Sour cherry and whipped cream cake

Name: Sour cherry and whipped cream cake
Ingredients: 4 eggs; 1/4 teaspoon salt; 4 tablespoons sugar; 5 tablespoons flour; 10 g butter; 400 g pitted sour cherries; 50 g sugar; 100 ml fir syrup; 200 ml whipping cream

Dessert - Sour cherry and whipped cream cake by Stana G. - Recipia

Sour cherry and whipped cream cake has a sponge base, a white cream filling and a layer of slightly tart fruit. Fir syrup lends it a resinous note, while the sour cherries keep their sweet-and-sour flavor; the cream stays simple, with no added flavorings. I like the cherries firm when I pit them. Preparation: 30 minutes. Cooking: 30 minutes. Resting: 60 minutes. Total time: 120 minutes. Servings: 8. About 300 kcal and 5 g protein per serving.

Ingredients

4 eggs
1/4 teaspoon salt
4 tablespoons sugar
5 tablespoons flour
10 g butter
400 g pitted sour cherries
50 g sugar
100 ml fir syrup
200 ml whipping cream

Preparation

1. Separate the eggs. Beat the egg whites with the salt and sugar until firm, then gradually fold in the yolks. 2. Add 4 tablespoons of flour and mix gently. Grease a round cake tin with butter, dust it with the remaining tablespoon of flour and pour in the batter. Bake at 180°C for 30 minutes, until lightly browned. 3. Wash the sour cherries, remove the pits and mix the fruit with the sugar. 4. Let the sponge cool completely, about 60 minutes, then cut it into two layers. Divide the fir syrup in two and drizzle 50 ml over each layer. 5. Whip the 200 ml of cream until firm and divide it into four equal portions. Place the first layer on a serving plate, spread a quarter of the whipped cream over it, add half the sour cherries, then another quarter of the whipped cream. 6. Place the second layer on top. Spread a quarter of the remaining whipped cream over it, add the remaining sour cherries and cover with the last quarter of whipped cream.

Notes

The sponge contains gluten and eggs, and the butter and cream contain dairy. I like a slice with black tea; texture-wise, it’s like a fruit sponge cake, but with cream between the layers. Choose firm sour cherries that don’t feel soft; if they release a lot of juice after being mixed with sugar, drain them before assembling the cake. A 22 cm round tin makes a sponge that’s easy to cut in two. Keep the cake covered in the fridge for up to 3 days; you can bake the sponge a day ahead and keep it covered at room temperature.