Cherry cream cake with yogurt and nuts

Cherry cream cake with yogurt and nuts

If you're looking for a refined dessert that impresses with its taste and presentation, this cherry cream cake with yogurt and nuts is the perfect choice. Combining a fluffy base with the intense flavors of cherries and a smooth yogurt cream, this cake will surely become your favorite. It’s an excellent recipe for any occasion, from birthdays to gatherings with friends. Let's get started!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Servings: 12

Ingredients

For the base:
- 6 eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 80 g ground walnuts
- 1 vial of rum essence

For the cherry cream:
- 1 jar of cherries (about 400 g)
- 4 tablespoons of cherry jam
- 80 g chopped walnuts
- 4 tablespoons of honey
- 1 jar of peaches (about 400 g)
- Juice from 2 oranges
- 20 g gelatin
- 200 ml Hulala whipped cream

For the yogurt cream:
- 300 ml yogurt
- 1 tablespoon powdered sugar
- 1 packet vanilla sugar
- 200 ml Hulala whipped cream
- Grated zest of 1 orange
- Peaches from the jar (preferably reserved from the previous jar)
- 15 - 20 g gelatin

For decoration:
- Whipped cream
- Almond flakes
- Grated chocolate

Preparation

1. Preparing the base
Separate the egg whites from the yolks. Use a mixer to beat the egg whites with the sugar until you achieve a firm, shiny foam. It is important to ensure that the bowl and mixer blades are completely clean to achieve a perfect foam. Gradually add the yolks, gently mixing with a spatula to avoid losing air from the mixture. Add the rum essence for extra flavor.

In another bowl, mix the flour with the ground walnuts. Add this mixture to the egg composition, mixing carefully. This step is crucial to maintain the fluffiness of the base.

Pour the mixture into a baking pan lined with parchment paper and place it in a preheated oven at 180°C. Bake for about 30 minutes or until the base turns golden and passes the toothpick test. Once baked, let it cool completely on a rack.

2. Preparing the cherry cream
Start by hydrating the gelatin in a little cold water, according to the instructions on the package. Drain the cherries from the jar and remove the pits. Chop the peaches finely. Place the cherries, peaches, orange juice, and 6 tablespoons of cherry syrup in a saucepan. Boil the mixture for a few minutes until it starts to boil, then remove from heat. Add the honey and cherry jam, mixing well.

Use an immersion blender to puree the fruit mixture until you achieve a fine texture. Heat the gelatin until it completely dissolves, then add it to the fruit mixture and mix well. Finally, fold in the chopped walnuts. Let the cream cool to room temperature.

3. Preparing the yogurt cream
In a bowl, mix the yogurt with the powdered sugar and vanilla sugar. Add the grated orange zest for extra flavor. Hydrate the gelatin in cold water and then dissolve it over heat, just like before. Add the dissolved gelatin to the yogurt cream and mix well.

Whip the cream until firm and fold it into the yogurt cream. If you want to use the peaches, now is the time to add them, ensuring they are chopped finely.

4. Assembling the cake
On a platter, place the first base and soak it with syrup from the cherry jar. Fix a cake ring around it to keep the cream inside. Add some of the cherry cream, then place the second base, soak it, and repeat with the cherry cream. Place the final base on top, and pour the yogurt cream over it.

Place the cake in the refrigerator to set, preferably overnight, but at least for a few hours.

5. Finishing touches
Before serving, decorate the cake with whipped cream, almond flakes, and grated chocolate. This will add a crunchy note and a special appearance.

Helpful tips
- Make sure all ingredients are at room temperature before starting preparation to achieve an even and fluffy base.
- You can replace the cherries with other seasonal fruits, such as raspberries or strawberries, to create delicious variations of the cake.
- Gelatin is essential for achieving a firm texture, so do not skip it. If you prefer a gelatin-free cake, you can use a mixture of whipped cream and yogurt to achieve a fluffy cream.

Nutrition
This cherry cream cake with yogurt and nuts is a good source of protein due to the eggs and yogurt, but it also contains a considerable amount of sugar. A serving (about 100 g) has around 350 calories, so it's best to enjoy it in moderation. The nuts add healthy fats and fiber, while cherries are rich in antioxidants.

Serving suggestions
This cake pairs perfectly with a cup of green tea or an espresso, which will complement the delicate flavors of the cream. You can also serve the cake alongside vanilla ice cream for an even more enjoyable culinary experience.

Frequently asked questions
- Can I replace gelatin with another gelling agent?
Yes, you can use agar-agar or pectin, but make sure to follow the specific instructions for each ingredient.

- Is it possible to freeze the cake?
Yes, this cake can be frozen, but it is recommended to decorate it after thawing to maintain a fresh appearance.

Now that you have all the necessary details, you are ready to prepare this tasty cake! Surprise your loved ones with a delicacy that will remain in everyone's memory. Enjoy!

 Ingredients: Countertop: 6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour, 80 g of ground walnuts, a vial of rum essence. Cherry cream: 1 jar of cherry compote, 4 tablespoons of cherry jam, 80 g of chopped walnuts, 4 tablespoons of honey, 1 jar of peaches, juice from 2 oranges, 20 g of gelatin, 200 ml of whipped cream. Yogurt cream: 300 ml of yogurt, 1 tablespoon of powdered sugar, 1 packet of vanilla sugar, 200 ml of whipped cream, zest of one orange, peaches from compote (I forgot to reserve some and added them all to the cherry cream), gelatin 15-20 g. For decoration: whipped cream, almond flakes, and chocolate.

 Tags:  yogurt cream cake