Cake with vanilla cream, strawberries, and cherries

Vanilla cream cake with strawberries and sour cherries

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 8

Welcome to my kitchen! Today, I will share with you the recipe for a delicious cake that harmoniously combines the creamy flavors of vanilla with the freshness of strawberries and the tartness of sour cherries. It is the perfect dessert for any occasion, whether you want to impress your guests or simply indulge your family. Each bite offers an explosion of flavors and a texture that melts in your mouth. And for those who are fasting, it is an excellent choice, considering the selected ingredients.

The history of this dessert dates back to ancient times when people began to combine flour, eggs, and dairy products to create sweet delights. Over time, cakes have evolved, but their essence has remained the same: the joy of sharing and savoring special moments. Now, let’s get to work!

Ingredients

For the base:
- 3 eggs
- ½ cup milk (approximately 120 ml)
- 6 tablespoons oil (sunflower oil is ideal)
- 9 tablespoons sugar
- 8 tablespoons flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- Grated zest of one orange (for a pleasant citrus flavor)

For the cream:
- 400 ml milk (you can use whole milk for a richer texture)
- 2 egg yolks
- 4 tablespoons flour
- 4 tablespoons sugar
- 4 tablespoons powdered sugar
- 2 teaspoons powdered sugar with vanilla paste (or 1 teaspoon vanilla essence)
- 250 g mascarpone (for a smooth and creamy cream)
- 4 tablespoons yogurt (optional, but adds a pleasant acidity)
- 3 sheets of gelatin (approximately 5 grams in total)
- 1 cup of pitted sour cherries (approximately 200 grams)
- 1 bowl of fresh strawberries (approximately 200 grams)
- 50 g dark chocolate (for decoration)
- ½ cup prepared and cooled coffee (to soak the base)

Instructions

Preparing the base

1. Start by preheating the oven to 180°C. Make sure it is well heated to achieve an even and fluffy base.

2. In a large bowl, beat the eggs with the sugar until the mixture becomes pale and frothy. This process is essential for adding air to the mixture, which will make the base fluffier.

3. Gradually add the oil and milk, continuing to mix. The oil will provide moisture, while the milk will add extra flavor.

4. In another bowl, mix the flour, cocoa, and baking powder. This will prevent lumps from forming in the batter. Add the dry ingredients to the wet mixture, a little at a time, mixing on low speed.

5. Finally, add the grated orange zest for a touch of freshness.

6. Grease a detachable cake pan with butter and dust it with flour (or baking paper, if you have it). Pour the base mixture into the pan and bake for 20-25 minutes. Perform the toothpick test to check if the base is baked.

7. Once the base is ready, remove it from the oven and let it cool on a rack. Then, cut it into two equal layers.

Preparing the cream

1. In a bowl, mix the egg yolks with the sugar, flour, and a few tablespoons of milk. This mixture will form the base of the cream.

2. Boil the remaining milk in a saucepan. When it starts to boil, remove it from the heat and add the egg yolk mixture, stirring continuously. Put the saucepan back on low heat and stir constantly until the cream thickens like pudding.

3. Remove the cream from the heat and cover it with plastic wrap to prevent a crust from forming. Let it cool completely.

4. In another bowl, mix the mascarpone with the powdered sugar. Add the yogurt and the cooled milk cream, mixing until smooth.

5. Soak the gelatin sheets in cold water for 10 minutes. Drain the water and melt them over a double boiler. Add a little cream to the melted gelatin and mix well, then incorporate the gelatin into the entire cream. If you want a firmer cream, you can add more gelatin.

6. Wash the strawberries, remove the stems, and cut them into cubes, reserving a few for decoration.

Assembling the cake

1. Line the detachable cake pan in which you baked the base with plastic wrap. Place the first layer of base in the pan.

2. Soak the base with the prepared coffee, then add a generous layer of cream.

3. Sprinkle the cut strawberries and sour cherries on top of the cream, then add another layer of cream to cover them.

4. Place the second layer of base on top, soak it, and spread the remaining cream, leaving a few tablespoons for decoration.

5. Using a piping bag, decorate the cake with the remaining cream and add pieces of strawberries for an attractive appearance.

6. Melt the dark chocolate and drizzle it around the edge of the cake for an extra touch of elegance. Let the cake sit in the fridge for a few hours before serving.

Serving and pairings

This vanilla cream cake with strawberries and sour cherries is served cold, perfect alongside a cup of coffee or a mug of fragrant tea. You can also pair it with vanilla ice cream or a berry sauce for an even more delicious experience.

Frequently asked questions

1. Can I use other fruits?
- Absolutely! You can adapt the recipe using peaches, plums, or blackberries, depending on your preferences.

2. What do I do if I don't have gelatin?
- You can omit the gelatin, but the cream will be less firm. An alternative is to use agar-agar powder, which is a vegetarian gelling agent.

3. How can I store the cake?
- The cake can be stored in the fridge in an airtight container for 3-4 days.

Nutritional benefits: This cake is a good source of protein from eggs and mascarpone, while strawberries and sour cherries add antioxidants and vitamins. Although it is a dessert, consumed in moderation, it can be part of a balanced diet.

I encourage you to try this recipe and share the sweet moment with your loved ones! Each slice of cake is a joy worth savoring. Enjoy!