Cooking cherry cake is not only a culinary process, but also a true art, where every inspired cook can add their own touches and innovations. It is perfectly served both hot and cold, and when combined with a portion of vanilla ice cream or whipped cream, it becomes a true gourmet feast.
This dessert embodies the joy, warmth and comfort of family traditions, turning every bite into a sweet memory.
Cherry cake is not just a treat, but a symbol of emotions, which is able to unite people at a common table, making them forget about everyday worries and enjoy the real taste of life.
Ingredients for the pastry:
- eggs – 3 pcs;
- sugar – 150 g;
- flour – 150 g;
- cherry compote – 50 ml;
- chocolate – 100 g.
Ingredients for the cream:
- cream 33-35% – 250 g;
- mascarpone cheese – 250 g;
- sugar – 150 g.
Preparation of cherry cake:
For the sponge cake, beat eggs with a mixer with sugar to a lush foam, sift the flour into the mixture in batches. Knead the dough gently with a whisk, working from top to bottom.
Place the dough in a baking dish lined with parchment.
Bake the biscuit at 180 degrees for 25 minutes.
Using a sieve, separate the compote and berries.
For the cream, whip cream with sugar, add mascarpone cheese to the cream and mix thoroughly.
Soak the top of the biscuit with the compote, on it we put berries without seeds.
Spread the cream on the berry layer and sprinkle the top with grated chocolate.
Leave the cake to soak in the refrigerator for 3 hours.
The result is a delicious cherry homemade cake.
