Cake with Whipped Cream and Cherries

Base: We start by preparing the base of our delicious dessert. In a large bowl, beat the egg whites with a pinch of salt and a few drops of lemon juice until you get a stiff and shiny meringue. It is essential that the egg whites are beaten well, as they will provide the necessary structure and aeration for the cake. Gradually add the sugar, continuing to beat at high speed until you obtain a firm meringue that forms stable peaks.

Once the meringue is ready, fold in the egg yolks, mixing with a spatula, being careful not to lose the air in the mixture. Then add the melted and cooled butter, as well as the vanilla essence, which will provide a delightful aroma. Finally, sift the flour together with the baking powder and incorporate it into the mixture, mixing gently to maintain the airy texture.

Pour the batter into a loaf pan lined with parchment paper, leveling it evenly. It is important to make a dent in the middle of the cake, along its length, to allow the batter to rise evenly and bake properly. Preheat the oven to 180 degrees Celsius and bake the base for about 20-25 minutes, until it becomes golden brown and passes the toothpick test. Once baked, remove it from the oven and let it cool completely on a wire rack.

Filling: In a saucepan, add the cherries, granulated sugar, and a little water. Simmer the mixture over low heat for 8-10 minutes, stirring constantly to prevent sticking. Once the cherries have softened, remove them with a slotted spoon and drain well from the juice. Use a blender to puree them until you obtain a fine paste, which you let cool. Next, simmer the remaining juice over low heat until it thickens, obtaining a dense and flavorful sauce that will perfectly complement the filling.

Meanwhile, prepare the gelatin according to the instructions on the package, soaking it in cold water. Then, in another bowl, whip the cream together with the powdered sugar until you obtain a firm whipped cream. Mix the whipped cream with the cherry puree and the dissolved gelatin over a water bath, obtaining a creamy and delicious mixture.

Line a tray with plastic wrap, then place the first layer of the base, covering it with 2/3 of the filling. Invert the remaining base, being careful to press it gently so that the filling penetrates well. Cover with the remaining filling, leveling it evenly. Refrigerate the dessert for at least 2 hours, but it is recommended to leave it overnight to set.

Serve the dessert cut into slices, decorated with fresh cherries and generously drizzled with cherry sauce, to add extra flavor. This recipe will surely be a hit at any table, offering a perfect combination between the fluffy texture of the cake and the tart sweetness of the cherries. Enjoy!

 Ingredients: Batter: -4 eggs -1 pinch of salt -1 teaspoon lemon juice -8 tablespoons sugar -50 g melted butter - vanilla essence, to taste -6 tablespoons flour -1 teaspoon baking powder Filling: -1 large cup of pitted cherries (frozen, well drained or fresh) -3-4 tablespoons toasted sugar -2 tablespoons water -1 teaspoon gelatin -200 g cream for whipped cream -3-4 tablespoons powdered sugar

 Tags:  eggs unt flour sour cream sugar fruits lemon cherries check