Cake with two creams and decorated with cherries
If you're looking for a cake recipe that impresses both in appearance and taste, you've come to the right place! This cake with two creams and decorated with cherries will surely become the star of your table. With a slightly moist base and a delicious combination of creams, this quick and simple dessert will bring a smile to everyone's face. Let's get to work!
Preparation time:
- Preparation time: 30 minutes
- Baking time: 45 minutes
- Total time: 1 hour and 15 minutes
- Number of servings: 12 servings
Ingredients:
For the base:
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 1 teaspoon of baking powder (from Dr. Oetker)
For the vanilla cream:
- 500 ml of boiled milk
- 250 g of sugar
- 6 egg yolks
- 200 g of butter (at room temperature)
- 1 packet of vanilla sugar
- Juice of 1 lemon
- 1 vanilla pod
- 80 g of cornstarch (about 3 heaping tablespoons)
For soaking:
- 2-3 tablespoons of rum (from Dr. Oetker)
- 3 tablespoons of Amaretto
- Syrup from the jar of cherries
- 200 ml of coffee (Ness)
- 2 tablespoons of cocoa and 4 tablespoons of brown sugar (for the cocoa cream)
For decoration:
- 1 jar of cherries in syrup (preferably from Kaufland)
Recipe history
Cream cakes have a long and varied tradition, often associated with celebrations and special occasions. These sophisticated desserts bring an air of elegance and refinement, and the combination with cherries makes them even more appealing. Cherries, with their sweet-sour flavor, perfectly complement the fine creams, offering a contrast of textures and flavors. This cake will not only delight your taste buds but also become a topic of conversation at festive gatherings.
Preparing the base
1. Separating the eggs: Start by separating the egg whites from the yolks. It's important to have a clean bowl for the egg whites, as any trace of fat will prevent them from whipping well.
2. Whipping the egg whites: Beat the egg whites with a pinch of salt until they become frothy. Add the sugar one tablespoon at a time, mixing well after each addition, until the sugar is completely dissolved and you achieve a firm foam.
3. Adding the yolks: Incorporate the yolks one by one, mixing gently to avoid losing the air in the mixture.
4. Incorporating the flour: Mix the flour with the baking powder and gradually add it, one tablespoon at a time, mixing from the bottom up to maintain aeration.
5. Preparing the baking pan: Place parchment paper in a springform pan and pour in the batter. Make sure it is even.
6. Baking: Preheat the oven to 180°C and bake the base for about 45 minutes. Perform the toothpick test to check if the base is baked - if the toothpick comes out clean, it is ready!
Preparing the vanilla cream
1. Beating the yolks: In a bowl, beat the yolks with 150 g of sugar until creamy. Add the cornstarch and mix well.
2. The entire mixture: Thin the mixture with the warm milk, stirring constantly to avoid lumps.
3. Boiling the cream: Place the cream over low heat, stirring continuously until it reaches boiling point. Let it boil for 2 minutes, then remove from heat.
4. Adding flavor: Incorporate the vanilla sugar, the scraped seeds from the vanilla pod, and the butter beaten with the remaining sugar, mixing until completely melted.
5. Cooling: Allow the cream to cool, stirring occasionally to prevent a crust from forming.
Cocoa cream
1. Preparing the cocoa cream: Take a quarter of the vanilla cream and mix it with 2 tablespoons of cocoa and 4 tablespoons of brown sugar. This will be the cream that goes between the layers.
Assembling the cake
1. Cutting the base: Once the base has cooled, cut it into 3 equal slices.
2. Soaking: Prepare a syrup from coffee (Ness), rum, Amaretto, and the syrup from the jar of cherries. Soak each layer of the base to keep the cake moist and flavorful.
3. Assembling the cake: Place the first layer of the base, add the cocoa cream, then place the second layer. Continue with the remaining vanilla cream, then place the last layer of base.
4. Decorating: Use the cherries in syrup to decorate the cake. You can create a pleasing visual effect by carefully arranging the cherries on the surface of the cake.
Serving and suggestions
This cake is served cold, making it ideal for parties or festive meals. You can accompany the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Additionally, a fragrant coffee or fruit tea pairs perfectly with this decadent dessert.
Nutritional benefits
This cake is not only delicious but also provides a source of energy from the eggs and butter. Additionally, cherries bring antioxidants and important vitamins. It is important to note that although it is a dessert, when consumed in moderation, it can be part of a balanced diet.
Frequently asked questions
- Can I replace the eggs? Yes, you can use plant-based alternatives for eggs, such as applesauce or yogurt, but the texture of the layers may vary.
- How do I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 2-3 days.
- Is it possible to make the cake dairy-free? You can replace the butter with margarine or vegetable oil and the milk with a plant-based alternative, such as almond or soy milk.
I hope you find this recipe captivating and that you will try to create this cake with two creams and decorated with cherries. It is a true culinary indulgence that will surely bring joy and beautiful memories around the table! Enjoy your meal!
If you're looking for a cake recipe that impresses both in appearance and taste, you've come to the right place! This cake with two creams and decorated with cherries will surely become the star of your table. With a slightly moist base and a delicious combination of creams, this quick and simple dessert will bring a smile to everyone's face. Let's get to work!
Preparation time:
- Preparation time: 30 minutes
- Baking time: 45 minutes
- Total time: 1 hour and 15 minutes
- Number of servings: 12 servings
Ingredients:
For the base:
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 1 teaspoon of baking powder (from Dr. Oetker)
For the vanilla cream:
- 500 ml of boiled milk
- 250 g of sugar
- 6 egg yolks
- 200 g of butter (at room temperature)
- 1 packet of vanilla sugar
- Juice of 1 lemon
- 1 vanilla pod
- 80 g of cornstarch (about 3 heaping tablespoons)
For soaking:
- 2-3 tablespoons of rum (from Dr. Oetker)
- 3 tablespoons of Amaretto
- Syrup from the jar of cherries
- 200 ml of coffee (Ness)
- 2 tablespoons of cocoa and 4 tablespoons of brown sugar (for the cocoa cream)
For decoration:
- 1 jar of cherries in syrup (preferably from Kaufland)
Recipe history
Cream cakes have a long and varied tradition, often associated with celebrations and special occasions. These sophisticated desserts bring an air of elegance and refinement, and the combination with cherries makes them even more appealing. Cherries, with their sweet-sour flavor, perfectly complement the fine creams, offering a contrast of textures and flavors. This cake will not only delight your taste buds but also become a topic of conversation at festive gatherings.
Preparing the base
1. Separating the eggs: Start by separating the egg whites from the yolks. It's important to have a clean bowl for the egg whites, as any trace of fat will prevent them from whipping well.
2. Whipping the egg whites: Beat the egg whites with a pinch of salt until they become frothy. Add the sugar one tablespoon at a time, mixing well after each addition, until the sugar is completely dissolved and you achieve a firm foam.
3. Adding the yolks: Incorporate the yolks one by one, mixing gently to avoid losing the air in the mixture.
4. Incorporating the flour: Mix the flour with the baking powder and gradually add it, one tablespoon at a time, mixing from the bottom up to maintain aeration.
5. Preparing the baking pan: Place parchment paper in a springform pan and pour in the batter. Make sure it is even.
6. Baking: Preheat the oven to 180°C and bake the base for about 45 minutes. Perform the toothpick test to check if the base is baked - if the toothpick comes out clean, it is ready!
Preparing the vanilla cream
1. Beating the yolks: In a bowl, beat the yolks with 150 g of sugar until creamy. Add the cornstarch and mix well.
2. The entire mixture: Thin the mixture with the warm milk, stirring constantly to avoid lumps.
3. Boiling the cream: Place the cream over low heat, stirring continuously until it reaches boiling point. Let it boil for 2 minutes, then remove from heat.
4. Adding flavor: Incorporate the vanilla sugar, the scraped seeds from the vanilla pod, and the butter beaten with the remaining sugar, mixing until completely melted.
5. Cooling: Allow the cream to cool, stirring occasionally to prevent a crust from forming.
Cocoa cream
1. Preparing the cocoa cream: Take a quarter of the vanilla cream and mix it with 2 tablespoons of cocoa and 4 tablespoons of brown sugar. This will be the cream that goes between the layers.
Assembling the cake
1. Cutting the base: Once the base has cooled, cut it into 3 equal slices.
2. Soaking: Prepare a syrup from coffee (Ness), rum, Amaretto, and the syrup from the jar of cherries. Soak each layer of the base to keep the cake moist and flavorful.
3. Assembling the cake: Place the first layer of the base, add the cocoa cream, then place the second layer. Continue with the remaining vanilla cream, then place the last layer of base.
4. Decorating: Use the cherries in syrup to decorate the cake. You can create a pleasing visual effect by carefully arranging the cherries on the surface of the cake.
Serving and suggestions
This cake is served cold, making it ideal for parties or festive meals. You can accompany the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Additionally, a fragrant coffee or fruit tea pairs perfectly with this decadent dessert.
Nutritional benefits
This cake is not only delicious but also provides a source of energy from the eggs and butter. Additionally, cherries bring antioxidants and important vitamins. It is important to note that although it is a dessert, when consumed in moderation, it can be part of a balanced diet.
Frequently asked questions
- Can I replace the eggs? Yes, you can use plant-based alternatives for eggs, such as applesauce or yogurt, but the texture of the layers may vary.
- How do I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 2-3 days.
- Is it possible to make the cake dairy-free? You can replace the butter with margarine or vegetable oil and the milk with a plant-based alternative, such as almond or soy milk.
I hope you find this recipe captivating and that you will try to create this cake with two creams and decorated with cherries. It is a true culinary indulgence that will surely bring joy and beautiful memories around the table! Enjoy your meal!