Marble Cake with Fresh Cherries

To create a refined and delicious dessert, we start by preparing the cherry sauce, which will add a savory flavor and a touch of freshness to the recipe. In a saucepan, add the pitted cherries along with the sugar. Use a wooden spoon to mash the cherries so that they release their natural juice. Place the saucepan over medium heat and let the mixture simmer gently until the cherries become soft and a syrup forms. After it has boiled a few times, remove the saucepan from the heat and let the sauce cool to room temperature. Once cooled, use a blender to turn the sauce into a smooth cream. Put the cream back on the heat for another five minutes, stirring constantly to prevent it from sticking to the bottom of the pot. After this time, let the cream cool again.

Meanwhile, prepare the white cream. In a small bowl, add the gelatin granules to cold water and let them soak for 10-15 minutes. In a larger bowl, combine the yogurt, sour cream, and sugar. Mix well until the sugar is completely dissolved. Over a double boiler, dissolve the soaked gelatin, being careful not to let it boil. Once dissolved, let it cool slightly, then incorporate it into the yogurt mixture. Add the whipped cream and gently mix to maintain volume. It is important to taste the cream and add sugar according to personal preferences.

Divide the cream into two equal portions. In the first half, incorporate the cooled cherry juice, previously strained to remove any large pieces. Place both mixtures in the refrigerator for 1-2 hours to cool well and set.

Prepare a springform cake pan lined with plastic wrap to facilitate the later removal of the cake. Fill two sturdy nylon bags with the two types of cream, cutting a small hole at one corner. Start piping alternating circles of white cream and cherry cream, beginning from the edge of the pan and continuing towards the center. If there is leftover cream, you can add a third layer, alternating the colors. Smooth the surface with the white cream and, if desired, decorate with small rosettes of cherry cream.

Leave the cake in the refrigerator for at least 4 hours, but it is recommended to let it sit overnight to set well. After it has cooled, remove the cake from the pan and transfer it to a serving platter. You can decorate it with fresh cherries, whipped cream, grated chocolate, or according to your preferences. This cake is not only a visual delight but will also be a true treat for the taste buds!

 Ingredients: For the cherry cream: - 400 g fresh cherries, pitted - 6 tablespoons of sugar For the white cream: - 200 g sour cream - 500 g yogurt - 200 g sugar - 4 packets of food gelatin, granules (powder), 10 g each - 400 ml cold water - 600 ml liquid cream For decoration: - pitted cherries - whipped cream, chocolate, etc., to taste

 Tags:  sour cream sugar fruits chocolate sour cherries gluten-free recipes cake