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Fluffy cherry cake

Fluffy cherry cake

I separated the egg whites from the yolks.

I mixed the egg whites with a pinch of salt until they became foam then I gradually added the sugar mixing well until I got a strong meringue.

I added the yolks and oil, spoon by spoon, mixing gently at low speed until I incorporated all the oil.

I mixed the flour with the baking powder and sifted it twice.

I added flour, in 2-3 tranches, over the egg composition, mixing lightly from top to bottom with a spatula so as not to leave the egg whites.

At the end I added vanilla sugar, rum essence and lemon peel.

I poured the dough into a tray lined with baking paper and leveled well.

Over the dough I put from place to place the cherries drained well of the juice.

I put the tray in the preheated oven on low heat for about 30-35 minutes (toothpick test)


Fluffy blackberry with cherries and chocolate

INGREDIENTS

  • 3 eggs
  • 150 g butter
  • 100 g chocolate (52% cocoa)
  • 2-3 tablespoons chocolate drops
  • 150 g flour
  • 150 g sugar (powder)
  • 50 g cocoa
  • 100 ml of milk
  • 10 g baking powder
  • vanilla essence
  • cherries, enough to cover the surface of the cake
  • For the glaze:
  • 75 g chocolate
  • milk, as much as the chocolate to reach the desired consistency

Fluffy cherry cake - Recipes

PLUSHY CAKE WITH CHERRIES AND BITTER CHOCOLATE

What I'm saying now is nailed down:
Cake with cherries and bitter chocolate!
Some have already exclaimed, "Lord, what a mess!"
In fact, I was trying to make a dry joke.

INGREDIENTS for a tray 35 & # 21520

  • 6 eggs
  • 200 gr of flour
  • 180 gr sugar cough
  • 3 tablespoons oil
  • 1 sachet of baking powder
  • 500 gr pitted cherries (I used frozen cherries well drained of water)

Ingredients for dark chocolate cream

WORK PLATE fluffy cake with cherries and dark chocolate

Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt, then gradually add the sugar and mix until you get a firm foam.

Separately, in another bowl, mix the yolks with the oil then add the yolks over the egg whites and incorporate with a silicone spatula.

Gradually add flour mixed with baking powder, sifted. We incorporate everything with a palette, until we obtain the composition

We spread the composition obtained in a tray 35 & # 21520 cm, lined with baking paper. Add, on top of the dough, the cherries drained well of water

Put in the hot oven for about 30 minutes at 180 degrees, until nicely browned on top

While the cake is in the oven, prepare the cream, because it will have to stay in the fridge. Put the whipped cream on the fire and heat it, without reaching the boiling point. Remove from the heat, then add the broken chocolate into small pieces and stir until the chocolate is completely dissolved.

Let it cool, then let it harden in the fridge.
Cut the cooled cake in half lengthwise (like on a cake tray), and spread chocolate cream in the middle


The cherries are picked, washed and emptied of seeds.
The oven is heated to 180 degrees Celsius. Wallpaper a tray of about 24x24 cm with baking paper. With the help of the mixer, beat the butter together with the sugar and incorporate the eggs one by one, stirring until the sugar is completely dissolved. Gradually add a mixture of flour, starch, baking powder and lemon peel, then rum and milk.
Place the top in the prepared tray, level and distribute the cherries evenly on top:
Bake the cake in the oven for approx. 35-40 minutes.

On the Philips Multicooker I appreciate the fact that:
-Due to 3D heating technology, the heat acts evenly and you don't need to mix, and
- The 2 mm thick vessel conducts heat evenly and prevents food from burning.

When serving, sprinkle powdered sugar cherries over the cake.


Ingredients for the fluffy black recipe with cherries and pink pepper, brownie

  • 4 eggs
  • 200 g of melted butter
  • 100 ml of milk
  • 1 teaspoon baking powder
  • 70 g of cocoa
  • 200 g of sugar
  • 1 tablespoon rum or brandy
  • 160 g of flour
  • a pinch of salt
  • cherries in their own juice
  • a teaspoon of pink peppercorns

Fluffy cherry cake - Recipes

PLUSHY CAKE WITH CHERRIES AND BITTER CHOCOLATE

What I'm saying now is nailed down:
Cake with cherries and bitter chocolate!
Some have already exclaimed, "Lord, what a mess!"
In fact, I was trying to make a dry joke.

INGREDIENTS for a tray 35 & # 21520

  • 6 eggs
  • 200 gr of flour
  • 180 gr sugar cough
  • 3 tablespoons oil
  • 1 sachet of baking powder
  • 500 gr pitted cherries (I used frozen cherries well drained of water)

Ingredients for dark chocolate cream

WORK PLAN fluffy cake with cherries and dark chocolate

Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt, then gradually add the sugar and mix until you get a firm foam.

Separately, in another bowl, mix the yolks with the oil then add the yolks over the egg whites and incorporate with a silicone spatula.

Gradually add flour mixed with baking powder, sifted. We incorporate everything with a palette, until we obtain the composition

We spread the composition obtained in a tray 35 & # 21520 cm, lined with baking paper. Add, on top of the dough, the cherries drained well of water

Put in the hot oven for about 30 minutes at 180 degrees, until nicely browned on top

While the cake is in the oven, prepare the cream, because it will have to stay in the fridge. Put the whipped cream on the fire and heat it, without reaching the boiling point. Remove from the heat, then add the broken chocolate into small pieces and stir until the chocolate is completely dissolved.

Let it cool, then let it harden in the fridge.
Cut the cooled cake in half lengthwise (like on a cake tray), and spread chocolate cream in the middle


Cherry cake

On Sunday I had a craving for a cake and I quickly set to work, determined to make the cake from what I had in the fridge: frozen cherries, of course, this led me to a cherry cake, about 5 egg whites, where it resulted that the cake must be with meringue, eggs, sour cream & # 8230 so it will be a cake with cherries, fluffy top and crispy meringue on top. What was supposed to be a quick dessert according to an impromptu recipe eventually became a beautiful cherry and meringue cake:

Preparation time: 00:30 hours
Cooking time: 01:30 hours
Total Time: 02:00 hours
Number of servings: 10 servings

Tray round with a diameter of 24 cm.

Ingredients Cherry cake:

  • 3 whole eggs
  • 10 tablespoons topped with caster sugar
  • 3 tablespoons full of sour cream with at least 20% fat
  • 180 grams of flour
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla essence
  • 250 grams of pitted cherries weighed (frozen, compote or fresh) + 1 tablespoon of flour sprinkled with cherries
  • 4 egg whites
  • 1 pinch of salt
  • 1 tablespoon top of food starch
  • 100 grams of chocolate (I used bitter, it goes with milk)
  • 2 tablespoons sour cream with a minimum of 20% fat

With almost the same ingredients you can make a classic cake with cherries and meringue, preparing the top, sprinkling the cherries and pouring the beaten egg whites on top, then put everything in the oven and result in a grandmother's cake, very quick to make. My proposal is a cherry and meringue cake in which the meringue remains crispy, isolated from the moisture of the cherries through a layer of chocolate ganache cream. So, get to work! First, turn on the oven and set it at 120 degrees. Mix the egg whites with the salt powder until a thick foam is formed, add 4 tablespoons of caster sugar and continue beating until the sugar dissolves completely. Incorporate the food starch with the mixer, obtaining a very firm meringue (picture 1). In a tray lined with baking paper on the back of which a circle the size of the shape in which the cake will be prepared has been drawn, arrange a uniform layer of all the meringue, taking care not to exceed the size of the drawn circle, as much as possible. smaller in diameter around 1 cm each, since it grows when baked (picture 2). Bake for an hour (at 120 degrees, if possible ventilated, it will speed up the drying of the cake). When it is ready, the meringue comes off easily from the baking paper, if it does not come off, continue the drying process in the oven (picture 3). Keep in mind that it is very important to have a small fire, if the temperature is high the meringue will burn on the surface and will not dry inside.

After baking, set the meringue top aside to cool. Raise the oven temperature to 180 degrees Celsius (unventilated). While the meringue is baking in the oven, prepare the base of the cake: beat the 3 whole eggs with the mixer together with the remaining 6 tablespoons of sugar and essence. vanilla until a frothy cream is formed and the sugar has completely dissolved (picture 1). Add the 3 tablespoons of sour cream and flour mixed with baking powder (picture 2). Mix carefully with movements from bottom to top, permanently lifting the composition from the bottom of the bowl, until smooth (picture 3). Pour the dough into the prepared form with baking paper and level it (picture 4).

As soon as the oven reaches a temperature of 180 degrees, the cake is baked, after first sprinkling it with cherries rolled in 1 tablespoon of flour.

Bake for 35 minutes, try sticking a toothpick in the cake and if it comes out clean, it means it's ready. Remove from the pan and leave to cool on a grill.

After the cake has cooled, put it on a low heat in a chocolate saucepan broken into pieces and the 2 tablespoons of sour cream. Mix in one until the chocolate melts and the mixture is homogeneous (it should not boil, just melt the chocolate well). Spread this ganache over the cake while it is still hot, keeping (optional) 1 tablespoon to decorate the surface of the cake.

Immediately overlay the layer of warm ganache on the meringue top and press lightly to make the setting. On top of that, I drew a decoration (a bit hurried) from the preserved ganache, with the help of a fine-tipped syringe.

A section, so you can see that I didn't exaggerate when I said that it is fluffy, beautiful and especially good:

Undoubtedly, this cake is made with other fruits, I would suggest apricots, berries (blueberries, blackberries, raspberries) but even apples.


Cherry cake and coconut meringue

Cherry cake recipe and coconut meringue. As soon as the summer fruits appear, you should try this fluffy cherry cake! It's a sweet, sour dessert, refreshing and only good to serve with a coffee or an iced tea!

  • It took:
  • 160 g wheat flour
  • 250 g butter or margarine
  • 1 sachet of baking powder
  • 200 g sugar
  • 5 yolks
  • 1-2 tablespoons lemon juice
  • Meringue:
  • 5 egg whites
  • 150 g sugar
  • a pinch of salt
  • 3 tablespoons cornstarch
  • 2 tablespoons ground almond flakes
  • 3 tablespoons sesame seeds
  • 3 tablespoons coconut flakes
  • Furthermore:
  • about 1 kg of cherries or sour cherries
  • powdered sugar for topping

In a bowl, mix the flour with the baking powder.

Add sugar, soft butter, egg yolks and lemon juice.

Knead the sandy dough and divide it into two equal parts.

Distribute half of the dough in a tray greased with butter measuring 25 x 35 cm.

Press the dough with the back of a spoon.

Put the rest of the dough in the freezer.

Spread the well-washed cherries or cherries evenly on top. They can be placed with seeds as well as without seeds.

For the meringue, mix the egg whites with a pinch of salt.

Gradually add the sugar, continuing to mix.

Stir in cornstarch, then add sesame seeds, coconut flakes and ground almonds.

Distribute the composition evenly in the tray, over the layer of cherries or cherries.

Sprinkle the dough placed in the freezer on top, given on the large grater.

Bake the cake in the preheated oven at 170-180 ° C for about 50 minutes.

Decorate the cake with powdered sugar.

Give the note for the recipe Cake with cherries and meringue with coconut


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