Cherry Cake (strolled)

Cherry "Strolled" Cake – A Sweet, Nostalgic, and Flavorful Recipe

Who doesn't remember moments spent in nature, enjoying fresh, juicy fruits? Cherries are undoubtedly a symbol of summer, and this cherry "strolled" cake recipe will turn any ordinary moment into a celebration of taste. This cake is perfect for sharing with loved ones over coffee or tea, and it promises to bring smiles to everyone's faces.

Total preparation time: 1 hour
Servings: 8

Ingredients:

- 4 eggs (preferably at room temperature)
- 4 tablespoons of sugar
- 4 tablespoons of flour (you can use whole wheat flour for added nutrients)
- 2 tablespoons of oil (sunflower or canola oil is ideal)
- 2 packets of vanilla sugar
- a pinch of salt
- 60 g of dark chocolate (Kandia or any preferred brand, with a minimum of 50% cocoa)
- about 500 g of cherries (weighed with pits, fresh and juicy)
- 1 tablespoon of brown sugar (for a caramelized taste and a crunchy texture)

Step-by-step preparation of the cake:

1. Preparing the pan: Start by preheating the oven to 180°C (350°F). Choose a round ceramic pan, about 24 cm in diameter, and lightly wet it with water. Place a piece of parchment paper inside, ensuring it fits perfectly.

2. Separating the eggs: In a large bowl, separate the egg whites from the yolks. It's important that the bowl you use to beat the egg whites is clean and dry to achieve a stable foam.

3. Making the meringue: Add a pinch of salt to the egg whites and begin mixing at medium speed. When a foam starts to form, gradually add the sugar, continuing to mix until you achieve a stiff and shiny meringue.

4. Preparing the yolk mixture: In another bowl, mix the yolks with the oil and vanilla sugar until you have a smooth and fluffy cream. This step is essential for giving the cake an airy texture.

5. Combining the ingredients: Slowly add the yolk mixture to the beaten egg whites using a spatula. Gently fold in with up-and-down motions to avoid losing air in the mixture.

6. Adding the chocolate and flour: Break the chocolate into small pieces or grate it, then gently incorporate it into the mixture. Finally, add the sifted flour, continuing to mix delicately.

7. Preparing the cherries: Wash the cherries well, remove the pits, and place them on paper towels to dry. An interesting idea is to leave a few whole cherries for decoration after the cake is baked.

8. Pouring the mixture: Pour the mixture into the prepared pan, making sure to distribute it evenly. Place the cherries on top, pressing down gently but not burying them completely.

9. Baking: Place the pan in the preheated oven and let the cake bake for 30-35 minutes. You can check if it's ready by inserting a toothpick in the center; it should come out clean.

10. Brown sugar: About 10 minutes before removing the cake from the oven, sprinkle a thin layer of brown sugar on top. This will caramelize, giving a delicious crust.

11. Cooling and slicing: Once the cake is baked, let it cool in the pan for 10-15 minutes, then transfer it to a rack to cool completely. Slice it, and if desired, dust with powdered sugar for an elegant look.

Serving suggestions: Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of mint tea or a strong espresso will pair perfectly with the cake's flavors.

Possible variations: You can experiment with other seasonal fruits, such as raspberries, blueberries, or peaches, to create a personalized cake. Additionally, adding chopped nuts or ground almonds to the mixture can provide an interesting texture.

Nutritional benefits: Cherries are rich in antioxidants, vitamins A and C, and can contribute to heart health. The cocoa in dark chocolate offers flavonoids that are beneficial for blood circulation. This cake, while sweet, can be a healthier choice due to its natural ingredients and reduced sugar content.

Frequently asked questions:

- Can I use frozen cherries? Yes, but make sure to thaw and drain them well before using, to avoid adding excess water to the mixture.
- How can I store the cake? You can keep it in an airtight container in the fridge for 2-3 days, but it's best enjoyed fresh.
- Can the recipe be adapted for vegans? Absolutely! You can replace the eggs with a mixture of flaxseed or chia seeds and use a vegetable oil.

This cherry "strolled" cake recipe is more than just a dessert; it's a story, a memory, and a moment of joy. So, allow yourself to enjoy every step of making it and savor every bite! Happy cooking!