Cake with cherry jam filling and tapioca pearls

The cake with cherry jam filling and tapioca pearls is a delicacy that brings together interesting textures and refined flavors. It is a dessert that not only delights the taste buds but also impresses with its elegant appearance. This recipe, with delicate layers of sponge cake and a rich filling, is perfect for serving on special occasions or simply to add a touch of joy to ordinary days. Let’s embark together on the adventure of making this delicious cake!

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 2 hours (ideally overnight)
Number of servings: 12

Ingredients

For the layers:
- 4 egg whites
- 4 egg yolks
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 1 pinch of salt
- 1/2 teaspoon baking powder
- 4 tablespoons of oil
- Vanilla sugar (to taste)

For the filling:
- 1 cup of tapioca pearls
- 300 ml of cherry syrup
- 6 tablespoons of cherry jam

For decoration:
- 200 ml of liquid cream
- A few candied cherries

Preparation

1. Preparing the cake layers

Start by preheating the oven to 180°C (medium heat). Prepare two baking trays measuring 20x24 cm, lining them with parchment paper. This is an essential step to ensure easy release of the layers after baking.

In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is crucial, as well-beaten egg whites will bring an airy texture to your cake. Gradually add the sugar, continuing to mix until the mixture becomes glossy and firm.

In another bowl, whisk the egg yolks with 4 tablespoons of oil. Then, gently fold them into the egg white mixture using a spatula to preserve the air in the mixture.

Mix the flour with the baking powder and gently fold it into the egg mixture. Add vanilla sugar to taste.

Divide the mixture evenly between the two trays and level the surface with a spatula. Sprinkle vanilla sugar on top and bake for 15 minutes, or until the edges turn slightly golden. Check the cakes with a toothpick; if it comes out clean, they are ready!

After baking, use a knife to loosen the edges of the layers from the parchment paper and let them cool completely on a rack.

2. Preparing the filling

In a saucepan, bring the cherry syrup to a boil. Add the tapioca pearls, stirring constantly. They will start to swell and become translucent. Continue stirring for 10-15 minutes, until the pearls become completely colorless and the syrup thickens.

Once you achieve the desired consistency, cover the saucepan with a plate and let it absorb the flavors for 30 minutes. Then, drain any excess syrup if necessary, and mix the tapioca pearls with the cherry jam.

3. Assembling the cake

Start assembling the cake. Place the first layer of sponge in a tray. Pour the tapioca and jam mixture evenly on top. Cover with the second layer of sponge and gently press down to seal the filling.

Refrigerate the cake for 2 hours, but ideally, leave it overnight in the fridge. This resting time will allow the flavors to blend perfectly.

4. Decorating and serving

Before serving, whip the liquid cream until it becomes firm. Decorate each piece of cake with a dollop of cream and add a few candied cherries for a festive look.

Chef's tip

For an even more intense flavor, you can add a few drops of almond extract to the tapioca mixture, or experiment with other types of jam, such as raspberry or strawberry. This dessert pairs perfectly with a scoop of vanilla ice cream or a cup of flavored tea, bringing a pleasant contrast of temperatures and flavors.

Nutritional benefits

The cake with cherry jam filling and tapioca pearls is not only delicious but also interesting from a nutritional standpoint. Tapioca pearls are a good source of carbohydrates and are gluten-free, making them suitable for those with gluten intolerance. Cherries are rich in antioxidants and vitamin C, providing benefits for skin health and the immune system.

Frequently asked questions

1. Can I use other types of fruit for the filling?
Of course! You can experiment with peaches, plums, or even fruit combinations. Make sure to adjust the syrup proportions according to the type of fruit used.

2. Is this cake suitable for vegans?
You can adapt the recipe by using flax eggs or applesauce instead of eggs, and vegetable oil instead of animal oil. Check the jam to ensure it does not contain animal-derived ingredients.

3. How can I store the cake?
It is recommended to keep the cake in the fridge, covered with plastic wrap, to maintain its freshness. It can also be served the next day, and the flavors will have blended even better.

I conclude this recipe with an invitation: do not hesitate to try it and personalize it according to your own preferences. The cake with cherry jam filling and tapioca pearls is not just a dessert, but an opportunity to create beautiful memories with loved ones. Enjoy!

 Ingredients: 2 trays of 20/24 cm; 2 eggs, 2 tablespoons of flour, 2 tablespoons of sugar, a pinch of salt, 1/2 teaspoon of baking powder, 2 tablespoons of oil, vanilla sugar. Filling: 1 cup of tapioca pearls, 300 ml of cherry syrup, 6 tablespoons of cherry jam. Decoration: 200 ml of liquid cream and a few candied cherries.