Cherry cake with fine vanilla buttercream

Name: Cherry cake with fine vanilla buttercream
Ingredients: 15 g butter; 3 eggs; 180 g sugar; 100 g flour; 50 g starch; 600 g cherries; 150 g sugar; 2 tablespoons starch; 400 ml milk; 1 packet vanilla pudding powder; 2 tablespoons sugar; a cake pan; 300 ml whipped cream; 1 tablespoon sugar; 1 packet vanilla sugar; 50 g chocolate

Dessert - Cherry cake with fine vanilla buttercream by Delia O. - Recipia

Cherry cake with fine vanilla buttercream Who doesn't love a cake with juicy cherries, enriched with a delicate buttercream flavored with vanilla? This cherry cake recipe is not just a feast for the taste buds, but also a visual delight. Perfect for any occasion, whether you're celebrating a special event or simply want to treat yourself, this cake is the ideal choice. I invite you to discover each step of this recipe, full of flavors and textures. Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour (plus 1 hour for cooling) Number of servings: 12 Ingredients for the base: - 15 g butter (melted) - 3 eggs - 180 g sugar - 100 g flour - 50 g starch - 1 teaspoon baking powder Ingredients for the filling: - 600 g cherries (fresh or frozen) - 150 g sugar - 2 tablespoons starch - 400 ml milk Ingredients for the cream: - 1 packet vanilla pudding powder - 2 tablespoons sugar - 100 g butter (at room temperature) For finishing: - A cake pan (preferably with a removable wall) - 300 ml whipped cream - 1 tablespoon sugar - 1 packet vanilla sugar - 50 g chocolate (shredded for decoration) The story behind the recipe: The cherry and vanilla cream cake is a classic recipe, loved in many cultures. The cherries add a touch of acidity, balancing the sweetness of the buttercream. This combination makes each slice an explosion of flavors. Whether prepared for birthdays or family gatherings, this cake has always brought people together around the table, generating smiles and pleasant memories. Step by step: Making the cake 1. Preparing the base: - Start by melting the 15 g of butter. Make sure to let it cool to room temperature. This is important because overly warm butter can affect the texture of the base. - In a large bowl, beat the 3 eggs together with the sugar (180 g) until you obtain a fluffy, light-colored foam. This process is essential for achieving a fluffy base. - Sift the flour (100 g), starch (50 g), and baking powder (1 teaspoon) over the egg foam. Gently fold with a spatula using up-and-down movements to avoid losing air in the mixture. - Add the melted and cooled butter, gently mixing until fully incorporated. 2. Baking the base: - Line the cake pan with parchment paper, ensuring it is well secured. This detail will make it easier to remove the cake after baking. - Pour the mixture into the pan, smoothing the surface with a spatula. - Bake in a preheated oven at 180°C for about 30 minutes. Check if it is baked by inserting a toothpick in the middle; if it comes out clean, the base is ready. - Remove from the oven, peel off the parchment paper, and let the base cool completely on a rack. 3. Preparing the cherry filling: - In a small pot, add the cherries and 150 g of sugar. Place over medium heat and let simmer for about 10 minutes, until the cherries release their juice. - In a small bowl, mix the starch (2 tablespoons) with 3 tablespoons of water to form a paste. Add this mixture to the pot with cherries and let it boil, stirring constantly. Once the mixture thickens, remove the pot from the heat and let it cool. 4. Preparing the vanilla cream: - In a bowl, mix the vanilla pudding powder with 5 tablespoons of milk. This step helps to avoid lumps. - In a saucepan, bring the remaining milk (400 ml) to a boil together with 2 tablespoons of sugar. Once the milk is hot, add the pudding mixture and stir continuously to prevent sticking. Cook until thickened, then let cool completely. - Cut the butter (100 g) into cubes and beat until fluffy. Gradually add the cooled pudding, mixing at high speed to achieve a smooth and fine cream. Be careful, if you add the pudding too quickly, the cream may curdle. 5. Assembling the cake: - Place the first base on a platter, securing the removable pan around it, lined with cling film to prevent sticking. - Pour the cherry filling over the first base, followed by the vanilla buttercream. Let the cake chill in the refrigerator for 60 minutes to set. - After it has cooled, place the second base on top and spread it with well-beaten whipped cream. Add the sugar (1 tablespoon) and vanilla sugar (1 packet) to the whipped cream for a pleasant sweet taste. 6. Decorating the cake: - Shred the chocolate (50 g) over the cake for an attractive visual effect and to add a delicious chocolate note. Practical tips: - To achieve a perfectly fluffy base, ensure all ingredients are at room temperature before starting. - You can use fresh or frozen cherries, but if using frozen cherries, make sure to let them thaw completely and drain well. - If you prefer a stronger vanilla flavor, you can add a few drops of vanilla extract to the buttercream. - The cake is delicious alongside a scoop of vanilla ice cream or a warm chocolate sauce. Frequently asked questions: 1. Can I use other fruits instead of cherries? - Certainly! This recipe also works well with cherries, raspberries, or strawberries. 2. How can I store the cake? - The cake stores well in the refrigerator, covered, for 3-4 days. 3. What can I do if I don't have vanilla pudding? - You can use a mixture of cocoa powder with sugar to create a chocolate cream. This cherry cake with fine vanilla buttercream is not just a dessert but a true culinary experience. I encourage you to prepare it and share it with your loved ones! Each slice is an invitation to joy and unforgettable flavors. Enjoy!

Cherry cake with fine vanilla buttercream

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