Cherry or sour cherry cake

Name: Cherry or sour cherry cake - Artemisa N.
Ingredients: Base: 5 fresh eggs; 10 tablespoons of sugar; 1 baking powder; 1 packet of vanilla sugar; 5 heaping tablespoons of flour. Cream: 1 packet of cream for cream puffs from Dr. Oetker; 750 ml of milk. Filling and topping: 2 packets of red tart gelatin from Dr. Oetker; 1; 2 kg of very ripe but well; selected cherries or sour cherries; and 1 packet of gelatin.

Desert - Cherry or sour cherry cake by Artemisa N. - Recipia

Cherry or sour cherry cake - a quick and delicious dessert Preparation time: 25 minutes Baking time: 30 minutes Total time: 55 minutes Number of servings: 8-10 If you are looking for a simple and quick recipe that brings joy to your table, the cherry or sour cherry cake is the perfect choice. This delicacy combines a fluffy base with aromatic fruits and a fine cream, resulting in a dessert that not only looks spectacular but is also incredibly tasty. Here’s how you can achieve a perfect result! Ingredients: For the base: - 4 eggs - 200 g sugar - 100 ml sunflower oil - 200 ml milk - 300 g flour - 1 packet baking powder - A pinch of salt - 300 g cherries or sour cherries (fresh or frozen) For the cream: - 500 g mascarpone - 200 ml whipped cream - 100 g powdered sugar - 1 packet vanilla sugar - Zest of one lemon (optional, for extra flavor) For decoration: - Fresh cherries or sour cherries - Mint leaves (for a fresh look) Step-by-step instructions: 1. Preheat the oven to 180°C. Prepare a 30x40 cm baking tray by lining it with parchment paper to prevent the cake from sticking. 2. In a large bowl, beat the eggs with the sugar until they become a frothy mass and light yellow. This step is essential to ensure a fluffy base. 3. Add the oil and milk, continuing to mix with a whisk or a mixer on low speed. Make sure the ingredients are well integrated. 4. In another bowl, combine the flour, baking powder, and salt. Sift the mixture over the wet ingredients and gently fold with a spatula, being careful not to form lumps. 5. Carefully fold the cherries or sour cherries into the batter. If using frozen fruit, there is no need to thaw them beforehand; just add them directly to the batter. 6. Pour the mixture into the prepared tray and level the surface. Bake the cake in the preheated oven for about 30 minutes or until a toothpick inserted comes out clean. 7. In the meantime, prepare the cream. In a bowl, whip the cream until it becomes firm, then add the mascarpone, powdered sugar, and vanilla sugar. Mix gently until you obtain a smooth cream. 8. Once the base has completely cooled, spread the mascarpone cream evenly over the surface of the cake. You can use a spatula or a knife to achieve an even layer. 9. Decorate the cake with fresh cherries or sour cherries and a few mint leaves for an attractive look. Let the cake chill in the refrigerator for at least an hour before cutting, so all the flavors blend perfectly. Practical tips: - Choose ripe and aromatic cherries or sour cherries for a perfect taste. If you don’t have fresh fruit, frozen ones will work just as well. - You can add a splash of rum essence to the mascarpone cream for an even richer taste. - An interesting variation is to replace the cherries with raspberries or strawberries for a berry cake. This cherry or sour cherry cake is perfect for any occasion, from a simple afternoon snack to festive parties. Enjoy every slice and delight in the perfect combination of textures and flavors!

Preparation

Beat the egg whites until stiff peaks form, then gradually add the 10 tablespoons of sugar (like for meringue) and the vanilla sugar. Next, add the egg yolks one by one, the flour mixed with the baking powder, and fold everything together until well incorporated and a homogeneous mixture is achieved. Place the batter in a 26x36 cm baking tray lined with parchment paper (it can also be placed in a 26 cm round cake pan), and arrange the sour cherries on top (I let them drain and then dusted them with flour to prevent sinking). Bake at a low temperature for 25 minutes. Allow to cool and transfer to a serving platter or tray. Prepare the cream according to the instructions on the package and spread it over the cooled cake. Place the sour cherries on top, then mix the remaining juice with water until it reaches 250 ml, add 2 tablespoons of sugar and the gelatin packet, boil for 2 minutes, and pour over the cake. Chill for 3 hours. The cherry or sour cherry cake recipe was suggested by Amalia AA on the culinary forum. Serve the cake with chilled sour cherries or cherries.

Cherry or sour cherry cake

Preparation

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