Cherry and sour cream cake

Name: Cherry and sour cream cake - Adela P.
Ingredients: 250 g margarine or butter; 4 eggs; 300 g sugar; 250 g flour; 3 teaspoons baking powder; 2 jars of cherry compote; 750 ml milk; 2 packets of vanilla pudding; 600 g sour cream; 2 packets of red jelly for cake.

Dessert - Cherry and sour cream cake by Adela P. - Recipia

The dessert I invite you to prepare today is a delicious cherry cake with pudding cream, a perfect combination of flavors and textures that is sure to impress anyone. This recipe will guide you step by step, providing useful tips and essential details to achieve a perfect result. Whether you want to pamper your family or impress your guests, this cake is the ideal choice. Let's get started! Preparation time: - Preparation time: 30 minutes - Baking time: 55 minutes - Total time: 1 hour and 25 minutes - Servings: 12 Ingredients: - 250 g of margarine or butter (at room temperature) - 4 large eggs - 300 g of sugar - 250 g of flour - 3 teaspoons of baking powder - 2 jars of cherry compote (about 500 g of pitted cherries) - 750 ml of milk - 2 packets of vanilla pudding - 600 g of sour cream - 2 packets of red jelly (for decoration) Overview: This cherry and sour cream cake recipe combines a fluffy base with creamy pudding and a cherry jelly topping, creating a delicious and satisfying experience. It is an excellent choice for festive meals or simply to enjoy a sweet moment at home. Preparing the ingredients: 1. Cherries: Start by removing the cherries from the compote. Carefully remove the pits, then place them in a sieve to drain well. Do not throw away the remaining compote, as we will use it later to prepare the jelly. 2. Butter: Make sure the butter or margarine is at room temperature to incorporate it more easily into the mixture. Step by Step: 1. Preparing the base: - In a large bowl, add the softened butter and mix it with a mixer until creamy. - Gradually add 200 g of sugar, continuing to mix until the mixture becomes homogeneous and fluffy. - Add the eggs one at a time, mixing well after each. This step is essential for achieving a fluffy base. - In another bowl, combine the flour with the baking powder. Mix well to evenly distribute the baking powder. - Incorporate the flour mixture into the butter mixture in two batches, mixing until homogeneous. 2. Baking the base: - Preheat the oven to 180 degrees Celsius. - Line a baking pan with parchment paper and pour the base mixture into the pan, smoothing the surface. - Bake the base for about 30 minutes or until a toothpick inserted in the center comes out clean. - After baking, let the base cool slightly in the pan. 3. Preparing the pudding cream: - Meanwhile, follow the instructions on the vanilla pudding package. Usually, you need to boil 750 ml of milk together with 100 g of sugar, then add the pudding and stir continuously until it thickens. - Once the pudding is ready, remove it from the heat and add the sour cream. Mix well until homogeneous. 4. Assembling the cake: - After the base has cooled, place the well-drained cherries on top. - Spread the pudding cream evenly over the cherries, ensuring everything is well covered. - Put the cake back in the preheated oven for 25 minutes. 5. Preparing the jelly: - While the cake is in the oven, prepare the jelly according to the package instructions, using the cherry compote to give it an intense flavor. - Once the cake has cooled, pour the jelly on top and let it cool completely. Serving: Once the cake is completely cooled, cut it into squares and serve it with a dollop of fresh sour cream or vanilla ice cream for a delicious contrast. This cake pairs perfectly with a cup of tea or coffee, turning each slice into a true delight. Useful tips: - Variations: You can use other types of berries or peaches instead of cherries, thus adapting the recipe to your preferences. - Sugar: If you prefer a less sweet dessert, you can reduce the amount of sugar in the base or the pudding cream. - Nutrition: This cake is approximately 300 calories per serving, but it also provides protein from eggs and sour cream. Frequently asked questions: 1. Can I replace sour cream with yogurt? - Yes, you can use Greek yogurt for a lighter option. 2. How can I make the cake less moist? - Make sure the cherries are well drained and do not add too much compote to the jelly. 3. Can it be prepared in advance? - Absolutely! The cake keeps well in the fridge for a few days, and the flavors become even more intense. This cherry and sour cream cake is not just a simple dessert, but also a way to bring a touch of joy to every day. Enjoy every slice and feel free to share this recipe with your loved ones!

Cherry and sour cream cake

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