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Cherry cake (walks)

Cherry cake (walks)

I used a round ceramic shape, watered the shape and put baking paper. I separated the egg whites from the yolks.

I mixed the egg whites with a pinch of salt until I got a hard foam, I added the sugar and I continued to mix until I got a hard meringue.

I mixed the yolks with the oil and then incorporated them in egg whites with slow movements, from the bottom up.

I chopped the chocolate and incorporated it in the composition, at the end I added sifted flour. I poured the composition into the mold and then placed the cherries. I shaped the preheated oven, we try with a toothpick if it is ready, 10 minutes before taking it out of the oven we sprinkled brown sugar. Remove from the oven and let cool then portion, powder with sugar.

Ricotta and cherry cake

Beat the eggs and sugar until they soften and turn whitish. Add melted and cooled butter, milk, vanilla pod core in turn. Mix with the mixer. Add well drained ricotta, mix. At the end we put the sifted flour together with the baking powder. We do not mix in exaces, but only enough to incorporate the ingredients.

We pour the composition in a round tray with a diameter of 20cm or in a tray of 20x30cm. The tray should be greased with butter and lined with flour or sprayed with non-stick spray. In the round tray, the cake will come out taller, of course. We put the composition in the tray. Put the cherries in powdered sugar, place them over the cake. Bake the cake in the oven heated to 180 & degC for 40-50 minutes or until it passes the toothpick test. After about 30 minutes, cover the cake with aluminum foil, so as not to brown too much on the outside, without being made on the inside.

Let the cake cool a bit, then powder it with sugar and serve it with a glass of cold milk or a globe of vanilla ice cream.

Cherry cake & # 8211 a soft and tasty dessert

The cherry cake is very tasty. In the warm season, when the trees are full of fruit, I love to make cakes with cherries, sour cherries, plums, strawberries, etc. Today I decided to share with you a recipe that I have been making for years. The cherry cake is the star of sight!

Dough ingredients:

  • 350 gr flour, 150 gr sugar
  • 4 eggs, 150 ml milk
  • 150 ml oil, 2 tablespoons cocoa
  • 2 tablespoons water, 1 sachet of baking powder
  • 400 gr pitted cherries

Cream ingredients:

  • 400 ml milk, 1 sachet of vanilla pudding
  • 200 ml liquid whipped cream, 1 sachet of whipped cream
  • 3 tablespoons sugar, 1 packet of vanilla sugar

Ingredients for the glaze:

Method of preparation:

Using a mixer, beat the eggs with the sugar until they turn white. Then add the milk, oil and sifted flour together with the baking powder. Divide the dough obtained in two. Part of the dough is mixed with two tablespoons of cocoa, and the other half is mixed with 2 tablespoons of water.

The dough combined with the 2 tablespoons of water is poured into a rectangular tray (20 x 36 cm) lined with baking paper. Pour the cocoa dough on top. Put the cherries over the dough and put the tray in the preheated oven at 180 degrees, for about 30 minutes.

When it is ready, take the top out of the oven and leave it to cool. Meanwhile, we prepare milk pudding, sugar and vanilla pudding powder, following the instructions on the package.

Let it cool, then mix it with the vanilla sugar. Beat 200 ml of liquid whipped cream together with the whipped cream hardener, using a mixer, until we obtain a hard foam.

Add whipped cream in cold pudding. The cream obtained is spread evenly over the cold countertop. Melt the chocolate in the microwave. Beat the whipped cream until you get a hard foam again, and add melted, warm chocolate to it.

Mix well, then pour the icing obtained over the pudding cream. The cake is ready, but it must be left in the fridge for a few more hours, after which it can be cut and served. Good appetite and increase cooking!

Beat the egg whites until stiff, then add 10 tablespoons of sugar (as for meringue) and vanilla sugar. Then add the yolks one by one, the flour mixed with the baking powder and mix by inverting until everything is incorporated and it becomes a homogeneous mass. Place the top in a tray measuring 26x36, lined with baking paper (it can be put in a cake form with d = 26cm), place the cherries on top (I let them drain and then I powdered them with flour not to be left at the bottom). Bake on low heat for 25 minutes.

Allow to cool and place on a plate or tray.

Make the cream according to the instructions on the envelope and place it on the cooled countertop.

Put the cherries on top, then mix the remaining juice with water until it reaches 250 ml, 2 tablespoons of sugar and the sachet of gelatin, boil for 2 minutes and place over the cake.

The recipe for the cake with cherries or cherries was proposed by amalia aa on the culinary forum.

Method of preparation

We put the butter previously kept at room temperature, in the bowl of the mixer, we add the sugar and we mix 3-5 'after which we add the eggs and we continue mixing, also now we add the grated lemon peel and the vanilla extract.
Separately in a bowl put flour, baking powder and salt and mix the ingredients well.
We start and add alternately, in the bowl of the mixer, two or three tablespoons of the flour mixture, a little whipped milk, until we incorporate all the ingredients and at the end we add the lemon juice, we mix a little more and the cake composition is ready.
Pour everything into a 35/25 cm tray, level with a spatula and add the cherries nicely in layers, without pressing them too hard in the dough.
Put the tray in the preheated oven and bake for 40 minutes. 170 *
After baking, leave to cool completely, powder with powdered sugar and cut as desired, then eat with gusto: lol:

Cherry Cake

8 whole eggs, 240 g. Of sugar, 160 g. Of melted and cooled butter, 270 g. Of flour, 300 g. Of washed cherries, with the seeds removed and let drain, an envelope with vanilla sugar, salt, sugar garnish powder

Difficulty: Average | Time: 1h 15 min


Simple cherry cake, is the best and easiest to make, the most prepared cake at the beginning of summer, when we have fresh and sweet fruits. You can also call it a quick cherry cake.

The simple cherry cake is very fluffy, airy and delicious. It is made quickly, practically the top can be put in the oven in 10-15 minutes, the only operation that kidnaps us a little longer is to remove the cherry seeds.

The cherries I used were very hard (stony), the kind that doesn't leave much liquid, so I don't have to let them drain after I remove the seeds. If you find more watery cherries, then they should stay in a sieve for at least 10 minutes, and the part with the hole through which the seeds were removed will be soaked a little in the flour. In this way we prevent them from reaching the bottom of the countertop, but we also stop the liquid from coming out into the dough.

I saw cakes with dough that looked raw around the fruit. This method will ensure a correct texture and the result you want.

Simple cherry cake it is a fluffy pandispan full of fruit.

I also prepared this cake with cherries, strawberries, berries, rhubarb.

I didn't use baking powder and it turned out perfect!

Unfortunately, I don't have many cherry cake recipes. Their season is so short that I can't resist eating them.

I tell myself that I eat a hand, two and I wake up that I don't have enough left over for cakes.

I only bought a few times this year, especially to restore the pictures of some old cakes, but I simply ate them. I like them a lot!

If you want to be inspired to make cherry cakes: verrines with cherries and cottage cheese, chocolate cubes with mascarpone and cherries, clafoutis with cherries and almonds, muffins with cherries, semolina dumplings with cherry sauce, cake with cherries, almonds and marzipan and others that you can discover in this link.

The simple cake with cherries I managed to make the other day because I was waiting for a visit from 3 nice girls, with whom I was in Timisoara this year.

I told myself that a little treat with my favorite fruits will make them happy too.

But mine also enjoyed this cake very much, especially my mother-in-law who makes her cakes less and less, for fear that she can't resist them and wants to consume as little sugar as possible, as she has blood sugar. at the upper limit.

I also leave you the list of ingredients and how to prepare for the fluffiest and tastiest simple cake with cherries.


300 g flour + 2 tablespoons flour for fruit wallpaper

optional & # 8211 5 g baking powder & # 8211 but you don't need!

550-600 g cherries (without seeds)

1 tablespoon powdered sugar for decoration

The first thing I do is turn on the oven, set it to the ventilation program 180 ° C.

Separate the egg whites from the yolks. I mix the egg whites with a sharp tip of high speed salt until they swell and become a white, hard foam. Gradually add the sugar and continue to mix until the foam is hard, like meringue.

If you turn the bowl it will definitely not fall! I added the yolks one by one, although you can put them all, without using the mixer, but taking care to be well broken when I start mixing from the bottom up.

I poured the oil in 2-3 steps and mixed lightly, from the bottom up, until I incorporated it.

At the end I incorporated the flour and mixed until the composition was homogenous. If you don't trust, you are a beginner in the kitchen or you are used to using baking powder, it is incorporated with flour at the same time.

But, I assure you that it comes out well and without baking powder. I poured the dough into the tray lined with baking paper. I took out the cherries and sprinkled them over the cake. It can be seen that my cherries were not watery, they did not need to be lined with flour, otherwise I would have put each cherry in the flour, and I will put it over the dough with the lined side.

Normally my cake is ready in 45 minutes, but this time I left it for 50 minutes, only then did it pass the toothpick test.

Isn't this cherry cake really simple?

I hope you will like it and take advantage of the latest cherries on the market, because the season is at an end.

Other simple and easy to make recipes can be found on the channel YOUTUBE.

You can also find me on Instagram here.

If you like to share your recipes, I am waiting for you in the group I cook with friends.

Delicious recipes with May cherries: Take advantage of seasonal fruits in fine desserts!

Seasonal fruits are always the most fragrant, the tastiest and the healthiest options you can opt for.

The season of delicious cherries is approaching in May, so you probably want to make the most of them (intentional joke). Even if you can put them in a bowl and eat exactly as they are, it would be a shame not to try some new recipes.

That's why we offer you two delicious and relatively healthy options, perfect for a warm spring afternoon or a sweet breakfast, which is perfectly complemented by a strong coffee.

Here are two fabulous recipes with May cherries!

1. Cherry bread with lemon
Necessary ingredients:
  • 100 g seedless cherries
  • 220 g white wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • A pinch of salt
  • 4 tablespoons coconut oil
  • 100 g brown sugar
  • An egg
  • 60 g banana mashed with a fork
  • A little vanilla extract
  • Peel a squash, grate it and squeeze the juice
How is it prepared:

Preheat the oven to 180 degrees Celsius and line a cake tin with baking paper.

Melt the coconut oil and let it reach room temperature. Mix it in a large bowl with the egg, vanilla, salt, mashed banana, juice and grated lemon peel.

In a separate bowl, mix all the dry ingredients: flour, baking powder, baking soda. Add the cherries to which you have removed the seeds beforehand. Mix slowly, then add the mixture of liquid ingredients and incorporate everything into a homogeneous dough. Pour it into a cake tin and leave it in the oven for 45 minutes or until it passes the toothpick test.

You will get a fresh, fragrant, sweet and fresh cake at the same time, only good to enjoy on the balcony, alone or with your friends, on a lazy Sunday.

2. Pavlova with may cherries and mint
Necessary ingredients:
  • 4 egg whites
  • 200 g white sugar
  • A teaspoon of white vinegar
  • A teaspoon of vanilla extract
  • A pinch of salt
  • 300 g of May cherries
  • A tablespoon of maple or agave syrup
  • 150 ml water
  • 30 g brown sugar
  • A handful of fresh mint leaves
How is it prepared:

For starters, make sure you have a clean, defatted bowl. This step is very important for meringue formation. Add the carefully separated egg whites and the salt powder. Mix well until the egg whites begin to turn to foam. Gradually add the sugar, spoon by spoon. When you start to have a glossy texture in the bowl, add the vanilla and vinegar, incorporating them.

Prepare the oven tray and cover it with special baking paper. Draw a circle with a pencil about 23 cm in diameter. Add the meringue mix, respecting the shape and leveling everything with a spatula or spoon. Bake the meringue for an hour on low heat, checking it from time to time.

While the meringue stays in the oven, take care of the May cherry sauce. Remove the seeds from the cherries, then weigh 300 grams. You can leave the fruits whole or you can chop them, depending on the texture you want to get. Finely chop the mint to release its flavor.

Put water and sugar in a pot over low heat until the sugar is completely dissolved. Add the cherries and leave them on the fire for 10 minutes or until you get a thick sauce. Add the agave and mint syrup, then turn off the heat, letting the sauce cool. Finally, pour the cherry sauce over the meringue and serve the dessert plain or with whipped cream.

Cherry cake (walks) - Recipes


Floating ships, flying planes.
Look at the clouds, pass by, keep your eyes on the sun
Dry bench? No, haha. Juicy like soft fruit
I say: eat cherries. I'm a mess.

INGREDIENTS for countertop (dimensions 35 & # 21525 cm)

cream ingredients

ingredients for topping

  • 1 sachet of red jelly cake
  • 250 ml of juice from a cherry compote
  • 500 gr fresh pitted cherries, cut in half

WORK PLAN cake with cream cheese and fresh cherries

Separate the egg whites from the yolks.

Mix the egg whites with a pinch of salt, then gradually add the sugar and mix until you get a firm foam.

Mix the yolks with the gradually added oil

then add the flour mixture with cocoa and baking powder and mix on low speed until completely homogenous. I also used this countertop recipe for the slit cake.

Gradually put the egg white foam over the yolk mixture and incorporate lightly with a silicone paddle. The obtained composition is spread in a tray (size 35x25cm) with removable walls and covered with baking paper.

Leave for about 25 minutes in the oven heated to 170 degrees, until it passes the toothpick test.

Let the countertop cool completely, then prepare the cream cheese.
For the cream, put in a bowl the soft butter with the powdered sugar and mix,

then add the cream cheese (also at room temperature) and mix with a silicone paddle.

Pour the cream over the cooled top and level nicely with a spatula

Leave the cake in the fridge to harden the cream, then put the cherries over the entire surface of the cake

We make the gelle cake, let it cool down a bit, then we pour it over the cherries

It is preferable to leave the cake in the fridge overnight, if you do not have patience, at least 4-5 hours, then portion it and serve with great appetite.

Cherry tube cake

Learn how to make some Italian canoli tube cakes with seasonal cherries. Add whipped cream and you have a divine dessert, good for the whole family.

Preheat the oven to 180 degrees and grease a large tray, then line with baking paper.

Mix the egg whites, sugar, rapeseed oil, melted butter, vanilla in a large bowl.

Incorporate the flour and cocoa powder and mix slowly.

Take 3 teaspoons of the mixture and form a circle, as for some cookies 10 cm in diameter.

Bake for 6 minutes, then remove and roll the dough into tubes. Allow the canola tubes to cool.

Heat the oven to 200 degrees.

Mix the cherries, sugar and starch in a bowl.

Bake glazed cherries for 40 minutes, but stir every 15 minutes.

Leave the cherry cream to cool and refrigerate until ready to serve.

Mix the cold liquid cream with the cherry liqueur and powdered sugar in a blender until you get a fragrant pink cream. Let the cherry cream cool until assembled.

Fill the canoli tube cakes with equal amounts of cherry cream and cherry sauce. You can use a star cream pos.

The Best Cake With Walnut And Chocolate

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If you do not want to use dairy for cakes, I recommend you try this cake with caramel coconut and chocolate.

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Place the dough in a rectangular tray 22x28 cm greased with margarine frame and then cover with baking paper. And how could I feel his taste except in a black woman. I always tell myself that I will double the portions but I get carried away by the wave a little too excited because I will eat this cake so I forget to put more. Bake for about 45 minutes at 180 c.

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