Cherry Waves Cake
I first made the Cherry Waves Cake one winter at my mother's request. The taste was good from the start, but the appearance didn't turn out quite right. It was only on my second attempt that I liked how everything came together, especially with this recipe, where the cream and the cherry sponge work very well together. It is made in a round cake tin and is suitable for holidays or whenever you crave a fruit dessert.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 45 minutes
Baking time: 25-30 minutes
Servings: 10-12 slices (26 cm diameter tin)
Difficulty: medium
Occasion: holiday cake, suitable for Christmas or guests
Ingredients
For the sponge:
4 eggs (if large, use 3)
120 g butter (room temperature)
125 g sugar
100 g flour
1 tablespoon cocoa powder
1 teaspoon baking powder
1 teaspoon rum essence
1 small jar of pitted cherries (the cherries should be well drained of syrup)
For the cream:
350 ml milk
3 tablespoons cornstarch
3 tablespoons sugar
100 g butter (minimum 65% fat)
1 tablespoon powdered sugar
2 teaspoons vanilla bean sugar
1 teaspoon vanilla extract
For the glaze:
60 g milk chocolate
70 g dark chocolate
130 ml liquid cream
Preparation Method
1. Prepare the cherries
Remove the cherries from the jar and place them on paper towels. It is important that they are well drained of syrup, so they do not leave liquid in the sponge.
2. Prepare the sponge
Put the soft butter in a bowl and mix it with the sugar until it becomes creamy. Add the eggs one at a time, mixing after each addition. Incorporate the flour mixed with the baking powder, then add the rum essence.
Pour half of the mixture into the greased and floured round tin. In the remaining half, add the tablespoon of cocoa and mix. Pour the cocoa mixture over the white one gently, then use a fork to swirl it lightly to achieve a marbled effect.
Arrange the drained cherries over the entire surface of the sponge.
3. Bake the sponge
Place the tin in the preheated oven (medium temperature, about 180°C). Bake the sponge for 25 to 30 minutes, until it passes the toothpick test. Remove from the oven and let it cool completely in the tin.
4. Prepare the milk cream
Mix the cornstarch, sugar, and a few tablespoons of cold milk in a bowl until there are no lumps. Heat the rest of the milk. When the milk boils, pour in the cornstarch and sugar mixture, stirring constantly over low heat until it thickens like pudding. Remove from heat, cover with plastic wrap placed directly on the surface of the cream, and let it cool.
When the cooked cream is completely cool, mix the soft butter with the powdered sugar, vanilla bean sugar, and vanilla extract until fluffy. Gradually add the cooked cream, mixing after each addition until you obtain a smooth cream.
Spread the cream over the cooled sponge and level it as evenly as possible.
5. Prepare the glaze
Place the broken chocolate pieces and liquid cream in a stainless steel bowl. Set the bowl over a double boiler and stir until the chocolate is completely melted. When the glaze is smooth, remove it from the heat and pour it over the cream in the tin, spreading it evenly with a spatula.
For a wave effect, draw a few lines with a fork or a kitchen comb while the glaze is still soft.
6. Cooling and serving
Let the cake sit at room temperature until the glaze hardens, then place the tin in the refrigerator for at least 2-3 hours before slicing.
Why I Make This Recipe Often
I make it whenever I find good cherries or need a dessert that keeps well in the fridge. The cake lasts well for a few days, is not fussy to transport, and has a good balance between the sweetness of the cream and the slightly tart taste of the cherries. It is not very labor-intensive, and the ingredients are easy to find.
Tips and Variations
Tips
Make sure the cherries are well drained so they do not overly moisten the sponge.
Let the cooked cream come to room temperature before mixing it with the butter to prevent curdling.
For the glaze, melt the chocolate in a double boiler, not directly over the flame, to avoid burning.
Substitutions
You can use sour cherries if you cannot find cherries, but the taste will be less tart.
If you do not have vanilla bean sugar, use only powdered sugar and a little vanilla extract.
Variations
The sponge can also be made in a rectangular tin, but the marbled effect is more visible in the round tin.
If you do not want a chocolate glaze, you can use a simple glaze of powdered sugar with water or milk.
Serving Ideas
Slice after it has been chilled for at least 2-3 hours, ideally overnight.
It goes well with coffee or tea and is suitable for both special occasions and as a weekend dessert.
Frequently Asked Questions
1. Can I use cherry compote?
Yes, but it must be very well drained of syrup. If they are too wet, the sponge will become soggy.
2. What should I do if the cream curdles?
It often curdles if the butter and the cooked cream are not at the same temperature. If it curdles, try mixing quickly with a high-speed mixer or gently heat the bowl over a double boiler while mixing continuously.
3. Can I use a different type of chocolate for the glaze?
You can use only dark chocolate or only milk chocolate, but a mix of both gives a more balanced flavor.
4. Why doesn’t the sponge rise enough?
Most likely due to old baking powder or too many/few eggs. Stick to the quantities and use fresh baking powder.
5. How thick should the cream be?
The cream should have the texture of a firm pudding so that it does not run when spread over the sponge.
Nutritional Values
Estimate for one slice (out of 12):
Calories: approximately 320-350 kcal
Fat: 20-22 g
Protein: 4-5 g
Carbohydrates: 30-34 g
Values vary depending on the butter, chocolate, and how much cream is used for each slice.
Storage and Reheating
Store the cake in the refrigerator, covered, for up to 3-4 days. Freezing is not recommended as it alters the texture of the cream and glaze. It is served cold and does not need reheating.
This is one of those cakes that looks good on the table and truly has that classic, balanced taste. If you have patience in assembling and cooling, the result is sure and stable.
I first made the Cherry Waves Cake one winter at my mother's request. The taste was good from the start, but the appearance didn't turn out quite right. It was only on my second attempt that I liked how everything came together, especially with this recipe, where the cream and the cherry sponge work very well together. It is made in a round cake tin and is suitable for holidays or whenever you crave a fruit dessert.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 45 minutes
Baking time: 25-30 minutes
Servings: 10-12 slices (26 cm diameter tin)
Difficulty: medium
Occasion: holiday cake, suitable for Christmas or guests
Ingredients
For the sponge:
4 eggs (if large, use 3)
120 g butter (room temperature)
125 g sugar
100 g flour
1 tablespoon cocoa powder
1 teaspoon baking powder
1 teaspoon rum essence
1 small jar of pitted cherries (the cherries should be well drained of syrup)
For the cream:
350 ml milk
3 tablespoons cornstarch
3 tablespoons sugar
100 g butter (minimum 65% fat)
1 tablespoon powdered sugar
2 teaspoons vanilla bean sugar
1 teaspoon vanilla extract
For the glaze:
60 g milk chocolate
70 g dark chocolate
130 ml liquid cream
Preparation Method
1. Prepare the cherries
Remove the cherries from the jar and place them on paper towels. It is important that they are well drained of syrup, so they do not leave liquid in the sponge.
2. Prepare the sponge
Put the soft butter in a bowl and mix it with the sugar until it becomes creamy. Add the eggs one at a time, mixing after each addition. Incorporate the flour mixed with the baking powder, then add the rum essence.
Pour half of the mixture into the greased and floured round tin. In the remaining half, add the tablespoon of cocoa and mix. Pour the cocoa mixture over the white one gently, then use a fork to swirl it lightly to achieve a marbled effect.
Arrange the drained cherries over the entire surface of the sponge.
3. Bake the sponge
Place the tin in the preheated oven (medium temperature, about 180°C). Bake the sponge for 25 to 30 minutes, until it passes the toothpick test. Remove from the oven and let it cool completely in the tin.
4. Prepare the milk cream
Mix the cornstarch, sugar, and a few tablespoons of cold milk in a bowl until there are no lumps. Heat the rest of the milk. When the milk boils, pour in the cornstarch and sugar mixture, stirring constantly over low heat until it thickens like pudding. Remove from heat, cover with plastic wrap placed directly on the surface of the cream, and let it cool.
When the cooked cream is completely cool, mix the soft butter with the powdered sugar, vanilla bean sugar, and vanilla extract until fluffy. Gradually add the cooked cream, mixing after each addition until you obtain a smooth cream.
Spread the cream over the cooled sponge and level it as evenly as possible.
5. Prepare the glaze
Place the broken chocolate pieces and liquid cream in a stainless steel bowl. Set the bowl over a double boiler and stir until the chocolate is completely melted. When the glaze is smooth, remove it from the heat and pour it over the cream in the tin, spreading it evenly with a spatula.
For a wave effect, draw a few lines with a fork or a kitchen comb while the glaze is still soft.
6. Cooling and serving
Let the cake sit at room temperature until the glaze hardens, then place the tin in the refrigerator for at least 2-3 hours before slicing.
Why I Make This Recipe Often
I make it whenever I find good cherries or need a dessert that keeps well in the fridge. The cake lasts well for a few days, is not fussy to transport, and has a good balance between the sweetness of the cream and the slightly tart taste of the cherries. It is not very labor-intensive, and the ingredients are easy to find.
Tips and Variations
Tips
Make sure the cherries are well drained so they do not overly moisten the sponge.
Let the cooked cream come to room temperature before mixing it with the butter to prevent curdling.
For the glaze, melt the chocolate in a double boiler, not directly over the flame, to avoid burning.
Substitutions
You can use sour cherries if you cannot find cherries, but the taste will be less tart.
If you do not have vanilla bean sugar, use only powdered sugar and a little vanilla extract.
Variations
The sponge can also be made in a rectangular tin, but the marbled effect is more visible in the round tin.
If you do not want a chocolate glaze, you can use a simple glaze of powdered sugar with water or milk.
Serving Ideas
Slice after it has been chilled for at least 2-3 hours, ideally overnight.
It goes well with coffee or tea and is suitable for both special occasions and as a weekend dessert.
Frequently Asked Questions
1. Can I use cherry compote?
Yes, but it must be very well drained of syrup. If they are too wet, the sponge will become soggy.
2. What should I do if the cream curdles?
It often curdles if the butter and the cooked cream are not at the same temperature. If it curdles, try mixing quickly with a high-speed mixer or gently heat the bowl over a double boiler while mixing continuously.
3. Can I use a different type of chocolate for the glaze?
You can use only dark chocolate or only milk chocolate, but a mix of both gives a more balanced flavor.
4. Why doesn’t the sponge rise enough?
Most likely due to old baking powder or too many/few eggs. Stick to the quantities and use fresh baking powder.
5. How thick should the cream be?
The cream should have the texture of a firm pudding so that it does not run when spread over the sponge.
Nutritional Values
Estimate for one slice (out of 12):
Calories: approximately 320-350 kcal
Fat: 20-22 g
Protein: 4-5 g
Carbohydrates: 30-34 g
Values vary depending on the butter, chocolate, and how much cream is used for each slice.
Storage and Reheating
Store the cake in the refrigerator, covered, for up to 3-4 days. Freezing is not recommended as it alters the texture of the cream and glaze. It is served cold and does not need reheating.
This is one of those cakes that looks good on the table and truly has that classic, balanced taste. If you have patience in assembling and cooling, the result is sure and stable.