The Sweet Sin Cake

Cake "Sweet Sin" – An Irresistible Delicacy

I present to you a recipe that will indulge you whenever you crave something sweet, rich, and full of flavor. The "Sweet Sin" cake combines crispy meringue, tart cherry jelly, and a delicious milk cream to create a dessert that not only looks spectacular but also feels like a true delight on the taste buds. This recipe is perfect for special occasions or simply to pamper yourself after a long day. Let's see together how to prepare it!

Preparation Time
- Active time: 1 hour
- Baking time: 1 hour
- Total time: 2 hours
- Number of servings: 12 servings

Ingredients

For the meringue base
- 8 egg whites
- 10 tablespoons of granulated sugar
- 10 heaping tablespoons of ground walnuts
- 2 tablespoons of cornstarch

For the milk cream
- 500 ml milk
- 5 tablespoons of cornstarch
- 3 packets of vanilla sugar
- 220 g sugar
- 300 g butter (at room temperature)

For the cherry jelly
- 300 g pitted cherries (you can use canned)
- 250 ml water
- 150 g sugar
- 3 tablespoons of cornstarch
- 10 g gelatin

For the glaze
- 150 g white chocolate
- 100 ml liquid cream
- Milk chocolate flakes (for decoration)

Step by Step

Step 1: Preparing the Meringue Base
1. Separating the Egg Whites: Start by carefully separating the egg whites from the yolks. Ensure that the bowl and whisk are completely clean and dry to achieve perfect meringue.
2. Beating the Egg Whites: Beat the egg whites with a mixer until foamy. Gradually add the sugar while continuing to mix until you achieve a firm and glossy meringue.
3. Incorporating Ingredients: Add the ground walnuts and cornstarch, gently folding with a spatula to avoid deflating the meringue.
4. Baking the Base: Divide the mixture into two and pour each portion into a baking tray lined with parchment paper. Bake at 150 degrees Celsius for 30-45 minutes, leaving the oven door slightly ajar. This helps to dry the meringue, which should not brown.

Step 2: Preparing the Milk Cream
1. Boiling the Milk: In a saucepan, place 400 ml of milk and sugar over medium heat, stirring occasionally.
2. Mixing the Cornstarch: In a separate bowl, combine the remaining milk with cornstarch. When the milk begins to boil, add the cornstarch mixture, whisking continuously to avoid lumps.
3. Obtaining the Cream: Continue to stir until the cream thickens and comes to a few boils. Remove from heat, add the vanilla sugar, and let cool.
4. Incorporating the Butter: Once the cream is cool, add the butter cut into cubes and mix well until you achieve a smooth cream.

Step 3: Preparing the Cherry Jelly
1. Boiling the Cherries: In a saucepan, add the cherries with 250 ml of water and sugar. Bring to a boil.
2. Mixing the Cornstarch: In another bowl, mix 50 ml of water with cornstarch. Once the cherries boil, add the cornstarch mixture, stirring constantly until it thickens.
3. Hydrating the Gelatin: Hydrate the gelatin in 2 tablespoons of cold water. When the jelly is almost ready, remove it from the heat and, after it cools slightly, add the hydrated gelatin.

Step 4: Assembling the Cake
1. First Layer of Cream: Place the first meringue layer on a platter and spread half of the milk cream. Refrigerate for 10 minutes to allow the cream to set slightly.
2. Adding the Jelly: Pour the warm cherry jelly over the set cream.
3. Finalizing the Layers: Place the second meringue layer on top, followed by the remaining cream. Cover with the last meringue layer and let the cake chill for a few hours, ideally overnight.

Step 5: Preparing the Glaze
1. Heating the Cream: In a saucepan, heat the liquid cream (without letting it boil).
2. Melting the Chocolate: Add the broken white chocolate and stir vigorously until you achieve a smooth glaze.
3. Glazing the Cake: Let the glaze cool slightly, then pour it evenly over the cake. Decorate with milk chocolate flakes, then refrigerate to set.

Serving Suggestions and Variations
The "Sweet Sin" cake can be served plain or alongside a scoop of freshly whipped cream. You can also add a chocolate or caramel sauce for extra flavor. Another variation would be to replace the cherries with other seasonal fruits, such as raspberries or strawberries, to achieve a different flavor contrast.

Nutritional Benefits
This cake, although indulgent, also offers some nutritional benefits. Nuts are an excellent source of healthy fats, protein, and fiber, while cherries are rich in antioxidants and vitamins. Milk and butter provide calcium and essential fats, but it's best to consume in moderation, considering the sugar content.

Frequently Asked Questions
1. Can I use another type of nut? Yes, you can substitute walnuts with almonds or hazelnuts, depending on your preferences.
2. How can I make the glaze shinier? By adding a tablespoon of butter to the glaze, it will have a nicer shine.
3. Can the cake be frozen? It is recommended to consume it fresh, but it can be frozen. Make sure to wrap it well to prevent freezer burn.

The "Sweet Sin" cake is more than just a dessert; it is a culinary experience worth savoring. I invite you to try this recipe and enjoy the irresistible combination of textures and flavors!

 Ingredients: For the base: 8 egg whites, 10 tablespoons of granulated sugar, 10 full tablespoons of ground walnuts, 2 tablespoons of cornstarch. Cream: 500 ml of milk, 5 tablespoons of cornstarch, 3 packets of vanilla sugar, 220 g of sugar, 300 g of butter. Jelly: 300 grams of pitted sour cherries (I used from compote), 250 ml of water, 150 g of sugar, 3 tablespoons of cornstarch, 10 g of white gelatin. Glaze: 150 grams of white chocolate, 100 ml of liquid cream, chocolate flakes with milk.

 Tags:  cake chocolate unt sour cherries