Cherry cream and chocolate cake
Cherry and chocolate cream cake is a delicacy that perfectly combines sweetness with a hint of sourness, featuring a soft texture and an unforgettable taste. Whether you prepare it for a special occasion or simply for a sweet snack, this recipe will become a family favorite! Additionally, it is an excellent choice for festive meals, bringing a touch of refinement to your table.
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
Ingredients
For the base:
- 7 eggs
- 7 tablespoons of sugar
- 7 tablespoons of oil
- 7 tablespoons of flour (mixed with a packet of baking powder)
- 2 tablespoons of cocoa
For the cream:
- 1 large jar of cherries from compote (or 2 jars of 400 ml)
- 2 vanilla puddings
- 10 tablespoons of sugar (you can adjust the amount to your liking)
- 250 g of margarine or butter
For the glaze:
- 200 g of milk chocolate
- 150 g of margarine
Preparation
Step 1: Preparing the base
1. Separating the eggs: Start by separating the egg whites from the yolks. Ensure that the bowl in which you beat the egg whites is perfectly clean and dry to achieve perfect foam.
2. Beating the egg whites: Beat the egg whites with a mixer on medium speed until they become foamy. Gradually add the sugar, continuing to beat until you achieve a firm foam.
3. Incorporating the yolks: In a separate bowl, mix the yolks with the oil. Then, add the yolk mixture to the egg white foam, being careful to fold gently with a spatula so that the mixture does not deflate.
4. Adding the flour: Sift the flour mixed with baking powder and gradually incorporate it into the mixture, stirring with circular motions from bottom to top.
5. Dividing the mixture: Divide the batter into two parts: pour 2/3 of the batter into a baking tray lined with parchment paper. In the remaining 1/3 of the batter, add the 2 tablespoons of cocoa and mix well.
6. Pouring the batter: Using a spoon, drizzle the cocoa batter in stripes over the base batter.
7. Baking: Preheat the oven to 180 degrees Celsius and bake the base for about 30-40 minutes or until it passes the toothpick test.
Step 2: Preparing the cream
1. Boiling the pudding: In a pot, combine 500 ml of syrup from the compote (or water) with 10 tablespoons of sugar and the 2 packets of pudding. Mix well to avoid lumps and cook over medium heat, stirring constantly, until the pudding thickens. Remove from heat and let it cool.
2. Beating the margarine: In another bowl, beat the margarine or butter at room temperature until creamy. Gradually add the cooled pudding, continuing to mix until you achieve a smooth cream.
3. Assembling: Once the base has completely cooled, spread the pudding cream evenly over it. Then place the cherries on top, pressing them gently to incorporate them into the cream.
Step 3: Preparing the glaze
1. Melting the chocolate: In a bowl over a double boiler, melt the milk chocolate together with the margarine. Stir constantly until you achieve a smooth and shiny glaze.
2. Glazing the cake: Pour the chocolate glaze over the assembled cake, covering the cream and cherries evenly.
3. Cooling: Let the cake cool in the refrigerator for a few hours. It is essential to wait until the glaze hardens completely to avoid damaging the appearance of the cake.
Tips and tricks
- Choosing the cherries: If you prefer a more sour taste, choose cherries from compote with less sweet syrup. You can also use fresh cherries, but you will need to sweeten them while cooking.
- Types of chocolate: You can experiment with dark or white chocolate for the glaze, depending on your preferences. Each variant will provide a distinct flavor.
- Decoration: Add chocolate flakes or chopped nuts on top of the glaze for a more attractive appearance and an extra texture.
Possible variations
- Fruit cream cake: Instead of cherries, you can use peaches, strawberries, or other fruits from compote.
- Adding flavors: You can add vanilla or rum essence to the pudding cream for a more aromatic taste.
- Whole wheat flour: Replace part of the flour with whole wheat flour for an extra fiber boost.
Ideal combinations
This cake pairs perfectly with a cup of flavored coffee or a fruit tea. Additionally, a glass of sweet wine or a fruit cocktail would add a touch of elegance to your table.
Nutritional benefits
The cherry and chocolate cream cake brings a range of benefits due to the ingredients used. Cherries are rich in antioxidants and vitamins, contributing to heart health and the immune system. Additionally, milk chocolate provides a source of calcium and can improve mood.
Frequently asked questions
1. Can I use other types of fruit? Yes, you can experiment with different fruits from compote or even fresh fruits, adjusting the amount of sugar accordingly.
2. How long can the cake be stored? The cake stores well in the refrigerator for up to a week, but it will be best in the first few days after preparation.
3. Can I freeze the cake? Although it's possible, it is recommended to consume it fresh to enjoy its texture and flavors.
A personal note
The cherry and chocolate cream cake has always been a popular choice at family meals. I remember how my grandmother used to prepare it with love, and the aroma of baking would spread throughout the house, bringing us all together around the table. This recipe is not just a combination of ingredients but also a part of my cherished memories. I encourage you to prepare it with your loved ones and create your own unforgettable memories!
I hope this recipe brings you not only a delicious dessert but also wonderful moments with your loved ones. Enjoy!
Ingredients: Base: 7 eggs, 7 tablespoons of sugar, 7 tablespoons of oil, 7 tablespoons of flour mixed with a packet of baking powder, 2 tablespoons of cocoa. Cream: 1 large jar of cherries from compote or 2 jars of 400 ml, 2 vanilla puddings, 10 tablespoons of sugar (I don't use that much because I prefer it a bit sour), 250 g of margarine/butter. Glaze: 200 g of milk chocolate, 150 g of margarine.
