The "Gelee-Cherry" dessert is a true journey into the world of fine flavors, combining the delicacy of a fluffy base with a light cream cheese and fresh cherries, all topped with a glistening jelly. This cake is not just a visual delight, but also an explosion of tastes that will enchant your taste buds. Whether you are celebrating a special moment or simply want to bring a touch of joy to every day, this recipe is the perfect choice.
Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 2-3 hours
Total: 3 hours and 50 minutes
Number of servings: 12
Before we get started, let's talk a bit about the key ingredients and how each contributes to our delicious creation.
Necessary ingredients
For the base:
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 2 tablespoons of oil
- 1 teaspoon of grated lemon zest
- A pinch of salt
For the cream:
- 400 ml of cream
- 250 g of cottage cheese
- 2 sachets of vanilla sugar
- 1 sachet of gelatin
- 200 g of powdered sugar
- 400 g of ripe cherries (preferably fresh)
For the jelly:
- 400 ml of cherry syrup
- 2 sachets of cake gel
Preparing the bases
1. Preparing the oven: Preheat the oven to 180°C. Make sure you have a properly sized baking tray lined with parchment paper to prevent the base from sticking.
2. Beating the egg whites: In a large bowl, add the egg whites and a pinch of salt. Use a mixer on high speed to beat them until frothy. Add the grated lemon zest and continue mixing, gradually adding the sugar until the egg whites become firm and glossy.
3. Incorporating the yolks: Beat the yolks with the oil until creamy. Slowly incorporate them into the egg white mixture, folding gently with a spatula to avoid losing air.
4. Adding the flour: Sift the flour and gradually fold it into the mixture, mixing gently from the bottom up.
5. Baking: Pour the mixture into the prepared tray and bake in the oven for 20 minutes or until the base is golden and passes the toothpick test. After baking, let it cool on a rack.
Preparing the cherries
1. Cleaning the cherries: Wash the cherries well and remove the pits. This step is essential, so don't skip it!
2. Boiling: In a pot, add the cherries, 200 g of sugar, and about 100 ml of water. Simmer for 15 minutes, stirring occasionally. The cherries should become slightly soft.
3. Straining: After boiling, strain the cherries to obtain a delicious syrup. Keep both the cherries and the syrup, as we will use them later.
Preparing the cream
1. Mixing the ingredients: In a bowl, mix the cream with the cottage cheese, vanilla sugar, and powdered sugar. Use a mixer on low speed to achieve a smooth and creamy mixture.
2. Gelatin: Hydrate the gelatin in 100 ml of cold water for a few minutes, then melt it in a double boiler. Once fully melted, add it to the cheese cream and mix well to incorporate.
Assembling the cake
1. The base layer: Choose an adjustable mold or a platter on which you want to serve the cake. Place the first base on top.
2. The cream: Pour half of the cheese cream over the base, ensuring it is evenly distributed.
3. The cherries: Sprinkle the drained cherries over the cream, covering the entire surface.
4. The second base: Place the second base on top and, using a spoon, lightly soak it with the remaining cherry syrup.
5. The jelly: In a pot, heat the remaining cherry syrup and mix it with the cake gel sachets according to the instructions on the package. Once it cools slightly, pour the warm jelly over the cake.
6. Final decoration: Place whole cherries with stems on the surface of the jelly for a festive look.
Cooling
Let the cake cool in the refrigerator for at least 2-3 hours before cutting. This waiting time is essential to allow the jelly to set and for the flavors to meld.
Serving
When you are ready to serve, cut the cake into squares or desired shapes. You can serve it plain or with a dollop of cream or vanilla ice cream for a refreshing contrast. Add a few mint leaves for a touch of freshness.
Chef's tip
If you want to add a note of originality, you can experiment with different types of fruit instead of cherries, such as raspberries or strawberries. You can also use vanilla or almond extracts in the cheese cream to vary the flavor.
Nutritional information
One serving of "Gelee-Cherry" cake contains approximately 250-300 calories, depending on the ingredients used. It is a delicious yet moderate choice, perfect for enjoying a dessert without overindulging. The cottage cheese and cream provide valuable proteins, while the cherries are rich in antioxidants.
Frequently asked questions
- Can I replace the cream? Yes, you can use Greek yogurt for a lighter version.
- What can I do with the leftover cherry syrup? You can use it as a topping for pancakes or waffles, or add it to refreshing drinks.
- How do I store the cake? It keeps well in the refrigerator, covered, for 3-4 days.
The "Gelee-Cherry" cake is not just a simple dessert, but a gastronomic experience that will bring smiles to the faces of your loved ones. Make it with love and enjoy every bite!
Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 2-3 hours
Total: 3 hours and 50 minutes
Number of servings: 12
Before we get started, let's talk a bit about the key ingredients and how each contributes to our delicious creation.
Necessary ingredients
For the base:
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 2 tablespoons of oil
- 1 teaspoon of grated lemon zest
- A pinch of salt
For the cream:
- 400 ml of cream
- 250 g of cottage cheese
- 2 sachets of vanilla sugar
- 1 sachet of gelatin
- 200 g of powdered sugar
- 400 g of ripe cherries (preferably fresh)
For the jelly:
- 400 ml of cherry syrup
- 2 sachets of cake gel
Preparing the bases
1. Preparing the oven: Preheat the oven to 180°C. Make sure you have a properly sized baking tray lined with parchment paper to prevent the base from sticking.
2. Beating the egg whites: In a large bowl, add the egg whites and a pinch of salt. Use a mixer on high speed to beat them until frothy. Add the grated lemon zest and continue mixing, gradually adding the sugar until the egg whites become firm and glossy.
3. Incorporating the yolks: Beat the yolks with the oil until creamy. Slowly incorporate them into the egg white mixture, folding gently with a spatula to avoid losing air.
4. Adding the flour: Sift the flour and gradually fold it into the mixture, mixing gently from the bottom up.
5. Baking: Pour the mixture into the prepared tray and bake in the oven for 20 minutes or until the base is golden and passes the toothpick test. After baking, let it cool on a rack.
Preparing the cherries
1. Cleaning the cherries: Wash the cherries well and remove the pits. This step is essential, so don't skip it!
2. Boiling: In a pot, add the cherries, 200 g of sugar, and about 100 ml of water. Simmer for 15 minutes, stirring occasionally. The cherries should become slightly soft.
3. Straining: After boiling, strain the cherries to obtain a delicious syrup. Keep both the cherries and the syrup, as we will use them later.
Preparing the cream
1. Mixing the ingredients: In a bowl, mix the cream with the cottage cheese, vanilla sugar, and powdered sugar. Use a mixer on low speed to achieve a smooth and creamy mixture.
2. Gelatin: Hydrate the gelatin in 100 ml of cold water for a few minutes, then melt it in a double boiler. Once fully melted, add it to the cheese cream and mix well to incorporate.
Assembling the cake
1. The base layer: Choose an adjustable mold or a platter on which you want to serve the cake. Place the first base on top.
2. The cream: Pour half of the cheese cream over the base, ensuring it is evenly distributed.
3. The cherries: Sprinkle the drained cherries over the cream, covering the entire surface.
4. The second base: Place the second base on top and, using a spoon, lightly soak it with the remaining cherry syrup.
5. The jelly: In a pot, heat the remaining cherry syrup and mix it with the cake gel sachets according to the instructions on the package. Once it cools slightly, pour the warm jelly over the cake.
6. Final decoration: Place whole cherries with stems on the surface of the jelly for a festive look.
Cooling
Let the cake cool in the refrigerator for at least 2-3 hours before cutting. This waiting time is essential to allow the jelly to set and for the flavors to meld.
Serving
When you are ready to serve, cut the cake into squares or desired shapes. You can serve it plain or with a dollop of cream or vanilla ice cream for a refreshing contrast. Add a few mint leaves for a touch of freshness.
Chef's tip
If you want to add a note of originality, you can experiment with different types of fruit instead of cherries, such as raspberries or strawberries. You can also use vanilla or almond extracts in the cheese cream to vary the flavor.
Nutritional information
One serving of "Gelee-Cherry" cake contains approximately 250-300 calories, depending on the ingredients used. It is a delicious yet moderate choice, perfect for enjoying a dessert without overindulging. The cottage cheese and cream provide valuable proteins, while the cherries are rich in antioxidants.
Frequently asked questions
- Can I replace the cream? Yes, you can use Greek yogurt for a lighter version.
- What can I do with the leftover cherry syrup? You can use it as a topping for pancakes or waffles, or add it to refreshing drinks.
- How do I store the cake? It keeps well in the refrigerator, covered, for 3-4 days.
The "Gelee-Cherry" cake is not just a simple dessert, but a gastronomic experience that will bring smiles to the faces of your loved ones. Make it with love and enjoy every bite!
Ingredients
dough;5 eggs,5 tablespoons of sugar,5 tablespoons of flour,2 tablespoons of oil,1 teaspoon of lemon zest,a pinch of saltcream;400 ml sour cream,250 g cottage cheese,2 sachets of vanilla sugar,1 sachet of gelatin,200 g powdered sugar,400 g ripe cherriesjelly;400 ml cherry syrup,2 sachets of cake jelly.