Cherry and Biscuit Cake

Delicious Biscuit and Sour Cherry Cake Recipe

Preparation time: 20 minutes
Cooling time: 3-4 hours
Total time: 3-4 hours 20 minutes
Number of servings: 12

Welcome to the sweet world of desserts! Today, I will share with you a simple and delicious recipe for a biscuit and sour cherry cake, perfect for any occasion. This cake not only comes together quickly but is also an explosion of textures: crunchy biscuits, juicy sour cherries, and a rich chocolate cream. Whether you serve it at an anniversary or simply as a sweet snack during the day, this cake is sure to impress.

A Short Story

Biscuit cakes have a rich history, ingeniously transforming simple ingredients into delightful desserts. Often inspired by traditional recipes that bring communities together, each family has its unique variations. This recipe, inspired by friends at Diaconta, brings a touch of magic to every slice, and the combination of biscuits and sour cherries makes each bite a celebration of flavors.

Ingredients

- 500 g biscuits (preferably butter biscuits for a richer taste)
- 250 ml Hulala cream (or any cream of your choice)
- 2 tablespoons sugar
- 2 sachets vanilla sugar
- 1 pack (about 200 g) butter
- 50 ml milk
- 2 tablespoons cocoa powder
- 2 tablespoons Sunrise (a mix of red orange juice and vodka)
- 1 essence of rum
- 200 g chocolate (for cream) + 100 g (for glaze)
- Sour cherries (preferably from compote, but you can also use fresh sour cherries)

Preparing the Cake

1. Preparing the ingredients: Start by breaking the biscuits into small pieces, about bite-sized. This step is essential as the biscuits will form the base of the cake. If you prefer a stronger taste, you can use cocoa biscuits.

2. Preparing the sour cherries: Remove the pits from the sour cherries and place them in a bowl, sprinkling a sachet of vanilla sugar over them. This will enhance the flavor of the cherries and add a touch of sweetness.

3. Preparing the chocolate cream: In a double boiler (or a pot on very low heat), add the chopped chocolate, cream, milk, sugar, butter, cocoa, and vanilla sugar. Stir constantly until all the ingredients melt and combine into a smooth cream. This is when the aroma of chocolate will fill your kitchen!

4. Adding flavors: Once the cream is well combined, add the essence of rum and the two tablespoons of Sunrise. Gently mix to avoid losing the creamy texture.

5. Combining the biscuits with the cream: In a large bowl, add the chocolate cream over the broken biscuits. Mix with a spatula, ensuring each piece of biscuit is well coated.

6. Assembling the cake: Take a loaf pan and line it with plastic wrap. Place a generous layer of biscuit and cream mixture, followed by a layer of sour cherries. Continue with another layer of biscuits, ensuring everything is well compacted.

7. Cooling: Place the cake in the refrigerator for a minimum of 3-4 hours; ideally, leave it overnight. This cooling time is crucial to allow the flavors to develop and achieve the perfect texture.

8. Glazing: Once the cake has cooled and set, remove it from the mold. Heat the 100 g of chocolate for glazing until completely melted and shiny. Cover the cake with the chocolate glaze, ensuring it is evenly applied.

Serving Suggestions

This biscuit and sour cherry cake is delicious served plain, but you can add a dollop of cream on top or vanilla ice cream for a creamy contrast. Additionally, a cup of freshly brewed coffee or a fruit tea will perfectly complement the tasting experience.

Possible Variations

If you want to experiment, you can try replacing the sour cherries with other fruits, such as peaches or strawberries, for a summer cake. You can also add chopped nuts to the biscuit mixture for an extra crunch.

Nutritional Information

This cake is an indulgent choice, but it's worth savoring in moderation. Each serving contains approximately 300 calories, depending on the ingredients used. The biscuits provide carbohydrates, while the chocolate and butter bring healthy fats. The sour cherries are packed with antioxidants, making them a beneficial ingredient in this dessert.

Frequently Asked Questions

- Can I use gluten-free biscuits?
Yes, you can use gluten-free biscuits, and the result will be just as delicious.

- Can I replace the cream with yogurt?
Of course! Using yogurt will make the cake less rich but will add a note of freshness.

- How long can I keep the cake?
The cake keeps well in the refrigerator for 3-4 days, but it will be best within the first 24 hours after preparation.

Often, in the search for quick desserts, we end up with complicated recipes. This biscuit and sour cherry cake offers an easy and delicious solution without compromising on taste. So, embrace the magic of cooking and enjoy every bite!