Cherry Cake II

Name: Cherry Cake II - Ionelia P.
Ingredients: 5 eggs; 10 tablespoons powdered sugar; 80g melted butter; 8 tablespoons flour; vanilla; a pinch of salt

Dessert - Cherry Cake II by Ionelia P. - Recipia

Cherry Cake II In my family, cherry cake is preferred with a denser and shorter base, rather than a fluffy sponge cake. Therefore, the batter is spread in a larger pan, and the cherries are arranged in an even layer so that the fruit can be tasted in every slice. Baking on the top rack is especially important in gas ovens, where the bottom of the cake can brown too quickly. Quick Info Preparation time: not specified in the original recipe Baking time: about 30-35 minutes, including the initial 5 minutes Total time: preparation time plus approximately 30-35 minutes of baking Servings: the number depends on how the cake is sliced Difficulty: easy Pan size: 23 x 40 cm Recipe type: homemade cherry cake with a dense base and a generous layer of fruit Ingredients For the base: 5 eggs 10 tablespoons powdered sugar 80 g melted butter 8 tablespoons flour Vanilla A pinch of salt For the fruit layer: Pitted cherries A little sugar, to sprinkle over the cherries The amount of cherries is not mentioned in the original recipe. It is important that they are spread evenly over the surface of the base so that the fruit flavor predominates. Instructions 1. Prepare the cherries Wash the cherries and remove the pits. Place them in a bowl and sprinkle a little sugar over them. Set them aside to start releasing their juice. There is no need to add too much sugar. Its role is to help soften the fruit slightly and release its juice before being placed in the pan. 2. Prepare the batter Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until foamy. Add the powdered sugar and continue mixing until a meringue forms. The mixture should be well beaten before moving on to the next step. 3. Incorporate the yolks and butter Add the yolks to the beaten egg whites and continue mixing with the mixer. Then pour in the melted butter and continue mixing until it is incorporated into the batter. Add the vanilla as well. 4. Add the flour Gradually add the flour and incorporate it using a whisk. Mix carefully, avoiding overworking the batter to retain the air from beating the egg whites. Although the base is intended to be denser and shorter, this step must be done carefully. The flour should not be added all at once, but in several batches. 5. Pour the batter into the pan Prepare the 23 x 40 cm pan by lining it with buttered parchment paper. Pour the batter into the pan and level the surface. For this recipe, the size of the pan matters: the batter spreads into a thinner layer, which helps achieve a shorter base. 6. Bake the base lightly before adding the fruit Place the pan in the preheated oven and bake the base for about 5 minutes. During this time, it should only form a light crust on the surface. Do not aim for complete baking at this stage. The goal is for the cherries not to sink immediately into the raw batter. 7. Add the cherries Remove the pan after 5 minutes and sprinkle the cherries evenly over the base. If the fruit has released a lot of juice, there is no need to pour all the juice into the pan. The basic recipe uses prepared cherries placed on the surface of the batter, and the layer should be distributed to ensure fruit in as many servings as possible. 8. Finish baking Put the pan back in the oven and bake the cake for another 25-30 minutes. The oven should be kept on low heat, and the pan should be placed on the top rack. This method has proven more suitable for gas ovens, as it prevents the bottom of the cake from burning before the cake is fully baked. Baking time may vary slightly depending on the oven, but the cake should be baked, with a set surface and a stable base around the fruit. Why I make this recipe often I make it when I want a cherry cake where the fruit flavor stands out, not just the base. The amount of batter is suitable for a large pan, and the result is not very tall. Additionally, the ingredients are few and common, and the method is easy to replicate. Baking on the top rack is a useful detail for gas ovens. For me, this positioning protects the bottom of the cake and helps the base bake more evenly. Tips and Variations Tips Remove the pits before starting to prepare the batter so the cherries have time to release some juice. Do not skip the initial 5 minutes of baking. The crust formed on the surface helps keep the fruit better positioned. Incorporate the flour gradually with a whisk. If you mix too vigorously, the batter may lose the air gained from beating the egg whites. Grease the parchment paper with butter as indicated in the recipe. This helps with the cake's release after baking. For gas ovens, use low heat and the top rack. If you know your oven bakes very strongly from the bottom, this positioning is even more helpful. Substitutions The recipe does not indicate substitutions for ingredients and is best kept in its presented form, especially if a dense base with a predominant fruit flavor is desired. Vanilla can be omitted if you don't have it on hand, but it is included in the original composition. Variations The amount of cherries can be adjusted depending on how much you want the fruit flavor to stand out, without changing the rest of the batter. However, they should still be distributed evenly, not gathered in one area of the pan. If you prefer a shorter cake, keep the 23 x 40 cm pan. A smaller pan would make the batter layer taller and change the texture sought in this recipe. Serving Ideas The cake can be cut after it has cooled. The servings can be simple, without additional toppings, as the layer of cherries is the main element of the recipe. For easier cutting, let the cake stabilize before portioning. If cut immediately after removing from the oven, the base and fruit are still very soft. Frequently Asked Questions Why do the cherries bake only after the first 5 minutes? The 5 minutes form a crust on the surface of the batter. This way, the cherries do not immediately sink into the raw batter when sprinkled on top. Can I use the cherries without letting them sit with sugar? The step with sugar helps the cherries release their juice. It is part of the original method, so it is recommended to keep it. A large amount of sugar is not needed. At what temperature is the cake baked? The recipe does not specify a temperature in degrees, but indicates low heat. The oven should be preheated, and the pan should be placed on the top rack. In a gas oven, this method helps prevent burning the bottom. What should I do if the base browns too quickly? Check the position of the pan and move it to the top rack while keeping the heat low. The higher positioning is the recommendation used in the original recipe for gas ovens. When is the cake done? After the initial 5 minutes, the cake bakes for another 25-30 minutes. In the end, the base should be baked, and the surface should no longer be raw. The exact time may vary depending on the oven. Nutritional Values The values are estimated and cannot be calculated precisely, as the recipe does not specify the amount of cherries, and the tablespoons of powdered sugar and flour are not converted into grams. For the entire cake, with the values of the basic ingredients and without an exact calculation for the cherries, the estimate is approximately: 1,900-2,200 kcal 45-55 g protein 260-310 g carbohydrates 85-95 g fat If the cake is divided into 10 portions, one portion would have approximately 190-220 kcal, 4-6 g protein, 26-31 g carbohydrates, and 8-10 g fat. These values may increase depending on the amount of cherries and the sugar used over the fruit. Storage and Reheating Store the cake covered at room temperature if it will be consumed shortly. For longer storage, it can be kept in the refrigerator in a covered container to avoid absorbing surrounding odors. Before serving, let it sit for a while to reach room temperature. It is not a cake that requires reheating, and heating may make the base and fruit softer. Storage methods should also be adapted to the amount of juice released by the cherries: the juicier the fruit, the faster the texture changes.

Cherry Cake II

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