Preheat the oven to 180 degrees Celsius. We start with preparing the base, which will be the foundation of this delicious fruit cake. The cherries, well washed and pitted, are mixed with a tablespoon of sugar, allowing them to sit for a while to release their natural juice. We carefully wash the strawberries, remove the stems, and depending on personal preferences, cut them in halves or quarters for easier integration into the batter.
We separate the egg whites from the yolks, and beat the egg whites with a pinch of salt until they become firm and fluffy. Once we have a consistent meringue, we gradually add the sugar, continuing to mix until a glossy mixture forms. At this point, we incorporate the yolks, oil, and vanilla essence, ensuring the mixture is well combined. We start adding the flour gradually, along with the baking powder, mixing with a silicone spatula from top to bottom to keep the air in the batter.
After the batter is well combined, we add the cherries and strawberries, gently mixing to integrate them evenly. The resulting mixture is poured into a greased baking pan lined with parchment paper and placed in the oven. It bakes until the base is golden and firm to the touch. Once baked, it is removed from the oven and allowed to cool completely on a rack.
For the syrup, we caramelize the sugar in a saucepan, stirring continuously to avoid burning. When the sugar turns golden, we add water, allowing it to boil until the caramel completely melts. After boiling, we let the syrup cool.
The cream is the next step. Broken into pieces, the chocolate is placed in a saucepan and liquid cream is added. Over low heat, we constantly stir until the chocolate completely melts and combines with the cream. We transfer the mixture to a plastic container and let it reach room temperature, after which we place it in the freezer for about 15-20 minutes. After it has been in the freezer, we remove the container and mix the composition, adding the remaining cold cream to achieve an airy texture.
For the jelly, the strawberries are washed and boiled together with sugar, stirring occasionally until the mixture starts to thicken. Once cooled, we chop the strawberries in a food processor. In a saucepan, we bring water to a boil, and separately, we hydrate the gelatin in cold water. Once the gelatin has solidified, we place the bowl in warm water until it completely dissolves, then mix it with the strawberry jelly.
For assembly, we take the cooled base and pour the cold syrup over it. We continue with the white chocolate cream, then arrange the cherries (also washed and pitted) around the edge of the cake. We cut some strawberries into small pieces and distribute them evenly over the remaining cream, and then add the strawberry jelly. We create a flower from halved strawberries in the center of the cake, surrounding it with six cherries with stems for a festive look. This cake will surely be the centerpiece of the table!
We separate the egg whites from the yolks, and beat the egg whites with a pinch of salt until they become firm and fluffy. Once we have a consistent meringue, we gradually add the sugar, continuing to mix until a glossy mixture forms. At this point, we incorporate the yolks, oil, and vanilla essence, ensuring the mixture is well combined. We start adding the flour gradually, along with the baking powder, mixing with a silicone spatula from top to bottom to keep the air in the batter.
After the batter is well combined, we add the cherries and strawberries, gently mixing to integrate them evenly. The resulting mixture is poured into a greased baking pan lined with parchment paper and placed in the oven. It bakes until the base is golden and firm to the touch. Once baked, it is removed from the oven and allowed to cool completely on a rack.
For the syrup, we caramelize the sugar in a saucepan, stirring continuously to avoid burning. When the sugar turns golden, we add water, allowing it to boil until the caramel completely melts. After boiling, we let the syrup cool.
The cream is the next step. Broken into pieces, the chocolate is placed in a saucepan and liquid cream is added. Over low heat, we constantly stir until the chocolate completely melts and combines with the cream. We transfer the mixture to a plastic container and let it reach room temperature, after which we place it in the freezer for about 15-20 minutes. After it has been in the freezer, we remove the container and mix the composition, adding the remaining cold cream to achieve an airy texture.
For the jelly, the strawberries are washed and boiled together with sugar, stirring occasionally until the mixture starts to thicken. Once cooled, we chop the strawberries in a food processor. In a saucepan, we bring water to a boil, and separately, we hydrate the gelatin in cold water. Once the gelatin has solidified, we place the bowl in warm water until it completely dissolves, then mix it with the strawberry jelly.
For assembly, we take the cooled base and pour the cold syrup over it. We continue with the white chocolate cream, then arrange the cherries (also washed and pitted) around the edge of the cake. We cut some strawberries into small pieces and distribute them evenly over the remaining cream, and then add the strawberry jelly. We create a flower from halved strawberries in the center of the cake, surrounding it with six cherries with stems for a festive look. This cake will surely be the centerpiece of the table!
Ingredients
Base: 3 eggs; a pinch of salt; 6 tablespoons sugar; 3 tablespoons oil; vanilla essence; 5 tablespoons flour (180 g); a teaspoon of baking powder (3 g); 100 g pitted cherries + a tablespoon of sugar; 100 g strawberries. Syrup: two tablespoons sugar; 250 ml water. Cream: 75 g white chocolate; 300 ml sweetened liquid cream (kept in the fridge). Jelly: 350 g strawberries; 4 tablespoons sugar; 5 g gelatin; 50 ml cold water. Decoration: a few strawberries and cherries. Pan diameter: 22 cm.