Cherry cake

Name: Cherry cake - Consuela I.
Ingredients: 4 large eggs 4 tablespoons of flour 4 tablespoons of sugar 200 g of cherries (pitted) 1 tablespoon of cocoa powder 1 teaspoon of rum essence 1 tablespoon of powdered sugar

Dessert - Cherry cake by Consuela I. - Recipia

The cherry cake in the Philips Multicooker is prepared from a simple batter, similar to sponge cake. Part of the mixture remains plain, while the rest is mixed separately with cocoa for a two-tone appearance. The cherries are placed on top after being dusted with a little flour, and then the cake is baked at 160 degrees for 35 minutes. Quick Info Preparation time: not specified in the original recipe Baking time: 35 minutes Rest time in the appliance: 5 minutes Total time: approximately preparation time plus 40 minutes for baking and resting Servings: not specified; the number depends on how thick the slices are Difficulty: easy Recipe type: fruit cake, made in the Philips Multicooker Ingredients 4 large eggs 4 tablespoons of flour 4 tablespoons of sugar 200 g pitted cherries 1 tablespoon of cocoa powder 1 teaspoon of rum essence 1 tablespoon of powdered sugar A little butter and a little flour for greasing and dusting the appliance bowl Preparation method 1. Separate the egg whites from the yolks. Place the egg whites in a bowl and beat them until stiff peaks form. 2. Gradually add the sugar, continuing to mix. The meringue should be firm and hold its shape. 3. Add the yolks over the beaten egg whites, then add the flour and rum essence. Gently fold in so that the mixture remains as airy as possible. 4. Grease the appliance bowl with a little butter and dust it with flour. Pour about three-quarters of the obtained mixture into the bowl. 5. Mix the tablespoon of cocoa into the remaining mixture. Pour the cocoa batter in dollops over the plain mixture. There is no need to spread it into a perfectly even layer. 6. Dust the pitted cherries with a little flour, then place them on top of the batter. This step is part of the original recipe and helps the fruit not to sink immediately into the mixture. 7. Close the appliance lid and select the BAKE function. Set the temperature to 160 degrees and the baking time to 35 minutes. 8. After the program ends, disconnect the appliance. Let the cake sit in the bowl for another 5 minutes without removing it immediately. 9. Carefully remove the cake using the appliance spatula and place it on a rack. 10. After it is removed, dust it with powdered sugar. Let it cool enough to slice, then portion it. Why I make the recipe often It is a simple cake with few ingredients and without a complicated cream or preparation. The mixture is quick to make, and baking in the multicooker is easy to follow: the BAKE function is set to 160 degrees for 35 minutes. The cherries add a tangy flavor that balances the sweet batter, and the cocoa part changes the appearance slightly without needing a separate mixture. Tips and variations Tips The egg whites should be beaten before adding the sugar. Sugar should be added gradually, not all at once, so that the meringue becomes firm and uniform. Mix the flour and yolks with gentle movements. If you mix too vigorously, the mixture may lose the volume gained from beating the egg whites. The appliance bowl should be greased with a little butter and dusted with flour before pouring in the batter. Cover the base and areas touched by the mixture as well as possible. The cherries must be pitted. After dusting them with flour, place them on top of the batter without incorporating them. Follow the time and temperature in the recipe. After baking, the 5 minutes left in the appliance help the cake to stabilize before being removed. Substitutions The original recipe uses pitted cherries, cocoa, and rum essence. To maintain the original flavor and proportions, it is preferable not to change the quantities of the main ingredients. If you do not have rum essence, it can be omitted, but the cake's flavor will be less pronounced. There is no need to add another quantity of liquid, as the recipe does not contain milk, oil, or water. Variations The cocoa part can be poured in stripes or small mounds over the plain batter, depending on the desired appearance. In the recipe version, the cocoa mixture is poured in dollops, creating an irregular pattern after baking. For a simpler-looking cake, the entire mixture can be kept without the cocoa part, but this will no longer be the two-tone version presented here. The amount of cherries remains the same, 200 g. Serving ideas The cake is served sliced and dusted with powdered sugar. It is suitable both after it has cooled and later, if stored properly. For cleaner slices, wait until it is no longer hot before cutting. Frequently asked questions Can I use cherries with pits? No. For this recipe, 200 g of pitted cherries are used. The pits must be removed before placing the fruit on the batter. Why are the cherries dusted with flour? The cherries are dusted with a little flour before being placed on the mixture. This is the step outlined in the recipe and is done before baking so that the fruit does not sink immediately into the batter. Can I add all the cocoa directly into the mixture? In the original version, no. About three-quarters of the plain batter is kept, and the cocoa is mixed only into the remaining mixture. Then the cocoa batter is poured in dollops on top. When do I take the cake out of the multicooker? After the 35 minutes of baking are complete, the appliance is disconnected, and the cake is left in the bowl for 5 minutes. Then it is carefully removed using the appliance spatula. How long should it cool before slicing? The recipe does not specify an exact cooling time. It is sufficient not to remove it directly hot for slicing so that the pieces do not break easily. Nutritional values The values below are estimates for the entire cake and may vary depending on the size of the eggs, the exact amount of flour in tablespoons, the amount of butter used for greasing, and the number of slices. For the entire cake: Calories: approximately 800 kcal Protein: approximately 31 g Carbohydrates: approximately 130 g Fat: approximately 24 g If the cake is cut into 8 slices, one slice has approximately: 100 kcal 4 g protein 16 g carbohydrates 3 g fat The estimate includes eggs, flour, sugar, cherries, cocoa, powdered sugar, and a small amount of butter for greasing. Since the exact amount of butter and the number of servings are not specified in the recipe, the values cannot be considered exact. Storage and reheating Store the cake covered at room temperature if it will be consumed shortly. For a longer period, it is safer to keep it in the refrigerator in a closed container to prevent it from drying out and absorbing odors. The cake can be served cold or left at room temperature for a while before consumption. Reheating is not necessary and is not mentioned in the original recipe; being a batter with cherries, it is better to heat it only if needed, for a short time, to avoid drying out.

Cherry cake

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