Cherry and strawberry jelly cake
When I find fresh sour cherries or have cherry juice at home, I usually make this cake that combines a coconut base, cherry jelly, and strawberry jam. It's a recipe that doesn't require much precision in details, but it's important to follow the steps to achieve a well-set jelly. The base is simple, without butter, and the decoration with chocolate and whipped cream greatly enhances the texture.
Quick Info
Total Time: Approximately 2 hours (including cooling)
Preparation Time: 30 minutes
Baking Time: 40 minutes
Servings: 12-15
Difficulty: Medium
Type: Homemade dessert, suitable for weekends or family meals
Ingredients
Base:
7 eggs
A pinch of salt
7 tablespoons granulated sugar
1/2 packet baking powder
7 tablespoons sparkling water
1 vial vanilla essence
7 tablespoons shredded coconut
7 tablespoons freshly sifted flour
Jelly:
1 liter cherry juice
2 packets vanilla pudding powder
1 jar strawberry jam
Decoration:
500 ml liquid cream
100 g dark chocolate
A few sour cherries from brandy (optional)
Preparation Method
1. Preparing the base
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Mix the egg yolks with the sugar and baking powder until the mixture doubles in volume and becomes light in color.
2. Gradually add a tablespoon of sparkling water to the yolks, mixing on low speed after each addition. Add the vanilla essence and shredded coconut, then stop using the mixer.
3. Gently fold in a portion of the beaten egg whites into this mixture using a wooden spoon. Alternately incorporate the sifted flour until everything is combined, being careful not to overmix.
4. Pour the mixture into a greased and floured baking pan. I use a standard cake pan (approximately 25x35 cm).
5. Bake the base in a preheated oven at 170°C for 40 minutes. A toothpick test helps: if it comes out clean, the base is ready. Remove from the oven and let it cool slightly in the pan.
6. Preparing the jelly
Place 900 ml of the cherry juice over low heat. In a separate bowl, mix the pudding powder with the remaining 100 ml of cold juice. When the juice starts to boil, pour in the dissolved pudding powder and stir continuously over low heat until it thickens like pudding.
7. Add the strawberry jam and let it simmer for a few minutes to combine. The mixture should be smooth and consistent, not too liquid.
8. Pour the hot jelly over the base in the pan evenly. Let it cool to room temperature, then refrigerate for at least an hour to set the jelly well.
9. Decoration
Melt the chocolate together with 6-7 tablespoons of liquid cream over low heat, stirring to prevent burning. Let it cool slightly.
10. Once the cake has cooled and the jelly has set, cut it into portions. Each piece can be decorated with a little melted chocolate, whipped cream, and, if available, a sour cherry from brandy.
Why I make this recipe often
For me, it's a cake that can be made without worrying about expensive ingredients, and the jelly sets reliably if I follow the steps. It keeps well in the refrigerator and stays fresh for a few days. The coconut base adds texture, and the cherry-strawberry combination gives a balanced taste.
Tips and Variations
Tips
- For a fluffy base, do not mix too vigorously after adding the flour and egg whites.
- Let the jelly cool slightly (not completely) before pouring it over the base if it is very hot, to avoid making it too soggy.
- Keep the cake refrigerated; the jelly remains firm this way.
Substitutions
- If you don't have sour cherries in brandy for decoration, you can omit them or use canned cherries.
- The pudding powder can be vanilla or another neutral flavor, but without strong colorants.
Variations
- The base can also be made without shredded coconut if you don't like it, but it will have a different texture.
- Other types of jam can be used, but strawberry jam pairs well with the cherries in the jelly.
Serving Ideas
- The cake can be cut into small squares, suitable for platters at festive meals.
- A cold slice, with fresh whipped cream, is perfect as a dessert after a hearty meal.
Frequently Asked Questions
1. Can I use store-bought cherry juice?
Yes, but choose a juice that is as natural as possible, without added sugar or artificial flavors.
2. What type of pan is used?
A regular cake pan, approximately 25x35 cm, lined with flour or baking paper.
3. Does the cake hold up in the freezer?
I do not recommend freezing; the jelly loses its texture after thawing.
4. What can I use instead of strawberry jam?
Any red fruit jam works, but the finer it is, the more uniform the jelly will be.
5. Can I make the cake with fresh fruit in the jelly?
Not directly in this recipe, as the jelly is based on juice and jam, not on pieces of fruit. You can use fruit as decoration.
Nutritional Values
Estimate for one serving (out of 15): approximately 240 kcal, 4 g protein, 8 g fat, 36 g carbohydrates. It depends on the amount of cream and chocolate used for decoration. The cake is quite sweet and rich in carbohydrates, especially from the jelly and base.
Storage and Reheating
Store in the refrigerator, covered, for up to 4 days. I do not recommend reheating. The cake is served cold, and the jelly retains its firm texture as long as it is well chilled. After 2-3 days, the base may become wetter from the jelly, but the taste remains good.
Ingredients: Base: 7 eggs, a pinch of salt, 1 vial of vanilla essence, 7 tablespoons of coconut, 7 tablespoons of granulated sugar, 7 tablespoons of mineral water, 7 tablespoons of freshly sifted flour, 1/2 packet of baking powder. Jelly: 1 liter of sour cherry juice, 1 jar of strawberry jam, 2 packets of pudding powder (vanilla flavor). Decoration: 500 ml of liquid cream, 100 g of dark chocolate, a few sour cherries from the cherry liqueur.
