
- The cake goes well with coffee or as a weekend dessert.

Frequently asked questions

Can I use cherries from a compote?
No, because they are too soft and very sweet. Frozen cherries that release syrup with sugar give the desired result.

Is the Dr. Oetker cream packet mandatory?
In the original recipe, it is used for the cream. You can try with other instant vanilla creams, but the consistency may vary.

How do I know when the base is ready?
The toothpick test remains the most reliable. If the toothpick comes out clean from the center, it is baked.

Do we need to soak the cake?
Yes, each piece is soaked with the syrup left from the drained cherries. This helps with the flavor and the final texture.

Nutritional values

Approximate values per serving (for 12 servings):

Calories: 320 kcal
Protein: 5 g
Carbohydrates: 35 g
Fats: 18 g
Fiber: 2 g

These values are estimates and may vary depending on the portion sizes and how much syrup and cream are used on each piece.

Storage and reheating

The cake can be stored in the fridge, in a sealed container, for up to 3 days. Reheating is not recommended; it is served cold or at room temperature. If the base sits too long, it may absorb too much moisture, so it is best consumed within the first two days.

 Ingredients: cake 6 eggs 6 tablespoons powdered sugar 6 tablespoons flour 2 tablespoons cocoa 1 teaspoon lemon juice 1 pinch of salt about 500 g frozen cherries 1 cup of sugar Cream 200 g butter 1 packet of Dr.Oetker vanilla cream 150 g powdered sugar 3 tablespoons milk 3 tablespoons cocoa Syrup the syrup left from the cherries over which we added sugar

 Tags:  cherry cake