After the amazingly delicious Strawberry Coconut Cake I posted some time ago, this time I decided to share with you a recipe for a refreshing, layered cherry cake.
First, you've got an incredibly soft sponge cake, then, a thick, aromatic cherry filling, and all of that topped with sweet, foamy cream... It just must be good, right? :)
But let's make the cake now! Here's what you'll need...
for the cake:
- 4 eggs
- 100 g sugar
- 1 tablespoon oil
- 5 tablespoons flour
for the filling:
- 600 g sour cherries (seedless and halved)
- 150 g sugar
- 200 ml cherry juice or water
- 50 g cornstarch
for the cream:
- 400 ml whipping cream OR 300 g whip cream powder and 300 ml milk
- few wafers (optional)
- First, prepare the cake sheet, as it must be completely cooled before further use. Separate egg whites from yolks. Then, beat whites with sugar, using a hand mixer until stiff peaks form.
Reduce the speed to the lowest and add the yolks, one at a time; then the oil, and eventually, the flour.
Cover a 26cm round baking pan with some parchment paper and pour in the batter. Bake into a preheated oven at 200°C for 10-15 minutes, until a toothpick inserted in the center comes out clean.
Take the cake sheet out of the pan and set aside to cool completely. Once it's cold, put it back into the pan or in a convenient mold, and poke it with a fork to make small holes.
- Start preparing the filling only after the cake has cooled, as you'll need a cold cake and hot filling.
Combine cornstarch with half of the cherry juice. You can use regular water instead. Make sure there are no lumps. Set aside
3. Put cherries into a pot. Add sugar and the remaining juice or water, stir, and start heating the mixture over medium fire, stirring occasionally. Cook it for 5 minutes, starting from the moment it has came to a boil. Then, add the cornstarch mixture and cook for an additional minute, stirring constantly, until it thickens. Remove from fire.
4. Now, pour the hot cherry filling on the top of the cake sheet. Set aside to cool a bit and then put it into the fridge for 10-15 minutes to cool completely. |
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You can also use whip cream powder instead. Put 300 g of powder in a bowl, add 300 ml of cold milk or water and whip it using a hand mixer until stiff.
6. Once the filling has become firm, take a small knife and run it around the cake rim to loosen it from the sides of the mold. Then, cover the mold with a plate and carefully flip the mold over the plate. The cake should come out easily. And now, use another plate to flip the cake once again so that the cherry filling is on the top. Don't worry - the filling is quite firm and it won't fall apart. Voilà!
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But you should store it in the fridge... :)
Notes:
- Wafers will give the cake an extra flavor and make a cool, hidden crunchy layer, but if you want it to be completely creamy, you can skip the wafers and spread the whole whipped cream at once.
- Also note that you'll mince/crush the wafers more easily if you put them into the freeze for a couple of minutes first.
- And one last thing: this time I put roughly crushed wafers, but I found it a bit difficult to cut the cake later, so the next time I will use finely crushed or even better, minced wafers...
Enjoy and bon appétit!