Rum and cherry cake

Rum and Sour Cherry Cake – a delicacy that combines classic flavors with a touch of elegance! This recipe is not just a simple dessert; it’s a savory story that blends the nostalgia of childhood tastes with the refinement of a special moment. Let’s discover together how to prepare this delicious cake, step by step!

Total preparation time: 1 hour and 30 minutes
Baking time: 15-17 minutes
Number of servings: 16 pieces

Necessary ingredients

For the base:
- 4 eggs
- 120 g sugar
- 4 tablespoons boiling water
- 130 g flour
- 30 g cocoa powder
- 2 teaspoons baking powder

For the cream:
- 4 egg yolks
- 100 g sugar
- 125 ml rum
- 1 packet gelatin granules (10 g)
- 80 g powdered sugar
- 100 g Milka dessert chocolate
- 400 ml heavy cream
- 500 g pitted sour cherries from a jar
- Juice from the jar for soaking the base

For decoration:
- 100 ml liquid cream

Step by step: Preparing the cake

1. Preparing the base

We start with the base, which will be the foundation of your delicious cake. Take the ingredients out of the fridge a little while before you start, so they are at room temperature.

- Step 1: In a large bowl, separate the egg whites from the yolks. Using a mixer, beat the egg whites until frothy. Gradually add the sugar, continuing to mix until it completely dissolves and you achieve a firm meringue.

- Step 2: With the mixer still running, add the boiling water, one tablespoon at a time, gently mixing to avoid losing air from the egg whites.

- Step 3: In another bowl, combine the flour, cocoa powder, and baking powder. Sift them to avoid lumps. Add the flour mixture to the egg mixture, folding gently with a spatula from the bottom up to preserve the air in the meringue. This is the key to a fluffy base.

- Step 4: Preheat the oven to 180°C. Grease a square baking pan (20x20 cm) with a little oil and line it with parchment paper. Pour the batter into the pan and level the surface.

- Step 5: Bake the base in the preheated oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let it cool in the pan.

2. Preparing the cream

In the meantime, let’s prepare the cream, which will add a layer of delight to your cake.

- Step 6: In a bowl, beat the egg yolks with the sugar for about 5 minutes until they become a smooth cream. Gradually add the rum, mixing continuously.

- Step 7: Prepare a saucepan over low heat. If you have a double-bottom stainless steel pot, that's ideal. If not, you can use a steam cooker. Place the egg yolk mixture over the heat and stir constantly until the sugar dissolves and the mixture thickens slightly.

- Step 8: Hydrate the gelatin in 100 ml of cold water for 10 minutes. Then, add it to the hot egg yolk cream and mix well to dissolve. Let the cream cool to room temperature, then place it in the fridge for 10 minutes.

- Step 9: Whip the heavy cream with 80 g of powdered sugar until it becomes firm. Add the grated chocolate and mix until well combined. Then, gently fold in the cooled egg yolk cream.

3. Assembling the cake

Now comes the fun part – assembling!

- Step 10: Once the base has cooled, soak it with the juice from the jar. If you prefer a moister cake, feel free to use a larger amount of juice.

- Step 11: Arrange the well-drained sour cherries on the base. You can choose to place them before or after the cream, depending on how you like the appearance of the cake.

- Step 12: Carefully pour the cream over the cherries. Make sure it spreads evenly for a beautiful finish.

4. Chilling and decorating

Let the cake cool and set, allowing the flavors to blend perfectly.

- Step 13: Cover the cake with plastic wrap and let it chill in the fridge overnight or for at least 3 hours. This is an important step, as chilling will help the cream firm up.

- Step 14: Before serving, remove the cake from the pan. Whip 100 ml of liquid cream until firm and use it to decorate the cake. You can use a piping bag to create beautiful shapes.

- Step 15: Cut the cake into 16 pieces and serve with a smile! It’s absolutely delicious and will impress every guest.

Recommendations and useful tips

- Variations: You can experiment with other fruits, such as cherries or peaches, depending on the season. You can also replace the rum with another type of alcohol, such as amaretto or whiskey, for a different flavor.

- Serving: This cake pairs perfectly with a fruit tea or a flavorful coffee. You can also add a few mint leaves for a more elegant look.

- Storage: The cake can be kept in the fridge for 3-4 days, but it’s so good that I doubt it will last that long!

Nutritional information

In terms of nutritional information, a serving of cake contains approximately 250 calories. It’s important to enjoy it in moderation, considering the sugar and fat content. However, combined with the sour cherries, the cake also brings benefits, as sour cherries are rich in antioxidants and vitamins.

Frequently asked questions

- Can fresh sour cherries be used instead of jarred ones? Yes, but make sure to pit them and let them sit with sugar for a while to release their juice.

- Can I use a different type of flour? If you want a gluten-free version, you can try almond flour or a combination of rice flour and starch.

- How can I make the cake less sweet? You can reduce the amount of sugar in the base and cream, adjusting the flavors to your preferences.

In conclusion, this rum and sour cherry cake is not just a dessert, but a true culinary experience that will bring joy to your table. By trying this recipe, you’ll not only add a delicious dessert to your culinary repertoire but also create beautiful memories with your loved ones. So don’t hesitate to prepare it, and success is guaranteed!