Orange and sour cherry cake

Orange and Sour Cherry Cake - A Delight for the Soul

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 10

Welcome to the culinary universe of desserts that blend flavors and textures, where the orange and sour cherry cake becomes the star of your table! This cake is not just a simple dessert but an explosion of flavors that will take you on a wave of nostalgia, evoking pleasant childhood memories. It is perfect for serving on special occasions or simply when you feel the need for a sweet indulgence.

The history of the orange and sour cherry cake is lost in the mists of time, but it is a perfect example of how simple ingredients can create a masterpiece. The orange, with its sweetness and refreshing aroma, blends ideally with the acidity of the sour cherries, offering a perfect contrast. Whether it’s a celebration or an ordinary day, this cake will add a touch of elegance and joy.

Ingredients:

For the base:
- 8 large eggs
- 2 tablespoons of warm water
- 8 tablespoons of sugar
- 3 tablespoons of sunflower oil (for a subtler taste)
- 9 tablespoons of flour
- Grated zest from 1 orange
- Grated zest from 1 lemon
- 1 packet of vanilla sugar (or vanilla essence)
- 1 essence of rum (optional, for an extra flavor)

For the cream:
- 1 cup of whipping cream (helps achieve an airy texture)
- ½ cup of powdered sugar
- 1 packet of whipping stabilizer (for stability)

For the syrup:
- ½ cup of sugar
- 1 cup of warm water

For decoration:
- Fruits of your choice: oranges, sour cherries, bananas, walnuts

Step 1: Preparing the base

Separating the eggs is essential for obtaining a fluffy base. In a large bowl, separate the egg whites from the yolks. Add the 2 tablespoons of warm water over the egg whites and start beating them with a mixer on medium speed until they become frothy and fluffy. Then, gradually add the sugar, continuing to mix until a stiff, glossy foam forms.

In another bowl, beat the yolks with the oil and vanilla sugar until they become a smooth cream. Once you have a fine mixture, gradually add the flour, gently folding with a spatula to avoid losing air from the mixture. Finally, fold in the beaten egg whites, mixing gently from top to bottom. Add the grated orange and lemon zest and the rum essence for a delicious taste.

Pour the mixture into a round baking pan lined with parchment paper and bake at 180°C (medium heat) for about 30 minutes. Check if it’s baked using the toothpick test - if it comes out clean, the base is ready! Let it cool completely before cutting.

Step 2: Preparing the cream

In a deep bowl, whip the cream with the powdered sugar until it becomes a firm whipped cream. Add the whipping stabilizer and continue to mix for a few seconds. This step is crucial for obtaining a stable cream that will support the layers of the cake. You can also add a few drops of rum essence at this stage for extra flavor.

Step 3: Preparing the syrup

In a small saucepan, caramelize ½ cup of sugar over low heat, stirring constantly to prevent burning. Once the sugar has melted and turned golden, carefully add 1 cup of warm water. Mix well until the sugar completely dissolves. Let the syrup cool slightly before using it to soak the base.

Step 4: Assembling the cake

Cut the base into three equal slices. Place the first slice on a serving platter and generously soak it with the prepared syrup. Add a layer of whipped cream, followed by fruits (sour cherries, walnuts, or orange slices). Continue with the second slice, repeating the soaking process and adding whipped cream and fruits. Finish with the last slice and cover the cake with the remaining whipped cream on top and on the sides.

Step 5: Decoration and serving

For an attractive appearance, you can decorate the cake with slices of oranges, sour cherries, or roasted nuts. Let the cake sit in the refrigerator for a few hours (or even better, overnight) to allow the flavors to blend. This orange and sour cherry cake will be served with a smile, alongside a cup of coffee or tea, making it ideal for enjoying in the company of loved ones.

Useful tips:
- Make sure all ingredients are at room temperature before starting the preparation.
- You can replace sour cherries with sweet cherries or other fruits you like, and for an extra splash of color, use berries.
- For an even more intense flavor, you can add a little cinnamon to the sugar syrup.

Frequently asked questions:
1. Can I use another type of flour?
- Yes, you can use whole wheat flour or gluten-free flour, but the result will differ in texture.

2. How can I make the cake less sweet?
- Reduce the amount of sugar in the base and in the whipped cream, or use more tart fruits for a pleasant contrast.

3. How long can the cake be kept?
- The cake will keep well in the refrigerator for 3-4 days, covered with plastic wrap.

Nutrition:
This orange and sour cherry cake recipe contains approximately 300 calories per serving, being a delicious yet relatively healthy option, thanks to the use of fruits and cream. The fruits provide a rich supply of vitamins and antioxidants, while the combination of ingredients offers a balance of carbohydrates, fats, and proteins.

Let’s not forget that cooking is an art, and every recipe is a story in itself. Each bite of this orange and sour cherry cake will bring unforgettable joy, both for you and for those around you. So, embrace the culinary adventure and enjoy every moment spent in the kitchen!