Cherry cake with pink glaze

Name: Cherry cake with pink glaze - Pamela L.
Ingredients: eggs; 6 pcs • sugar; 200 g • flour; 200 g • baking powder; 1 teaspoon • oil; 4 tablespoons • grated lemon zest; 1 teaspoon • vanilla; 1 teaspoon • a pinch of salt • pitted cherries; 300 g Glaze: • butter; 50 g • powdered sugar; 100 g • cream cheese; 150 g • cherry juice; 200 ml • brown sugar; 50 g • starch; 1 tablespoon

Desert - Cherry cake with pink glaze by Pamela L. - Recipia

A delicious dessert that you can easily prepare is the cherry cake, a perfect combination of fluffy batter and creamy glaze. Start by preparing the ingredients to ensure everything goes smoothly. The egg whites should be at room temperature, as they will whip more easily and incorporate more air, resulting in a fluffy meringue. In a large bowl, mix the egg whites with a pinch of salt until you achieve a firm foam. Then, gradually add the sugar, continuing to mix until you obtain a glossy and stiff meringue that forms peaks when you lift the mixer’s paddle. In another bowl, beat the egg yolks with the oil, adding it gradually to create a homogeneous emulsion that will enrich the texture of the cake. Once the yolks are well incorporated, combine them with the meringue using a spatula and gently fold from top to bottom to avoid losing air in the mixture. This step is essential for the cake to be fluffy and airy. Now, in another container, mix the flour with the baking powder, then gradually add this mixture over the egg composition, continuing to mix gently. After obtaining a homogeneous dough, prepare two loaf pans by lining them with parchment paper. Divide the mixture evenly between the two pans and arrange the cherries on top, sprinkling them evenly. Preheat the oven to 180 degrees Celsius and bake the cakes for about 45 minutes. You can check if they are baked by using a stick or a toothpick; if it comes out clean, the cakes are ready. Let them cool in the pan, then transfer them to a rack. Meanwhile, you can prepare the delicious glaze. Put the cherry juice and brown sugar to boil, stirring constantly. When the sugar has melted and the mixture begins to bubble, add the cornstarch and continue to cook on low heat until the mixture thickens. Once cooled, mix the soft butter with the powdered sugar, adding the cream cheese and gradually 2-3 tablespoons of the cherry cream to achieve an attractive shade. Coat each cake with this creamy glaze, allowing it to settle nicely on the surface of your fluffy dessert. Enjoy! This cherry cake will surely become everyone’s favorite, being perfect for any occasion!