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Cherry cake

Cherry cake


Wash the cherries, remove the seeds and let them sweeten with a little sugar.

We turn on the oven.

Separate the yolks from the egg whites. Beat the yolks well with the powdered sugar (spoon by spoon). Then add the flour, stirring from the bottom up.

Whisk the egg whites with lemon juice and slowly pour over the yolk composition, stirring from the bottom up.

Separate half of the composition and add the 2 tablespoons of cocoa and brandy. Mix slowly, from the bottom up.

In a tray lined with baking paper we put first the white composition, then the one with cocoa and at the end we place the cherries drained well of syrup.

Put it in the oven, over medium heat, until it passes the toothpick test.

Remove the tray, leave it to cool, then powder it with powdered sugar and cut the pieces.


Necessary ingredients

For the chocolate countertop:

- 150 g of milk chocolate
- 100 g of flour
- 5 eggs
-
150 g of butter
- 150 g of sugar
- a pinch of salt

For the cream:

- one or two white chocolate bars
- 400 g of whipped cream
- a quarter of a kilogram of compote or fresh cherries (without seeds)

For decoration (optional):

- grated chocolate
- Almond flakes or a cherry placed on each slice of cake.


Necessary ingredients

For the chocolate countertop:

- 150 g of milk chocolate
- 100 g of flour
- 5 eggs
-
150 g of butter
- 150 g of sugar
- a pinch of salt

For the cream:

- one or two white chocolate bars
- 400 g of whipped cream
- a quarter of a kilogram of compote or fresh cherries (without seeds)

For decoration (optional):

- grated chocolate
- Almond flakes or a cherry placed on each slice of cake.


Necessary ingredients

For the dough:

- 300 g of flour
- 50 g of butter
- 100 g of brown sugar
- 1 teaspoon of baking powder
- grated peel of a lemon / orange
- 200 ml of water
- 1 knife tip of salt

For the filling:

- 500 g of frozen cherries, without seeds
- 1 large apple
- 50 g of butter
- 150 g of sugar
- 2 tablespoons of starch
- 1 tablespoon ground cinnamon / vanilla


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. Put 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 counter.

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


Cocoa leaves:

The soft butter, left at room temperature, mix it with the sugar, vanilla essence and a pinch of salt, until it becomes creamy. Add sour cream, then flour mixed with baking powder and cocoa. Knead until you get a smooth dough, which we wrap in foil and refrigerate for about 1 hour.

Divide the dough into 2 equal parts. Each part lies on the floured table in a thin sheet, about 25/35 cm.

Coconut filling:

I used frozen cherries, which I took out of the freezer in time. I put them in a sieve and let them thaw and drain the juice. You can use fresh, frozen or compote cherries.

Mix the egg whites with a pinch of salt until they become foam. Add the sugar and mix until you get a firm and glossy meringue, which makes spikes when you remove the mixer blades. At the end we add coconut and a little vanilla essence, we will easily incorporate with a spatula, by turning, from bottom to top.

French Cake Assembly:

In the tray lined with baking paper we put the first sheet of cocoa. Spread the coconut filling in an even layer and the cherries from place to place. Cover with the second sheet of dough, which we prick from place to place with a fork.

Bake on medium heat (or 160 degrees, in electric oven with ventilation) for about 30 minutes.

Vanilla cream with mascarpone:

Put the yolks and sugar in a saucepan. Mix well with the whisk, then add the starch. Stir again and gradually dilute with milk. Put the pan on the fire and boil the composition, stirring constantly, until it thickens. Set aside and let cool. Cover with cling film, glued directly to the surface of the cream, and let cool.

The cooled pudding is mixed a little, to dissolve, add the vanilla essence and a little lemon essence. Then add the mascarpone, mixing a little, just enough to incorporate.

Vanilla cream is spread over the cake cooled evenly. Cover with cling film and refrigerate for a few hours, preferably overnight. The next day, the cake is glazed with melted chocolate, dissolved with a little milk, until the chocolate reaches the desired consistency.


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 counter.

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


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 counter.

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


Cherry cake

500g sweet tender dough, 500g pitted cherries, 2 tablespoons breadcrumbs, 1 tablespoon caster sugar, a sachet of vanilla sugar and a large cake tin with a diameter of 20cm.

Method of preparation:

1. Allow the dough to thaw well at room temperature. Turn off a quarter of the amount of dough and put it back in the fridge.

2.Spread the rest of the dough until it reaches 3mm thickness.

3. Place it in the shape, pressing well with your fingers on the edge. Prick it with a fork from place to place to bake better.

4. Preheat the oven and bake the dough without filling for 10 minutes at 180 degrees.

5. In a saucepan, sauté the cherries with the sugar. Drain the resulting juice very well and add 2 tablespoons of breadcrumbs and vanilla sugar.

6. Pour the filling into the mold. Place the dough in the fridge on top of the tart.

Bake the tart for 35-40 minutes. It can be served as such, powdered with sugar or with a cup of ice cream.


Cherry cake

500g sweet tender dough, 500g pitted cherries, 2 tablespoons breadcrumbs, 1 tablespoon caster sugar, a sachet of vanilla sugar and a large cake tin with a diameter of 20cm.

Method of preparation:

1. Allow the dough to thaw well at room temperature. Turn off a quarter of the amount of dough and put it back in the fridge.

2.Spread the rest of the dough until it reaches 3mm thickness.

3. Place it in the shape, pressing well with your fingers on the edge. Prick it with a fork from place to place to bake better.

4. Preheat the oven and bake the dough without filling for 10 minutes at 180 degrees.

5. In a saucepan, sauté the cherries with the sugar. Drain the resulting juice very well and add 2 tablespoons of breadcrumbs and vanilla sugar.

6. Pour the filling into the mold. Put the dough kept in the fridge on the grater, on top of the tart.

Bake the tart for 35-40 minutes. It can be served as such, powdered with sugar or with a cup of ice cream.


Cherry cake

500g sweet tender dough, 500g pitted cherries, 2 tablespoons breadcrumbs, 1 tablespoon caster sugar, a sachet of vanilla sugar and a large cake tin with a diameter of 20cm.

Method of preparation:

1. Allow the dough to thaw well at room temperature. Turn off a quarter of the amount of dough and put it back in the fridge.

2.Spread the rest of the dough until it reaches 3mm thick.

3. Place it in the shape, pressing well with your fingers on the edge. Prick it with a fork from place to place to bake better.

4. Preheat the oven and bake the dough without filling for 10 minutes at 180 degrees.

5. In a saucepan, sauté the cherries with the sugar. Drain the resulting juice very well and add 2 tablespoons of breadcrumbs and vanilla sugar.

6. Pour the filling into the mold. Place the dough in the fridge on top of the tart.

Bake the tart for 35-40 minutes. It can be served as such, powdered with sugar or with a cup of ice cream.