Cherry Cake Multicooker

Name: Cherry Cake Multicooker - Zaraza D.
Ingredients: 6 eggs; 6 heaping tablespoons of sugar; 6 tablespoons of flour; 1 tablespoon of cocoa; 1 vial of vanilla essence; 1 vial of rum essence; 500 g of pitted cherries

Dessert - Cherry Cake Multicooker by Zaraza D. - Recipia

The cherry cake in a multicooker is one of the simple recipes you can make when you find fresh cherries and want a dessert that doesn’t require much preparation. The batter starts with a mixture similar to that of a sponge cake, with part of it mixed separately with cocoa and rum essence. The cherries are added directly into the bowl of the appliance, between layers of batter. The original recipe belongs to user luminita20_2006. The quantities are for a cake prepared in a multicooker using the Bake program. Quick Info Preparation time: not specified in the original recipe Baking time: 50 minutes Total time: preparation time not specified; baking lasts 50 minutes, plus cooling time Servings: exact number not specified; the cake is portioned after cooling Difficulty: easy Recipe type: fruit dessert suitable for multicookers Ingredients 6 eggs 6 heaping tablespoons of sugar 6 tablespoons of flour 1 tablespoon of cocoa 1 vial of vanilla essence 1 vial of rum essence 500 g of pitted cherries For preparing the bowl, oil and flour are used to prevent the batter from sticking. The amount is not specified in the original recipe. Optionally, after baking, the cake can be dusted with powdered sugar. Preparation method 1. Prepare the cherries The cherries must be pitted before you start assembling the cake. If they have been washed, it’s best to let them drain to avoid adding too much liquid to the batter. The recipe uses 500 g of pitted cherries. 2. Separate the eggs Place the egg whites in one bowl and the yolks in another. Add a pinch of salt to the egg whites and start beating them until frothy. 3. Beat the egg whites with sugar Continue beating the egg whites, gradually adding the sugar until you achieve a thick mixture similar to meringue. Add the sugar gradually, not all at once, to ensure the foam forms evenly. 4. Add the yolks and flavors Add the yolks one at a time to the egg white foam. Incorporate them gradually, then add the vanilla essence. 5. Incorporate the flour Sift the flour and add it to the mixture. Mix until the batter becomes smooth. It’s important that no flour remains unincorporated, but also not to overmix. 6. Prepare the cocoa mixture Take four tablespoons of the white batter and place them in a separate bowl. Add the cocoa and rum essence, then mix until you achieve a uniform cocoa-flavored mixture. 7. Prepare the multicooker bowl Grease the bowl of the appliance with oil and dust it with flour. This step helps the cake release more easily after baking. 8. Layer the batter and cherries Alternately place the white batter and the cocoa mixture in the bowl. It’s not necessary for the layers to be perfectly equal. After adding the batter, sprinkle the cherries into the bowl. 9. Set the baking program Press the MENU button and select the BAKE program. Set the temperature to 180 degrees and the time to 50 minutes. 10. Let the cake cool Once the program is complete, let the cake cool. Do not slice it while it’s hot, as the batter may break more easily. After it has cooled, cut it into pieces. If desired, dust powdered sugar on top. Why I make this recipe often I love it because it uses common ingredients and doesn’t require a cream or a separate decoration step. The white and cocoa batters give a nice appearance without needing complicated assembly, and the cherries add a tangy flavor that balances the sweetness. The multicooker takes care of the baking, and the cake can be easily portioned after cooling. Tips and Variations Tips The cherries are used pitted, as specified in the recipe. If they have a lot of juice on them, it’s helpful to let them drain a bit before adding them to the batter. The egg whites should be beaten with a pinch of salt until frothy, then continue mixing with the sugar until meringue consistency is reached. This is the base for the texture of the batter. The flour should be sifted before being added. This way, it incorporates more easily into the egg mixture. The four tablespoons of batter reserved for the cocoa part are taken from the white mixture before adding the cocoa and rum essence. The settings used in the original recipe are BAKE, 180 degrees, and 50 minutes. If the multicooker has a different interface, look for the equivalent baking program, keeping these settings when the appliance allows. Substitutions The original recipe does not include substitutions for ingredients and does not specify alternatives for sugar, flour, or flavors. To maintain the proportions and taste of the recipe, it’s safer to use the indicated quantities. Vanilla essence and rum essence are part of the original mixture. If you don’t use one of them, the flavor of the cake will be different, especially in the cocoa part. Variations The cake can be made with just the white batter, but in this case, the contrast between the two mixtures will not be preserved. The presented version uses part of the batter mixed with cocoa and rum. For a simple look, the cake can be left without decoration. Powdered sugar is mentioned as an option and is added after cooling. Serving Ideas Serve after it has cooled and been portioned. Powdered sugar can be sprinkled just before serving to keep the surface cleaner. No additional topping is needed for the recipe to be complete. Frequently Asked Questions 1. Can I use cherries with pits? No. The recipe is calculated for 500 g of pitted cherries. The pits must be removed before adding the fruit to the multicooker bowl. 2. How is the cocoa part made? Take four tablespoons from the white mixture and mix them separately with one tablespoon of cocoa and one vial of rum essence. This mixture is then placed alternately with the white batter. 3. What program and temperature are used for the multicooker? Select the BAKE program at a temperature of 180 degrees for 50 minutes. 4. When can the cake be cut? After it has baked, the cake should cool down before being sliced. When hot, the batter is more fragile. 5. Is it mandatory to add powdered sugar? No. Powdered sugar is optional and can be added after cooling. Nutritional Values The values are estimates and refer to the entire cake, without added powdered sugar on top. Differences mainly arise from the size of the heaping tablespoons of sugar and the amount of oil used to grease the bowl. For the entire cake: Calories: approximately 1,500–1,650 kcal Protein: approximately 55–60 g Carbohydrates: approximately 250–275 g Fats: approximately 35–40 g These values are indicative and do not represent an exact nutritional analysis. If the cake is cut into several pieces, the intake per serving decreases proportionally. Storage and Reheating The original recipe recommends cooling the cake before slicing, but does not specify an exact storage time or reheating method. After cooling, the cake should be kept covered to prevent it from drying out. Since it contains cherries, it is advisable to consume it within a short time. No settings for reheating are indicated. It can be served at room temperature after it has been allowed to cool.

Cherry Cake Multicooker

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