Crown Cake

Coronita Cake: A Festive Delicacy

Preparation time: 45 minutes
Baking time: 30-35 minutes
Total Time: About 1 hour and 20 minutes
Number of servings: 12

Welcome to the rich and delicious world of cakes, where every slice tells a story. Today, I'll share with you the recipe for an absolutely spectacular dessert - Coronita Cake, a delicately layered vanilla and sour cherry cake, perfect for any festive occasion. Whether it's a birthday, a celebration or simply a family evening, this cake will bring smiles to everyone's faces.

A Bit of History

Cakes have a long history, having been prepared since ancient times. Over the years, they have evolved from simple flour and water combinations to sophisticated culinary masterpieces. The Coronita cake, with its layers of vanilla cream and sour cherries, is a modern reinterpretation of classic celebration cakes, combining traditional flavors with elegant presentation.

Ingredients

For the Batter:
- 6 fresh eggs
- 7 tablespoons sugar
- 7 tablespoons flour
- 2 tablespoons boiling water
- 60 g grated bitter chocolate
- 2 tablespoons oil
- 1/2 sachet baking powder

For the Vanilla Cream:
- 1 sachet vanilla pudding
- 600 ml liquid cream (or 32% cream)
- 150 g sugar
- 2 tbsp butter
- 350 ml milk
- 20 g gelatine (2 sachets)
- 2 sachets vanilla sugar

For the cherry cream
- 1 large jar of cherry compote
- 2 level tablespoons powdered sugar
- 1 tablespoon lemon juice
- 5 g gelatine (1/2 sachet)
- 250 ml cherry nectar

For the Syrup:
- 1 cup of juice from the cherry compote
- 3 tablespoons sour cherries

For Jelly and Ornamentation Glaze:
- 250 ml liquid (nectar + compote juice)
- 1 sachet gelatine
- 400 ml liquid cream

Preparation Technique

1. Preparing the pastry:
Separating the eggs is the first step. Use a clean bowl to beat the egg whites, adding a pinch of salt. Beat the egg whites until stiff foam. Add the sugar gradually, stirring continuously, until you have a glossy foam.
In another bowl, beat the yolks with the remaining sugar, oil and boiling water. Mix these ingredients until creamy.

Now, carefully fold the yolk mixture into the egg white foam, using a spatula and strokes from the bottom of the bowl towards the top to keep the air in the mixture. Gently stir in the grated chocolate and flour mixed with the baking powder.

Pour the batter into an oiled round tin lined with baking paper. Bake in the preheated oven at 180°C for 30-35 minutes. Check with a toothpick to see if the pastry is cooked, taking it out to be clean. Leave the cake to cool completely.

2. Making the vanilla cream:
In a saucepan, put 300 ml of milk with the sugar and a pinch of salt, bringing it to a boil. In a separate bowl, dissolve the pudding sachet in 50 ml of milk. Once the milk in the saucepan begins to boil, add the pudding mixture, stirring continuously until thickened.

Once the pudding is ready, take it off the heat and add the gelatine prepared according to the instructions on the packet. Add the butter and vanilla sugar, stirring well. Cover with plastic wrap and let cool.

In another bowl, beat the whipping cream until stiff. Once the vanilla cream has cooled, carefully fold it into the whipped cream, using the same gentle mixing technique.

3. Cherry cream:
For the cherry cream, place the cherry nectar, powdered sugar, and lemon juice in a saucepan and bring to a boil. Remove from the heat and stir in the melted gelatin. Stir well, then add the drained cherries.

4. Make the jelly:
Mix 250 ml of liquid with the melted gelatine, grease a pan with a little oil. Pour the mixture into the pan and refrigerate until set. Use cookie cutters to cut the jelly into attractive shapes.

5. Assembling the cake:
Cut the cake top into 3 equal parts. Place the first pastry on a platter and drizzle with the syrup made from the compote and cherry juice. Spread 1/3 of the vanilla cream, followed by 1/2 of the cherry cream, placed in the form of grahams. Repeat the process with the remaining tops, making sure the last layer is vanilla cream.

6. Ornamentation:
Whip 400 ml liquid whipping cream and use it to decorate the edges of the cake. Place the jelly molds on top, creating an attractive wreath. Decorate the edge of the cake with jelly stars. Refrigerate the cake for 1 hour before serving.

Tips and Tricks:
- Make sure all the ingredients are at room temperature to get an even, airy texture on the cake top.
- You can add a dash of rum essence to the vanilla cream for extra flavor.
- If you want a less sweet cake, reduce the amount of sugar in the custard.
- Coronita cake goes great with a cup of fruit tea or fresh lemonade.

Nutrition Facts:
One serving of Coronita Cake contains about 350 calories, 20 g of fat, 30 g of carbohydrates, and 4 g of protein. It is a delicious choice, but eaten in moderation, it can be part of a balanced diet.

Now that you know how to prepare this splendid cake, all that's left to do is gather your friends and family to savor every slice. Remember that baking is an art, and every cake made with love will bring joy to your loved ones! Bon appétit!

 Ingredients: Base: - 6 eggs; - 7 tablespoons sugar; - 7 tablespoons flour; - 2 tablespoons boiling water; - 60 g grated dark chocolate; - 2 tablespoons oil; - 1/2 packet baking powder Cream: - 1 packet vanilla pudding; - 600 ml liquid cream or 32% fat sour cream; - 150 g sugar; - 2 heaping tablespoons butter; - 350 ml milk; - 20 g gelatin (2 packets); - 2 packets vanilla sugar Cherry cream: - 1 large jar of cherry compote; - 2 heaping tablespoons powdered sugar; - 1 tablespoon lemon juice; - 5 g gelatin (1/2 packet); - 250 ml cherry nectar Syrup: - 1 cup juice from the cherry compote; - 3 tablespoons cherry liqueur Glaze: jelly + whipped cream for decoration: - 250 ml liquid (nectar + compote juice); - 1 packet gelatin; - 400 ml liquid cream