An excellent decoration for a festive table and a pleasant addition to tea drinking. Recipe with a photo of a cake with cherry cream. How to prepare a beautiful and delicious biscuit for the holiday?
Contents of the recipe with a photo:
- Ingredients
- Step-by-step preparation of a cherry cream cake
- Video recipes
Sponge cake with cherry cream is a festive and always delicious dessert, and it is also moderately sweet and not at all cloying. Ideal proportions are offered to your attention for making juicy and moderately sweet cakes that do not crumble and cut well, and most importantly, they always turn out.
This is a delicate chiffon biscuit that goes well with any cream. In our case, it is sour cream with condensed milk. But so that the cake does not look boring and ordinary, you can diversify it with any berries or fruits. When all the ingredients are combined, it turns out to be quite liquid, which is why gelatin and a detachable confectionery form will come to the rescue here. With gelatin, the main thing is not to overdo it, it is important for us not to turn the cream into jelly, but just slightly thicken it and grab it between the cakes.
Important! For a lower calorie content, sour cream can be used less fatty.
- Caloric content per 100 g - 243 kcal.
- Servings - 1 cake weighing 2 kg
- Cooking time - 3 hours
Ingredients:
- Flour - 240 g
- Sugar - 200 g (for cakes)
- Yolks - 100 g
- Protein - 140 g
- Vegetable oil - 100 ml
- Water - 140 ml
- Vanilla sugar - 1 tsp
- Salt - a pinch
- Baking powder - 9 g
- Sour cream 15% - 700 g (for cream)
- Iced cherries - 500 g
- Sugar - 2 tablespoons (for cherry puree)
- Condensed milk - 1 can
- Gelatin - 1, 5 tablespoons (1 tbsp for cream, 0.5 tbsp for icing)
- White chocolate - 100 g (for glaze)
Step-by-step preparation of a sponge cake with cherry cream
1. For a biscuit it is necessary to combine the yolks with vanilla sugar, vegetable oil and water. Beat the mass with a mixer. The consistency will be runny, but all the ingredients will mix well.
2. Mix flour with baking powder, sift through a sieve several times. Then add to the yolk mixture. Stir the ingredients gently with a silicone spatula until smooth.
3. Whisk the whites (preferably chilled) with a pinch of salt until fluffy foam at medium speed, then increase the speed to maximum and beat, adding sugar in parts, until it is completely dissolved. Whisk utensils and whisk must be chilled, clean and dry. If you turn the bowl of whipped egg whites upside down, they shouldn't leak.
4. Now gently introduce the whites into the dough, stirring with a spatula from bottom to top. The resulting mixture should be very airy in consistency and similar to thick sour cream.
5. Cover the detachable form with parchment paper and grease with vegetable or butter. Pour the dough into a mold and place in an oven preheated to 180 degrees. Bake for about 35-40 minutes, it depends on the power of the oven (each one is different) and the diameter of the mold. Check the readiness of the biscuit with a wooden skewer. If it is already baked, turn off the oven, open the door a little and leave it there until it cools completely. He will fall slightly, do not be alarmed, it should be so.
6. Next, remove the finished cake from the mold and cut into 3 pieces. This is not difficult at all, since this biscuit crumbles little and has a texture that holds its shape well. If you try, you can cut it into 4 parts, but the very top often turns out to be very uneven, due to the fact that the biscuit falls slightly after baking and its use in the assembly can lead to the curvature of the entire cake. It would be more correct to make three even cakes, and cut off the upper curved part altogether.
7. Defrost the cherries in advance. Get rid of her bones (if any). Divide it conditionally into 3 parts and set one of them aside (it will come in handy for assembling the cake). Slightly simmer the rest of the cherries in a saucepan with two tablespoons of sugar, until soft and the sugar is completely dissolved. Then mix in mashed potatoes with an immersion blender and rub through a sieve.
8. Soak gelatin in cold boiled water and set aside for 10 minutes to swell. Beat the sour cream with condensed milk (2 tablespoons of condensed milk must be left for making the glaze) and cherry puree. Pour in the gelatin melted in the microwave or in a water bath. Mix everything thoroughly.
9. For assembling a cake with cherry cream, a split ring is required. Clamp the bottom cake with the form and put it on the stand. Pour half of the cream on top. We spread the remaining cherry on it and distribute it evenly over the entire plane. Then again the cake, and on it all the remaining cream, and cover with the last layer of biscuit. It is advisable to put the lowest layer of the biscuit upside down on top. This will make the surface of the cake even and tidy. Send the naked cake to the refrigerator for at least an hour for the cream to set. After the expiration of time, get it. Gently walk a thin knife between the edges of the cake layers and the split form. Then release it from the mold.
10. To prepare the glaze, soak a teaspoon of gelatin in water. Melt a bar of white chocolate in a water bath, add 2 tablespoons of warm condensed milk, a dye of any color and melted gelatin to it. To mix everything. The mass should be quite liquid, but if you pour it on a cold cake, it will immediately begin to solidify. The main thing is not to overdo it with gelatin, so that the finished dessert can be easily sliced. Pour room temperature icing over the cake and decorate as desired. Since it was already in the refrigerator and had time to soak, it can be served immediately. So have a nice tea!
Having prepared such a cake, you will pleasantly surprise the guests at the festive table. Of course, you have to tinker with it, but the result is worth it. Pleasant, delicate and moderately sweet taste will not leave you indifferent.
Cherry Cream Cake Video Recipes
1. How to make a cherry cream cake:
2. Recipe for a cake with cherries:
