Coffee delight with whipped cream and cherries soaked in Angelli

Name: Coffee delight with whipped cream and cherries soaked in Angelli - Marina M.
Ingredients: 400 g cherries; 3 tablespoons of sugar; 1 + 1/2 gelatin Dr. Oetker or 9 sheets of colorless gelatin; 400 ml sour cream; 150 ml condensed milk; 50 ml of Angelli or cherry liqueur; 1 teaspoon (coffee) of vanilla essence; 1 store; bought sponge or coffee sponge. **For coffee sponge: 6 eggs; 200 g sugar; 5 large tablespoons of strong cold coffee; 200 g flour; 1 teaspoon (tea) of baking powder; 20 g cocoa. Decoration: cherries; cinnamon; and physalis.

Dessert - Coffee delight with whipped cream and cherries soaked in Angelli by Marina M. - Recipia

Coffee Delight with Whipped Cream and Soaked Cherries If you're looking for a dessert that combines the delicate flavors of cherries with the intensity of coffee, you've come to the right place! This captivating recipe for coffee delight with whipped cream and soaked cherries is perfect for impressing guests or enjoying a moment of personal indulgence. With a soft base, a generous layer of cherry cream, and fluffy whipped cream, each slice promises an explosion of flavors and textures. Let's get started! Preparation time: 45 minutes Baking time: 25 minutes Total time: 1 hour and 10 minutes Servings: 8 Ingredients For the base: - 6 eggs - 200 g sugar - 5 tablespoons of strong, cooled coffee - 200 g flour - 1 teaspoon baking powder - 20 g cocoa For the cherry cream: - 400 g cherries (fresh or frozen) - 3 tablespoons of sugar - 50 ml Angelli (or another cherry liqueur) - 1 + 1/2 sachet of Dr. Oetker gelatin (or 9 sheets of unflavored gelatin) For the whipped cream: - 400 ml whipping cream - 150 ml condensed milk - 1 teaspoon vanilla extract - 1 sachet of gelatin or 5 unflavored sheets For decoration: - Fresh cherries - Cinnamon - Physalis (optional) Step by step 1. Preparing the base We start by preparing the coffee base. In a large bowl, separate the egg whites from the yolks. Add a pinch of salt to the egg whites and beat them with a mixer until foamy, then gradually add the sugar and continue mixing until you obtain a firm meringue. In another bowl, beat the egg yolks with the cooled coffee until you get a smooth mixture. Add this mixture over the egg white meringue and gently fold in with a spatula, being careful not to deflate the meringue. Sift the flour, baking powder, and cocoa and gently incorporate them into the mixture. Grease a baking pan with butter and dust it with flour, then pour the batter into the pan. Bake in a preheated oven at 180°C for 25 minutes. After baking, let the base cool completely before cutting it in half. It is important not to cut the base while it is warm, as it may crumble. 2. Preparing the soaked cherries Wash the cherries and remove the pits. Place the cherries in a saucepan, add the sugar and a little water, then place them over low heat. When it starts to boil, add the Angelli and let it simmer until you obtain a thick syrup. This step will add a deep flavor and extra sweetness to the cherries. Once the syrup has thickened, remove the saucepan from the heat and let it cool slightly. 3. Preparing the cherry cream For the cherry cream, prepare the gelatin according to the instructions on the package. Use a blender to puree the cherries, then incorporate the gelatin. Allow the mixture to cool completely. 4. Preparing the whipped cream Whip the cream until it becomes firm, then add the condensed milk and vanilla extract. Prepare the gelatin according to the instructions and incorporate it into the whipped cream mixture. Divide the mixture in two. In one half, add the cherry cream (keeping 2 tablespoons for decoration), while leaving the other half plain. 5. Assembling the cake Cut the cooled base into two equal parts. Place one part on a serving platter or in the form you baked it in. Spread a layer of cherry cream and place it in the freezer for 1-2 minutes to firm up. Then, add a layer of vanilla cream and repeat the process until all layers are finished. The last layer should be vanilla cream. 6. Decorating and serving Once the cake is assembled, let it chill in the refrigerator for a few hours (ideally overnight) to set completely. When serving, decorate with fresh cherries, a drizzle of cherry syrup, a sprinkle of cinnamon, and if desired, a few physalis berries for an exotic touch. Practical tips - Gelatin: If you prefer a cake without gelatin, you can use the cherry cream without setting it, but the texture will be different. - Base: You can also experiment with other types of bases, such as a cocoa base or a vanilla base. - Cherries: If you don't have fresh cherries, you can use frozen cherries. Make sure to thaw and drain them well before use. - Serving: This cake pairs wonderfully with freshly brewed coffee or a fragrant tea, making it the ideal dessert for a gathering with friends or a relaxing afternoon. Nutritional benefits Cherries are rich in vitamins (A, C, B) and antioxidants, helping to strengthen the immune system and skin health. Additionally, coffee provides an energy boost and is known for its stimulating effects. Furthermore, cream and condensed milk add extra calcium and protein. Frequently asked questions Can I replace Angelli with another liqueur? Yes, you can use any fruit liqueur or even cherry syrup for a non-alcoholic version. Can I customize my dessert? Of course! You can add nuts, almonds, or grated chocolate between the layers of cream for added texture. How long can the cake be stored? The cake can be kept in the refrigerator for up to 3 days, but it is best enjoyed fresh. I hope you enjoy every step of making this delicious recipe! Don't forget to share the final result, whether with family, friends, or on social media. Enjoy!

Category: Dessert Author: Marina M. Views: 1 Date: 04.10.2024

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