Cake with two creams and candied cherries.

Two Creams Cake with Candied Cherries

Welcome to the world of sweet delights! Today, I invite you to prepare a refined cake together, with two fine creams and candied cherries – a perfect recipe for any occasion, especially for celebrations. This cake not only combines diverse textures and flavors, but each slice brings joy and nostalgia, reminding us of the times when we gathered with our loved ones around the table. Let’s start our culinary journey!

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

*For the base:*
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 1 teaspoon of baking powder (Dr. Oetker)

*For the vanilla cream:*
- 500 ml of boiled milk
- 250 g of sugar
- 6 egg yolks
- 200 g of butter, at room temperature
- 1 packet of vanilla sugar
- Juice of 1 lemon
- 1 vanilla pod
- 80 g of cornstarch (about 3 heaping tablespoons)

*For soaking:*
- 2-3 tablespoons of rum (Dr. Oetker)
- 3 tablespoons of Amaretto
- Syrup from the jar of cherries
- 200 ml of coffee
- 2 tablespoons of cocoa powder
- 4 tablespoons of brown sugar
- 1 jar of cherries in syrup (from Kaufland), for decoration

Recipe History

The Two Creams Cake is a traditional recipe that has evolved over time, being appreciated in many cultures for its elegance and richness. The combination of fine creams with candied fruits has become a hallmark of sophisticated desserts, symbolizing hospitality and the joy of sharing special moments. Whether served at birthdays, weddings, or holidays, this cake always impresses.

Cake Preparation

1. Preparing the base:

The first step in creating this delicious cake is to prepare the base. Start by separating the egg whites from the yolks. Use a large bowl for the egg whites and another one for the yolks. It is important that the bowls are clean and dry, as any trace of fat can prevent the egg whites from whipping well.

Whip the egg whites with a pinch of salt until they form a foam. Then, gradually add the sugar, one tablespoon at a time, while continuously mixing. Continue to beat until you achieve a firm and glossy meringue. This is the key to a fluffy base!

Add the yolks one by one, mixing gently after each addition. Now it’s time to incorporate the flour. Mix the flour with the baking powder and add it gradually, one tablespoon at a time, using a spatula to gently fold from the bottom up to keep the air in the mixture.

Prepare the baking tray by lining it with parchment paper. Then pour the mixture into the tray and smooth the surface. Place the tray in a preheated oven at 180°C and bake for about 45 minutes. When the time is almost up, perform the toothpick test. If it comes out clean, the base is ready!

2. Preparing the vanilla cream:

While the base is baking, we can prepare the vanilla cream. In a bowl, beat the egg yolks with 150 g of sugar until they become a smooth and slightly light-colored cream. Add the cornstarch and mix well. Gradually thin the mixture with the warm milk, stirring continuously to avoid lumps.

Transfer the mixture to a saucepan and add the vanilla sugar and the vanilla pod. Cook over low heat, stirring constantly, until the cream begins to boil. Let it boil for 2 minutes, then remove from heat and let it cool. At this point, add the butter beaten with the remaining sugar and lemon juice. Mix well!

3. Assembling the cake:

Once the base has cooled, cut it into three equal parts. It is important to use a serrated knife to achieve perfect cuts. Now we have three layers ready to be filled with vanilla cream.

Take a quarter of the vanilla cream and mix it with 2 tablespoons of cocoa powder and 4 tablespoons of brown sugar. This combination will add a delicious chocolate note, providing a superb contrast with the vanilla cream. Spread this mixture on the first layer.

To ensure an intense flavor and moisture, soak each layer with the mixture of rum, Amaretto, cherry syrup, and coffee. This combination of flavors will transform the cake into a true delight!

Place the second layer on top and continue filling with the remaining vanilla cream, then place the last layer. Smooth the surface with a spatula, ensuring the cake looks perfect.

4. Finishing the cake:

To decorate the cake, use the candied cherries you have on hand. They will not only add a beautiful appearance but will also bring a note of natural sweetness. You can sprinkle a little powdered sugar on top for a special effect.

5. Serving the cake:

The cake is best served well chilled, to allow the flavors to meld. I recommend pairing it with a cup of freshly brewed coffee or a fragrant tea to enhance the flavors. Additionally, vanilla ice cream or sweet cream would be a perfect accompaniment!

Practical Tips and Variations

- You can experiment with different flavors in the vanilla cream, adding, for example, almond or orange essence.
- If you want a less sweet version, you can replace the sugar in the recipe with natural sweeteners like honey or maple syrup.
- The cake can be stored in the refrigerator, covered, for a few days. I recommend letting it 'rest' to allow the flavors to develop.

Nutritional Benefits

This Two Creams Cake is a source of energy due to its ingredients. Eggs are rich in protein, and butter provides healthy fats. Candied cherries bring antioxidants and vitamins, while the use of lemon adds a boost of vitamin C.

Frequently Asked Questions

1. Can I replace the butter with oil?
Yes, you can use coconut oil or sunflower oil, but the texture will be different.

2. How can I make the cake healthier?
Replace sugar with natural sweeteners and use whole wheat flour instead of white flour.

3. Can the cake be frozen?
Yes, the cake can be frozen, but it is recommended to portion it before freezing to facilitate thawing.

This Two Creams Cake with Candied Cherries is truly a culinary masterpiece that brings joy and flavor to any special moment. Try this recipe and discover how easy it is to create an impressive dessert full of flavors and textures that will delight your loved ones! Enjoy!

 Ingredients: For the base we need: 8 eggs. 8 tablespoons of sugar. 8 tablespoons of flour. 1 packet of baking powder from Dr. Oetker. For the vanilla cream: 500 ml of boiled milk. 250 g of sugar. 6 egg yolks. 200 g of butter. 1 packet of vanilla sugar. juice from 1 lemon. 1 vanilla pod. 80 g of cornstarch (3 tablespoons, heaped). For soaking we need: 2 or 3 tablespoons of rum from Dr. Oetker. 3 tablespoons of Amaretto. syrup from the jar of cherries. 200 ml of coffee. 2 tablespoons of cocoa. 4 tablespoons of brown sugar. 1 jar of cherries in syrup, for decorating the cake.