Cherry cake

Cherry Cake: A Refreshing and Flavorful Delight

Preparation time: 1 hour
Baking time: 35-40 minutes
Number of servings: 12

Welcome to the sweet world of desserts! Today, I invite you to discover a wonderful recipe for cherry cake, a perfect combination of a fluffy texture, a smooth cream, and a delicious cherry jelly. This cake is not just a dessert but a culinary experience that will delight your senses and bring a smile to your loved ones' faces.

The history of cherry cake goes back in time, but it is a favorite among many homemakers, adapted and reinterpreted in countless ways. This simple and quick recipe is sure to become your favorite, perfect for any occasion, from birthdays to family gatherings.

Ingredients

For the base:
- 6 eggs
- 200 g sugar
- 30 ml water
- 40 ml oil (about a small shot)
- 20 g cocoa
- 8 tablespoons of flour

For the jelly:
- 400 g cherry compote
- 150 g sugar
- 10 g gelatin (1 packet)

For the cream:
- 500 ml milk
- 150 ml liquid cream
- 100 g powdered sugar
- 2 packets of Ole chocolate cream

For the glaze:
- Remaining juice from the compote
- 400 ml liquid (a mix of compote juice and cherry juice)
- 4 tablespoons of sugar
- 2 packets of red tort gelée

Step by step, how to prepare the cherry cake

1. Preparing the base
Start by preheating the oven to 180°C. In a large bowl, beat the egg whites with 30 ml of water until foamy. Gradually add 200 g of sugar, continuing to mix until you obtain a firm, glossy foam.

In another bowl, whisk the egg yolks with 40 ml of oil. Add this mixture over the egg white foam, gently folding with a spatula or wooden spoon.

Sift together the flour and cocoa, then gradually incorporate them into the egg mixture, mixing carefully to avoid deflating the batter.

Pour the batter into a baking tray lined with parchment paper and bake for 35-40 minutes until the base is firm and passes the toothpick test (the toothpick should come out clean).

2. Preparing the cherry jelly
While the base is baking, prepare the jelly. Drain the cherries from the jar, reserving the juice. Measure 400 g of cherries and top with cherry juice until you reach 400 g.

Add 150 g of sugar and place the mixture over medium heat, stirring until the sugar dissolves and the liquid begins to boil. Remove from heat and add the gelatin dissolved in a few tablespoons of warm juice. Mix well to obtain a uniform composition.

3. Assembling the cake
Once the base has cooled, soak it with the remaining cherry juice. When the jelly starts to set, pour it evenly over the base, ensuring it is completely covered. Leave it to cool and set.

4. Preparing the cream
In a bowl, combine 500 ml of milk, 150 ml of liquid cream, 100 g of powdered sugar, and the two packets of Ole chocolate cream. Use a mixer to beat the ingredients until you obtain a thick cream.

Once the jelly has set, spread the cream evenly over the jelly, leveling the surface well.

5. Preparing the glaze
In a saucepan, mix the remaining juice from the compote with the cherry juice until you reach 400 ml. Add 4 tablespoons of sugar and the two packets of tort gelée, then boil the mixture for 2-3 minutes.

When the glaze is warm, carefully pour it over the chocolate cream. Allow the cake to cool completely, then refrigerate for a few hours, ideally overnight.

6. Serving
When the cake is well set, remove the frame (if used) and cut it into slices. To achieve perfect slices, dip a knife under a stream of hot water before each cut.

You can decorate each slice with a bit of whipped cream and chocolate flakes for an attractive look and added flavor.

Useful tips

- Ensure all ingredients are at room temperature before starting the preparation.
- If you want to add extra flavor, you can add a few drops of vanilla essence to the cake batter or cream.
- You can replace the cherries in the compote with cherries, peaches, or apricots for a different version of the cake.

Frequently asked questions

1. Can I use other types of fruit for the jelly?
Yes, you can experiment with other fruits, such as blueberries, raspberries, or strawberries. Ensure the fruits are well drained and that the resulting juice is sufficient to achieve a good consistency.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and cream or use a natural sweetener, such as honey or agave syrup.

3. How long does the cake keep in the fridge?
The cake keeps well in the fridge for 3-4 days, covered with plastic wrap or in an airtight container.

Nutritional values (per serving, estimated)
- Calories: 260
- Fat: 10 g
- Carbohydrates: 38 g
- Protein: 4 g

This cherry cake is not only a delicious dessert but also a healthier choice, thanks to the fruits and natural ingredients. I recommend serving it alongside a cup of green tea or fresh lemonade for a perfect contrast. No matter the occasion, cherry cake will never disappoint. So gather your ingredients and let's cook together!

 Ingredients: For the dough, you need: 6 eggs, 200g sugar, 30 ml water, 40 ml oil (a small cup), 20 g cocoa, 8 tablespoons flour. For the cream: 500 ml milk, 150 ml liquid cream, 100 g powdered sugar, and two packets of chocolate Ole cream. For the jelly: 400 g cherry compote, 150 g sugar.