Cake with cherries and whipped cream


Syrup:

We caramelize the sugar. Carefully pour the water into the bowl and set aside until the caramel melts and the syrup cools well.

The cherries are cleaned of seeds and any "visitors") and placed in a sieve to drain excess juice.

Melt the chocolate in a bowl over low heat or in the microwave, along with the butter, oil and milk. Homogenize and leave to cool. Put the sugar over the chocolate cream and mix until it melts. Then add the eggs one by one, mixing well after each one, and at the end the flour mixed with baking powder.

We will use a tray or a small pan, with a diameter of about 18 cm. Grease well with oil and put the cherries in an even layer. Pour the composition for the top and put it in the oven over medium heat for about 1 hour, until the top becomes firm to the touch and cracks appear on the surface. For safety, do the toothpick test.

Leave the cake to cool in the pan. After it has cooled well, it is turned over on a plate with a firm movement. Cut the top in half, syrup and fill with whipped cream.


Diplomat Cake

When you want a good, refreshing, quick dessert that won't keep you in the kitchen for long, choose Diplomat Cake.

It's not hard to do at all, if you respect exactly what I write here, it comes out quite a lot, it comes out somewhere at 8-10 consistent portions and it's not very expensive either.

With the combination inside the cake, you can play indefinitely! You can mix fruits, you can make with a single fruit, stopping at pears, grapes, strawberries, peaches, cherries, apricots, pineapples, etc. The only ones not recommended are kiwi and fresh pineapple, which can compromise the action of gelatin.

Ingredient tray 14cm / 24cm

Diploma Cream

  • biscuits 16-20 pieces
  • 3 eggs
  • 80 g of sugar
  • a compote & # 8211 Fruit Cocktail (420 g)
  • 10 g gelatin
  • 350 ml whipped cream (I combine whipped cream with fermented cream, that's the taste I like) + 1-2 tablespoons sugar
  • a sachet of vanilla sugar
  • note- the amount of sugar is not exact taste of the cream at the end (DO NOT PUT THE FRUITS, YOU WILL ADD THEM AFTER) and supplement with powdered sugar, if you like sweeter, but make sure that the biscuits are very sweet, so I do not -I would recommend adding more

For decoration

How to prepare Diplomat Cake

Start with the fruit, which you put in a strainer.

Put the gelatine in a cup, together with 50 ml of cold water.

Mix the eggs with the sugar and put them in a double-bottomed bowl over low heat.

Stir continuously with a whisk until the sugar is diluted and the composition slightly thickened and frothy & # 8211 approx. 2-3 minutes.

Turn off the heat and let it cool (2 minutes) while mixing the whipped cream with sour cream, vanilla and sugar, until it has a firm texture.

Take the gelatin and put it in the hot egg composition, stir to melt and mix.

Cool completely by placing the vessel in another in which you put cold water.

Incorporate the chilled cream, with a whisk, into the whipped cream. Chicken and fruit & # 8211 stop a few.

Homogenize by mixing gently.

Prepare a 14cm / 24cm tray (a wider cake tray) and wrap it in cling film.

Put some fruit on the bottom of the tray, then pour half the amount of cream.

Syrup biscuits in the syrup left over from the compote and place them in a layer over the cream poured into the tray.

Put the remaining cream, level nicely and add another layer of syrupy biscuits.

Cover the tray with cling film and refrigerate for a few hours or overnight.

Peel off the foil and, with a firm motion, turn the cake over on the plate.

Garnish with whipped cream well, sweetened to taste.

You can prepare Diplomat Cake with a countertop, instead of biscuits, according to the recipe you can find HERE


Ingredients

  • sheets
  • 1 or
  • 3 tablespoons milk
  • 3 tablespoons honey
  • 2 tablespoons oil
  • 150 g sugar
  • 1 teaspoon baking soda
  • a pinch of salt
  • 420 g flour
  • Cream
  • 500 ml whipped cream
  • 120-150 g of powdered sugar
  • 1 teaspoon vanilla extract or essence
  • 350 g larger ground walnuts (I used 250 g walnuts and 100 g almonds)
  • powdered sugar for decoration

Ingredients Heart cake with chocolate and cherries by Simona Callas

(for 6 cakes of 125 g each)

  • 1 small egg
  • 20 g sugar www.simonacallas.com
  • 20 g soft butter
  • ½ teaspoon vanilla extract
  • 20 g white flour
  • 10 g of almond flour
  • ¼ teaspoon baking powder
  • 200 g dark chocolate (50% cocoa)
  • 200 g quality mascarpone
  • 50 g powdered sugar www.simonacallas.com
  • 1 teaspoon vanilla extract
  • 200 g lightly beaten whipped cream
  • 24 sour cherries drained of syrup

Chocolate velvet glaze


Use a cake tray lined with cling film. Put the tongues of cat tongues on the bottom of the tray.

Grind the digestive biscuits, add the melted butter and Amaretto liqueur. Mix the composition and pour over the cookies. Cat's tongues are thin cookies, which is why I wanted to enrich the biscuit layer a bit.

The cherries (without seeds) are mixed with the raw sugar and set aside until it begins to soften and leave its juice for about 30 minutes.

Put the cherries with the sugar on the fire, add 50-100 ml of water, let it boil for a maximum of 5 minutes. Add the marshmallow pieces cut into quarters and mix.

Gelatin is hydrated with 100 ml of cold water, then added to the hot cherry composition. Stir until the gelatin has dissolved, allow to cool completely and begin to thicken.

Cream for whipped cream is mixed with powdered sugar until it is thick. Add the cream cheese and mix until the ingredients are completely incorporated.


Put whipped cream mixed with cheese in the cake pan over the biscuits. Put some ripe cherries in the whipped cream, soak the rest of the biscuits in the cherry sauce, put them over the whipped cream and press lightly with your finger. Place the chilled and slightly frozen cherry mixture on top. Gather the edges of the food foil, refrigerate for 3-4 hours. After the composition has hardened, remove it from the tray with a firm motion. The food foil is removed.

Melt on dark chocolate steam bath with milk. Decorate the cake with melted chocolate, use for decoration white and dark chocolate chips, fresh cherries and candied cherries, chocolate cigarettes, candies…


How to turn the cake with cherries and cherries?

I prepared the right plate. I took the cake out of the oven and covered the tray with the tray. With a quick and determined movement (with insulating gloves or thick rags) I turned the plate. The tray is now on top. I quickly raised the tray and & # 8230. ta-daa! What a wonderful cherry cake I made! No cherries or cherries stuck to the bottom of the tray.

Mmm & # 8230 how fragrant it is! It smells of butter, caramel and cherries. A madness! It's still hot, so we'll wait a little longer. All the juice squeezed at the bottom of the tray (including the liquefied burnt sugar) is now drained into the pandispan and syruped.


The apples are washed and grated with the peel. They are hardened with a cup of sugar. More recently, I don't clean the apples because I put them on the grater and heat them, I don't even notice them, then in the cake I shaved them with the peel.
While the apples are hardening, prepare a pandispan of 6 eggs. First mix the egg whites with a pinch of salt (this is what an aunt who worked in a confectionery laboratory taught me to beat the egg whites more easily with foam), add 1 cup of caster sugar, 2 sachets of vanilla sugar, the yolks on row, 1 baking powder quenched with a tablespoon of milk, 6 tablespoons of oil, peel of a lemon and with a wooden spoon incorporate 1 and 1/2 cup of flour.

I line the tray with a margarine (butter) and place the biscuits on the bottom of the tray. Sprinkle a handful of semolina, add the hardened apples in which I put 150 g of raisins, sprinkle again with semolina and add the pandispan. Bake in the preheated oven for 1 hour.

I take the tray out of the oven, place another (larger) tray on it and turn the cake over. Or leave it to cool.
I prepare the whipped cream and garnish it on top. Delicious !


Ingredients for the top layer:

For the lower countertop, rub the eggs with the sugar until a foam is obtained. The butter mixes itself until it acquires a frothy consistency then it is added over the egg cream. Put sour cream, flour mixed with baking powder beforehand, mix and divide the dough into two unequal parts. In the smaller part, add cocoa and chopped cherries.

Pour the white dough into the tray lined with baking paper, then mix the fruit dough with a toothpick on top. Put the tray in the oven for 30 minutes and then let it cool completely.

For the chocolate icing, break it into pieces and pour hot cream over it. Stir to melt. Spread a layer of cream cheese over the counter and then pour the icing. Leave to harden and leave to cool for 3 hours. Serve sprinkled with powdered sugar.

Keep cool. Wait 3 hours before serving, after cooking.


Chocolate and cherry cake by Simona Callas

A delicacy and a delight is this cake. Because I love cherries but also chocolate, and because the season of these wonderful fruits has begun, I designed a new cake to use. So I combined white chocolate, dark chocolate and cherries and got a fine, creamy and absolutely delicious dessert. In addition, as usual, it does not contain gelatin. You can also put cherries instead of cherries, they will give the cake a special sour touch. You can also put frozen fruit - this means that the cake can be prepared at any time of the year.

To obtain these perfect single portions, it would be ideal to have a special silicone mold with preformed cavities (such as this model), which can be easily frozen and extracted from the mold. I didn't have that and I used it adjustable frame made of stainless steel with a side of 20 cm (which can be found at Auchan), which I also used in Cherie Cake and in which I poured the cake, I froze it for about three quarters, I extracted it, I sliced ​​it and I put the portions back in the freezer before glazing.

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Cake with cherries, cherries and cheese crumble recipe with grated dough

Cake with cherries, cherries and cottage cheese, with shaved dough (crumble) & # 8211 Quark-Kirsch Butterstreuselkuchen & # 8211 or another cake & # 8222 on the tray & # 8221 meaning Blechkuchen, traditional German. Streuselkuchen exists in multiple variants, especially with seasonal fruits (grapes, plums, cherries, apples, etc.) but also with cheese, poppy or jam, walnut, in a somewhat winter version. Being with butter, it is called Quark-Kirsch-Butterstreuselkuchen.

We recently started a large culinary project, & # 8222The Food Connection & # 8211 A gourmet journey around the world & # 8221, in which 24 culinary blogs participate. Each month we will cook recipes specific to a country or geographical area and the complete collection will be published on the blog of one of the participants (here find details about the project).

By drawing lots, we established the order of the "hosts" and the national cuisines. We will gradually reveal to you, every month, who are the hosts and the recipes whose countries they host.

March 2015 is dedicated to German cuisine & # 8211 THE COLLECTION OF GERMAN RECIPES can be found at Andie.

There are several options for the dough that can be tender or leavened at the base and on top to have tender dough. This cake has been talked about since the 19th century and is consumed at various holidays and events (the patron saint of Kirchweih church, Erntedankfest harvest day). This cake with cherries, cherries and cottage cheese is very tasty with fresh fruit but can also be made with frozen fruit. I used frozen cherries and cherries. Of course, you can only use cherries or only cherries, it is not necessary to mix them.

Here you can find its version with poppy seeds and meringue (Mohn-Baiser-Streuselkuchen) which I made the same day (that's why you see 2 eggs in the pictures etc).


Ingredients for white filling:

For the top, mix the eggs with the sugar for 15 minutes to obtain a frothy cream in which flour and starch are added in the rain.

Mix gently and pour the dough into the stove tray lined with baking paper. Bake for 5 minutes at high temperature and 30 minutes over medium heat. The countertop should turn golden. Remove from the pan and leave to cool on a flat surface.

For the layer of cherries, they are boiled with sugar and water, enough to cover them and boiled for 10 minutes, during which time the gelatin is prepared, which is then added over the cherries. For the white layer, prepare gelatin, heat 3 tablespoons of water and then add it to the whipped cream.

To assemble the cake, use high metal circles with the help of which the base of the dough is cut first. Then, place the circles in the large stove tray, first put a circle on the counter, add the whipped cream, level it and put the cherries. Allow to cool and then refrigerate for 2 hours. Remove the circles.

Wait 2 hours before consuming, and then keep cold.


Video: Potato LoafApron


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