Cherry Cake 2

Name: Cherry Cake 2 - Tiberia N.
Ingredients: 1 kg sour cherries; 6 eggs; 6 tablespoons of flour; 1 cup of sugar; 1 teaspoon of lemon juice; essences; orange and lemon zest; 6 tablespoons of powdered sugar

Dessert - Cherry Cake 2 by Tiberia N. - Recipia

Cherry Cake - a seasonal delight Preparation time: 15 minutes Baking time: 40 minutes Total time: 55 minutes Number of servings: 12 I propose a cherry cake recipe that will surely become your favorite! This cake is easy to make, perfect with both fresh and frozen cherries, so you can enjoy it at any time of the year. It's a quick and simple dessert, with a fluffy texture and delicious taste, thanks to the combination of tart cherries and citrus flavors. Necessary ingredients: - 1 kg cherries (fresh or frozen) - 6 eggs (at room temperature) - 6 tablespoons of flour - 1 cup of sugar (200 g) - 1 teaspoon of lemon juice - Vanilla and rum essence (to taste) - Grated zest of one orange and one lemon - 6 tablespoons of powdered sugar (for decoration) Step 1: Preparing the cherries If using fresh cherries, wash them well and remove the pits. If you choose frozen cherries, let them thaw at room temperature. Sprinkle the cherries with a cup of sugar and let them sit in the fridge for a few hours to release their syrup. This step will enhance the cake's flavor. Step 2: Preparing the mixture In a large bowl, beat the 6 tablespoons of sugar with the egg yolks, adding the grated orange zest, essences, and lemon zest. Beat until you obtain a creamy and frothy mixture. It is important for the eggs to be at room temperature for better incorporation. Step 3: Beating the egg whites In another bowl, beat the cold egg whites with lemon juice and a pinch of salt until you achieve a firm mixture. This step is essential to give the cake a fluffy texture. Add the beaten egg whites alternately with the flour, mixing with a spatula from the bottom up to avoid losing the air from the egg whites. Step 4: Baking the cake Line a 20x30 cm baking tray with parchment paper. Pour the mixture into the tray and scatter the drained cherries that have been dusted with a little flour so they don't sink to the bottom of the cake. Keep the remaining syrup in the freezer for another use, such as a sauce for ice cream or another cake. Preheat the oven to 180°C and bake the cake for about 30-40 minutes, until golden and passing the toothpick test. Step 5: Serving Once the cake has cooled, sprinkle powdered sugar on top and cut into servings. It can be served plain or with a dollop of freshly whipped cream for added flavor. This recipe is versatile, so feel free to try other fruits, such as cherries or peaches, for a new variation. Personal suggestion: Try adding some ground nuts to the mixture for a contrast of textures and an enriched taste. This cherry cake will not only impress with its appearance but will also bring a touch of freshness and joy in every bite. Enjoy it with your loved ones!

Ingredients

1 kg sour cherries
6 eggs
6 tablespoons of flour
1 cup of sugar
1 teaspoon of lemon juice
essences
orange and lemon zest
6 tablespoons of powdered sugar

Cherry Cake 2

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