Cherry and sour cherry pie from compote

Cherry and compote cake - a sweet and sour delicacy that combines fresh flavors with a fluffy texture, perfect for moments of indulgence. This recipe brings together fluffy egg whites and lemon cream, transforming simple ingredients into a refined dessert. Whether you have frozen egg whites or want to use cherries and compote cherries, this cake will surely become a family and friends favorite.

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

Ingredients:

For the base:
- 400 g egg whites
- 170 g sugar
- Zest of one lemon
- 200 g flour
- 50 g starch
- 1 packet of baking powder
- 1 packet of cream of tartar
- A pinch of salt
- 5 tablespoons of oil

For the lemon cream:
- 1 l milk (preferably rice or whole milk)
- 4 egg yolks
- 150 g sugar
- 150 g flour
- Zest of one lemon
- Cherry syrup
- 2 tablespoons of rum (optional, for extra flavor)
- A bit of water

For decoration:
- Cherries and compote cherries

Recipe history:
Fruit cakes have been beloved for centuries, with deep roots in the culinary traditions of many cultures. These delicacies have been prepared to celebrate bountiful harvests, as well as to pamper guests on special occasions. The cherry and compote cherry cake combines the nostalgia of summer flavors with simple preparation techniques, making it perfect for using preserved fruits from past seasons.

Step by step:

1. Preparing the egg whites: Start by taking the egg whites out of the freezer and letting them sit at room temperature for about 10 minutes. In a large pot, add the egg whites and sugar. Heat over low heat, stirring constantly, until the mixture is warm to the touch. Check the temperature with a finger; it should not be hot, just warm.

2. Beating the egg whites: Once the mixture is warm, turn off the heat and use a mixer to beat the egg whites. Add a pinch of salt, which will help stabilize the foam. Continue mixing until you achieve a stiff, glossy foam that forms soft peaks.

3. Adding dry ingredients: Sift the flour, starch, and baking powder over the egg white foam, gently folding from the bottom up to avoid deflating the mixture. Add the cream of tartar, and finally incorporate the oil, lemon zest, cherry syrup, and alchermes liqueur, mixing gently.

4. Baking the base: Pour the mixture into a silicone mold (or lined with baking paper) and place it in a preheated oven at 180 degrees Celsius. Bake for 30 minutes or until the base is well risen and has a golden color. You can do the toothpick test to check if it's baked inside.

5. Preparing the lemon cream: In a pot, heat the milk along with the lemon zest, being careful not to boil it. In a separate bowl, beat the egg yolks with the sugar and flour until you get a smooth paste. Gradually add the warm milk to the yolk mixture, stirring constantly. Put everything back on the heat and, stirring quickly, bring to a boil. Let it boil until the cream thickens, then set aside and let it cool covered with plastic wrap to prevent crust formation.

6. Assembling the cake: Once the base has completely cooled, lightly moisten the bottom with a bit of cherry syrup mixed with rum and water. Use a piping bag to decorate the cake with the lemon cream, forming stars or any other shapes you like. Decorate with cherries and compote cherries, carefully placing them on top.

Practical tips:
- Make sure the egg whites are well beaten; this step is essential for achieving a fluffy texture.
- Substitute cherry syrup with another type of syrup (for example, raspberry or strawberry) to experiment with different flavors.
- The cake can be kept in the fridge for 2-3 days, but it is best enjoyed fresh.

Frequently asked questions:
- Can I use fresh cherries instead of canned ones? Yes, but make sure to wash them and remove the pits.
- How can I make the cream less sweet? You can reduce the amount of sugar in the recipe, but keep in mind that balanced sweetness is important for the final taste.
- What can I do with the leftover egg yolks? You can use them to make mayonnaise or a delicious omelet.

Serving suggestions:
This cake pairs perfectly with a scoop of vanilla ice cream or a warm chocolate sauce. A cup of iced tea or a flavorful espresso will complete the meal perfectly.

Nutritional benefits:
The cake contains protein from the egg whites, and the cherry syrup brings antioxidants and vitamins. The lemon cream adds a note of calcium and vitamin C, essential for a balanced diet.

This cherry and compote cherry cake is not just a dessert, but a culinary experience that brings joy and a touch of nostalgia in every bite. So, put on your apron, prepare your ingredients, and let yourself be carried away by the magic of cooking! Enjoy your meal!

 Ingredients: 400 g egg whites. 170 g sugar. Grated zest of one lemon. 200 g flour. 50 g starch. One packet of baking powder. One packet of cream of tartar. A pinch of salt. 5 tablespoons of oil. For the lemon cream: 1 liter of rice milk. 4 egg yolks. 150 g sugar. 150 g flour. Grated zest of one lemon. Cherry syrup. A bath of cherry syrup with 2 tablespoons of rum and a bit of water. Garnish with cherries and sour cherries.

 Tags:  cherry cake