Cherry and raspberry cake

Cherry and raspberry cake: an explosion of flavors and textures in a seasonal dessert

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour 10 minutes
Number of servings: 12

General description:
If you are looking for a cake that brings joy and freshness to your table, the cherry and raspberry cake is the perfect choice! This simple and delicious recipe combines the sweetness of raspberries with the tartness of cherries, creating a flavor contrast that will delight your taste buds. Moreover, it is a seasonal recipe, ideal for taking advantage of fresh fruits, bringing a touch of sunshine to each slice.

A bit of history:
Fruit cakes have a long culinary tradition, being prepared in various ways around the world. It is said that these desserts were created to celebrate the bountiful harvest, bringing people together at festive tables. The combination of cherries and raspberries is a classic choice, with each fruit having its own distinct character, yet harmonizing perfectly in this simple recipe.

Necessary ingredients:
- 280 g flour
- 280 g butter (at room temperature)
- 280 g sugar
- 6 eggs (separate yolks from whites)
- 1 packet of vanilla sugar
- 1 cup (about 250 g) fresh raspberries
- 1 kg cherries (pitted; you can adjust the amount to your liking)

Useful tips about ingredients:
- Choose well-ripened cherries, but with a slight acidity, to contrast with the sweetness of the raspberries.
- Fresh raspberries are ideal, but you can also use frozen raspberries, making sure to thaw and drain them well before use.
- The butter should be soft, but not melted; you can leave it at room temperature for a few hours before preparation to soften it.

Step-by-step preparation:

1. Preheat the oven: Before starting, preheat the oven to 180°C, so it is ready when the cake is prepared for baking.

2. Making the butter cream: In a large bowl, add the softened butter and sugar. Use an electric mixer or a spatula to cream the butter with the sugar until you get a fluffy and airy mixture. This step is essential as the incorporated air will make the cake lighter.

3. Adding the yolks: Add the yolks one by one, mixing well after each addition to ensure each is fully incorporated into the cream.

4. Incorporating the flour: Sift the flour into the bowl, adding it gradually to the butter and sugar mixture. Mix with a spatula or wooden spoon until you achieve a smooth and creamy consistency.

5. Preparing the egg whites: In another bowl, beat the egg whites with a pinch of salt until foamy. Continue beating until stiff peaks form. It is important that the egg whites are well beaten to achieve a light and airy texture.

6. Incorporating the egg whites: Use a wooden spatula to gently fold the beaten egg whites into the butter and flour mixture. Stir gently from the bottom up to maintain the air in the egg whites, so the cake remains fluffy.

7. Preparing the baking tray: Place a sheet of parchment paper in the baking tray (approximately 30x40 cm) to prevent the cake from sticking. The parchment paper version will also make cutting easier.

8. Adding the mixture: Pour the cake mixture into the prepared tray, leveling it evenly. Then, add the cherries on top, arranging them evenly so that each slice has some fruit.

9. Baking: Place the tray in the preheated oven and bake the cake for about 35-40 minutes. Check if it is done by inserting a toothpick in the center; if it comes out clean, the cake is baked.

10. Cooling: Once the cake is ready, turn off the oven and let it cool inside for about 10-15 minutes. This step helps prevent cracking.

11. Finishing: After the cake has cooled, sprinkle Dr. Oetker vanilla-flavored powdered sugar for an elegant look. Then, decorate with fresh raspberries, which add a touch of color and freshness.

Serving and variations:
The cherry and raspberry cake is delicious both warm and cold. You can serve it alongside a scoop of vanilla ice cream or with a caramel sauce for a sweet and salty contrast. You can also experiment with other seasonal fruits, such as strawberries or blackberries, to vary the flavors.

Nutritional benefits:
This cake offers a good source of vitamins, thanks to the fresh fruits used. Cherries are rich in antioxidants and vitamins, while raspberries contain fiber and essential nutrients. However, it is important to consume the cake in moderation, considering the sugar and fat content from the butter.

Frequently asked questions:
1. Can I use frozen fruits? Yes, but make sure to thaw and drain them well before using.
2. How can I store the cake? You can store it in an airtight container at room temperature for 2-3 days. If you want to keep it longer, you can freeze it.
3. What can I do if I don't have vanilla sugar? You can use regular sugar, but the vanilla flavor will be missing. An alternative would be to add a few drops of vanilla essence.

I warmly recommend you try this cherry and raspberry cake recipe, which is not only simple but also full of flavor! It is an excellent way to bring seasonal fruits to the forefront and enjoy moments spent in the kitchen. Enjoy your meal!

 Ingredients: 280 g flour. 280 g butter. 280 g sugar. 6 eggs. 1 packet of vanilla sugar. 1 cup of fresh raspberries. 1 kg of cherries (everyone can adjust to their liking, I prefer them more frequent).