Cherry cake with chocolate cream Ank

Cherry and chocolate cream cake – a refined delicacy, perfect for any occasion! This recipe combines the fluffy texture of the sponge with the tartness of the cherries and the richness of the chocolate cream, creating a dessert that not only looks splendid but also delights the taste buds. Preparing this cake is a true art, and each step will bring you closer to achieving a culinary masterpiece.

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 12 hours (including cooling time)
Number of servings: 10-12

Necessary ingredients:

For the sponge:
- 4 eggs
- 150 g flour
- 4 tablespoons of oil
- 1 teaspoon baking powder
- 100 g sugar
- 2 packets of vanilla sugar
- 400 g canned cherries (pitted)

For the syrup:
- 10 ml rum (optional, for an extra flavor)
- 3 tablespoons granulated sugar
- 100 ml water

For the cream:
- 1 packet of chocolate cream (e.g., Dr. Oetker)
- 3 tablespoons powdered sugar
- 200 ml cold milk (straight from the fridge)

Recipe history:

Cherry cake is a classic dessert, loved by many generations. The combination of tart cherries and sweet chocolate cream has inspired many variations over time. This recipe proves to be not only delicious but also easy to prepare, quickly becoming a favorite among family and friends.

Preparing the cake:

Step 1: Preparing the cherries

Start by pitting the cherries and letting them drain in a sieve. It is important for the cherries to be well-drained to avoid a too-wet batter. If using canned cherries, make sure they are of good quality and do not contain unnecessary preservatives.

Step 2: Preparing the sponge

1. Separating the eggs: Crack the eggs and separate the egg whites from the yolks. It is essential that the bowl in which you will beat the egg whites is clean and dry, so you achieve perfect foam.

2. Beating the egg whites: Place the egg whites in a bowl and beat them with a mixer until they form foam. Gradually add the sugar and vanilla sugar, continuing to beat until the sugar is completely dissolved.

3. Adding the oil: Once the egg whites are well beaten, add the oil and gently mix.

4. Incorporating the yolks: In another bowl, beat the yolks. Then, incorporate them into the egg white mixture, mixing with a spatula or wooden spoon.

5. Incorporating the flour: Sift the flour and baking powder over the egg mixture and carefully mix until you obtain a homogeneous batter. It is important not to overmix, as this can ruin the aeration of the batter.

Step 3: Baking the sponge

1. Preheat the oven to 200°C.

2. Grease two 26 cm diameter baking pans with oil and flour. This step is essential to prevent the sponges from sticking.

3. Divide the batter into two equal parts. Pour half of the batter into the first pan.

4. On top of this batter, place the drained cherries, pressing them gently into the batter. Pour the remaining batter into the other pan.

5. Bake the sponges for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Step 4: Preparing the cream

1. While the sponges are baking, prepare the cream. In a bowl, combine the packet of chocolate cream with the powdered sugar and cold milk.

2. Use a mixer to beat the mixture for 10 minutes until the cream becomes very firm. It is important that the milk is cold to help with quick homogenization.

3. Once ready, let the cream chill in the fridge for a few minutes while the sponges cool.

Step 5: Preparing the syrup

1. In a saucepan, add the water, sugar, and rum (if using).

2. Boil the ingredients over medium heat for 10 minutes. Stir occasionally to ensure the sugar dissolves completely.

Step 6: Assembling the cake

1. After the sponges have cooled for a maximum of 10 minutes, remove them from the pans. Choose a platter on which you want to serve the cake, as it will be difficult to move later.

2. Soak the bottom layer of the cake with the syrup to add moisture and flavor.

3. Spread the cream evenly over the sponge using a knife or spatula.

4. Place the sponge with cherries on top and gently press to adhere.

5. For a beautiful appearance, dust the cake with powdered sugar.

6. Cover the cake with plastic wrap and let it chill in the fridge for 12 hours so that the flavors blend perfectly.

Chef's tip:

For an extra flavor, try adding a few drops of almond extract to the syrup. You can also experiment with different types of chocolate in the cream (dark, milk, or white) to create a customized version of the cake.

Frequently asked questions:

1. Can I use fresh cherries?
Absolutely! Fresh cherries will provide a more intense flavor and better texture.

2. What can I do with the leftover syrup?
The remaining syrup can be used to sweeten drinks or to soak other cakes.

3. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and syrup. You can also choose a cream with reduced sugar content.

Nutritional values (per serving):

- Calories: approximately 250 kcal
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 36 g

Serving:

The cherry and chocolate cream cake pairs perfectly with a cup of coffee or a fragrant tea. It can also be served with vanilla ice cream for a splendid contrast between hot and cold.

Enjoy this recipe and don’t forget to adapt it to your tastes! Bon appétit!

 Ingredients: Ingredients: Base: 4 eggs, 150g flour, 4 tablespoons of oil, 1 teaspoon of baking powder, 100g sugar, 2 packets of vanilla sugar, 400g pitted cherries from compote. Syrup: 1 shot of rum (10ml), 3 tablespoons of granulated sugar, 100ml water. Cream: 1 packet of Dr. Oetker chocolate cream, 3 tablespoons of powdered sugar, 200ml cold milk.