Black Cherry Marble Cake

Name: Black Cherry Marble Cake
Ingredients: 5 eggs; a pinch of salt; 170 g sugar; 250-300 g flour depending on the size of the egg; 100 ml oil; 1/2 packet baking powder; 1 packet vanilla sugar; 4 tablespoons hot water; 1 tablespoon cocoa; 1 tablespoon milk; 400 g black cherries.

Dessert - Black Cherry Marble Cake by Anastasia F. - Recipia

The marbled cake with black cherries is the kind of simple cake I make when summer fruits are in season and I want a dessert without cream. It's easy to prepare, has an airy texture, and the cherries bring enough freshness. The white batter and the cocoa part create a marbled pattern without needing a complicated technique. I cut it after it has cooled and serve it with coffee, tea, or lemonade. Quick Info Total time: about 45-50 minutes Preparation time: not specified in the original recipe Baking time: 25-30 minutes Servings: about 12-16 pieces, depending on how you cut it Difficulty: easy Recipe type: homemade fruit cake, suitable for dessert or snack Ingredients 5 eggs A pinch of salt 170 g sugar 1 packet of vanilla sugar 4 tablespoons hot water 100 ml oil 250-300 g flour, depending on the size of the eggs 1/2 packet of baking powder 1 tablespoon cocoa 1 tablespoon milk 400 g black cherries Powdered sugar for decoration The amount of flour may vary. Start with 250 g, and if needed, you can use up to 300 g, depending on the size of the eggs and the consistency of the batter. Preparation method 1. Prepare the cherries Wash the cherries and remove the pits. Set them aside until the batter is ready. Frozen cherries can also be used, as mentioned in the original recipe. 2. Separate the eggs Put the egg whites in a large bowl and add a pinch of salt. Whip until you get a well-formed foam. 3. Add sugar and hot water Incorporate the sugar and vanilla sugar while continuing to mix. Gradually add the 4 tablespoons of hot water, alternating with the sugar. Continue to mix for another 2-3 minutes until the mixture becomes more stable and the sugar is well combined. 4. Prepare the yolks Beat the yolks with the oil, then add the mixture over the whipped egg whites. Mix again just enough to combine the ingredients. 5. Incorporate the flour Mix the flour with the baking powder. Gradually add it to the egg mixture and fold it in with a spatula, not with a mixer. Work gently until there are no dry flour spots left. Depending on the eggs, 250 g of flour may be sufficient, or you may need the larger amount, up to 300 g. Do not add all the flour at once. 6. Prepare the baking tray Pour most of the batter into a baking tray of about 25 x 35 cm, lined with baking paper. Set aside about 6-7 tablespoons of the batter. 7. Make the cocoa part Mix the reserved 6-7 tablespoons of batter with the cocoa powder and one tablespoon of milk. Blend well to obtain a lump-free cocoa mixture. 8. Form the marbled pattern Place the cocoa mixture over the white batter, using a teaspoon to create stripes. Then gently swirl through the batter with a skewer, mixing very little of the cocoa part with the white. There is no need to fully blend; the pattern should remain visible. 9. Add the cherries and bake the cake Place the pitted cherries on top of the batter. Put the tray in the preheated oven at 175 degrees Celsius and bake the cake for 25-30 minutes. 10. Cool and serve Remove the tray from the oven, then take the cake out of the tray. Let it cool slightly, dust it with powdered sugar, then slice and serve. Baking time may vary slightly depending on the oven and the thickness of the batter layer. The cake should be baked and have a lightly browned surface. Why I make this recipe often It’s a simple cake, without cream and complicated steps. The batter comes together quickly, and the cherries can be swapped based on what I have on hand. Fresh or frozen cherries can be used, and the combination of the simple batter, cocoa, and fruit is perfect for an everyday dessert. I also like that the cake slices easily after cooling and can be served without additional toppings. Powdered sugar is enough for finishing. Tips Cherries should be washed and pitted before being placed over the batter. If pits remain, slicing and serving can become unpleasant. Do not overmix the batter after adding the flour. Fold it in with a spatula using gentle movements until the mixture is homogeneous. Keep about 6-7 tablespoons of white batter for the cocoa part. If you save much less, the cocoa pattern will be difficult to spread. For the marbled effect, run the skewer through the batter just once or a few times without excessively mixing the two batters. Use a tray of about 25 x 35 cm. In a much smaller tray, the batter layer will be thicker, and baking time may differ. Substitutions Black cherries can be replaced with other fresh or frozen cherries. The recipe allows for both options. There are no recommended substitutions for vanilla sugar, cocoa, or milk in the basic recipe. To maintain the taste and appearance of the cake, these should be used in the specified amounts. Variations The cake can be made with cherries of different varieties, not just black cherries. The taste will vary depending on how sweet or sour the fruits are. If using larger cherries, you can arrange them evenly over the surface of the batter so that each slice has fruit. There is no need to modify the amount of batter. The marbled pattern can be made more subtle or more pronounced, depending on how much you mix the cocoa batter. For visible stripes, it is enough to gently run the skewer through the batter. Serving ideas Serve the cake dusted with powdered sugar after it has cooled slightly. It pairs well with coffee, tea, or lemonade. It can be cut into squares or rectangles, depending on the desired size. For smaller portions, cut the cake into more pieces after cooling. Frequently asked questions Can I use frozen cherries? Yes. The recipe can be made with both fresh and frozen cherries. The important thing is that they are pitted before being placed over the batter. Why does the amount of flour vary between 250 and 300 g? The amount depends on the size of the eggs and the consistency of the batter. You can start with 250 g and then add only as needed until the batter is homogeneous. Can I mix the cocoa batter directly into the entire mixture? For the marbled effect, part of the white batter is kept and mixed separately with cocoa and milk. If you mix cocoa into the entire batter, you will get a uniform cake, not a marbled one. How long does the cake bake? It bakes in a preheated oven at 175 degrees Celsius for 25-30 minutes. The exact duration may vary depending on the oven and the layer of batter in the tray. When can I dust the cake with sugar? After you take it out of the oven and it has cooled slightly. If you dust it immediately while it is very hot, the sugar may melt too quickly on the surface. Nutritional values The values below are estimates and have been calculated for a cake cut into approximately 12 pieces. They do not include an exact amount of powdered sugar, as this is not specified in the recipe. For one piece: Calories: approximately 260-280 kcal Protein: approximately 5-6 g Carbohydrates: approximately 35-38 g Fats: approximately 11-12 g Values may vary depending on the exact amount of flour used, the size of the eggs, the type of cherries, and the portion size. Storage and reheating After cooling, store the cake covered to prevent it from drying out. Since it contains cherries, it is better to consume it within a short time. If it is very hot in the kitchen, it can be kept in the refrigerator. The cake does not need to be reheated. It can be served directly after reaching the right temperature. If it has been stored in the refrigerator, let it sit at room temperature for a bit before serving so that the cake is not cold and hard.

Black Cherry Marble Cake

Tags

Categories