Marble cake with cherry jam

Marble Cake with Sour Cherry Jam

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

Who doesn't love a dessert that combines fluffy texture with the tart taste of sour cherries from jam? The marble cake with sour cherries is not only a delight for the taste buds but also a true feast for the eyes, thanks to the play of colors it offers. This recipe is simple yet yields spectacular results, perfect for any occasion, whether it's an anniversary, a family meal, or just a relaxing afternoon.

The history of marble cakes is fascinating, with deep roots in the art of baking. These cakes were created to bring a touch of creativity to desserts, combining different flavors and colors to tell a story. Today, I will reveal how to achieve a delicious cake with a distinctive taste using sour cherry jam.

Ingredients:

*For the base:*
- 4 eggs
- 180 g sugar
- 1 packet vanilla sugar
- 200 g butter (at room temperature)
- 200 ml milk
- 300 g flour
- 1 packet baking powder
- 2-3 tablespoons cocoa (preferably dark)
- Sour cherries from jam (about 300 g)

*For the cream and decoration:*
- 300 ml milk
- 1 packet vanilla pudding powder
- 2 tablespoons sugar (for pudding)
- 100 g butter (at room temperature)
- 1 vial vanilla essence
- 80 g dark chocolate
- 30 ml milk (for chocolate topping)

How to prepare the base:

1. Prepare the ingredients: Ensure all ingredients are at room temperature, especially the butter and eggs. This will help with the homogenization of the mixture.

2. Sift the flour: In a large bowl, sift the flour together with the baking powder. This step is essential to avoid lumps in the dough and to achieve a fluffy cake.

3. Beat the eggs with sugar: In another bowl, cream the butter with sugar and vanilla sugar until you get a white, fluffy foam.

4. Incorporate the eggs: Add the eggs one at a time, mixing well after each addition. This step is important for ensuring an even emulsion.

5. Adding milk and flour: Next, pour in 150 ml of milk and mix well. Once all the sugar has dissolved, gradually incorporate the flour mixture with the baking powder. Mix until you obtain a homogeneous dough.

6. Preparing the cocoa mixture: Take half of the base mixture and add the remaining 50 ml of milk and cocoa. Mix well to obtain an even composition.

7. Preparing the tray: Line a 30x18 cm tray with baking paper. Pour the first half of the white mixture into the tray, then add the cocoa mixture on top, leveling it gently with a spatula.

8. Add the sour cherries: Place the sour cherries from the jam here and there, pressing them lightly into the dough.

9. Bake the cake: Preheat the oven to 180 degrees Celsius and bake the cake for 25-30 minutes. Do the toothpick test: if the toothpick comes out clean, the cake is ready. Remove it from the oven and let it cool in the tray.

How to prepare the cream:

1. Prepare the pudding: In a pot, add 300 ml of milk, the pudding packet, and sugar. Mix well to avoid lumps. Cook on low heat, stirring continuously, until the pudding thickens. Cover with plastic wrap to prevent a skin from forming.

2. Mixing the butter: In another bowl, cream the butter with the vanilla essence until it becomes creamy. Once the pudding has cooled, gradually incorporate it into the butter, mixing well to obtain a smooth cream.

Assembling the cake:

1. Applying the cream: Once the base has completely cooled, spread the cream evenly on top. It is important that it is uniform so that each slice has a balanced taste.

2. Cooling the cake: Leave the cake in the refrigerator for about an hour for the cream to set.

3. Decorating with chocolate: Melt the dark chocolate with 30 ml of milk, either in the microwave or in a bain-marie. Once melted, pour the chocolate over the cake and create an artistic pattern.

4. Portioning and serving: Cut the cake into squares and serve with a big smile. This cake pairs perfectly with a cup of coffee or a fragrant tea.

Practical tips:
- If you don't have sour cherries from jam, you can use other berries like raspberries or blackberries, but make sure the fruits are well-drained.
- You can add chopped nuts or hazelnuts to the base mixture for extra texture.
- If you want a healthier version, replace some of the sugar with honey or natural sweeteners.

Frequently asked questions:
- How can I keep the cake? Keep the cake in the refrigerator, covered with plastic wrap, to keep it fresh for up to 5 days.
- Can I freeze the cake? Yes, the cake can be frozen, but it is recommended to portion it before freezing.

Calories and nutritional benefits:
This marble cake has approximately 250 calories per serving, being a good source of carbohydrates and healthy fats from butter and chocolate. The sour cherries provide antioxidants and vitamins, beneficial for cardiovascular health.

I hope you enjoyed this recipe and that you will try to make it at home. Each bite is an explosion of flavors and an invitation to joy! Enjoy!

 Ingredients: for the base: 4 eggs; 180 g sugar; 1 packet vanilla sugar; 200 g butter; 200 ml milk; 300 g flour; 1 packet baking powder; 2-3 tablespoons cocoa (preferably dark); cherries from jam; for the cream and decoration: 300 ml milk; 1 packet vanilla pudding powder; 2 tablespoons sugar (to be added to the pudding); 100 g butter; 1 vial vanilla essence; 80 g dark chocolate; 30 ml milk (for the chocolate topping)

 Tags:  cherry cake