Base: Start by removing the pits from the cherries, making sure to choose the juiciest and most aromatic ones. Once you are done, place the cherries to drain to eliminate excess water. In a large bowl, take the eggs and, using a mixer, beat them together with the sugar until they double in volume and become creamy and fluffy. This step is essential for achieving an airy base. Then, add the milk and oil, continuing to mix until everything is well combined.
At this point, it’s time to integrate the dry ingredients. Gradually add the flour and baking powder, mixing with a spoon from top to bottom to keep the air in the mixture. Once the flour is fully incorporated, divide the mixture into two equal parts. In one of them, add the two tablespoons of sifted cocoa and mix well.
In a baking tray lined with parchment paper, pour the white mixture, leveling the surface, then carefully pour the cocoa mixture on top. Use a spatula to smooth this part as well. Place the drained cherries on top, sprinkling them evenly to achieve a balanced cake. The tray is placed in a preheated oven at 150 degrees Celsius for about 30 minutes, or until the base turns slightly golden and passes the toothpick test.
Vanilla Cream: In a saucepan, combine the milk with the pudding powder, sugar, and vanilla essence. Place the mixture over low heat, stirring constantly to avoid lumps. Once the cream thickens, let it cool, making sure to stir occasionally to prevent a crust from forming. In another bowl, whip the cream together with the cream stabilizer until it becomes thick and holds on the mixer blades.
When the vanilla cream has completely cooled, fold in the whipped cream with a spatula, mixing gently until combined.
Chocolate Glaze: Break the chocolate into small pieces and place it in a saucepan along with the cream. Place the mixture over low heat, stirring constantly until the chocolate melts completely. Be careful not to allow the mixture to boil, otherwise, the texture will be affected. Once melted, let the glaze cool slightly.
Assembly: Place the completely cooled base on a tray. On top, add the vanilla cream in an even layer and refrigerate the tray for about 30 minutes to allow the layers to set. After the cream has firmed up, pour the chocolate glaze over the vanilla cream, leveling it with a spatula. Using a fork, draw lines across the entire surface, creating a decorative effect.
Leave the cake in the refrigerator for another 30 minutes, then, using a knife dipped in hot water, carefully slice each piece. This cherry cake with vanilla cream and chocolate glaze will bring a touch of joy to any moment of the day!
At this point, it’s time to integrate the dry ingredients. Gradually add the flour and baking powder, mixing with a spoon from top to bottom to keep the air in the mixture. Once the flour is fully incorporated, divide the mixture into two equal parts. In one of them, add the two tablespoons of sifted cocoa and mix well.
In a baking tray lined with parchment paper, pour the white mixture, leveling the surface, then carefully pour the cocoa mixture on top. Use a spatula to smooth this part as well. Place the drained cherries on top, sprinkling them evenly to achieve a balanced cake. The tray is placed in a preheated oven at 150 degrees Celsius for about 30 minutes, or until the base turns slightly golden and passes the toothpick test.
Vanilla Cream: In a saucepan, combine the milk with the pudding powder, sugar, and vanilla essence. Place the mixture over low heat, stirring constantly to avoid lumps. Once the cream thickens, let it cool, making sure to stir occasionally to prevent a crust from forming. In another bowl, whip the cream together with the cream stabilizer until it becomes thick and holds on the mixer blades.
When the vanilla cream has completely cooled, fold in the whipped cream with a spatula, mixing gently until combined.
Chocolate Glaze: Break the chocolate into small pieces and place it in a saucepan along with the cream. Place the mixture over low heat, stirring constantly until the chocolate melts completely. Be careful not to allow the mixture to boil, otherwise, the texture will be affected. Once melted, let the glaze cool slightly.
Assembly: Place the completely cooled base on a tray. On top, add the vanilla cream in an even layer and refrigerate the tray for about 30 minutes to allow the layers to set. After the cream has firmed up, pour the chocolate glaze over the vanilla cream, leveling it with a spatula. Using a fork, draw lines across the entire surface, creating a decorative effect.
Leave the cake in the refrigerator for another 30 minutes, then, using a knife dipped in hot water, carefully slice each piece. This cherry cake with vanilla cream and chocolate glaze will bring a touch of joy to any moment of the day!
Ingredients
Batter: - 4 eggs - 175 g sugar - 335 g flour - 150 ml oil - 150 ml milk - 1/2 sachet baking powder - 3 tbsp cocoa - about 200 g cherries Vanilla cream: - 1 sachet vanilla pudding powder - 400 ml milk - 4 tablespoons sugar - 200 ml whipped cream - a whipped cream hardener - a little vanilla essence Chocolate icing: - 100 g bitter chocolate - 90 ml whipped cream