Cherry cream cake

Cherry Cream Cake - a refined delight that combines the sweet-sour taste of cherries with a fine and fluffy cream. This recipe is perfect for adding a touch of flavor to any meal, whether we serve it at a family gathering or at a party with friends. With a soft base and a decadent cream, this cake will surely become everyone's favorite!

Total preparation time: 2 hours 30 minutes
Preparation time: 30 minutes
Baking time: 30-35 minutes
Number of servings: 12 servings

Ingredients

For the base:
- 3 large eggs
- 1 pinch of salt
- 100 g sugar
- 175 g flour
- 5 tablespoons oil (preferably sunflower or canola)
- 1/2 packet baking powder
- Vanilla sugar (optional, for extra flavor)

For the cream:
- 500 ml milk
- 3-4 tablespoons flour
- Juice of one lemon (for a fresh taste)
- 150 g sugar
- 100 g cream cheese (choose a creamy cheese, such as Philadelphia)
- 200 g canned cherries (make sure they are well drained)

Preparation

Step 1: Preparing the base
We start by preparing the base. In a large bowl, we beat the whole eggs together with a pinch of salt until we obtain a fluffy, light-colored mixture. We continue to gradually add the sugar, mixing until a smooth and airy cream forms.

Helpful tips: Make sure the eggs are at room temperature for better texture.

We then add the oil, one tablespoon at a time, continuing to mix. In another bowl, we mix the flour with the baking powder and, if desired, the vanilla sugar. We begin to incorporate the flour mixture into the egg mixture, using a spatula or wooden spoon, and add the lemon juice for a fresh taste. It is important to mix gently to avoid losing air from the mixture.

We pour the batter into a baking tray lined with parchment paper (the recommended size is about 20x30 cm) and level the surface. We put the tray in the preheated oven at 180 degrees Celsius for 30-35 minutes. The base is ready when it passes the toothpick test - the toothpick should come out clean from the center of the cake.

Step 2: Preparing the cream
Meanwhile, we take care of the cream. In a saucepan, we bring the milk to a boil together with the sugar. After the milk starts to boil, we mix the flour with a bit of cold milk to form a paste. We add this paste to the hot milk and continue to stir constantly to avoid lumps. We cook until the cream thickens, having the consistency of a pudding.

Tip: If you want an even smoother cream, you can strain it through a sieve before letting it cool.

After the cream has thickened, we let it cool completely. Once it has cooled, we divide the cream into two bowls. In one bowl, we add the cream cheese and mix well. In the other bowl, we add the canned cherries, which should be well drained and preferably slightly crushed with a blender to obtain a fine paste.

Step 3: Assembling the cake
After the base has cooled, we cut it into two equal parts. We line a loaf pan with plastic wrap to facilitate removing the cake at the end. We place the first half of the base in the pan. We add the creams alternately: we start with 2 tablespoons of vanilla cream, followed by 2 tablespoons of cherry cream, continuing this process until we finish both creams. It’s a good idea to finish with a layer of vanilla cream for a nice aesthetic look.

Step 4: Cooling and serving
After we finish assembling the cake, we cover it with plastic wrap and let it chill in the refrigerator for about 2 hours. This time allows the flavors to blend perfectly, and the cream to firm up a bit.

When we are ready to serve, we cut the cake into slices and can decorate it with some fresh cherries or a drizzle of chocolate sauce for a wow effect.

Serving suggestions
This cherry cream cake pairs perfectly with a scoop of vanilla ice cream or iced tea. Additionally, a glass of white wine or a lemon-based cocktail can perfectly complement the sweet-sour taste of the cake.

Nutritional benefits
Cherries are an excellent source of vitamins, especially vitamin C, and have antioxidant properties. Moreover, the combination of cheese and milk provides essential proteins, making this cake not only a delicious dessert but also nutritious.

Frequently asked questions
1. Can I use fresh cherries instead of canned ones?
Yes, you can use fresh cherries, but make sure to pit and crush them before adding them to the cream.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or opt for natural yogurt instead of cream cheese.

3. Can the cake be frozen?
Yes, the cake can be frozen, but we recommend cutting it into slices and wrapping it well to avoid drying out. When you are ready to serve it, let it thaw at room temperature.

Variations of the recipe
To customize this cake, you can add chopped nuts or almonds to the cream cheese or replace the cherries with other fruits, such as raspberries or strawberries. Another interesting variation is to add a few drops of almond extract for a different flavor.

I wish you much success in preparing this cherry cream cake! It is a simple and delicious recipe, perfect for any occasion. Don’t forget to enjoy every step of the cooking process and share the final result with your loved ones!

 Ingredients: Base: 3 eggs, 1 pinch of salt, 100 g sugar, 175 g flour, 5 tablespoons of oil, 1/2 teaspoon baking powder, vanilla sugar. Cream: 500 ml milk, 3-4 tablespoons flour, juice of one lemon, 150 g sugar, 100 g cream cheese, 200 g canned cherries.

 Tags:  cherry pie