Cherry cake (recipe no. 200)

Name: Cherry cake (recipe no. 200)
Ingredients: 4 eggs; 1/8 teaspoon salt; 4 tablespoons sugar; 2 tablespoons oil; 1 teaspoon vanilla extract; 5 heaped tablespoons flour; 1 packet baking powder (10 g); 1 teaspoon oil for the pan; 1 tablespoon flour for the pan; 350 g pitted cherries; 2 tablespoons sugar; 250 ml whipping cream; 2 gelatin sheets; 4 tablespoons water; 150 ml water; 2 tablespoons sugar; 1 teaspoon vanilla extract

Dessert - Cherry cake (recipe no. 200) by Nora M. - Recipia

Cherry cake is usually served cold for dessert, with a fluffy sponge and two layers of pinkish cream, with the fruit still visible. I chose it to mark recipe number 200, and when choosing cherries I look for meaty, fully ripe flesh, because I prefer a cream with a rounded flavor, not too tart. Preparation: 25 minutes. Cooking: 47-52 minutes. Resting: 4 hours. Total time: 5 hours and 12-17 minutes. Servings: 8. Approximately 300 kcal and 7 g protein per serving.

Ingredients

For the sponge

4 eggs
1/8 teaspoon salt
4 tablespoons sugar
2 tablespoons oil
1 teaspoon vanilla extract
5 heaped tablespoons flour
1 packet baking powder (10 g)
1 teaspoon oil for the pan
1 tablespoon flour for the pan

For the cream

350 g pitted cherries
2 tablespoons sugar
250 ml whipping cream
2 gelatin sheets
4 tablespoons water

For the syrup

150 ml water
2 tablespoons sugar
1 teaspoon vanilla extract

Preparation

1. Preheat the oven to 180°C. Beat the eggs with the salt until foamy, then gradually add the sugar, oil and 1 teaspoon vanilla extract. Fold in the sifted flour and baking powder. Grease a 20 × 30 cm pan with 1 teaspoon oil and dust with 1 tablespoon flour. Pour in the batter and bake for 30-35 minutes, until the sponge is golden and springs back lightly when touched. 2. Remove the pits from the cherries and put the fruit in a saucepan with the sugar for the cream. Cook for about 15 minutes, until thickened like marmalade, then leave to cool for an hour. 3. Blend the cooled cherries. Whip the cream and gently fold in the cherry purée. 4. Soak the gelatin sheets in the 4 tablespoons cold water. Melt them over a double boiler for about 2 minutes, until dissolved, then stir the gelatin into the cream and cherry mixture. 5. Stir the water for the syrup with the sugar until it dissolves, then add 1 teaspoon vanilla extract. 6. After the sponge has cooled for an hour, cut it in half horizontally. Soak the bottom half with the syrup, spread on half the cream and place the other half of the sponge on top. Soak it with the syrup and spread on the remaining cream. Chill the cake for 3 hours before cutting.

Notes

Serve a slice with black tea, straight from the fridge. For the cream, choose ripe but still firm cherries; very soft ones release more juice and may need a few extra minutes of cooking. The purée should be cold before you mix it with the cream, so the cream doesn't soften. An immersion blender purées the fruit right in the saucepan you cooked it in. The cake keeps covered in the fridge for up to 3 days, and the sponge can be baked a day ahead and kept wrapped once it has cooled. You can replace the cherries with 350 g strawberries or sour cherries. When cut, the layers look a little like those in a cake made with separate sponge layers, though here they start with a single sponge. Contains gluten, dairy and eggs.