Cherry Cake with White Cream
This cherry cake with white cream is a refined dessert, perfect for any occasion. With a fluffy sponge and a delicious cream, this cake will surely impress anyone who tastes it. I invite you to discover step by step how to prepare this simple and tasty recipe, which can easily become the star of the table.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12
Ingredients:
For the sponge:
- 8 eggs
- 8 tablespoons of cold water
- 16 tablespoons of sugar
- 16 tablespoons of flour
- 1 teaspoon of baking powder
- Grated lemon zest (1 teaspoon)
- Vanilla essence (1 teaspoon)
For the cream:
- 400 g of heavy cream
- 120 g of powdered sugar
- Vanilla essence (1 teaspoon)
- 400 g of fresh pitted cherries
- 1 jar of syrup from strawberry jam with white wine
For the syrup:
- 500 ml of water
- 12 tablespoons of sugar
- Grated lemon zest (1 teaspoon)
- Vanilla essence (1 teaspoon)
For decoration:
- 400 g of whipped cream
- 400 g of cherries for decoration
- 1 packet and ½ of red gelatin
Instructions:
1. Preparing the sponge:
Start by preheating the oven to 180°C. In a large bowl, beat the egg yolks with the sugar until the mixture becomes creamy and light in color. Add the cold water, grated lemon zest, and vanilla essence, mixing well. In another bowl, sift the flour together with the baking powder and gradually incorporate them into the yolk mixture. Finally, beat the egg whites until frothy and carefully fold them into the sponge mixture using a spatula to avoid losing air.
2. Baking the sponge:
Pour the mixture into two well-greased cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the sponges cool in the pans for a few minutes, then turn them out onto a wire rack to cool completely.
3. Preparing the cream:
In the meantime, whip the heavy cream with the powdered sugar and vanilla essence until it becomes fluffy. Place the cream in the refrigerator to firm up a bit.
4. Preparing the syrup:
In a saucepan, add the water, sugar, lemon zest, and vanilla essence. Boil the mixture until the sugar is completely dissolved, then let it cool.
5. Assembling the cake:
Once the sponges have cooled completely, cut each sponge in half. Place the first sponge layer in a cake pan, soak it with the prepared syrup, then add a bit of the strawberry jam syrup with white wine, followed by half of the whipped cream and the cherries. Repeat this process with the second sponge layer, then cover with the last layer and soak again.
6. Refrigerating:
Place the cake in the refrigerator for at least 4 hours, but ideally leave it overnight to allow the flavors to meld.
7. Decorating:
Remove the cake from the refrigerator, turn it onto a large plate. Cover it with whipped cream and decorate with fresh cherries. Prepare the gelatin according to the instructions on the packet and carefully pour it over the cake, letting it drip slightly down the sides for an elegant look.
Customized version:
For an extra flavor boost, you can add a few fresh mint leaves between the cherries or use other seasonal fruits, such as raspberries or blackberries, to add a touch of color and distinct flavor.
This cherry cake with white cream is not just a delicious dessert, but also a true culinary masterpiece. Perfect for hot summer days or any celebration, each slice is an explosion of flavors and textures. Enjoy it with a glass of white wine or a cup of fragrant tea for a complete culinary experience. Bon appétit!
This cherry cake with white cream is a refined dessert, perfect for any occasion. With a fluffy sponge and a delicious cream, this cake will surely impress anyone who tastes it. I invite you to discover step by step how to prepare this simple and tasty recipe, which can easily become the star of the table.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12
Ingredients:
For the sponge:
- 8 eggs
- 8 tablespoons of cold water
- 16 tablespoons of sugar
- 16 tablespoons of flour
- 1 teaspoon of baking powder
- Grated lemon zest (1 teaspoon)
- Vanilla essence (1 teaspoon)
For the cream:
- 400 g of heavy cream
- 120 g of powdered sugar
- Vanilla essence (1 teaspoon)
- 400 g of fresh pitted cherries
- 1 jar of syrup from strawberry jam with white wine
For the syrup:
- 500 ml of water
- 12 tablespoons of sugar
- Grated lemon zest (1 teaspoon)
- Vanilla essence (1 teaspoon)
For decoration:
- 400 g of whipped cream
- 400 g of cherries for decoration
- 1 packet and ½ of red gelatin
Instructions:
1. Preparing the sponge:
Start by preheating the oven to 180°C. In a large bowl, beat the egg yolks with the sugar until the mixture becomes creamy and light in color. Add the cold water, grated lemon zest, and vanilla essence, mixing well. In another bowl, sift the flour together with the baking powder and gradually incorporate them into the yolk mixture. Finally, beat the egg whites until frothy and carefully fold them into the sponge mixture using a spatula to avoid losing air.
2. Baking the sponge:
Pour the mixture into two well-greased cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the sponges cool in the pans for a few minutes, then turn them out onto a wire rack to cool completely.
3. Preparing the cream:
In the meantime, whip the heavy cream with the powdered sugar and vanilla essence until it becomes fluffy. Place the cream in the refrigerator to firm up a bit.
4. Preparing the syrup:
In a saucepan, add the water, sugar, lemon zest, and vanilla essence. Boil the mixture until the sugar is completely dissolved, then let it cool.
5. Assembling the cake:
Once the sponges have cooled completely, cut each sponge in half. Place the first sponge layer in a cake pan, soak it with the prepared syrup, then add a bit of the strawberry jam syrup with white wine, followed by half of the whipped cream and the cherries. Repeat this process with the second sponge layer, then cover with the last layer and soak again.
6. Refrigerating:
Place the cake in the refrigerator for at least 4 hours, but ideally leave it overnight to allow the flavors to meld.
7. Decorating:
Remove the cake from the refrigerator, turn it onto a large plate. Cover it with whipped cream and decorate with fresh cherries. Prepare the gelatin according to the instructions on the packet and carefully pour it over the cake, letting it drip slightly down the sides for an elegant look.
Customized version:
For an extra flavor boost, you can add a few fresh mint leaves between the cherries or use other seasonal fruits, such as raspberries or blackberries, to add a touch of color and distinct flavor.
This cherry cake with white cream is not just a delicious dessert, but also a true culinary masterpiece. Perfect for hot summer days or any celebration, each slice is an explosion of flavors and textures. Enjoy it with a glass of white wine or a cup of fragrant tea for a complete culinary experience. Bon appétit!