Cake with liqueur-soaked sour cherries and cognac

Name: Cake with liqueur-soaked sour cherries and cognac
Ingredients: 5 eggs; 1/8 teaspoon salt; 6 tablespoons sugar; 5 tablespoons flour; 1 packet baking powder; 100 g pitted sour cherries from sour cherry liqueur; 400 ml whipping cream; 400 ml cold milk; 2 packets vanilla Creme Ole; 5-6 drops vanilla essence; 100 ml cognac; 200 g cake glaze

Dessert - Cake with liqueur-soaked sour cherries and cognac by Daniela E. - Recipia

Cake with liqueur-soaked sour cherries and cognac has sour cherries from sour cherry liqueur baked into the sponge, a layer of firm cream and a chocolate glaze. I like to cut it into narrow rectangles so you can see the three layers. Preparation: 25 minutes. Cooking: 26 minutes. Resting: 1 hour 30 minutes to 2 hours 30 minutes. Total time: 2 hours 21 minutes to 3 hours 21 minutes. Servings: 15. Approximately 250 kcal and 5 g protein per serving.

Ingredients

For the sponge

5 eggs
1/8 teaspoon salt
6 tablespoons sugar
5 tablespoons flour
1 packet baking powder
100 g pitted sour cherries from sour cherry liqueur

For the cream

400 ml whipping cream
400 ml cold milk
2 packets vanilla Creme Ole
5-6 drops vanilla essence

For assembling

100 ml cognac
200 g cake glaze

Preparation

1. Preheat the oven to 180°C. Separate the egg whites from the yolks and beat the whites with 1/8 teaspoon salt until stiff. 2. Gradually add the sugar, then the yolks, flour and baking powder, mixing after each addition. 3. Pour the batter into a 32 × 25 cm pan lined with baking paper. Scatter the sour cherries from the sour cherry liqueur evenly over the surface. 4. Bake for 25 minutes, until the sponge is golden and the edges come away easily from the paper. 5. Transfer the sponge to a serving plate or another pan, remove the paper and leave to cool for 30 minutes. 6. Beat the whipping cream with the cold milk, Creme Ole and vanilla essence until you have a firm cream, about 3 minutes. 7. Drizzle the cooled sponge with the 100 ml of cognac, then spread the cream over it in a layer about two fingers thick. 8. Microwave the glaze for 1 minute, stir until runny and spread it over the cream. Refrigerate the cake for 1-2 hours, then cut into portions.

Notes

I got the cream recipe from caietulcuretete.ro, while the sponge and the rest of the combination came from a spur-of-the-moment idea. The 32 × 25 cm pan makes the sponge fairly thin; in a smaller one it will come out taller and may be harder to bake through in the middle. Let the sour cherries drain well before arranging them, especially if they have a lot of sour cherry liqueur clinging to them. Eggs at room temperature are easier to beat into a stable foam than eggs taken straight from the fridge. The cognac goes in without being boiled; for an alcohol-free version, use 100 ml of simple burnt-sugar syrup, without rum essence. A slice goes well with coffee. The cream layer is reminiscent of a tray cake with pudding, but here the sour cherries are baked right into the sponge. Contains eggs, gluten from flour and dairy. Covered, it keeps in the fridge for up to 3 days.