Cake with whipped cream and cherries
The cherry and whipped cream cake is made from a fluffy cocoa sponge, simple whipped cream, cherries cooked in sugar, and a little chocolate sauce. It’s a refreshing dessert, especially after it has been chilled, and the cherries provide enough flavor and freshness without needing many additional ingredients. Quick Info Total time: not specified in the original recipe; includes preparing the sponge, cooling, assembling, and chilling time Preparation time: not specified Baking time: the sponge is baked until it passes the toothpick test Chilling time: at least 1 hour before glazing, then again until the chocolate sets Servings: the number depends on the size of the pieces Difficulty: easy to medium Recipe type: cake with cocoa sponge, whipped cream, cherries, and chocolate glaze Ingredients Sponge 6 eggs 6 tablespoons sugar 5 tablespoons flour 1 tablespoon cocoa 1 packet baking powder 3 tablespoons oil 3 tablespoons water 1 tablespoon rum essence 1 pinch of salt Filling 300 ml liquid cream 250 g cherries 3 tablespoons sugar Syrup 1 cup sugar 2 cups water 1 tablespoon rum essence Glaze 100 g milk chocolate 2-3 tablespoons milk Instructions 1. Preparing the cherries Wash the cherries, remove the pits, and place them in a saucepan. Add the 3 tablespoons of sugar and let them simmer on low heat. The cherries should reduce slightly and form a sauce. There is no need to boil them until they break apart. Once they have released enough liquid and the sauce has formed, drain the cherries. Keep them separate and let them cool. The sauce will not be used in the cake assembly, as the sponge will be soaked separately. 2. Whipping the cream Whip the liquid cream until it thickens. Once it has a firm consistency, place the bowl in the refrigerator until the sponge is ready and cooled. The cream should remain cold before assembly. Do not mix it while the sponge is still hot, as it may soften. 3. Preparing the sponge Separate the egg whites from the yolks. Place the egg whites in a clean bowl, add the pinch of salt, and beat until you achieve a firm foam. Gradually add the sugar, one tablespoon at a time, continuing to mix after each addition. In the end, the foam should be shiny and stiff enough. In another bowl, mix the egg yolks with the water, oil, and rum essence. Pour this mixture over the beaten egg whites and gently fold it in with a spatula, using an up-and-down motion. It is important not to mix aggressively to retain as much volume as possible. Separately, combine the flour with the cocoa powder and baking powder. Add the dry ingredients to the egg white mixture and gently incorporate with the spatula, also using soft motions. Line a baking pan with parchment paper and grease the paper with a little oil. Pour the batter into the pan and level the surface. Bake the sponge in the preheated oven until it passes the toothpick test. Since the exact temperature and duration are not specified in the original recipe, check the sponge towards the end of baking: if the toothpick inserted in the center comes out clean, the sponge is ready. Allow the sponge to cool before assembly. 4. Preparing the syrup Place the water and sugar in a small pot. Let the mixture boil until the sugar dissolves. Finally, add the rum essence and let the syrup cool. Do not use the hot syrup on the sponge, as it may soften the surface too quickly and affect the cream added later. 5. Assembling the cake Place the cooled sponge on a tray and soak it well with the cooled syrup. The amount used may vary depending on how absorbent the sponge is, but in the original recipe, it is soaked well to remain moist. Spread the whipped cream over the sponge and level the layer. Distribute the drained cherries evenly on top. Put the cake in the refrigerator for 1 hour. This time helps stabilize the cream and makes glazing easier. 6. Glazing Break the milk chocolate into pieces and melt it together with the 2-3 tablespoons of milk in a double boiler. Stir until you obtain a smooth mixture. Let the glaze cool slightly, then spread it over the cold cake. It should not be allowed to harden in the bowl, but it is better not to be too hot when it reaches the cream. Put the cake back in the refrigerator until the chocolate sets. After that, you can cut and serve it. For cleaner slices, use a sharp knife and wipe the blade between cuts, especially if the glaze has hardened more than the cream layer. Why I make this recipe often It’s a simple cake with ordinary ingredients and a balanced result: the cocoa sponge is soft due to the syrup, the cream remains light, and the cherries add a tangy note. It can be prepared in stages, which helps when you don’t want to do everything at once. After chilling, it cuts more easily and has a more pleasant texture. Tips Let the sponge cool thoroughly before adding the cream. If it is warm, the cream may soften, and the layer will not remain even. Incorporate the flour, cocoa, and baking powder with the spatula, not by prolonged mixing. The sponge relies on the egg white foam for volume. The cherries should be drained before being placed over the cream. If they retain too much syrup, it may run into the cream layer and soften the surface. The syrup should be used cold. It can be prepared while the sponge is baking or after it has cooled. Do not cut the cake immediately after glazing. The chocolate needs time in the refrigerator to set. Substitutions In the original recipe, liquid cream is used simply, without added sugar. No alternative is mentioned, so substituting may change the texture and sweetness of the cake. Cherries can be used with pits removed, as indicated in the recipe. It is not recommended to place them directly over the cream before boiling and draining, as the recipe relies on the soaked and sweetened cherries. Variations The recipe can also be prepared with sweeter or more tart cherries, but the amount of sugar indicated remains the same in the basic version. You can distribute the cherries evenly across the surface or arrange them in clusters, depending on how you want the slices to look. The composition does not change. If you prefer a thinner glaze, spread the chocolate immediately after melting it with the milk. For a firmer layer, let the cake chill longer before slicing. Serving Ideas Serve the cake cold, cut into suitable pieces. It can be placed directly on a platter after the glaze has set. The leftover syrup from the cherries is not used in the assembly of the recipe, so it can be kept separately if you wish to use it for serving. Frequently Asked Questions Can I use frozen cherries? The original recipe mentions fresh cherries, washed and pitted. If using frozen cherries, they will likely release more liquid, making draining them even more important. The final texture may be slightly different. Why does the cream need to be chilled before assembly? Whipped cream keeps better when cold. If it stays in the refrigerator until the sponge is ready, it will be easier to spread in an even layer over the cold sponge. Can I use the syrup from the cherries for soaking? In the steps of this recipe, the cherries are drained of syrup, and the sponge is soaked with the syrup prepared separately from water, sugar, and rum essence. To maintain the proportions and flavor of the recipe, use the syrup separately. How do I know when the sponge is baked? The sponge is done when it passes the toothpick test. Insert a toothpick in the center; if it comes out clean, without raw batter, you can take it out of the oven. Can I glaze the cake before it chills for an hour? In the original recipe, the cake is first chilled for 1 hour, then glazed. This step helps stabilize the cream and is safer to follow before adding the chocolate. Nutritional Values The values below are estimates for the entire cake and may vary depending on the type of liquid cream, milk chocolate, and the exact size of the tablespoons and cups used. For the entire cake: Calories: approximately 3,800-4,100 kcal Protein: approximately 50-60 g Fat: approximately 200-230 g Carbohydrates: approximately 390-430 g If the cake is divided into 12 pieces, one slice may have approximately 315-340 kcal, 4-5 g protein, 17-19 g fat, and 32-36 g carbohydrates. These values include the sugar from the sponge, cherries, syrup, and glaze. Storage and Reheating Keep the cake covered in the refrigerator, as it contains whipped cream. It is best served cold and should only be left at room temperature long enough to be sliced and served. It should not be reheated. Heat would melt the cream and chocolate glaze and change the texture of the entire cake. It is best to cut only the amount that will be consumed, while the rest remains cold.
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