Fine Cherry Cake

To prepare this delicious cake, we start by separating the egg whites from the yolks. It is essential to ensure that the bowls and utensils used are completely clean to achieve perfectly whipped egg whites. Once this step is done, we take care of the butter. The soft butter, brought to room temperature, is whipped with sugar until the mixture becomes light and fluffy, and the sugar is completely dissolved. This stage is crucial as it will give the cake an airy texture.

Once the butter and sugar cream is homogenized, we add the yolks one at a time, continuing to mix constantly. It is important that each yolk is well incorporated before adding the next one to prevent lumps from forming and to achieve a fine mixture. When we have added all three yolks and obtained a homogeneous mass, we proceed to add the sour cream or milk. These ingredients will contribute to the moisture and richness of the cake's flavor.

After incorporating the sour cream, it is time to handle the whipped egg whites. We will add them gradually, alternating with the sifted flour, mixing carefully from top to bottom so as not to lose the air in the egg whites. This mixing technique is key to achieving a fluffy cake, and the process must be delicate.

For baking, we choose a round mold of 24 cm for a taller cake or 26 cm if we want a flatter result. We do not forget to prepare the baking paper, which we moisten and wring well to fit perfectly in the mold. We carefully pour the obtained mixture into the pan, smoothing the surface. We place the fruits on top, which will add not only a delicious taste but also an attractive appearance.

With the oven preheated to 180°C, we place the cake inside and bake for about 45 minutes, or until it turns golden and a toothpick inserted in the middle comes out clean. After the cake has completely cooled, we can cut it into slices and dust it with powdered sugar for an elegant appearance and an extra touch of sweetness. This cake will surely be a delight at any meal, bringing joy and satisfaction to all who taste it.

 Ingredients: 150 g sugar, 160 g butter, 150 g white cake flour, 4 eggs, 2 tablespoons of milk or whipped cream, cherries for the cake (I only had 1/2 cup left and that’s what I used, they were preserved only with sugar) but in the magazine recipe they used 400 g of fresh raspberries.

 Tags:  eggs milk unt flour sugar fruits sour cherries cookies vegetarian recipes recipes for kids