Cherry and vanilla cream cake - A simple and refined delight
Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 10
In July, I had the joy of celebrating the birthday of my two sisters. It was a special occasion, full of beautiful memories and laughter, and as a passionate cook, I couldn't let it pass without preparing a delicious cake. The requirement? A simple, quick-to-make cake, but with a memorable taste. So I chose a cherry and vanilla cream cake, a perfect combination of fluffy sponge and tart cherry jelly that will delight your taste buds.
The history of this recipe takes us back to summer moments spent with loved ones, when fresh fruits from the home garden become the main ingredients of our desserts. The fresh cherries, lovingly picked by my niece, added an extra touch of flavor and authenticity to this cake. Now, let’s start the culinary adventure!
Necessary ingredients:
*For the sponge (28 cm diameter pan):*
- 5 eggs
- 150 g sugar
- 150 g flour
- a pinch of salt
*For the vanilla cream:*
- 500 g mascarpone
- 1 packet of vanilla pudding mix
- 400 ml milk
- 1 tablespoon sugar
- vanilla (to taste)
*For the cherry layer and jelly:*
- 300 g pitted cherries
- 4 tablespoons sugar
- 1 tablespoon flour
Preparation steps:
1. Preparing the cherries:
Start by preparing the cherries. Place them in a large bowl, add the 4 tablespoons of sugar and let them sit for 15-20 minutes. This process will help the cherries release their natural juice and form a delicious syrup. The more cherries you have, the tastier your cake will be!
2. Preparing the jelly:
Once the cherries have released enough syrup, drain them carefully. In a saucepan, add the obtained syrup and a tablespoon of flour, stirring continuously over low heat until the mixture thickens. Once you have a gelatinous consistency, let the jelly cool.
3. Preparing the sponge:
In a large bowl, beat the eggs with the sugar and a pinch of salt until you obtain a fluffy and light-colored mixture. Gradually add the flour, gently folding it in from the bottom up to retain air in the mixture.
Prepare the pan by lining it with baking paper. Place the drained cherries at the bottom of the pan, then pour the sponge mixture over them, ensuring it is evenly distributed. Preheat the oven to 200 degrees Celsius and place the pan in the oven. After 15 minutes, reduce the temperature to 180 degrees Celsius and let the cake bake for another 20 minutes.
4. Cooling the sponge:
Once the baking time is up, turn off the oven but leave the door ajar to allow the cake to cool gradually. This step is essential to prevent cracking.
5. Preparing the vanilla cream:
Meanwhile, prepare the cream. Boil 400 ml of milk and add the packet of vanilla pudding mix, stirring continuously until it thickens. Let the pudding cool. In another bowl, mix the mascarpone with a tablespoon of sugar and vanilla. When the pudding is cool, gently incorporate it into the mascarpone cream.
6. Assembling the cake:
After the sponge has completely cooled, carefully turn it out onto a serving platter. Cover the cherries with the previously prepared jelly, then spread the vanilla cream evenly on top. Sprinkle a little cocoa for added flavor and aesthetics. Let the cake chill in the refrigerator for a few hours, preferably overnight, to set well.
Serving suggestions:
Serve this wonderful cake alongside a cup of freshly brewed coffee or a fragrant tea. It can also be accompanied by vanilla ice cream for a contrast of textures and temperatures.
Tips and variations:
If you want to add a personal touch, you can replace the cherries with other seasonal fruits, such as peaches or strawberries. You can also add a little almond extract to the vanilla cream for a surprising flavor.
Nutritional information:
This cherry and vanilla cream cake is an excellent choice for special occasions, offering a balance between sweet and tart. Each serving contains approximately 300 calories, making it a delightful option for a summer dessert.
Frequently asked questions:
- Can I use frozen fruits? Yes, but make sure to let them thaw and drain well before using.
- What type of sugar is best for this cake? Granulated sugar is ideal, but you can experiment with brown sugar for a more intense flavor.
- How can I make the cake healthier? You can replace part of the flour with whole wheat flour and reduce the amount of sugar in the mixture.
So, don’t hesitate to try this simple and delicious cherry and vanilla cream cake recipe. It’s a dessert that will bring joy in every bite and make any occasion special! Enjoy!
Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 10
In July, I had the joy of celebrating the birthday of my two sisters. It was a special occasion, full of beautiful memories and laughter, and as a passionate cook, I couldn't let it pass without preparing a delicious cake. The requirement? A simple, quick-to-make cake, but with a memorable taste. So I chose a cherry and vanilla cream cake, a perfect combination of fluffy sponge and tart cherry jelly that will delight your taste buds.
The history of this recipe takes us back to summer moments spent with loved ones, when fresh fruits from the home garden become the main ingredients of our desserts. The fresh cherries, lovingly picked by my niece, added an extra touch of flavor and authenticity to this cake. Now, let’s start the culinary adventure!
Necessary ingredients:
*For the sponge (28 cm diameter pan):*
- 5 eggs
- 150 g sugar
- 150 g flour
- a pinch of salt
*For the vanilla cream:*
- 500 g mascarpone
- 1 packet of vanilla pudding mix
- 400 ml milk
- 1 tablespoon sugar
- vanilla (to taste)
*For the cherry layer and jelly:*
- 300 g pitted cherries
- 4 tablespoons sugar
- 1 tablespoon flour
Preparation steps:
1. Preparing the cherries:
Start by preparing the cherries. Place them in a large bowl, add the 4 tablespoons of sugar and let them sit for 15-20 minutes. This process will help the cherries release their natural juice and form a delicious syrup. The more cherries you have, the tastier your cake will be!
2. Preparing the jelly:
Once the cherries have released enough syrup, drain them carefully. In a saucepan, add the obtained syrup and a tablespoon of flour, stirring continuously over low heat until the mixture thickens. Once you have a gelatinous consistency, let the jelly cool.
3. Preparing the sponge:
In a large bowl, beat the eggs with the sugar and a pinch of salt until you obtain a fluffy and light-colored mixture. Gradually add the flour, gently folding it in from the bottom up to retain air in the mixture.
Prepare the pan by lining it with baking paper. Place the drained cherries at the bottom of the pan, then pour the sponge mixture over them, ensuring it is evenly distributed. Preheat the oven to 200 degrees Celsius and place the pan in the oven. After 15 minutes, reduce the temperature to 180 degrees Celsius and let the cake bake for another 20 minutes.
4. Cooling the sponge:
Once the baking time is up, turn off the oven but leave the door ajar to allow the cake to cool gradually. This step is essential to prevent cracking.
5. Preparing the vanilla cream:
Meanwhile, prepare the cream. Boil 400 ml of milk and add the packet of vanilla pudding mix, stirring continuously until it thickens. Let the pudding cool. In another bowl, mix the mascarpone with a tablespoon of sugar and vanilla. When the pudding is cool, gently incorporate it into the mascarpone cream.
6. Assembling the cake:
After the sponge has completely cooled, carefully turn it out onto a serving platter. Cover the cherries with the previously prepared jelly, then spread the vanilla cream evenly on top. Sprinkle a little cocoa for added flavor and aesthetics. Let the cake chill in the refrigerator for a few hours, preferably overnight, to set well.
Serving suggestions:
Serve this wonderful cake alongside a cup of freshly brewed coffee or a fragrant tea. It can also be accompanied by vanilla ice cream for a contrast of textures and temperatures.
Tips and variations:
If you want to add a personal touch, you can replace the cherries with other seasonal fruits, such as peaches or strawberries. You can also add a little almond extract to the vanilla cream for a surprising flavor.
Nutritional information:
This cherry and vanilla cream cake is an excellent choice for special occasions, offering a balance between sweet and tart. Each serving contains approximately 300 calories, making it a delightful option for a summer dessert.
Frequently asked questions:
- Can I use frozen fruits? Yes, but make sure to let them thaw and drain well before using.
- What type of sugar is best for this cake? Granulated sugar is ideal, but you can experiment with brown sugar for a more intense flavor.
- How can I make the cake healthier? You can replace part of the flour with whole wheat flour and reduce the amount of sugar in the mixture.
So, don’t hesitate to try this simple and delicious cherry and vanilla cream cake recipe. It’s a dessert that will bring joy in every bite and make any occasion special! Enjoy!
Ingredients
Base (28 cm diameter tray): 5 eggs 150 g sugar 150 g flour Salt Vanilla cream: 500 g mascarpone 1 packet vanilla pudding 400 ml milk 1 tablespoon sugar Vanilla For the cherry and jelly layer: 300 g pitted cherries 4 tablespoons sugar 1 tablespoon flour