Experiment with sour cherries and bananas

Name: Experiment with sour cherries and bananas
Ingredients: I used: 8 eggs + 2 egg whites; 8 tablespoons of sugar; 8 tablespoons of oil; 9 tablespoons of flour; 2 packets of baking powder; 2 tablespoons of rose water; 500g of cherries; 2 bananas; grated dark chocolate; vanilla essence.

Dessert - Experiment with sour cherries and bananas by Catrinel I. - Recipia

Experiment with cherries and bananas I started with the idea of a fruit cake with meringue, but I slightly changed the composition and added bananas alongside cherries. It turned out to be a simple cake, with a fluffy base, tart fruits, and a fine layer of egg whites on top. The recipe was made as an experiment, so there is no exact baking time or temperature noted. The base is baked almost completely before adding the fruits, then the cake stays in the oven for about 10 more minutes. Quick Info Preparation time: not specified in the original recipe Baking time: unspecified for the first stage, then about 10 minutes after adding the fruits Total time: cannot be estimated exactly from the available information Servings: not specified; depends on the size of the pieces Difficulty: easy to medium Recipe type: homemade cake with cherries, bananas, and dark chocolate Ingredients For the base and the fruit layer: 8 eggs, separated into yolks and whites 2 egg whites, for the topping 8 tablespoons of sugar 8 tablespoons of oil 9 tablespoons of flour 2 packets of baking powder 2 tablespoons of rose water 500 g of cherries, pitted 2 bananas, diced Vanilla essence, to taste A pinch of salt, for the egg whites used in the base For finishing: Grated dark chocolate The amount of chocolate was not specified. Use enough to lightly cover the surface of the cake. Preparation method 1. Separate the 8 eggs. The yolks will be used for the base composition, while the whites are beaten separately. Keep the 2 additional egg whites for the topping. 2. Place the yolks in a bowl and mix them with sugar, rose water, and vanilla essence. Beat until the mixture increases in volume and becomes lighter in color. 3. Add the oil and mix well. Then incorporate the flour mixed with baking powder. Stir until there are no dry spots and you achieve a uniform mixture. 4. Beat the 8 egg whites with a pinch of salt until you get a stiff foam. Gradually add them to the yolk mixture in several batches and gently fold them in to keep the foam as airy as possible. 5. Place the base mixture in the oven and bake until it is almost completely done. The original recipe does not mention the oven temperature or the size of the pan, so this step should be visually monitored, depending on the oven used. 6. Meanwhile, pit the cherries and dice the bananas. 7. Lightly beat the 2 separate egg whites for the fruit layer. It should not be a stiff foam. Coat the diced bananas in this egg white. The cherries should be used pitted. 8. Remove the almost baked base from the oven and place the cherries and banana pieces on top. Distribute the fruits as evenly as possible across the surface. 9. Put the cake back in the oven and bake for about 10 more minutes until fully cooked. 10. While the cake is still hot, grate dark chocolate on top. The heat of the base will slightly soften the chocolate and help it adhere to the surface. Why I make the recipe often It is a useful cake when I have cherries on hand and want to use them in a simple dessert. The bananas add sweetness and slightly change the texture without complicating the base. It is made from common ingredients, and the fruit part can be adapted based on what I have at home. I also like that the base is baked first almost completely. The fruits are added later, so they do not all go into the mixture at once and do not completely change the structure of the dough. The recipe remains an experiment, not one with standardized steps down to the last detail. Tips The cherries must be well pitted before being placed on the base. If they are very juicy, it is good to let them drain a bit, to avoid adding too much liquid to the cake. The egg whites for the base should be folded in carefully. If they are mixed too vigorously, the mixture loses air, and the base may turn out less fluffy. The 2 egg whites used for the bananas should not be beaten into a stiff foam. In the original recipe, they are just lightly beaten, then used to coat the banana cubes. The first baking stage should be monitored closely, as the exact time was not noted. The base should be almost done before adding the fruits, not completely raw in the center. The chocolate should be grated while the cake is hot. If it is left to cool too much, the chocolate will not soften as easily. Substitutions Rose water and vanilla essence give flavor to the base, but the amount of vanilla was not specified. Rose water should not be replaced with a large amount of liquid, as it may alter the texture of the dough. Dark chocolate can be grated finer or coarser, depending on how you want it to feel on the surface. The amount remains up to choice, as it is not mentioned in the basic recipe. Variations For a version closer to the original idea of a fruit cake with meringue, the egg white layer can be kept over the fruits, as described above. It is important that the 2 additional egg whites are not beaten into a very stiff foam, as the recipe uses lightly beaten egg whites for the bananas. The cherries and bananas can be distributed in different proportions, keeping the available amounts. The cherries bring acidity, while the bananas contribute sweetness and a softer texture. Serving ideas The cake can be cut after it has cooled enough to hold its shape. The grated chocolate on top is sufficient for finishing, without needing another layer. For portioning, it is useful to cut it so that each piece has both cherries and bananas. The fruits are distributed over the base, so some areas may have more cherries than others. Frequently Asked Questions Can I use frozen cherries? The original recipe uses pitted cherries, without specifying whether they are fresh or frozen. If frozen cherries are used, they must be thawed and drained before being placed on the base, to avoid excess liquid. Why are the fruits added after the first baking stage? The base is baked almost completely first, then the cherries and bananas are added. This way, the fruits remain on the surface, and the cake bakes for about 10 more minutes to cook completely. How stiff should the egg whites for the base be beaten? The 8 egg whites are beaten into a stiff foam with a pinch of salt. They are then gently folded into the yolk mixture to keep as much air in the composition as possible. Are the egg whites for the bananas beaten the same way? No. The 2 additional egg whites are beaten lightly and should not be turned into a stiff foam. The diced bananas are coated in this egg white before being placed on the cake. When is the grated chocolate added? The chocolate is grated over the cake while it is still hot, immediately after being removed from the oven. Nutritional values The values are estimated and calculated for the entire recipe, without an exact amount of chocolate, as this is not specified. The calculation is roughly divided into 10 servings. For a serving of approximately 10 servings: Calories: approximately 335-350 kcal Protein: approximately 9-10 g Carbohydrates: approximately 45-48 g Fats: approximately 14-16 g The amount of dark chocolate can increase the final values, depending on how much is grated on top. The values may also vary depending on the size of the eggs, the type of flour, and the size of the portions. Storage and reheating The original recipe does not provide storage instructions. Since the cake contains cherries and bananas, the texture may become wetter over time. It is best consumed fresh after it has cooled enough to be cut. Reheating is not necessary. If heated, the fruits may release more juice, and the base may become softer.

Experiment with sour cherries and bananas

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