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A single cake comes out, in a round shape and can be made with any fruit. It is the best cake I have eaten so far.
- 200 g butter
- 125 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 4 eggs
- 300g + 20g + 20g flour
- 200 ml liquid cream
- 1/2 teaspoon esenta rom
- 1 pack of baking powder
- 2 tablespoons jam
- 500 g cherries
- 1 tablespoon cocoa or carob
- powdered sugar for garnish
Preparation time: less than 90 minutes
RECIPE PREPARATION Cherry cake:
Mix butter with sugar, vanilla sugar and a pinch of salt. Add eggs one at a time. Incorporate flour, baking powder, whipped cream, rum essence and mix.
The dough is divided in two. On one side the dough is mixed with jam, cocoa and 20 g of flour. Pour a part of the dough into a round tray, lined with baking paper, then place the fruit through 20 g of flour. pour the other half of the dough (the one with cocoa). Bake for about 50-60 minutes or until ready. Garnish with powdered sugar.
It can be made with apricots, strawberries, plums.
Cherry cake - Recipes
Wash the cherries, clean the seeds and let them drain.
Beat the egg whites well, then add the sugar and continue beating until a thick and glossy foam is obtained.
Gradually add the egg yolks, vanilla sugar, salt and lemon peel.
Then put the mixer on a lower speed and gradually add half of the flour, oil and then the other half of the flour.
In a tray lined with baking paper spread the dough, I used a baking tin.
Drained cherries are added to the dough piece by piece. Some are "thrown" above, to get deeper into the dough and others below, to stay on the surface. This way we will have cherries in the whole thickness of the cake.
Wash the cherries, clean the stalks, seeds and put them in a sieve (30 minutes).
The cocoa is mixed with water until we obtain a uniform composition.
Whisk the egg whites with a pinch of salt.
Gradually add the sugar and mix continuously until it dissolves completely, like meringues.
The meringue must be firm, so we will get a fluffy and well-grown cake.
Mix the yolks with the melted and cooled butter, the vanilla sugar and the grated lemon peel.
Over the yolk composition, add the beaten egg whites and mix lightly.
Add flour and mix, from bottom to top, until completely incorporated.
The composition is divided in half, one part is mixed with cocoa and the other part with drained cherries.
In a baking tray, greased and lined with paper, place the two compositions in alternating layers.
Part composition with cherries, part composition with cocoa and change position.
After we have finished placing the compositions, we put the tray in the preheated oven and bake the cake over medium heat for a maximum of 30 minutes.
Baking time differs depending on the oven, for success do the test with the toothpick.
After baking, remove the cake from the tray and remove the baking paper.
We place it on a kitchen grill and when it has cooled completely it can be sliced.
- 4 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 50 g grated chocolate
- 2 tablespoons good quality cocoa
- 200 g sugar
- 3/4 cup oil
Prepare a tray and turn on the oven at 160 degrees C. Grease the trays with butter.
For the beginning we take care of the sugar melting: in a bowl we put the butter, the sugar, the eggs, the salt, the milk, the baking powder, the vanilla, the lemon peel. Mix well with a mixer or a wooden spoon until the sugar melts (you can add powdered sugar)
At the end, add the flour, stirring slowly, in the same direction, until we get a fluffy dough, add cocoa. Put the cherries in the dough, mix with a spatula to obtain a homogeneous mixture. You can use both fresh and frozen cherries or sour cherries or compote. If you use fruit from compote, you need to drain the juice well.
Stir and pour into the pan. Bake the cake in the preheated oven at 180º C for 45-50 minutes.
Meanwhile, prepare the chocolate icing, melt the two tablets with 2/3 tablespoon oil in a bain marie. Put the chocolate icing on the cake and before it is allowed to cool completely, place the cherries on top.