Tango with cherries

Cherry Tango: A Refined Delight for Special Moments

When it comes to desserts that harmoniously blend textures and flavors, the Cherry Tango recipe is a favorite. This delicacy is not just a simple cake; it's a culinary experience that impresses with every bite. The thin layers, decadent chocolate cream, and fresh cherry jelly create a symphony of tastes, perfect for any occasion. Whether it's an anniversary or just a casual gathering with friends, this cake will surely be the star of the table.

Preparation time: 1 hour
Cooling time: 36-40 hours
Servings: 12

Ingredients

For the layers:
- 75 g raw sugar
- 75 g white sugar
- 75 g honey
- 75 g butter
- 2 tablespoons milk
- A pinch of salt
- 2 large eggs
- 1 teaspoon baking soda (5 g)
- Additionally: for each layer (5 in total) a small handful of flour
- 25 g cocoa powder

For the cream:
- 240 g heavy cream
- 6 + 2 tablespoons milk
- 3 egg yolks
- 2 tablespoons sugar
- 180 g chocolate (50% cocoa)
- 25 g butter
- 50 ml brandy or liqueur, to taste

For the cherry jelly:
- 500 g pitted cherries
- 15-16 marshmallows
- 1 teaspoon cornstarch + 2-3 tablespoons cold water

For decoration:
- Cherries with stems, dusted with powdered sugar

Recipe History

Cherry desserts have a long-standing tradition, cherished for their natural sweetness and juicy texture. Cherries are often associated with spring and summer when they are in season, and their use in cakes and tortes adds a touch of freshness. This Cherry Tango recipe was inspired by the technique of preparing multi-layered cakes, which adds elegance and refinement to any table.

Preparation

1. Preparing the layers

We start with delicious layers that will serve as the base for this splendid cake. In a double-bottomed saucepan, combine the white sugar, raw sugar, honey, butter, milk, and salt. Place the pot over medium heat and stir constantly with a whisk. It's important not to let the mixture burn, so pay attention. Once the mixture begins to boil and foam, let it simmer for 3-5 minutes to caramelize slightly.

Remove the pot from the heat and place it in another bowl filled with cold water or ice, continuing to stir until the mixture cools to a manageable temperature. Add the two eggs and baking soda, whisking vigorously until well combined.

Then, gradually incorporate the flour and cocoa powder, using a spatula to avoid lumps. Cover the dough with plastic wrap and refrigerate for 30-40 minutes.

Once chilled, divide the dough into 5 pieces. If you prefer thinner layers, you can opt to make 6 layers. Each piece of dough is kneaded slightly and rolled out on a sheet of parchment paper, then cut into 24 cm circles. Don’t forget to prick each layer with a fork to prevent air bubbles during baking. Bake the layers at 190°C for 5 minutes or until they turn slightly golden.

2. Preparing the cream

For a rich and creamy filling, start by placing the heavy cream and 6 tablespoons of milk in a saucepan over heat. Bring to a boil, being careful not to let it boil over. Meanwhile, melt the chocolate in a double boiler, stirring constantly until smooth.

In a separate bowl, whisk the egg yolks with 2 tablespoons of milk and 2 tablespoons of sugar until the mixture is homogeneous. Pour the hot cream over the yolks, stirring continuously. Return everything to the heat and stir until just before boiling, without allowing it to boil.

Pour the warm mixture in batches over the melted chocolate, whisking until completely combined. Finally, add the butter and brandy, mixing again. Let the cream cool in the refrigerator until assembly.

3. Preparing the cherry jelly

For the cherry jelly, puree the pitted cherries in a food processor, then place the puree in a saucepan over heat. Bring to a boil and add the marshmallows, stirring until completely dissolved.

After 5-8 minutes of boiling, add the cornstarch dissolved in cold water and continue stirring until the jelly thickens. Allow it to cool completely.

4. Assembling the cake

For assembly, line a springform cake pan with plastic wrap. Place the first layer at the bottom of the pan, adding 3-4 tablespoons of the chocolate cream. Spread the cream evenly over the layer and add the next layer. Repeat the process, alternating between layers and cream, until all layers are used.

After adding the last layer of cream, cover with the cherry jelly, and then place another cake layer on top. Cover everything with plastic wrap and refrigerate the cake for 36-40 hours, or even longer, to allow the flavors to develop.

Once the cake has chilled, carefully remove it from the pan, remove the wrap, and decorate with crumbs of the layers and cherries dusted with powdered sugar.

Useful Tips and Variations

- Types of chocolate: You can experiment with different types of chocolate, such as white or dark chocolate, to achieve various flavor nuances.
- Cherries: If you don’t have fresh cherries, you can use frozen or even canned cherries, but make sure to drain them well to avoid diluting the jelly.
- Pairing drinks: This cake pairs perfectly with white wine, cherry liqueur, or even green tea, which complements the sweetness of the dessert.

Frequently Asked Questions

- Why is it important not to let the cream boil? Boiling the cream can cause the egg yolks to curdle, affecting the final texture.
- Can I prepare the cake a day in advance? In fact, it is recommended to prepare it a day ahead, as the longer it sits, the more intense the flavors become.
- How can I store the cake? The cake keeps well in the refrigerator, but it can be frozen for long-term storage. Make sure it is well wrapped to prevent freezer burn.

Cherry Tango is not just a cake; it’s an unforgettable experience that will bring smiles to the faces of your loved ones. Each step of the preparation is an opportunity to enjoy culinary magic right in the comfort of your own kitchen. Don’t forget to savor every bite and share this delicacy with all your dear ones! Enjoy!

 Ingredients: for sheets: 75 g raw sugar, 75 g white sugar, 75 g honey, 75 g butter, 2 tablespoons milk, 1 pinch of salt, 2 large eggs, 1 teaspoon baking soda (5 g) additionally: for each sheet (5 in total) a small handful of flour, 25 g cocoa for the cream: 240 g whipped cream, 6+2 tablespoons milk, 3 egg yolks, 2 tablespoons sugar, 180 g chocolate 50% cocoa, 25 g butter, 50 ml brandy or liqueur, whichever you prefer for the cherry jelly: 500 g pitted cherries, 15-16 marshmallows, 1 teaspoon starch + 2-3 tablespoons cold water for decoration: cherries with stems, dusted with powdered sugar