The Sweet Sin Cake
Sweet Sin Cake: A Delicious Cherry Delight Preparation time: 30 minutes Baking time: 40 minutes Total time: 1 hour and 10 minutes Number of servings: 12 Discover the unmistakable flavor of Sweet Sin Cake, a homemade cherry dessert recipe that adds a touch of elegance to any festive table. This cake is not just a simple dessert; it is a culinary experience that combines the fresh flavors of cherries with a fluffy base and a fine glaze. If you are looking for a quick and delicious dessert, you have come to the right place. Ingredients: For the base: - 4 large eggs - 200 g sugar - 150 ml oil - 200 g flour - 1 packet of baking powder (10 g) - A pinch of salt - 1 teaspoon vanilla extract For the filling: - 500 g fresh or frozen cherries (if using frozen cherries, let them thaw and drain the juice) - 100 g sugar (for cherries) - 2 tablespoons cornstarch For the glaze: - 100 g dark chocolate - 50 ml heavy cream Preparation: 1. Preheat the oven to 180°C. Prepare a 30x20 cm baking pan, greased with butter and lined with parchment paper. This will prevent the cake from sticking and make it easier to cut later. 2. In a large bowl, beat the eggs with the sugar using a mixer until the mixture becomes frothy and increases in volume. This step is essential for obtaining a fluffy base. Add the oil and vanilla extract and mix gently. 3. In another bowl, combine the flour, baking powder, and salt. Sift the dry ingredients to avoid lumps. Incorporate the flour mixture into the egg mixture, stirring gently with a spatula until you obtain a smooth batter. 4. In another bowl, mix the cherries with the sugar and cornstarch. This will help absorb the juice released by the cherries during baking and prevent excessive moisture in the base. 5. Pour half of the batter into the prepared pan, then evenly distribute the cherries over the entire surface. Cover them with the remaining batter, ensuring they are well wrapped. Bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. 6. While the cake cools, prepare the glaze: melt the dark chocolate with the heavy cream in a bowl over a double boiler, stirring constantly until it becomes a smooth and shiny mixture. 7. Once the cake has completely cooled, pour the chocolate glaze over the top and let it set for a few minutes before cutting it into squares. Serving suggestions: Serve Sweet Sin Cake with a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side to enhance the flavors. Another delicious variation is to add some ground almonds or walnuts to the batter for a crunchy texture. Practical tips: - If you don't have fresh cherries, you can also use other fruits such as cherries or peaches to give the cake a different note. - Make sure to let the cake cool completely before applying the glaze; otherwise, it will melt and spoil the aesthetic appearance. - For a more intense flavor, you can also add cinnamon to the cherry mixture. With these instructions, Sweet Sin Cake will quickly become your favorite, both for its delicious taste and its attractive appearance, perfect for any celebration or special occasion. Enjoy every slice and delight in the compliments from friends and family!
Preparation
The base: Egg whites are beaten until stiff, sugar is added and beating continues until completely dissolved. Nuts and starch are added and mixed with circular, vertical movements. Half of the mixture is placed in a baking tray lined with parchment paper and leveled. It is baked in a preheated oven at 150 degrees, keeping the door slightly open at all times. Bake for 30-45 minutes. It is a meringue base and needs to dry. When the sheet is lightly browned and crispy, it is removed and left to cool on a rack; only when it is cold is the parchment paper removed. The same process is followed with the remaining mixture to obtain a second base. For the cream: 400 ml of milk together with sugar is heated. The remaining milk is mixed with starch. When the milk boils, the well-homogenized starch mixture is added and stirred continuously until it thickens. It is removed from heat and vanilla sugar and essence are added. It is mixed well and left to cool, covering the pot with plastic wrap (to prevent a skin from forming). After the milk cream is cold, room temperature butter, cut into pieces, is added and mixed until a creamy consistency is obtained. The jelly: Sour cherries, 200 ml of water, and sugar are heated. The remaining 50 ml of water is mixed with starch. Meanwhile, the gelatin is hydrated with 2 tablespoons of cold water. When the water with the sour cherries boils, the starch is added and mixed until it thickens. I pureed the mixture, but it works just as well without pureeing, with whole fruits. When the jelly cools to around 50 degrees Celsius, the gelatin is dissolved directly into the mixture. Assembly: Half of the cream is placed on the first sheet. The cake tray is placed in the freezer for 10 minutes, then the jelly is poured on top, still slightly warm. It is cooled completely, followed by the second layer of cream, and then the last base. The cake is chilled, then cut – preferably with an electric knife. Glaze: Whipped cream and white chocolate broken into small pieces are heated, stirring until homogenized. This mixture is poured over the cake and imperfections are masked with milk chocolate. Recipe for Sweet Sin Cake proposed by lauralaurentiu. Discuss more about this recipe on the recipe forum.
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