White cake with cherries and chocolate

White cake with sour cherries and chocolate: a delicious recipe for warm days

Who doesn’t love a cake that combines the sweet-sour aroma of fruit with the richness of chocolate? The white cake with sour cherries and chocolate is a perfect choice for any occasion, offering a pleasant contrast between the airy sponge and the fine chocolate cream. This recipe is not just an explosion of flavors, but also a journey into childhood memories when sweets were always enveloped in the scents of fresh fruit. Are you ready to create a delicious masterpiece? Let’s begin!

Preparation time: 30 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 10

Ingredients:

*For the sponge:*
- 250 g flour
- 100 ml oil (choose a neutral oil so it doesn’t influence the taste)
- 100 ml whole milk (whole milk adds a special creaminess)
- 1 handful of raisins (about 50 g)
- 2-3 tablespoons of cognac (to hydrate the raisins and give them a special flavor)
- 3 large eggs (make sure they are fresh)
- 400 g sour jam (raspberries, greengages, rose hips, or plums)
- 1 packet of baking powder
- A little lemon juice (to activate the baking powder)
- 1 teaspoon orange zest (for an extra flavor)
- A pinch of salt (to balance the taste)

*For the ganache cream:*
- 200 ml heavy cream (use cream with a high-fat content)
- 200 g chocolate (a combination of milk chocolate and dark chocolate for a balanced taste)

*For assembly:*
- 300 ml cream (for whipping)
- 500 g sour cherries (either fresh or from a jar)
- Syrup from the jar (to soak the sponges)

Step by step:

1. Hydrating the raisins: Start by hydrating the raisins in cognac. Let them absorb the flavor for about 15 minutes. This step not only softens them but also adds a subtle alcohol taste.

2. Preparing the sponge mixture: In a large bowl, combine the jam with the egg yolks, oil, milk, and essences (you can use vanilla or orange essence for a more pronounced flavor). Add the hydrated raisins and mix well.

3. Activating the baking powder: In another bowl, mix the flour with the baking powder activated with lemon juice. Gradually add this mixture to the liquid composition, stirring gently.

4. Beating the egg whites: Separately, beat the egg whites with a pinch of salt and a few drops of vinegar until you get a firm foam. This technique will give the sponges a light and fluffy texture.

5. Combining the ingredients: Gradually add the beaten egg whites to the jam mixture, gently folding from the bottom up to retain the air in the egg whites. This is the key to a fluffy sponge!

6. Baking the sponges: Line a cake pan with parchment paper and pour in the mixture. Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.

7. Preparing the ganache cream: In a saucepan, heat the cream over low heat, then add the chopped chocolate. Stir constantly until completely melted. Let it cool, then refrigerate for a few hours. Once cooled, beat with a mixer until it becomes fluffy.

8. Assembling the cake: Cut the sponge in half. Soak each layer with syrup from the jar. On the first layer, spread a layer of raspberry jam, add the ganache cream, and then the sour cherries. Place the second layer on top, with the spread side facing in.

9. Decorating: Whip the remaining cream and cover the cake with an even layer. Garnish with fresh cherries and, if desired, with a few dollops of whipped cream mixed with raspberry jam.

Practical tips:
- Using a sour jam is essential to balance the sweetness of the cake. You can experiment with different types of jams, but the most successful ones are those with an intense flavor.
- Make sure all ingredients are at room temperature before starting. This helps achieve a better texture.
- The cake can be made a day in advance and stored in the fridge, allowing the flavors to blend and become richer.

Calories and nutritional benefits:
A serving of this cake contains approximately 350-400 calories, depending on the ingredients used. Sour cherries are rich in antioxidants and vitamin C, and chocolate contains beneficial flavonoids for the heart, making it not only delicious but also relatively healthy!

Frequently asked questions:
1. Can I use other fruits instead of sour cherries?
Yes, you can use strawberries, blueberries, or peaches, depending on your preferences and the season.

2. How can I make the cake less sweet?
Opt for chocolate with a higher cocoa percentage (70% or more) and use a more sour jam.

3. Is it possible to make the cake gluten-free?
You can use gluten-free flour, but make sure to check the quality of the ingredients.

4. What drinks pair best with this cake?
We recommend serving it with a cold fruit tea or a semi-dry white wine, which will complement the flavors of the cake.

Possible variations:
- Add a layer of chopped nuts between the sponges for a crunchy texture.
- Experiment with flavors by adding spices such as cinnamon or cardamom to the sponge mixture.

The white cake with sour cherries and chocolate is perfect to be enjoyed on hot summer days with loved ones. This recipe will surely become one of your favorites, bringing a touch of freshness and joy in every slice. Enjoy!

 Ingredients: It is a slightly sour cake, not very sweet, suitable for those who especially prefer fruit desserts. Batter: 250 g flour, 100 ml oil, 100 ml full-fat milk, a handful of raisins, a bit of cognac, essences, 3 large eggs, 400 g sour jam (rose hips, raspberries, cornelian cherries, or plums), 1 packet of baking powder, a little lemon juice, 1 teaspoon of orange zest. Ganache cream: 200 ml sour cream, 200 g milk and dark chocolate (more milk chocolate because it is quite sour from the sour cherries). For assembly: 300 ml sour cream, 1 kg sour cherries, syrup from compote for soaking.