Rhapsody with Cherries

Name: Rhapsody with Cherries - Veta E.
Ingredients: 1 mix package for Dr. Oetker cake 200 ml UHT sweet cream 300 ml cold water 150 g yogurt 360 g cherries (one jar of compote) 50 g butter

Dessert - Rhapsody with Cherries by Veta E. - Recipia

I made this quick cake for a birthday when I was against the clock and had neither inspiration nor much time available. I used a mix from Dr. Oetker and some sour cherries from the pantry. The cake turned out light, no-bake, and with readily available ingredients. It's worth keeping it as an option for when you want something festive but not complicated. Quick Info Total time: approximately 3 hours and 30 minutes (including cooling) Preparation time: 25-30 minutes Cooling time: at least 2-3 hours in the fridge Servings: 8-10 Difficulty: easy Recipe type: quick no-bake cake, special occasions or when you don't feel like elaborate desserts Ingredients 1 packet Dr. Oetker cake mix 200 ml UHT sweet cream 300 ml cold water 150 g yogurt 360 g sour cherries from compote (about one jar) 50 g butter 7 tablespoons of sour cherry compote for the base Biscuits (see quantity depending on the mix – usually 200-250 g, adjustable based on how much base you want) Sour cherry sauce mix (from the packet) 5 tablespoons cold water for the sauce 5 tablespoons compote juice for the sauce Preparation Method 1. Preparing the base Crush the biscuits finely, either with a food processor or with a rolling pin, directly in a thick bag. In a small pot, melt the butter together with 7 tablespoons of compote. Bring to a boil, then turn off the heat. Immediately add the crushed biscuits to the liquid, mixing until the biscuits absorb everything and a moist but not liquid mixture forms. 2. Arranging the base Transfer the mixture to a springform pan placed on a platter. Level the base with a spoon, making sure to cover the entire surface evenly. Place the pan in the fridge while you make the cream. 3. The cream In a deep bowl, combine the sweet cream, the cream mix from the packet, and the cold water. Mix on low speed to combine, then increase the speed to maximum and mix for 3 minutes. Add the yogurt and beat for a few more seconds, just until the mixture binds and becomes firm. 4. Assembly Remove the sour cherries from the compote and let them drain in a sieve. Keep 14-15 cherries for decoration; the rest will be used inside. On the cooled biscuit base, spread half of the cream and level it. Arrange the drained cherries on top, except for those reserved for decoration. Pour the remaining cream over and spread it evenly. Refrigerate again if you have time. 5. The sour cherry sauce and decoration Mix the sour cherry sauce mix with 5 tablespoons of cold water and 5 tablespoons of compote juice. Beat with a mixer for 2 minutes until it thickens. Remove the cake from the fridge, place the reserved cherries on top for decoration, and pour the sour cherry sauce over, making concentric circles. If you like, you can add a few fresh mint leaves. 6. Cooling and serving Leave the cake in the fridge for at least 2-3 hours to allow the cream to set and all layers to settle. It cuts better when completely chilled. Why I make this recipe often It's the kind of dessert you can prepare quickly, without using the oven and without spending too much time in the kitchen. The ingredients are simple and always available at the supermarket. Plus, it keeps well in the fridge and can be made a day in advance. Tips and Variations Tips If you want a thicker base, you can add more biscuits (or adjust the butter and compote proportionally). To prevent the cherries from softening the cream, let them drain for at least 15 minutes. It's important to respect the mixing time for the cream – if you beat too much, the cream becomes too dense. A springform pan helps a lot in extracting the cake. Substitutions The sweet cream can be replaced with unsweetened liquid whipped cream. The yogurt can be swapped for one with a bit of fat (not zero) for texture. Digestive biscuits work just as well as plain ones. Variations You can use cherries or other fruits from compote if you don't have sour cherries, but the taste will be different. The sour cherry sauce mix can be left out if you don't want it for decoration, but it will miss the tangy note. If you have it on hand, you can garnish with fresh mint leaves. Serving Ideas It is best served chilled, directly from the fridge. It can be cut into small slices since it is quite dense. Frequently Asked Questions 1. What kind of biscuits can I use? You can use any plain biscuits – popular, digestive, or even whole grain. It's important to crush them finely so they absorb the liquid and bind the base. 2. Can I make the cake without the Dr. Oetker mix? This recipe uses the Dr. Oetker mix. You can try with other similar mixes, but the texture and taste may differ. Without the mix, the proportions for the cream are not the same. 3. Can I replace the sour cherries from the compote with fresh sour cherries? Yes, but the fresh sour cherries need to be pitted and left to drain a bit, otherwise they will release water into the cream. 4. How long should it stay in the fridge? The cake needs at least 2-3 hours in the fridge to set. If you leave it overnight, the texture will be even better. 5. Can it be made in advance? Yes, you can make the cake a day before serving, just keep it covered in the fridge. Nutritional Values (estimated) One slice (out of 10) has approximately 240-270 kcal, with 6-8 g of protein, 10-12 g of fat, and 30-35 g of carbohydrates. Values may vary depending on the biscuits and type of yogurt used. It is a fairly light dessert compared to a classic cream cake. Storage and Reheating The cake keeps well in the fridge, covered, for up to 2-3 days. I do not recommend freezing – the texture of the cream and base changes. It is served directly from the fridge. No reheating is necessary, and at room temperature, the cream may soften.

Rhapsody with Cherries

Tags

Categories