Cherry cake with whipped cream

Cherry and whipped cream cake: an explosion of flavors and textures that will win the heart of anyone. This recipe is a kind of summer sweetness, even on the coldest winter days, when the frozen cherries are at hand. In this detailed guide, I will take you step by step through the preparation of this delicious cake, providing you with useful tips, the history of this recipe, and some personal tricks to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Number of servings: 12

Ingredients

Base:
- 6 eggs (preferably at room temperature)
- 150 g sugar (for a balanced sweetness)
- 150 g flour
- 30 g starch
- 2 teaspoons baking powder
- A pinch of salt
- 3 tablespoons hot water

Filling:
- 375 ml cherry juice (preferably freshly squeezed or from compote)
- 160 g sugar (or more, to taste)
- 3 tablespoons starch
- 650 g fresh cherries (or from compote or frozen)
- 1 packet vanilla sugar
- 1 liter liquid cream (or to taste)

History of cherry cake

Cherry and whipped cream cake has deep roots in the culinary traditions of many cultures, being a popular choice in the warm season when cherries are at their peak. This dessert combines the sweetness of cherries with the fluffy texture of the base, creating a perfect harmony of flavors. Even those who are not fans of cherries acknowledge that this cake can change their opinion!

Preparation

1. Preparing the base

1. Beat the egg whites: In a large bowl, add the 6 egg whites and the 3 tablespoons of hot water. Using a mixer, beat on high speed until you achieve a firm foam.

2. Add the sugar: Gradually incorporate the 150 g of sugar, continuing to mix until the mixture becomes shiny and firm.

3. Incorporate the yolks: Add the yolks one at a time, gently mixing with a spatula to avoid losing air from the mixture.

4. Mixing dry ingredients: In another bowl, combine the flour, starch, baking powder, and salt. Sifting these will help achieve a fluffy base.

5. Incorporate the dry ingredients: Add the mixture of dry ingredients to the egg white mixture, gently mixing using the folding technique (from top to bottom) with a wooden or silicone spatula.

6. Preparing the oven: Preheat the oven to 180 degrees Celsius. Grease a rectangular baking tray with butter and dust with a little flour or use baking paper to prevent sticking.

7. Baking: Pour the mixture into the tray and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the base to cool completely before cutting it into 3 layers.

2. Preparing the filling

1. Boiling the cherry juice: In a saucepan, add the cherry juice and 100 g of sugar (or more, to taste) and put it over medium heat. Bring to a boil.

2. Preparing the starch: Dissolve the 3 tablespoons of starch in a little cold cherry juice. When the cherry juice starts to boil, add the starch mixture and stir continuously until the mixture thickens.

3. Adding the cherries: Once the mixture has thickened, add the cherries and let it boil for a few more moments to combine the flavors. Once you have a homogeneous filling, let it cool.

3. Preparing the whipped cream

1. Whip the cream: In a large bowl, add 1 liter of liquid cream and the vanilla sugar. Use a mixer to whip the cream until it becomes firm.

Assembly

1. First layer: Place the first layer of base on a platter. Spread a generous layer of whipped cream, then, using a piping bag, make lines with whipped cream and add the cherry filling between them.

2. Continuing the assembly: Repeat with the second layer of base, a layer of whipped cream, whipped cream lines, and the cherry filling.

3. Finalizing: Place the third layer of base on top. Cover the entire cake with whipped cream, then decorate as desired. A personal suggestion would be to grate chocolate on top for an extra touch of flavor.

Practical tips

1. Cherries: If using frozen cherries, make sure to thaw and drain them well before adding them to the filling to avoid excess water.

2. Sugar: The taste of the cake can be adjusted by the amount of sugar. If you prefer a more tart flavor, reduce the sugar in the filling.

3. Flavoring: Add a splash of almond or rum essence to the whipped cream mixture for a richer taste.

4. Soak the base: A personal trick is to soak the base with a little of the cherry juice to make it moister and more flavorful.

Frequently asked questions

1. Can I use other fruits?
Of course! This recipe can easily be adapted using cherries, peaches, or strawberries.

2. How can I store the cake?
Keep the cake in the refrigerator, covered, to maintain freshness. It is recommended to consume it within 3-4 days.

3. Is this cake suitable for diets?
Although it is a delicious dessert, moderate consumption is recommended. The cherry cake provides vitamins and minerals from the fruit but also contains sugar and fats from the cream.

Delicious combinations

To complement this dessert, a scoop of vanilla ice cream or a refreshing lemonade will make the experience even more enjoyable. Additionally, a semi-dry white wine can provide an interesting contrast to the sweetness of the cake.

Cherry and whipped cream cake is more than just a dessert; it is a culinary experience that brings joy and beautiful memories. Try this recipe at home and let yourself be carried away by its flavors!

 Ingredients: Base: 6 eggs, 150 g sugar, 150 g flour, 30 g starch, 2 teaspoons baking powder, a pinch of salt, 3 tablespoons hot water. Filling: 375 ml cherry juice, 160 g sugar (or to taste), 3 heaping tablespoons of starch, 650 g fresh cherries (or from a jar or freezer), 1 packet of vanilla sugar, 1 liter liquid cream (or to preference).

 Tags:  cake sour cherries whipped cream