White cake with cherries and chocolate

White cake with sour cherries and chocolate – a perfect delicacy for lovers of tangy and aromatic desserts, combining the flavor of fruits with the richness of chocolate. This cake is not just a dessert, but a true explosion of flavors, ideal for any special occasion. The total preparation time is about 1 hour and 30 minutes, and the recipe is sufficient for 8 delicious servings.

Ingredients:

For the base:
- 250 g flour
- 100 ml oil (preferably sunflower oil for a neutral taste)
- 100 ml full-fat milk (can be replaced with almond milk for a lactose-free option)
- A handful of raisins (optional, for added texture)
- 30 ml brandy (to enhance the flavors)
- 3 large eggs
- 400 g sour jam (we recommend rose hip, raspberry, cherry plum, or plum jam)
- 1 packet baking powder
- A little lemon juice (about 1 teaspoon)
- 1 teaspoon orange zest (for a touch of freshness)

For the ganache cream:
- 200 ml cream (ideally with a high fat content)
- 200 g chocolate (a combination of milk chocolate and dark chocolate will provide a perfect contrast)

For assembly:
- 300 ml whipped cream
- 1 kg sour cherries (fresh or from compote, but make sure they are well drained)
- Compote juice for soaking (optional, but recommended to add moisture and flavor)

Preparation method:

1. Start by preheating the oven to 180°C. Prepare a round cake pan with a diameter of 24 cm, greasing it with butter and sprinkling a little flour to prevent sticking.

2. In a large bowl, mix the eggs with the sugar (if desired, you can add brown sugar for a deeper flavor) until frothy. Gradually add the oil, milk, and brandy, mixing constantly.

3. In another bowl, combine the flour with the baking powder, orange zest, and a pinch of salt. Add the dry ingredients to the liquid mixture and mix with a spatula, being careful not to form lumps. Finally, fold in the sour jam and raisins.

4. Pour the batter into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.

5. Meanwhile, prepare the ganache cream. Heat the cream in a saucepan without letting it boil. When warm, pour it over the chocolate broken into small pieces, letting it sit for a few minutes to melt. Stir until you obtain a smooth and homogeneous cream. Let it cool.

6. Once the base has cooled, cut it into two or three layers, depending on preference. Soak each layer with the compote juice, then spread a generous layer of ganache, followed by the sour cherries. Continue with the next layer of base and repeat the process.

7. Finally, cover the cake with whipped cream, decorating with fresh cherries on top for an elegant appearance. You can also add grated chocolate or chocolate flakes for an attractive look.

Serving suggestion: Cut the cake into slices and serve it alongside a fragrant tea or a glass of semi-dry white wine to complete the tasting experience.

Possible variations: You can try replacing the sour cherries with other seasonal fruits, such as strawberries or peaches, to give the cake a different note. Also, for a more intense flavor, add a little vanilla extract to the ganache cream.

This white cake with sour cherries and chocolate recipe is not only simple but also full of flavor, perfect for impressing family and friends. Enjoy each slice and savor the perfect combination of aromas!