Cake with Finetti and cherries

Name: Cake with Finetti and cherries - Dafina K.
Ingredients: Ingredients for 2 layers: 8 eggs; 160g sugar; 40 ml milk; 200 ml oil; 4 tablespoons honey; 4 tablespoons semolina; 4 tablespoons flour; 4 tablespoons cocoa; 1 baking powder; 2 packets vanilla sugar. Cream: 700 ml liquid cream; 1 kg simple hazelnut spread (or 900 g; about what a bucket contains); not with white chocolate; sour cherries from 2 large compotes (the syrup from the compotes will be used to soak the layers). Decoration: 200 ml cream; a few cherries from the compote; coated in sugar; optional decorative candies. Glaze: 200 g dark chocolate; 100 ml liquid cream; 50 g butter.

Dessert - Cake with Finetti and cherries by Dafina K. - Recipia

Last weekend, I made this cake with Finetti and cherries for my brother's birthday. I often use the sponge cake recipe from the Milk Slice dessert because it turns out fluffy and even, thanks to the semolina in the batter. This time, I prepared the layers separately in a large baking tray. The cream is simple, made with plenty of Finetti and whipped cream, while the cherries from the compote add freshness. The chocolate glaze ties everything together. The cake isn't hard to make, but it does take some time, especially for baking the layers. Quick Info Total time: about 3 hours (including baking and assembling) Preparation time: 40-50 minutes (preparing layers, cream, glaze) Baking time: 60 minutes (four layers, about 15 minutes each) Servings: 15-20, depending on how large you slice it Difficulty: medium Recipe type: birthday cake or for family gatherings Ingredients Layers (for two layers, repeat for two more layers, totaling 4 layers): 8 eggs 160 g sugar 40 ml milk 200 ml oil 4 tablespoons honey 4 tablespoons semolina 4 tablespoons flour 4 tablespoons cocoa powder 1 packet baking powder 2 packets vanilla sugar Cream: 700 ml liquid whipping cream (the kind that can be whipped, not pre-sweetened) 1 kg Finetti with hazelnuts (or one 900 g tub) Cherries from 2 large compotes (pitted and drained; save the syrup for soaking the layers) Glaze: 200 g dark chocolate 100 ml liquid cream 50 g butter Decoration: 200 ml cream (for decoration) A few cherries from the compote, coated in sugar Optional: decorative candies Instructions 1. Preparing the layers Separate the egg whites from the yolks. Beat the yolks with the sugar, honey, and vanilla sugar until they lighten in color. Mix the flour with the semolina, cocoa powder, and baking powder. Gradually incorporate this dry mixture into the yolks. Then add the oil and milk. Whip the egg whites until stiff peaks form. Gently fold them into the previous mixture with a spatula. Do not overmix. Divide the batter in half. Pour each half into a large baking tray lined with parchment paper. Bake each layer for about 15 minutes at 175-180°C. Check with a toothpick. Repeat the entire process once more to create two more layers—resulting in a total of 4 layers. 2. Finetti and cherry cream Drain the cherries from the compote, pressing gently to remove excess liquid. If they have pits, remove them. Whip the cream until firm. Gradually add the Finetti and mix until smooth. Do not overbeat to avoid curdling the cream. Gently fold in the cherries with a spoon. 3. Assembling the cake Take 2-3 large tablespoons of the cream and set them aside for the edges of the cake. Divide the remaining cream into three equal parts. Place the first layer on a serving platter. Soak it with the syrup from the compote, just enough so it’s moist but not soggy. Spread a layer of cream. Place the next layer, soak it again, and add the second layer of cream. Continue the same way with the third layer and the remaining cream. Place the fourth layer on top and soak it lightly. Cover the edges of the cake with the cream set aside earlier. 4. Glaze Break the chocolate into pieces. Place it in a heatproof bowl, add the liquid cream and butter. Melt everything over a double boiler or in the microwave, stirring until smooth. Pour the glaze over the cake and spread it with a spatula or the back of a spoon. 5. Decoration Whip the 200 ml of cream for decoration. Use a piping bag to decorate the edges or surface as desired. Add a few sugar-coated cherries. Optionally, you can sprinkle decorative candies or other elements, according to your taste. Why I make this recipe often This cake has fluffy and even layers, which saves me stress during cutting and assembling. The Finetti cream is rich but not heavy. The cherries provide a good balance and fresh flavor. I also like it because it keeps well and is suitable for gatherings with many guests. Tips and Variations Tips Use the large baking tray to ensure the layers are equal in size. Remove the pits from the cherries beforehand to avoid complications during assembly. Chill the cake for a few hours to allow the flavors to meld and to make slicing easier. If you want the glaze to be shinier, you can spread it while it’s still slightly warm. Substitutions Finetti can be replaced with another hazelnut spread (but the taste will be different). You can use plant-based cream if you can’t find dairy cream, but the texture will be denser. Fresh or frozen cherries can be used if you boil them with a little sugar and let them cool and drain well. Variations You can reduce the amount of Finetti if you want a lighter cream, but not below 700 g, or the specific flavor will be lost. Instead of dark chocolate for the glaze, you can use milk chocolate, but the cake will be sweeter. You can apply a thin layer of cream on the last layer before the glaze if you prefer a more uniform appearance. Serving Ideas The cake slices more easily after being refrigerated for 4-6 hours. It pairs well with coffee or a glass of milk. You can additionally decorate with chocolate shavings or chopped almonds. Frequently Asked Questions Can the cake be made a day in advance? Yes, it’s actually recommended. It keeps well in the fridge, and the flavors meld together, while the layers soften perfectly. Can I use only three layers? Yes, but it will be a thinner cake. Four layers make it more spectacular and better proportioned. Can the layers be baked together? Not really. If you don’t have multiple identical trays and a large oven, it’s safer to bake them one at a time; otherwise, they won’t bake evenly. Can the cream be made with another spread? Yes, technically it can work, but the final taste will be different. With Finetti, it remains creamy and not overly sweet. How do I prevent the cream from curdling? Add Finetti after whipping the cream well and mix just until combined, not excessively. Nutritional Values Estimate for a large slice (1/16 of the cake): Calories: approximately 500-600 kcal Protein: 7-8 g Carbohydrates: 55-60 g Fat: 30-35 g Values are approximate. The amount of Finetti and cream makes the cake quite rich, so portion it according to your preferences. Storage and Reheating The cake can be stored in the fridge, covered, for up to 4-5 days. There’s no need to reheat it; it’s served cold. If the cake sits longer, it may absorb more syrup, but it won’t become unappealing. It also travels well if assembled in a container with a lid.

Cake with Finetti and cherries

Tags

Categories