Bicolor with cherries
Enjoy a unique culinary experience with this delicious Bicolora with cherries recipe! A perfect combination of fluffy sponge cake and decadent brownie, this cake will delight your taste buds and bring a touch of happiness to every slice. Whether you savor it alongside a cup of tea or a scoop of ice cream, Bicolora with cherries is the ideal dessert for any occasion.
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12
Ingredients:
For the sponge cake:
- 1 kg fresh cherries (or 800 g sour cherries)
- 8 eggs
- 12 tablespoons sugar
- 14 tablespoons flour
- 1 package (100 g) butter
- 3 tablespoons cocoa powder
- 1 teaspoon oil
- 1 cup (250 ml) country yogurt
- 1 packet baking powder
- 1 pinch of baking soda
- 1 vanilla essence
For decoration:
- Powdered sugar with vanilla flavor
Preparation:
1. Preparing the cherries:
Start by preparing the cherries. Wash them well, remove the pits, and sprinkle 3 tablespoons of sugar over them. Let them marinate in the refrigerator overnight to release their juice, which will enhance the flavor of your cake.
2. Preparing the chocolate mixture:
In a bowl, add the cubed butter, chopped chocolate, 2 tablespoons of sugar, oil, and cocoa powder. Place the bowl over low heat, stirring continuously to melt the ingredients. Be careful not to burn them! Once melted and combined, let the mixture cool.
3. Beating the eggs:
Separate the egg whites from the yolks. In a clean bowl, add a pinch of salt to the egg whites and start beating them with a whisk or mixer until they form stiff peaks. You will be surprised at how well they whip!
4. Adding sugar and yolks:
Gradually add the 7 tablespoons of sugar to the egg whites while continuing to beat. Once the sugar is incorporated, add the yolks one by one, gently folding with a spatula without losing the air in the mixture.
5. Incorporating the flour:
Sift the 14 tablespoons of flour together with the baking powder and baking soda, then gradually add them to the egg mixture, alternating with the yogurt. Add the vanilla essence for extra flavor.
6. Combining the mixtures:
Take the cooled chocolate mixture and incorporate about one-third of the sponge cake mixture. Gently mix, then add the rest of the chocolate and mix until well combined.
7. Preparing the baking pan:
Line a 20x30 cm baking pan with parchment paper. Pour the chocolate mixture, leveling it evenly. Sprinkle half of the marinated cherries over the chocolate, then pour the remaining sponge cake mixture on top. The last step is to sprinkle the remaining cherries.
8. Baking:
Preheat the oven to 180 degrees Celsius and bake the cake for 40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cooling and decorating:
Once the cake has cooled, cut it into squares and dust it with powdered sugar flavored with vanilla. This way, each slice will have a storybook appearance!
Practical tips:
- If using sour cherries instead of sweet cherries, add a bit more sugar to balance their acidity.
- For extra flavor, you can add a few drops of almond or orange extract to the sponge cake mixture.
- Make sure the chocolate used is of good quality, as the taste of the cake depends significantly on it.
Nutritional benefits:
Cherries are rich in antioxidants, vitamins A and C, and have anti-inflammatory properties. Combining them with dark chocolate brings a dose of flavonoids beneficial for health, while yogurt provides important probiotics for digestion.
Frequently asked questions:
- Can I use other types of fruit? Yes, you can experiment with raspberries, blueberries, or even peaches, depending on your taste.
- How can I store the cake? You can keep it in an airtight container in the refrigerator, where it will stay fresh for 3-4 days.
- Can it be frozen? Yes, you can freeze the cake, but I recommend cutting it into portions before placing it in the freezer.
Serving suggestions:
Bicolora with cherries pairs perfectly with a scoop of vanilla ice cream or warm chocolate sauce. Additionally, a cup of aromatic coffee or a fruit tea will perfectly complement this delicious cake.
Personal note:
This recipe came as a surprise to me, combining two of the most beloved types of cakes: sponge cake and brownie. I discovered that although the cherries sink slightly into the chocolate mixture, this only adds a touch of moisture and an intense flavor. Each slice is an explosion of flavors and textures, and my friends were delighted to taste it!
All that’s left is for you to get to work and enjoy every bite of this wonderful Bicolora with cherries!
Ingredients: 1 kg cherries, 8 eggs, 12 tablespoons sugar, 14 tablespoons flour, 100 g chocolate, 3 tablespoons cocoa, 1 pack butter, 1 teaspoon oil, 1 glass homemade yogurt (250 ml), 1 packet baking powder, a pinch of baking soda, powdered sugar with vanilla flavor (for decoration), vanilla essence.
