I must admit that I made this cake when I was still finding fresh cherries in the market. I had lost it through other more recent recipes: D. However, I want to share the network with you, because it can also be made with cherries from compote or other fruits.
- 200 g butter
- 250 g sugar
- 1 vanilla sugar
- 4 eggs
- 215 g flour
- 1 baking powder
- 1 sachet of vanilla pudding
- 130 ml of milk
- 60 g nutella (finettes)
- 600 g fresh cherries or compote
Preparation time: less than 90 minutes
RECIPE PREPARATION Marbled cherry cake:
Mix the soft butter with the sugar and vanilla then add the eggs and mix after each one.
Mix the flour with the baking powder and the pudding powder and add it to the composition, alternating with 100 ml of milk. Mix lightly until smooth and then divide in half. We put half of the quantity in the tray (25x35 cm) lined with baking paper.
In the other half add the nutella and the remaining milk (30 ml) and mix until smooth. Pour the composition over the other in the tray, and mix lightly with a fork to give the marbled appearance. Place the pitted cherries on top.
Put in the oven, on the right heat, until it passes the toothpick test. Let it cool in the pan and then we can portion it.
We can serve the cake powdered with sugar or with a word of whipped cream.
Marbled cake with cherry jelly
Wheat: 5 eggs, 10 tablespoons sugar, 5 tablespoons oil, 6 tablespoons flour, 1 pinch of salt, 1 teaspoon baking powder, vanilla essence, 1 tablespoon cocoa
Cream: 500 ml cherry compote, 1 sachet of vanilla pudding
Decor: cherry compote, 1 sachet of red jelly for decoration (jelly cake, Dr. Oetker)
Outdoor grill & icircn: what to take with you
Wheat: Separate eggs. Beat the egg whites well with the sugar, add the yolks rubbed with a pinch of salt and the oil poured little by little, like mayonnaise. At the end, incorporate the essence and flour mixed with baking powder. Divide the composition into two equal parts. One part is mixed with cocoa and one part will remain white. Put the dough in two bags with the help of which alternating black and white lines will be drawn in a tray lined with baking paper. Bake in a preheated oven for 25-30 minutes. Allow to cool, remove from the pan and cut in half horizontally.
Cream: Put the cherry compote in a bowl together with the pudding powder and boil until it thickens. Sugar is added only if needed. The compote can also be replaced with natural cherry juice.
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Fill the top with 1/3 of the cream, the rest is spread on top. Place the cherry compote over the cream and pour the red gelatin, prepared according to the instructions on the package, with the cherry compote. Allow the cake to cool to thicken the jelly. Cut to preference. It can also be served with a word of whipped cream on top.
Wash the cherries, wipe them and remove the seeds. Put them in a sieve and let them drain for 15-20 minutes.
Put the chocolate and butter, cut into the right pieces, in a saucepan, over very low heat. Stir until the chocolate and butter are completely melted. Turn off the heat and let them cool for 10 minutes.
Put 2 large whole eggs and 50 g of ground sugar in a bowl and mix them until they double in volume and light in color. Add the chocolate and butter mixture and mix until smooth. Mix the flour, salt and baking powder, sift them through a thick sieve, add them to the mixture of chocolate and eggs and mix well. If the dough is too thick, add 2 tablespoons of milk.
In a separate bowl, put the drained urda very well, add the sugar and eggs and mix until you get a fine and homogeneous cream.
In the form lined with butter and flour, pour a layer of chocolate cream, then a layer of cream cheese.
Over the layer of cream cheese, put, from place to place, half of the total amount of cherries (which you previously passed through semolina, with the part where you removed the seeds).
Cover the cherries with a new layer of chocolate cream (to make it easier to spread the chocolate layer over the cherries, put the chocolate cream in a pouch and distribute it evenly over the layer of cream cheese and cherries), over which you add a layer of cream cheese. Place the remaining cherries over the cream cheese and cover them with the remaining chocolate cream.
To make a summary, we have: chocolate layer, cream cheese layer, cherries, chocolate layer, cream cheese layer, cherries, chocolate layer.
Bake the cake in the preheated oven at 180 ° C, for about 35-40 minutes. Before removing it from the oven, insert a toothpick in its center. If it comes out clean, the cake is baked, if not, let it bake for another 5 minutes.
Leave the cake in the form for about 10 minutes, then take it out and place it on a grill. After it has cooled completely, cut it and serve it.
Try this video recipe too
The cherries are washed and the seeds are removed. Allow to drain.
Ouale is separated.
Beat the egg whites with a pinch of salt. Add the sugar and continue beating until you get a strong meringue.
That is, you can turn the bowl over and it doesn't fall out of it.
Mix the yolks with the two tablespoons of oil and vanilla essence and add to the egg whites.
Mix until incorporated.
The flour is mixed with the baking powder and incorporated with a spatula or a whisk to the composition of the egg whites, with circular movements, from top to bottom. Do not mix, because the cake will not come out fluffy.
Wallpaper the 24 cm round tray (but you can use any other tray) with baking sheet or oil with sprinkled flour and lightly pour the composition.
Put the cherries in the pan. Beforehand, you can roll them in a little flour.
Place the tray in the preheated oven for 20-25 minutes at 180 degrees. You can also do the toothpick test, when it comes out clean, fluffy cherry cake it's done!
Allow to cool, then slice. It can be sprinkled with powdered sugar.
Preparation Marbled cherry cake:
- Beat the eggs together with the salt and sugar, until a frothy and whitish cream is obtained, and the sugar has completely dissolved.
- Add the melted and cooled butter, stirring constantly.
- Add the baking powder and mix well, with the aim.
- From this moment, the composition is divided into two different bowls.
- In a bowl add cocoa powder, half the amount of milk and mix.
- In the other bowl add the rest of the milk and mix well.
- The flour is incorporated, slowly, in both bowls, until the two compositions reach equal consistencies.
- Grease the baking tray with butter and line it with flour.
- Pour the brown composition, level it, and over it pour the other composition with a spoon.
- With the help of a fork, gently mix the two compositions, obtaining a marbled effect.
- The cherries, without seeds and drained well, are easily passed through flour, after which they are placed over the dough.
- Place the tray in the preheated oven, and the marbled cake with cherries is baked over a moderate heat until it passes the toothpick test.
- Leave for 5 min. cool it in the pan, then carefully remove it from the pan and leave it on a grill to cool.
- It is portioned and can be served as such, or with a little ice cream, with a word mascarpone cream, etc.
If you like this recipe for Marbled Cherry Cake, do not hesitate to leave me a comment on the blog. Don't forget that you also have the possibility to distribute the recipes on social networks, in order to come to the aid of those who need them. Thank you!
How to make sweet cake with riccotta cheese
In a large bowl, place eggs mixed it with caster sugar (powder), until they become a whitish foam and increased in volume, and will be added: ricotta cheese, oil, cocoa, milk (continuing to mix), about 8-10 minutes.
White flour sifted together with baking powder, it will be added in the rain (giving up the mixer) mixing from the bottom up (to crush the flour lumps).
Chocolate flakes and orange peel, will be added at the end, mixing lightly with a spatula, until incorporated into the dough.
In a cake pan (smaller than the usual size), lined with baking paper, transfer the dough and place the pitted cherries on top of the dough. Put the tray in the preheated oven at 180 degrees, for about 40-45 minutes (the well-known test with the toothpick will be done ).
Countertop I used a 25x30 cm tray on which I put baking paper. We separate them. we put the abuses in a high bowl in which we can beat them, and the yolks in a small one. Put water over the yolks and beat them lightly with a fork. Whisk the egg whites together with the sugar (if you like very sweet cakes, add 9-10 tablespoons of sugar) and a little salt. Add the yolks and flour previously mixed with ground walnuts and baking powder. Pour the composition into the tray and put in the oven heated to 180 degrees for 25 minutes or until it passes the toothpick test.
Cream: We beat the chestnut puree (I used frozen) together with the whipped cream and the cherries until a firm and homogeneous cream is made, slightly sour. Because the chestnut puree and whipped cream are sweet, I didn't add any more sugar. Set aside until it bakes and cools. When the top is cold, take it out of the tray and take the baking paper off it.
Jelly: In the tray in which we baked the top we put a food foil to cover all the walls. We put the pitted cherries on a low heat together with the sugar and leave until the sugar melts and the cherries leave the juice, but they remain whole. We put the gelatin to dissolve, be very careful not to boil it or to be very hot. When the gelatin is well dissolved, pour the jelly into the tray and put it in the fridge. Assembly We place the top on a plate, place the cream and spread it evenly. Pour the jelly from the tray on top, take the plastic wrap and put it back in the fridge. I overturned the jelly directly from the tray and tried to place it exactly on the counter, otherwise it will break. Serve cold.