Cherry compote cake with whipped cream

The cherry compote cake with whipped cream is a perfect choice for dessert lovers who want to bring a touch of freshness and flavor to their plate. This cake stands out with its light sponge cake texture, filled with a delicious cherry cream and covered in fluffy whipped cream, turning each slice into a memorable experience. Let's begin the culinary adventure!

Preparation time:
- Preparation: 45 minutes
- Baking: 35 minutes
- Cooling: 4-5 hours
- Total: approximately 5 hours and 20 minutes
- Number of servings: 12

Ingredients:

*For the sponge cake:*
- 6 eggs
- 180 g granulated sugar
- 5-6 tablespoons water
- 120 g flour
- 1 teaspoon baking powder
- 1.5 teaspoons cocoa powder
- 2 teaspoons orange peel jam (or grated peel)
- 1-2 drops rum essence

*For the cream:*
- 600 g cherries (weighed after removing the pits)
- About 500 ml cherry juice from the compote (if not enough, top up with water)
- 80-100 g sugar (or to taste)
- 60-70 g vanilla pudding powder

*For the syrup:*
- About 75 ml cherry compote juice
- 25 ml water
- About 50 g sugar
- Flavorings (optional; can be omitted)

*For the whipped cream:*
- 200-250 ml liquid cream
- 2 tablespoons (heaped) cherry or berry jelly
- About 4 tablespoons boiled water
- Powdered sugar, to taste

History of the cake:
The cherry compote cake is a classic dessert, cherished for its combination of sweet and tart flavors. Cherries, with their distinct taste, have been used for centuries in cake and sweet recipes, serving not only a culinary role but also a symbolic one, reminding us of sunny summers and moments spent with loved ones.

Step by step:

1. Preparing the sponge cake:
Start by separating the egg whites from the yolks. In a large bowl, beat the yolks with the sugar using an electric mixer until the mixture becomes light in color and doubles in volume. This step is essential for a fluffy sponge cake. Gradually add the water, orange jam, and rum essence, mixing well.

In another bowl, combine the flour, baking powder, and sifted cocoa. Gently fold the flour mixture into the yolk mixture using a spatula or wooden spoon, being careful not to lose the air in the mixture.

Whip the egg whites until frothy and gently fold them into the sponge mixture with delicate up-and-down movements to maintain the aeration.

Pour the mixture into a baking pan lined with parchment paper (approximately 30x20 cm) and bake in a preheated oven at 180°C for 35 minutes. Test with a toothpick; if it comes out clean, the sponge is ready!

2. Preparing the syrup:
While the sponge is baking, prepare the syrup. In a saucepan, combine the cherry compote juice, water, and sugar. Simmer the mixture over low heat until the sugar completely dissolves. You can add flavorings, such as rum or vanilla essence, but this is optional. Allow to cool.

3. Preparing the cream:
In another bowl, mix the cherry liquid with sugar and pudding powder. Heat the mixture, stirring constantly. When it starts to thicken, add the cherries. Continue stirring until the mixture reaches boiling point, then let it cook for a few seconds, stirring constantly. Once the cream is ready, allow it to cool, stirring occasionally to prevent a skin from forming.

4. Assembling the cake:
After the sponge has cooled, cut it in half horizontally. Place the first half in the serving dish. Soak the sponge with half of the prepared syrup and spread the cherry cream evenly on top. Place the second half of the sponge on top and soak with the remaining syrup. Cover the cake with plastic wrap and refrigerate for 30 minutes.

5. Preparing the whipped cream:
In a bowl, whip the liquid cream until fluffy. Dissolve the jelly in hot water and gradually add it to the whipped cream, continuing to mix. Adjust the taste with powdered sugar, as desired. Place the whipped cream in the refrigerator to firm up a bit.

6. Decorating the cake:
After the cake has been refrigerated, remove it and cover it with whipped cream, smoothing it over the entire surface. You can sprinkle cocoa or grated chocolate for an attractive appearance. Return the cake to the refrigerator for at least 4-5 hours, or overnight if you have time.

7. Serving:
When you are ready to serve the cake, cut it into appropriately sized pieces. This cake not only looks wonderful but pairs perfectly with a cup of tea or coffee.

Useful tips:
- Ensure all ingredients are at room temperature for optimal results.
- For a contrast of textures, you can add some chocolate pieces to the cream or on top.
- If you don't have cherries, you can use other berries, adjusting the sugar to taste.

Frequently asked questions:
- How can I store the cake? It can be stored in the refrigerator, covered, for 3-4 days.
- Can I use other types of fruit? Absolutely! The cake is versatile and can be adapted to seasonal fruits.
- Can I use pudding powder with a different flavor? Yes, chocolate pudding powder would add an interesting note.

The cherry compote cake with whipped cream is a dessert that brings the family together at the table, evoking memories and special moments. With each bite, you will feel the joy of having created something delicious and memorable. So, embark on a culinary adventure and let your creativity shine!