Anniversary cake - one year of recipes (recipe no. 250)

Name: Anniversary cake - one year of recipes (recipe no. 250) - Atena N.
Ingredients: For the base: 7 eggs; 7 tablespoons sugar; 4 tablespoons oil; 6 tablespoons crushed walnuts; 6 tablespoons flour; 50g sour cherries; orange essence; salt. For the syrup: 250ml water; 2 tablespoons sugar; 2 packets vanilla sugar; syrup from sour cherries + 4 tablespoons sugar. For the cream: 500ml whipped cream; 300g cooking chocolate; salt; 50g sour cherries; 50g crushed walnuts; 10g gelatin. For decoration: 150ml liquid cream; sour cherries. For the glaze: 3 tablespoons sugar; 3 tablespoons cocoa; 2 tablespoons milk; 50g butter.

Dessert - Anniversary cake - one year of recipes (recipe no. 250) by Atena N. - Recipia

Chocolate, Walnut, and Sour Cherry Birthday Cake – A Delight for Celebrations Welcome to my kitchen! Today, I’m excited to share the recipe for a special birthday cake, perfect for celebrating the important moments in our lives. This layered cake, featuring a delicious combination of chocolate, walnuts, and sour cherries, is sure to bring a smile to anyone's face. Moreover, it’s a recipe that evokes cherished memories and joy, making it a wonderful choice for any occasion. Preparation Time: 40 minutes Baking Time: 40 minutes Total Time: 1 hour and 20 minutes Servings: 10-12 servings The Magic Ingredients For the cake layers: - 7 eggs (preferably at room temperature) - 7 tablespoons sugar - 4 tablespoons oil (use sunflower oil for a neutral flavor) - 6 tablespoons crushed walnuts (you can also use almonds for a different note) - 6 tablespoons flour - 50 g sour cherries (preferably fresh, but canned will work too) - Orange essence (about 1-2 drops) - A pinch of salt For the syrup: - 250 ml water - 2 tablespoons sugar - 2 packets vanilla sugar - Syrup from the cherries + 4 tablespoons sugar For the chocolate cream: - 500 ml heavy cream - 300 g cooking chocolate (choose a quality chocolate) - A pinch of salt - 50 g sour cherries (drained) - 50 g crushed walnuts - 10 g gelatin (dissolved according to package instructions) For decoration: - 150 ml heavy cream - Sour cherries for garnish For the glaze: - 3 tablespoons sugar - 3 tablespoons cocoa powder - 2 tablespoons milk - 50 g butter Step by Step – Preparing the Birthday Cake 1. Preparing the Cherries: Start by washing the sour cherries and removing the pits. Place them in a bowl and sprinkle the 4 tablespoons of sugar over them. Let them chill for 6 hours (or overnight) to create a delicious syrup. 2. Preparing the Cake Layers: - In a large bowl, separate the egg whites from the yolks. Add a pinch of salt to the egg whites and beat them with a mixer until frothy. Gradually add the sugar while continuing to mix until the mixture becomes firm. - Add the yolks one at a time, gently folding with a spatula to avoid losing air. - Incorporate the oil and orange essence, then alternately add the flour and crushed walnuts, mixing gently. - Grease a removable cake pan (25 cm diameter) with oil and pour in the batter. Use a spoon to create a circle in the center where you will place the cherries after baking. - Bake at 175 degrees Celsius for 40 minutes. Check with a toothpick to ensure the cake is baked through. If it browns too much on top, reduce the oven temperature. 3. Preparing the Syrup: In a saucepan, combine the water, 2 tablespoons of sugar, and 2 packets of vanilla sugar. Add the syrup from the cherries and simmer on low heat until slightly thickened. Allow it to cool. 4. Preparing the Cream: - In a pot over low heat, combine the heavy cream and chopped chocolate, adding a pinch of salt. Stir constantly until the chocolate is completely melted and the mixture is smooth. - Allow it to cool, then beat with a mixer until creamy. Add the dissolved gelatin and mix well. - Finally, fold in the crushed walnuts and drained cherries. 5. Assembling the Cake: - Once the cake has completely cooled, cut it according to the outline left by the cherries. Soak the layers with the prepared syrup. - Place one layer on a serving platter and pour the chocolate cream in the center. Use a knife to spread the cream on the edges, covering the cake. - Place the cut layer on top and whip the remaining heavy cream until firm. Use it to decorate the cake. 6. Preparing the Glaze: - In a small saucepan, mix the sugar, cocoa powder, milk, and butter. Heat on low, stirring until smooth. - Pour the glaze over the edge of the cake and use a piping bag to decorate the cake. Chef's Tip For celebrations, feel free to add some fresh fruit on top of the cake, such as orange slices or raspberries, for an added pop of color and flavor. This cake pairs wonderfully with sweet wine or aromatic coffee. Nutritional Benefits This cake is not only delicious but also packed with nutrients. Walnuts contain healthy fats, and dark chocolate is rich in antioxidants. Sour cherries add a boost of vitamin C and fiber, contributing to a balanced diet. Possible Variations If you’re not a fan of gelatin, you can add more walnuts and chocolate to the cream for a thick enough texture. You can also experiment with different types of chocolate or add flavors like mint or coffee. Frequently Asked Questions - Can I use frozen sour cherries? Absolutely! Just make sure to thaw and drain them well before use. - How can I store the cake? It’s best to keep the cake in the refrigerator, covered, to maintain its freshness. - How long is the cake good for? The cake can be stored in the refrigerator for 3-5 days, but it’s best enjoyed fresh. I hope this recipe brings you joy and unforgettable moments with your loved ones. Happy cooking and have a wonderful birthday celebration!

Anniversary cake - one year of recipes (recipe no. 250)

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