Cherry cake

Name: Cherry cake - Vicentia M.
Ingredients: 1 kg large cherries; 6 eggs; 8 tablespoons sugar; 6 tablespoons flour; 1 tablespoon cocoa; a pinch of salt; cream for whipped cream; 2; 3 tablespoons raw sugar for syrup; cherries; 4 tablespoons raw sugar; 600 ml water

Dessert - Cherry cake by Vicentia M. - Recipia

The cherry cake is perfect if you enjoy soft, well-soaked layers with fruit and whipped cream. The cherries bake directly into the batter, while the remaining ones are used along with their juice for the syrup. I prefer to pit them before using, so I can remove the stones and check the fruit. After baking, the cake quickly absorbs the syrup and becomes more tender. Quick Info Total time: not specified; includes preparation, baking, cooling, and chilling time Preparation time: not specified in the original recipe Baking time: about 30-35 minutes Servings: the number depends on the size of the slice Difficulty: easy Recipe type: fruit cake, fluffy batter, syrup, and whipped cream Ingredients For the batter and fruit 1 kg large cherries 6 eggs 8 tablespoons sugar 6 tablespoons flour 1 tablespoon cocoa powder 1 pinch of salt For the syrup The remaining cherries after arranging the fruit in the pan Juice from the cherries 4 tablespoons raw sugar 600 ml water For decoration Cold whipped cream 2-3 tablespoons powdered sugar or raw sugar, according to the recipe Chocolate flakes Preparation steps 1. Preparing the cherries Wash the cherries and pit them. Place the fruit in a bowl and sprinkle 2 tablespoons of sugar over them. Set them aside for a bit to start releasing their juice. It’s useful to keep this juice. You will use it for the syrup, along with the cherries that do not go into the batter. 2. Preparing the egg mixture Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until you achieve stiff peaks. Gradually add the sugar and continue mixing until the meringue is firm. Add the yolks one by one, mixing after each addition. Finally, gently fold in the flour using a spatula. Do not use the mixer after adding the flour to keep the mixture as airy as possible. 3. Arranging the batter with cherries Prepare a cake pan and line it with parchment paper. Drain the cherries, keeping the juice, then place about three-quarters of them in the pan. Pour about three-quarters of the egg and flour mixture over the cherries. To the remaining mixture, add the tablespoon of cocoa powder and mix until it is evenly distributed. Pour the cocoa mixture into the pan over the first layer. There’s no need to mix the two mixtures; the batter will retain light areas and cocoa. 4. Baking Place the pan in a preheated oven at medium heat. Bake the cake for about 30-35 minutes. The time may vary slightly depending on the oven and the pan used. After baking, remove the cake and let it cool slightly. Then turn it out onto a serving plate. 5. Preparing the cherry syrup In a pot, combine the remaining cherries with their juice. Add the 600 ml of water and bring the mixture to a boil. When the mixture approaches boiling point, add the 4 tablespoons of raw sugar. Let it simmer for a few minutes, then remove the pot from the heat and allow the syrup to cool completely. Do not use the syrup while it is hot. The cake must be sufficiently cooled, and the syrup cold, so that the cake can absorb the syrup without becoming soggy. 6. Soaking and decorating Once the syrup has cooled, soak the cake. The batter is fluffy and will absorb the liquid quickly, so pour the syrup gradually to cover the entire surface. Whip the cold cream directly from the fridge with 2-3 tablespoons of powdered sugar. When the cream has thickened sufficiently, spread or dollop it over the cake. Sprinkle with chocolate flakes. Keep the cake chilled until serving. Why I make this recipe often I love it because it uses cherries in two ways: some go into the batter, while the rest flavor the syrup. There’s no need for a complicated cream, and the contrast between the soft cake, the tart fruit, and the whipped cream is enough. It’s also a practical recipe when the cherries aren’t perfect for eating raw. Once cleaned and baked, they become suitable for a simple dessert with a tender texture and fruity flavor. Tips Pit the cherries before weighing or dividing them. After cleaning, about three-quarters go into the cake pan, while the rest are reserved for the syrup. Do not discard the juice left by the cherries. It enhances the syrup's flavor and gives it a more concentrated aroma than just using water and sugar alone. Incorporate the flour with a spatula, not with a mixer. The egg mixture needs to remain airy, as this contributes to the fluffy texture of the batter. The cream for whipping should be cold before mixing. Whip it until it thickens sufficiently, without overwhipping once it reaches the right consistency. Allow the syrup to cool before use. The batter will absorb the liquid quickly anyway, as it is fluffy. Substitutions The sugar used for the syrup can be raw sugar, as specified in the recipe. For the whipped cream, use 2-3 tablespoons of powdered sugar or raw sugar, depending on what you have on hand. Instead of fresh cherries, there is no specific amount for frozen fruit, as the original recipe uses fresh cherries and does not specify how the liquid changes. If using another type of fruit, the amount of juice for the syrup will differ. Variations You can keep the batter in two colors, with the plain part and the cocoa part separate. If you pour the cocoa mixture without mixing it with the first, the cake will have a slightly marbled appearance after being turned out. The amount of whipped cream can be adjusted based on how thick you want the layer on top. The recipe does not specify an exact amount of cream for whipping, so use it according to your preference. Serving ideas Serve the cake well chilled, after the batter has absorbed the syrup and the whipped cream has thickened. Cut slices with a clean knife to keep the layers and cherries as visible as possible. The chocolate flakes are sprinkled on top of the whipped cream at the end. There’s no need for complicated decoration, as the cherries in the batter already provide enough color and texture. Frequently asked questions Can I use cherries with pits in the batter? No. The pits must be removed before preparation. Additionally, pitting the cherries allows for checking the fruit and helps maintain the right texture in the batter. Do I have to use all the juice left by the cherries? The juice is used for the syrup along with the remaining cherries. If the fruit has released more or less liquid, the recipe combines it with 600 ml of water and 4 tablespoons of raw sugar anyway. When should the syrup be added? The syrup is cooked after the cake goes into the oven, then allowed to cool completely. It is poured over the cake after baking, when it has been removed from the pan and has started to cool. Why is cocoa added only to the remaining mixture? This way, the batter has two zones: one plain and one with cocoa. The two mixtures are poured successively into the pan without needing to be completely mixed. How long should the cake be kept chilled? The recipe specifies to chill it until serving, without mentioning an exact number of hours. It is important to ensure it is well chilled before cutting, especially after soaking and decorating with whipped cream. Nutritional values The values below are estimates and do not include the whipped cream, as the amount of cream for whipping is not specified in the recipe. The estimate is made for a 10-slice cake, and the result may vary depending on the size of the eggs, the actual amount of sugar in a tablespoon, and the size of the slice. One slice has approximately: 200-230 kcal 35-40 g carbohydrates 5-6 g protein 3-5 g fat The caloric value will increase after adding whipped cream and chocolate flakes. Additionally, the syrup contains sugar, so a significant portion of the carbohydrates comes from the added sugar, not just from the cherries. Storage and reheating Store the cake in the refrigerator, covered, until serving. The whipped cream and syrup necessitate keeping it cold. The recipe is not suitable for reheating. The cake is served cold, and heating would affect both the soaked batter and the whipped cream. For good texture, cut only what will be consumed and keep the rest in the refrigerator.

Cherry cake

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