Cherry cake with sour cream - baking options

Sponge cake loves any additives, berries, fruits, both fresh and frozen. It is difficult to freeze some berries, because they not only lose their taste, but also become unpresentable. But with cherries, this procedure is painless. Firstly, the berry with the seed is quite compacted, and secondly, as practice shows, the more sour the berry, the better it lends itself to freezing.

It has long been seen that sea buckthorn, cranberries, lingonberries and cherries cheer us up in winter. It is very difficult to freeze Victoria, you have to work hard to do this, but with cherries everything is simple and straightforward, wash, dry on a cloth (the structure of tissues of living organisms is studied by the science of histology) , put in a bag and enjoy the most delicious berry in the winter. But eating it without additives becomes not interesting, but the prepared cake with cherries is a real holiday for the whole family.

Naturally, you can prepare any cream for a sponge cake with cherries, but just imagine how wonderful a chocolate sponge cake with snow-white sour cream and blood-red ripe layers of cherries will look. We will talk about this culinary masterpiece.

Beauty and taste in chocolate

If you just imagine the abundance of colors in this cake, you will immediately want to bake it.

What will be needed for production:

Biscuit:

Chicken eggs – 3 pcs.;
Wheat flour – 3/4 cup;
Sugar – 200 gr.;
Cocoa – 1/4 cup.

Sour cream 25% - 500 gr.;
Sugar – 1/4 cup;

Impregnation:

Fresh or frozen pitted cherries – 1 cup;
Cherry jam syrup – 4 tbsp. spoons.

Because we are using sour cream, we need to weigh out the sour cream by placing it in a colander covered with gauze and placing this system on the pan. We put the entire structure in the refrigerator for 12 hours. It is better to create this function during the day, because in the evening we will be making a biscuit.

Let's start making the biscuit.

Because we want to create a chocolate sponge cake, it is better to prepare it a day before serving.

We separate the eggs into yolks and whites. At first, beat the whites separately, only after soft peaks have formed do we begin to add the third part of the sugar norm from the recipe. It is better to introduce sugar evenly, pouring it in a stream while the mixer is running.

Now let’s deal with the bulk ingredients, which must be sifted and mixed well. After this, beat the yolks with the remaining sugar and slowly begin to introduce the dry mixture. Only after all the dry mixture has been poured into the biscuit preparation, beat the dough for another 1-2 minutes and add the whites prepared in advance. They need to be administered 2 tablespoons at a time, carefully mixing with a plastic spatula after each injection.

Preheat the oven to 180-190 degrees, spread parchment paper into a baking dish and pour the dough. Place our biscuit in the oven for 25-30 minutes. You should not constantly check its readiness by opening the door. Biscuit dough does not like being disturbed during baking, so it can simply deflate and settle. And instead of a wonderful airy cake, you get a narrow chocolate pancake.

When you put the cake in the oven, remove the cherries from the freezer and place the mug with the berries in warm water. This will quickly defrost the cherries. If it is summer time and the freshest cherries are available, then remove the seeds from them. The biscuit is ready, but you need to keep it for 10-15 minutes in a closed but still cooling oven. Because if you immediately take it out of the heat, it will fall off most quickly, and if it sits in the oven, it won’t cool down much. After 15 minutes, remove the finished cake from the oven and leave to cool at room temperature for another 2 hours. But if time does not allow, then 1 hour will be enough.

When the sponge cake has cooled, divide it into 2 equal parts using a long, sharp knife or fishing line.

Preparing sour cream.

Beat the weighed sour cream at low speed until it becomes thick and fluffy. After this, we begin to pour in sugar in a narrow stream, increasing the speed slightly.

After all the components of the cake are ready, we begin to assemble this culinary masterpiece.

First, soak the top of any shortbread with cherry jam syrup, which can be mixed with reddish wine. But this is only in this case, if there are no children in the house. If the cherry cake is intended for children, then dilute 4 tablespoons of syrup in 100 ml. boiled water. We soak the shortcakes generously with this consistency and leave for 15 minutes. After this procedure, grease the bottom cake with cream, spread the cherries sparingly and cover with the second cake. Coat the entire cake generously with the remaining cream, not forgetting about the sides. You can decorate baked goods with cherries, grated chocolate or crushed nuts.

Sponge cake with chocolate cream made from sour cream

But you can bake a completely different cake with cherries, which is made only during the berry ripening season. Why shouldn't you bake in winter? The answer is simple, the berries must be fresh and have not absorbed water when frozen. It is possible in winter, but from good pitted cherry jam. The riper and larger the cherries, the more delicious the sponge cake will be.

Let's start by listing the ingredients for the cake:

Chicken eggs – 3 pcs.;
Wheat flour – 180 gr.;
Granulated sugar – 180 gr.;
Sour cream – 2 cups;
Instant gelatin – 1.5 tbsp. spoons;
Sweet powder – 100 gr.;
Boiled water – 100 ml;
Fresh cherries - 2 cups;
Milk chocolate – 1 bar.

Let's start, as always, by making a sponge cake.

There is no need to worry about weighing out the sour cream, because we will combine it with gelatin, and we will get a very stable cream. The cake will turn out to be three layers, so when cut it will look amazing. Just in case, take another glass of cherries to decorate the top of the cake.

You can prepare a sponge cake, as always, by separating the eggs into components, but since we do not need a very high cake, we will not engage in this procedure. A shortbread made from whole eggs will be more than enough.

Set the oven to preheat and line the bottom of the pan with baking parchment. By the way, you only need to take a detachable mold, because the cake will be assembled specifically in it. It is very difficult to get a finished cake out of an ordinary, non-split mold, or, more precisely, it is actually impossible.

Beat the eggs, first in their pure form, and then start adding sugar. We start working with low mixer speeds, gradually increasing the speed to the highest. What you shouldn’t get away with is sifting the flour, because when it is saturated with air it will give the sponge cake the necessary airiness. After you start adding flour, remove the mixer and bring the dough to readiness using a spoon or spatula, mixing the ingredients from bottom to top.

Pour the dough into the mold prepared in advance and place in a preheated oven for 25-30 minutes. At this time, do not open the oven door.

We are passionate about cherries, they need to be thoroughly washed, dried and the bones removed. When the biscuit is ready, check it with a wooden skewer. If the tree comes out of the cake dry, then you should not hesitate in readiness. We leave the cake to stand in the switched off oven, then leave it at room temperature for another hour without removing it from the mold. Only after this can you start preparing the cream.

The cream is somewhat strange, and very different from traditional sour cream, but it is also very tasty. The gelatin is practically invisible, and the staying power remains good. In order to properly prepare the cream from sour cream and gelatin, you need to dissolve the gelatin in hot water. After all the grains have dissolved and the gelatin has cooled slightly, pour the mass into sour cream, and the sweet powder will go there too. Beat sour cream with gelatin and sugar for just a minute.

Assemble the cake directly in the mold.

First, spread the cherry berries in an even layer, trying to cover the entire perimeter of the cake with them. Next, pour in the sour cream and put this strange dish in the refrigerator. After a couple of hours, we take out the frozen cake and grate the chocolate bar on a small grater. Sprinkle on top of the cake and decorate with beautiful and ripe berries. But you shouldn’t cover the chocolate too much with cherries; it’s enough to create sun rays from the berries or lay out the baby’s face.

Again we put the masterpiece in the refrigerator, now until the morning. First, after you take the cake out of the refrigerator, you need to take it out of the mold and put it on a plate. When you cut the cake to treat your family to the latest baked goods, you will be amazed at how beautiful it will be when cut.

We do not use any impregnation, because under the layer of cream the cherry will be pressed down a little and will perfectly saturate the biscuit with its juice. If you want to create such a dessert in the winter, then in the summer, make some delicious pitted cherry jam. In order for the dessert to be just as beautiful and tasty, you need to remove the cherries from the jam and let them drain a little. It is stylish to use a narrow gauze bag suspended over a glass.

Sponge cake with cream and cherries

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Testicles – 6 pcs. the eggs should be large, group C1 Flour – 180 g or 6 tbsp. l. with a small slide Sugar – 150 g. You can add less, it’s a matter of taste Baking powder – 1 tsp. without a slide Cream - 33% and most Sweet powder - 70-100 g. to taste Water - 6 tbsp. l. Sugar – 4 tbsp. l.

Sponge cake. Not enough flour and eggs, and we have a beautiful base for the cake, all that remains is to add cream and berries

1 hour 25 minutes Serves 7 Easy

For the biscuit dough:

For cream:

Impregnation:

An airy sponge cake with butter cream and the freshest cherries will not leave anyone indifferent! Once you try it out, you can no longer slow down.

I’ll tell you all the aspects of production...

Step by step recipe

Let's prepare all the components of our recipe

Organize your baking pan ahead of time. Cover the bottom of the pan with parchment. Do not grease the edges of the mold. If you grease them, the dough will not be able to cling to the walls and will slide, only the top will rise, the edges will remain at the pouring level.

Beforehand, turn on the oven to warm up to 180C°. We do this step in advance; the biscuit dough does not have to stand!

Using a crushing blow, crack 6 eggs +25C° into a bowl and begin beating with a blender at low speed until bubbles form. After that, pour sugar in a narrow stream, at intervals of 30-40 seconds, evenly increasing the speed. The blender should be massive, so you can do it faster and spend no more than 4-6 minutes. During the beating process, the mass will rise in volume (5 times) and become snow-white. Beat until the mass is able to remain a stable cloud.

Next, mix the flour with baking powder (it makes the baked goods very high and porous). You can add vanilla at this step.

Now we sift the dry part (flour with baking powder), thereby saturating it with oxygen, this will give the sponge cake airiness.

And add sieve flour to the egg mass, 2-3 tbsp in portions. And mix with a silicone spatula from bottom to top, as if laying layer on layer (with smooth, careful movements). Add flour and knead until there are no lumps. The dough must remain airy! It is important not to stir the biscuit dough for a long time, otherwise the bubbles due to which the dough rises will simply begin to settle during intensive kneading.

Next, pour the dough into the mold and put it in a hot oven to form. Bake for 40-50 minutes, without opening the oven for the first 30-40 minutes. We test readiness with a splinter, and don’t forget that the biscuit should at least be browned. The top part of the finished biscuit should not stick to your fingers. After some time, we take out the baked goods and leave them to cool on a wire rack. Place in the refrigerator for 6 hours, preferably overnight (that is, at night) , wrapped in cling film.

Impregnation is easy. Water 6 tbsp. l. and sugar 4 tbsp. l. Heat the water, add sugar, stir gently. As soon as the syrup boils, immediately remove from the stove and cool.

Cut the sponge cake. I got 3 donuts. Soak in the cooled syrup, just don’t fill it. For convenience, you can use a silicone brush. If such a tool is not available, use a teaspoon.

Let's get to the tastiest part - buttercream! We take chilled (in principle) cream, the colder the better. Pour into the bowl and start beating at medium speed. Are there any bubbles? Add sweet powder one tablespoon at a time, any 30 seconds. We achieve hard peaks. Don't overdo it, otherwise you'll turn it into oil.

Now grease any layer with the resulting cream. Add cherries to the layer of cream; it turns out tasty and sour. I poured melted chocolate over the surface of the cake, sprinkled it with nuts, and decorated with cherries. You will be able to improvise and create something of your own.

Sponge cake with cherries

This time I was preparing a cake not for my own family, but for my husband’s friend. The birthday cake came out thick, beautiful and very tasty. The birthday boy liked this addition to the gift, because he is such a gourmet. By the way, the next year the birthday boy ordered the same cake for the holiday and allowed him to come even without a gift, as long as it was this biscuit cake with cherries.

The production is quite ordinary. You can prepare the biscuit in a slow cooker, or you can use the oven. In a slow cooker, the biscuit comes out most porous, tender and very slightly moist. This sponge cake is perfect for cakes. Personally, based on this biscuit, I prepare a huge number of cakes and charlottes with various insides.

Sponge cake with cherries and cheese cream

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Biscuit:
5-6 eggs
1 tbsp. flour
1 packet of baking powder
1 tbsp. Sahara
8-10 g vanilla sugar
butter or margarine for greasing the pan

Cherry gel jelly:
250 g pitted cherries
100 g sugar
1 tsp corn starch +1 tbsp. water
10 g gelatin (1 tbsp)
Impregnation for biscuit:
70 g sugar
150. ml. water
2 tbsp. lemon juice
Cheese cream:
400 g cream cheese (Almette type)
100 butter
60 g sweet powder or to taste

This is a very tasty sponge cake with cherries and cheese cream, with a pleasant sourness and delicate creamy taste.

Making this cake is quite simple. The indicated production time takes into account the hardening time of the gel-jelly. You can bake the biscuit in a slow cooker, or you can bake it in the oven. In a slow cooker, the biscuit, in my opinion, comes out the most tender and airy. This sponge cake is perfect for cakes. I most often cook biscuits, jellied pies and casseroles in a slow cooker.

Specifically, with this sponge cake, I most often prepare any sponge cakes, for example, the “Seychelles Dream” sponge cake, the “Berry” sponge cake in a slow cooker, or just the sponge cake itself for tea.

How to make sponge cake with cherries and cheese cream

Step-by-step recipe description

Show as huge photos with description

1. Separate the whites from the yolks. Beat the yolks and add sugar without stopping whisking.

2. Beat the whites to thick, stable peaks.

3. Add baking powder, vanilla sugar and sifted flour to the yolks. Mix thoroughly.

4. Carefully fold in the whipped whites.

5. Knead for 10 minutes, carefully so as not to precipitate the whites. Then the dough will be fluffy and rise perfectly.

6. Grease the mold with butter, pour the dough into it and bake in a previously preheated oven at 180 degrees until done.
If you bake in a slow cooker, then bake in the Baking mode for 80 minutes. I have a Panasonic SR-TMH10 multicooker.

7. Willingness to inspect better with a toothpick. Cool the finished biscuit one hundred percent.

8. Remove pits from cherries.

9. Puree the berries using an immersion blender.

10. Pour the cherry puree into a saucepan, add sugar and stir. Place on the stove and heat at medium temperature, stirring constantly, until the sugar is completely dissolved.

11. Dissolve cornstarch in water.

12. Pour the diluted starch into the cherry puree, stir and, with continuous stirring, bring the mixture to a boil.

13. Add gelatin to the cherry mass and stir until smooth.
If you have instant gelatin, then you can immediately add it to the puree; if you have a different type of gelatin, then see the method of introduction on the package. Place the cherry puree and gelatin in the refrigerator for 2-3 hours.

14. Trim the biscuit by cutting off the top “cap” and dry it in the oven or in a dry frying pan, and then grind it into crumbs with a blender.
Cut the biscuit into three shortcakes. For sweet syrup, combine 150 ml. water, 70 g sugar and 2 tbsp. lemon juice. Bring to a boil and cool.

15. To make cheese cream, beat soft butter with sweet powder.
Then add cream cheese and beat until smooth and fluffy. Set aside some of the cream to cover the sides and top of the cake.

16. Soak the sponge cake with sweet syrup. Lay out half of the cherry gel-jelly, not reaching the edge of the sponge cake and smooth it out.

17. Place cheese cream on top of the cherry layer and on the sides of the sponge cake.
Cover with the second cake layer and repeat everything: soak the cake with syrup, place cherry gel-jelly in the center, and then cheese cream.
Cover with the third sponge cake and soak in syrup.

18. Cover the top and sides of the cake with cheese cream, sprinkle the cake with crumbs and decorate with cherries.