Cherry cake

Name: Cherry cake
Ingredients: 8 eggs; 1/8 teaspoon salt; 8 tablespoons sugar; 4 tablespoons oil; 4 tablespoons water; 1 teaspoon almond extract; 8 tablespoons flour; 10 g baking powder; 4 tablespoons ground walnuts; 200 g milk chocolate; 500 ml whipping cream; 100 g condensed milk; 800 g cherry compote; 200 ml compote juice; 200 ml whipping cream

Dessert - Cherry cake by Tiberia P. - Recipia

Cherry cake is assembled in three layers, soaked with the juice from the compote. The walnut sponge stays light, and the layers of chocolate cream and fruit show clearly when sliced; the outside is covered with whipped cream, and cherry pieces can be seen between the layers. I serve it chilled, with black coffee. Preparation: 35 minutes. Baking: 40 minutes. Resting: 90 minutes. Total time: 165 minutes. Servings: 12. Approximately 550 kcal and 9 g protein per serving.

Ingredients

For the sponge

8 eggs
1/8 teaspoon salt
8 tablespoons sugar
4 tablespoons oil
4 tablespoons water
1 teaspoon almond extract
8 tablespoons flour
10 g baking powder
4 tablespoons ground walnuts

For the cream

200 g milk chocolate
500 ml whipping cream
100 g condensed milk

For assembling and decorating

800 g cherry compote
200 ml compote juice
200 ml whipping cream

Preparation

1. Heat the oven to 180 °C and line a 26 cm round cake tin with baking paper. Beat the egg whites with the salt until foamy, add the sugar and continue beating until you have a glossy meringue. 2. Mix the egg yolks with the oil, water and almond extract, then gently fold in the meringue with a spatula. Sift the flour and baking powder over the mixture, add the walnuts and fold gently. 3. Pour the batter into the tin and bake for 35 minutes, until a toothpick comes out clean. Leave the sponge to cool for 60 minutes, then cut it into three layers. 4. Melt the chocolate with 150 ml of the whipping cream over low heat, stirring, for 5 minutes. Leave it to cool for 30 minutes. Whip the remaining 350 ml of cream, fold in the condensed milk, then stir in the cooled chocolate until the cream is smooth. 5. Drain the compote and save 200 ml of the juice. Remove the pits from the cherries, if they have any, and set a few aside for decoration. 6. Place the first cake layer and soak it with some of the reserved juice. Spread over some cream and add cherries, then place the second layer on top. Repeat with the next layer and finish with the remaining sponge. 7. Cover the cake with a thin layer of cream and refrigerate it for 30 minutes. Whip the cream for decoration, cover the cake and arrange the reserved cherries on top.

Notes

I use a 26 cm round cake tin and choose a compote with whole cherries; in a smaller tin, the middle takes longer to bake, and crushed fruit gets lost between the layers. I let the cherries drain well, and strain cloudy juice through a sieve. Compote can be very sweet, so I taste the juice before soaking the sponge. The texture is reminiscent of a walnut sponge cake, but here the layers soak up cherry juice. I serve it chilled, with black coffee. It can be assembled a day ahead; keep it covered in the fridge and eat it within 3 days. Contains gluten, nuts, eggs and dairy.