Fluffy cake with sour cherries and cherries

Name: Fluffy cake with sour cherries and cherries - Florica O.
Ingredients: 7 tablespoons flour; 10 eggs (from the farm); 7 tablespoons sugar; 2 packets baking powder; 1 packet vanilla sugar; cherries; strawberries (I used a small bowl that had half sour cherries; half yellow cherries); 1 tablespoon sugar for cherries and sour cherries; powdered sugar.

Dessert - Fluffy cake with sour cherries and cherries by Florica O. - Recipia

Fluffy Cherry and Sour Cherry Cake When fresh cherries and sour cherries are in season, this cake can be made with minimal preparation. The batter starts with separated eggs, sugar, and flour, with the fruits placed directly on top of the mixture before baking. It’s a simple sheet cake with a light base and a mix of tart or sweet fruits, depending on what you have on hand. The original recipe used fruits from a bowl containing half sour cherries and half yellow cherries. Quick Info Preparation time: not specified; the batter is prepared before baking Baking time: approximately 40 minutes Total time: approximately 40 minutes plus preparation time Servings: not specified; cut into pieces as preferred Difficulty: easy Recipe type: homemade fruit cake, baked in a tray Ingredients 10 eggs, preferably free-range 7 tablespoons of sugar 1 packet of vanilla sugar 7 tablespoons of flour 2 packets of baking powder A pinch of salt Cherries and sour cherries, in the available quantity 1 tablespoon of sugar for the cherries and sour cherries Powdered sugar, for decoration The original list also mentions "strawberries," but the recipe notes that the fruits used were half sour cherries and half yellow cherries. The exact quantity of fruits and powdered sugar is not specified, so use as much as needed to cover the batter and for dusting. Preparation Method 1. Prepare the eggs Separate the egg whites from the yolks and place them in different bowls. Be careful not to get any yolk in the egg whites, so they can be whipped into a foam. 2. Mix the yolks Beat the yolks with the 7 tablespoons of sugar and the vanilla sugar. Mix until the sugar is incorporated and the mixture becomes more homogeneous. 3. Whip the egg whites Add a pinch of salt to the egg whites and whip them until stiff peaks form. It’s important for the foam to be firm enough, as it contributes to the cake's fluffy texture. 4. Combine the two mixtures Pour the mixed yolks over the whipped egg whites. Gently fold them together with upward motions to retain as much of the foam's volume as possible. Do not mix aggressively or too much. 5. Add the flour and baking powder Mix the 7 tablespoons of flour with the 2 packets of baking powder. Gradually pour this mixture over the egg mixture while stirring at the same time. Continue with upward motions until the flour is incorporated and there are no dry spots left. 6. Prepare the fruits and the tray Line a standard baking tray with parchment paper. Prepare the cherries and sour cherries, sprinkling them with a tablespoon of sugar. The recipe doesn’t specify an exact amount of fruit, but they should be arranged in a suitable layer over the batter. 7. Pour the batter into the tray Pour the mixture into the lined baking tray and spread it as evenly as possible. Place the prepared cherries and sour cherries on top. 8. Bake the cake Put the tray in the preheated oven at medium to low heat. The cake bakes for about 40 minutes. Towards the end, check carefully to avoid burning, especially if the tray is in an oven that tends to bake stronger. 9. Finish When the cake is ready, remove the parchment paper. After it is taken out of the tray, dust the surface with powdered sugar. It can be cut into pieces once it has cooled sufficiently to be easily sliced. Why I make this recipe often It’s a simple cake with common ingredients and a batter that comes together quickly. It doesn’t require cream or complicated decoration, and the fruits can be placed directly on top of the batter. The combination of sour cherries and sweet cherries balances the flavor: the sour cherries add acidity, while the sweet cherries bring a sweeter note. It’s also great when you have various types of fruits and want to use them in a single tray. Tips Eggs separate more easily when cold, but the egg whites need to be whipped to a stiff foam. If there are traces of yolk in them, the foam may be harder to achieve. Folding from the bottom up is crucial for the texture of the batter. After whipping the egg whites, carefully mix in both the yolks and the flour. The flour should be mixed with the baking powder beforehand, then added gradually. This way, the baking powder distributes more evenly in the mixture. The cake should be baked at medium to low heat, not at a very high temperature. The mentioned time is approximately 40 minutes, but keep an eye on the cake towards the end to prevent burning. The fruits are placed on top of the batter, not mixed into the batter before pouring it into the tray. The removal of pits is not mentioned, but the cherries and sour cherries should be prepared in the form you want to use them in the cake. Substitutions If you don’t have both cherries and sour cherries, the recipe can be made with the available fruits mentioned in the source. The exact quantities for the fruits are not indicated, so there is no fixed proportion that needs to be followed. Free-range eggs can be substituted with regular eggs. The original recipe calls for free-range eggs, but no specific weight is given for them. Variations The described version uses half sour cherries and half yellow cherries. You can keep the same combination or use predominantly sour cherries if you prefer a tarter flavor. The ingredient list also mentions "strawberries," but the explanatory note of the recipe talks about sour cherries and yellow cherries. If you want to follow the exact version presented, use the combination of sour cherries and cherries. Powdered sugar is used for decoration. No other topping is needed, as the cake is designed to be a simple dessert with the fruits on top. Serving Ideas The cake is served dusted with sugar after being removed from the tray. It can be cut into rectangular pieces, like any cake baked in a standard baking tray. It’s suitable both as a dessert and alongside coffee or tea. Frequently Asked Questions 1. Can I use only sour cherries? Yes. The base recipe is presented with both sour cherries and sweet cherries, but the source does not impose a specific amount or ratio for the fruits. If you use only sour cherries, the taste will be tarter. 2. How much fruit should be added? The exact quantity is not mentioned. Use enough cherries and sour cherries to cover the surface of the batter without overwhelming it. 3. Why is the batter mixed from the bottom up? Whipped egg whites add volume to the mixture. Mixing from the bottom up helps maintain the foam, so the cake remains as fluffy as possible. 4. At what temperature should it be baked? The recipe specifies a preheated oven at medium to low heat. An exact temperature in degrees is not indicated, so it’s important to monitor the cake towards the end of the approximately 40 minutes. 5. When is the powdered sugar added? The powdered sugar is added after baking, once the parchment paper is removed. It is sprinkled directly over the cake. Nutritional Values The values are estimated, as the quantity of fruits, the amount of powdered sugar, and the exact weight of a tablespoon of sugar or flour are not specified. The estimate below is calculated for the entire cake, not including an exact amount of powdered sugar and fruits. For the entire tray: Calories: approximately 1,500-1,700 kcal Protein: approximately 65-70 g Carbohydrates: approximately 230-260 g Fats: approximately 45-55 g If the cake is divided into 10 pieces, one serving would have approximately 150-170 kcal, 6-7 g of protein, 23-26 g of carbohydrates, and 4-6 g of fats. The fruits and powdered sugar can alter these values depending on the amount used. Storage and Reheating After baking, the cake should be stored covered to prevent it from drying out. Since it has fruits on top, it is recommended to consume it within a reasonable time and not leave it uncovered. There is no reheating step in the recipe. It can be served at room temperature, directly after cooling. If stored in the fridge, let the pieces sit out a bit before serving so the cake isn’t too cold.

Fluffy cake with sour cherries and cherries

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