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Cherry cake

Cherry cake

I used a rectangular baking tray with a removable ring.


Mix the eggs with a pinch of salt and sugar. When the composition is on the targets, the targets are removed.

Add the flour and flavors, mixing the composition with a spatula lightly until smooth.

Wallpaper the form with baking paper, pour the composition and put in the oven heated to 170 degrees C.

We control the baking, doing the toothpick test. When the top is baked, take it out of the oven and leave it to cool.

White chocolate cream

Put the white chocolate and cream in a bowl on the fire. When the cream reaches the boiling point, turn off the heat and stir vigorously until smooth.

Mix the mascarpone well, pour the chocolate thinly over the mascarpone and vanilla mixing further.

The same is done with milk chocolate cream.

The worktop is cut in half. The first countertop is placed on a plate.

It is syruped with cherry syrup, white chocolate cream, a row of cherries, milk chocolate cream and the second part of the countertop.

Mix the whipped cream with the powdered sugar.

Dress the cake in whipped cream and decorate it to your own taste.

Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all articles by Ligia Pop

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Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all articles by Ligia Pop

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Total time: 1 hour 30 minutes



  • 4 & # 32 eggs
  • 250 & # 32 g & # 32 flour
  • 150 & # 32 g & # 32 unt
  • 100 & # 32 g & # 32 dark chocolate
  • 170 & # 32 g & # 32 sugar
  • 200 & # 32 g & # 32 yogurt
  • 1 & # 32 teaspoon baking powder
  • 1/2 & # 32 teaspoon baking soda
  • a pinch of salt

Syrup & # 8211 optional

Cheese cream

  • 250 & # 32 g & # 32 ricotta & # 32 or urda
  • 400 & # 32 g & # 32 mascarpone
  • 400 & # 32 ml & # 32 cream for cream & # 32 min 32% fat
  • 150 & # 32 g & # 32 powdered sugar
  • the seeds of a vanilla bean

Cherry sauce

  • 400 & # 32 g & # 32 seedless cherries & # 32 fresh or frozen
  • 100 & # 32 g & # 32 sugar
  • 150 & # 32 ml & # 32 cherry juice & # 32 or water
  • 20 & # 32 g & # 32 food starch
  • 1 & # 32 teaspoon vanilla extract & # 32 homemade
  • 2 & # 32 duck stars
  • a knife tip of freshly ground red pepper
  • a knife tip chilli powder


Preparation instructions


Syrup & # 8211 optional

Cheese cream

Cherry sauce

Assembling the cake

The nutritional data provided in some recipes are estimated, and their role is only informative. Values ​​cannot be guaranteed and should not be used in the treatment of medical conditions.

The equipment and ingredient sections above may contain affiliate links to the products I use and recommend.

Have you tried the recipe? Tag @iuliana_bucate_aromate or hashtag #bucatearomate on Instagram so I can find you!

The top I used for this cake is the same as the one for the chocolate cake with whiskey, only the quantities are adapted to the shape of 26 cm. I liked its taste and texture and it will remain one of my basic cake tops. It is a dense, firm top, it stays slightly damp, but it cuts nicely if it is left to cool very well. For the whiskey cake I cut it into 3 thin countertops, here I preferred thicker countertops. You can leave it unsweetened, it's very good and so on. If you still choose to syrup it, don't overdo it! Wet countertops do not absorb as much syrup as dry sponge countertops.

You can make this cake with any other fruit you want, I think it would be very good with raspberries, blackberries or blueberries. The combination of chocolate, cheese and fruit is exceptional. The tastes complement each other perfectly.

Don't be scared of the chilli pepper and powder in the cherry sauce. They are in very small quantities and will enhance the flavor of the sauce. If you are still reluctant, I advise you to add anise and pepper and taste the sauce. Then decide if you put chilli and in what proportion. We liked the spicy sauce so much, but the chocolate with red pepper or the one with chilli are my favorites, so of course I liked to add them to the cake.

And thanks to the spicy sauce, this cake goes great with a glass of dry red wine. I recommend choosing an incense wine. I promise it will be a royal of flavors to everyone's taste!

Simple and refined chocolate and cherry dessert

Sweetened with bananas, syruped with. Ever since I first got my hands on a book by Michel Roux, I've simply gotten used to it. A cake that I noticed not long ago and I decided to try it with cherries because I like them very much and now it's their season. Entremet cake with chocolate and cherries & # 8211 Easter cake refined cake chocolate cherries cake liqueur walnut cake with nuts simple and refined entremet cake. The cherry and biscuit cake is absolutely delicious! It is made very quickly and does not require baking! Ingredients for countertop and cream cake :.


How to prepare chocolate cake with cherry mousse

Pandispan top with cocoa

For the countertop I used a shape with a diameter of 26 cm, with a detachable bottom. I heated the oven to 170 ° and prepared the top exactly as in the recipe pandispan cake top with cocoa (recipe here).

The only difference is that I used a 26 cm shape and the countertop thus obtained is thinner and bakes in about 25 minutes. In any case, test with the toothpick.

After the top is baked, take it out of the mold and leave it to cool on a wire rack.

Preparation of cherry mousse with natural whipped cream

Until the top is baked, we can prepare the cherries. We can use fresh, frozen or compote cherries. I used frozen cherries. Put the pitted cherries in a drained sieve. Place in a pot over medium heat, add a little juice (or water) and sugar. Let it boil in the syrup for a while. They will leave a lot of juice, but it's not a problem, because it decreases quickly. After it has dropped, add a cinnamon powder, vanilla and salt. Instead of cinnamon you can put a few drops of almond essence.

Immediately, grind the cherry mixture with the vertical mixer (while they are hot), but so that larger pieces of fruit remain. In parallel, soak the gelatin in very cold water and add it to the hot and chopped cherries. Mix well and leave to cool until it reaches room temperature. Stir occasionally in the bowl to see if the gelatin starts to coagulate (we don't want this now).

Whipped cream (a few hours in the refrigerator or at least 30-40 minutes in the freezer) beat with a mixer or whisk until you get a hard foam. It should not be sweetened because the cherry mixture already has enough sugar.

We make sure that the cherry mixture is well cooled, at room temperature (without coagulating gelatin). Cream add spoon by spoon to the cherry paste and mix vigorously until cream is obtained.

Recipe: Cherry cake

Cream Ingredients for Cherry Cake
& # 8211 300 gr fresh
& # 8211 3 tablespoons powdered sugar
& # 8211 1 cherry yogurt of 125 gr
& # 8211 1 jar of canned cherries for cakes (or frozen cherries or you can also use cherry from compote)
& # 8211 2 sachets of gelatin
& # 8211 5- 6 tablespoons cherry jam

Decor ingredients for Cherry Cake
& # 8211 a few cherries
& # 8211 200 gr fresh
& # 8211 pink commercial glaze

Top preparation for Cherry Cake
Whisk the egg whites with a pinch of salt. Add the sugar, then the yolks and baking powder. At the end, put the pudding powders in turn. (If I didn't find the cherry pudding, I used the strawberry pudding).

Top preparation for Cherry Cake

The cake composition is divided in two and bake 2 tops separately in a cake pan greased and lined with baking paper.

Grease the top with cherry jam

Cream preparation for Cherry Cake
Whip the cream. Add powdered sugar and cherry yogurt. Last time, mix with the cherries, squeezed well with the juice.

cream preparation for Cherry Cake

The gelatin is soaked in the syrup left by the cherries, if necessary add a little more cherry compote juice. Heat the gelatin and then pour over the whipped cream and mix well.

Assembling Cherry Cake
Take the first top and syrup it with a little compote juice or cherry syrup. Then grease the top with cherry jam.

Grease the top with cherry jam

Spread the whipped cream over the jam.

and place the second cake tray. Leave the cherry cake to cool until the cream hardens and then decorate as desired.

On top I used a commercial pink icing (strawberry flavored). I covered the cake with whipped cream and decorated it with some cherries.

1. Rub the yolks well with the sugar, and add the oil. Gradually add the flour together with the baking powder.

2. At the end, add the beaten egg yolks.

3. Bake in a tray with a diameter of 24 cm, at 180 degrees C, for 45-50 min. Cold is cut on three levels.

1. Allow the cherries to drain. The obtained juice is mixed with 2 sachets of vanilla sugar and starch and boiled until thickened.

2. Remove from the heat then add the cherries and mix well. Allow to cool.

3. Meanwhile, beat the whipped cream well.

1. Put the first countertop, then half of the cream composition, and on top half of the cherry composition. Place the second top over it, then the whipped cream and the cherries again. At the end, put the third countertop (lid).

2. Level well on the edge and place in the refrigerator.

3. I decorated the cake with whipped cream (leaves, white roses, branches, buds). the red roses were made of buttercream.

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Diplomatic cherry cake

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Cherry cake

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Vanilla cream with fruit and cream

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Chocolate, cherry and banana cake (fasting)

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Cake with pudding and cherries

Here is another recipe sent to our contest by Gaby_gabytza: Cake with pudding and cherries. Participate with your holiday recipes here.


14 biscuits
6 yolks
1 l milk
300 g cow's cheese
1 sachet of vanilla pudding
250 g sugar
1 tablespoon powdered sugar
2 gelatin sachets
1 sachet of red jelly cake
Method of preparation
Prepare the cream by boiling 800 ml of milk. Mix the sugar and yolks until the sugar melts, then add the rest of the milk and pudding. After the milk has boiled, take it off the heat and mix it with the pudding cream. Bring the milk to a boil over low heat until the cream begins to thicken. Allow to cool and add the gelatin sachets prepared according to the sachet instructions. Remove the seeds from the cherries and mix them with the cheese and powdered sugar. Add the pudding cream over and mix well.

We prepare a tray with a detachable ring (mine was flowing so I put a foil on the bottom) and place the biscuits. On top add cream and let cool for about 2-3 hours.

Take the cake out of the fridge and cover it with cherries. Dissolve the jelly cake envelope according to the envelope instructions and add over the cherries. We put it back in the fridge for at least an hour, after which we take out the walls of the tray and we can serve it

We remove seeds from the cherries and drain them. Beat the egg whites with the sugar and salt powder. Gradually add the yolks (one by one) and mix. Add the flour mixed with the baking powder and at the end add the oil. Mix well. In a tray lined with baking paper add the cherries well drained of juice and mixed with vanilla sugar sachets. Over the cherries, add the egg composition and put in the oven until it passes the toothpick test.

Mix the yolks with the sugar until the sugar dissolves. Gradually add the oil, salt and warm water. Add the flour mixed with the baking powder and mix well. Put in the oven in a tray lined with baking paper until it passes the toothpick test. Leave in the pan for about 2 hours.

We put the milk on the fire and when it boils we turn off the heat and add the yolks beaten with the sugar. Mix and add the essence and starch and put on the fire again. Stir continuously until it thickens a little. Turn off the heat and let it cool.

Melt the margarine and mix it with the cappuccino mixed well with hot water. Add the vanilla sugar mixed with the yolks and mix well. At the end we add the cherry jam from the Bunatati din Natura pantry. Let it cool for about 15 minutes.

Top 1, syrup with a little cherry compote, add the pastry cream. Leave for half an hour in the fridge. Then add the top 2 and cappuccino cream. Decorate with coconut and refrigerate for another 2 hours.