Cherry and Walnut Cake

Cherry and Walnut Cake - A delicacy that combines the intense flavors of cocoa with the tart taste of cherries, dressed in fine cream and chocolate glaze. This dessert is not just a simple cake, but a culinary experience that will delight your senses and bring a smile to the faces of your loved ones. Perfect for any occasion, from gatherings with friends to family celebrations, this cake is sure to become everyone's favorite.

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

Necessary ingredients

For the cocoa base:
- 4 eggs
- 4 tablespoons of sugar
- 2 tablespoons of oil
- 4 tablespoons of hot water
- 4 tablespoons of flour
- 1 tablespoon of cocoa

For the meringue:
- 6 egg whites
- 220 g sugar
- 100 g roasted and chopped walnuts
- 1 cup of drained cherries from compote
- 1 cup of flour (approximately 200 g)

For the cream:
- 6 egg yolks
- 200 g sugar
- 300 ml milk
- 1 packet of vanilla pudding
- 3 packets of vanilla sugar
- 250 g butter

For the glaze:
- 160 g chocolate
- 20 g butter
- 50 ml liquid cream

Step by step

Step 1: Preparing the cocoa base
In a large bowl, start by beating the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to mix until the mixture becomes glossy and firm. This step is essential for achieving a fluffy base.

Add the egg yolks one at a time, mixing well after each. Then, gradually pour in the oil, followed by the hot water, spoon by spoon, to maintain the aeration of the batter.

Sift the flour together with the cocoa powder and gently fold it into the wet mixture, using a spatula to avoid losing air from the batter. Transfer the mixture to a 25x35 cm baking tray lined with parchment paper and level the surface evenly.

Bake the base in a preheated oven at 180°C for 20 minutes or until set. Check with a toothpick – if it comes out clean, the base is ready. Let it cool completely.

Step 2: Preparing the meringue
Beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and mix until you achieve a firm meringue. Gently fold in the flour, walnuts, and cherries with a spatula, being careful not to lose aeration.

Pour the meringue mixture over the cooled base, leveling it evenly. Bake at 180°C for another 25 minutes or until the meringue is golden and crispy. Let it cool.

Step 3: Preparing the cream
In a saucepan, beat the egg yolks with the sugar and vanilla sugar. In another bowl, mix the vanilla pudding with cold milk, then combine everything with the egg yolk mixture. Place the saucepan over low heat and stir constantly until the cream thickens. This step requires patience, but the result is worth it.

Once the cream has thickened, cover it with plastic wrap to prevent a crust from forming, and let it cool completely. When cool, mix the butter until creamy, then add a tablespoon of the cooled cream, homogenizing well.

Step 4: Preparing the glaze
In a saucepan, combine the chocolate, butter, and liquid cream. Place over low heat, stirring constantly until everything becomes homogeneous and glossy. This is a quick step, but make sure not to let the chocolate boil.

Step 5: Assembling the cake
On the cooled cocoa base, spread the cream evenly, then add the meringue on top, leveling it well. Finally, pour the chocolate glaze over the cake, ensuring it covers the entire surface well.

Let the cake rest in the refrigerator for at least 2 hours before cutting. This cooling time allows the flavors to blend perfectly.

Serving and suggestions
Serve the cherry and walnut cake cut into squares, alongside a scoop of fresh whipped cream or vanilla ice cream for a delicious contrast. This combination will add an extra touch of elegance to your dessert.

Variations and practical tips
If you want to try a healthier version, you can replace some of the sugar with natural sweeteners or use whole wheat flour instead of white. You can also add a splash of almond extract to the egg yolk cream for a surprising flavor.

Nutritional information
This cake offers a delicious combination of carbohydrates, proteins, and healthy fats from walnuts, making it an excellent choice for a dessert. One serving (approximately 100 g) contains about 350 calories, but it is important to enjoy in moderation.

Frequently asked questions
1. Can I use fresh cherries instead of those from compote?
Of course! Just make sure to pit them well and drain any excess water.

2. How can I make the cake less sweet?
Reducing the amount of sugar in the cream and glaze will make the dessert less sweet while maintaining balanced flavors.

3. What other drinks pair well with this cake?
A sweet white wine or a fruit tea pairs perfectly with the intense flavors of this cake.

Savor every bite of this cherry and walnut cake, enjoying the culinary moment you created with so much love!

 Ingredients: Ingredients For the cocoa sponge 4 eggs 4 tbsp sugar 2 tbsp oil 4 tbsp boiled water 4 tbsp flour 1 tbsp cocoa For the meringue 6 egg whites 220 g sugar 100 g roasted and chopped nuts 1 cup pitted cherries from compote 1 cup flour (1 cup = 200 g) For the cream 6 egg yolks 200 g sugar 300 ml milk 1 packet vanilla pudding 3 packets vanilla sugar 250 g butter For the glaze 160 g chocolate 20 g butter 50 ml liquid cream