Ordinary and delicious recipes for cakes with cherries from our chefs

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For a long time now, the recipe for “Black Forest” cake with cherries has been collecting dust in my bookmarks. That wasn't the case.

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Recipe for “Winter Cherry” cake

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Recipe for “Intoxicated Cherry” cake at home

For the gala table, I suggest preparing a very tasty one at home.

Cake “Monastery Hut”

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Cake “Monastery Hut” with cherries

The “Monastery Hut” cake is familiar and loved by almost everyone. To be honest, he is already quite...

If you haven't found it, what you found is in this section.
Search the entire website.

Ordinary and delicious recipes for cakes with cherries from our chefs

Chocolate cake with cherries and whipped cream

Recently we celebrated my daughter's birthday and at her request I cooked.

Cake “Monastery Hut” with cherries and sour cream

I really love the “Monastery Hut” cake with cherries and sour cream. I'm preparing it.

Chocolate cake with cherry cream

Not long ago, for a home celebration, I baked the most delicate chocolate cake with cherry.

Cake “Monastery Hut” with sour cream

I suggest making a truly homemade and very tasty cake “Monastyrskaya.

Cake “Julia”

Yes, yes, I called this cake by its name - Julia. After all, my skills are combined in it.

Honey cake with cherries

The combination of cherries, honey cakes and sour cream is simply good! Getting ready.

Zuccotto

I want to share with you an amazing recipe for an Italian dessert! He looks like .

Sponge cake with cherries

I offer you a recipe for an unusual sponge cake with cherries. The cake is coming out.

Chocolate cherry cake with sour cream

I offer you a recipe for chocolate-cherry cake with sour cream. Cake .

Cake “Pancho” with cherries

Every year I bake a cake for my mother-in-law's birthday. This time it's your own choice.

Black Forest Cherry Cake “Dark Forest”

Black Forest cherry cake “Dark Forest” is a common German dessert. In his .

Cake “Invincible Napoleon” with sour cream

This Napoleon cake recipe is for those who love poppy seeds and cherries. Uniting everyone.

Meringue cake recipe

I hasten to share the recipe for a meringue cake, which is made with the addition of chocolate and...

Homemade Black Forest cake recipe

For a long time now, the recipe for “Black Forest” cake with cherries has been collecting dust in my bookmarks. That wasn't the case.

Christmas chocolate roll

Chocolate sponge roll is a very tasty pastry that you can use.

No-bake chocolate cherry cake

If you like sweets for breakfast, then this chocolate-cherry cake recipe is for you.

Cake “Cherry Kiss”

I love baking with cherries: muffins, pies and especially cakes! I offer a recipe for you.

Recipe for “Winter Cherry” cake

The “Winter Cherry” cake prepared according to this recipe is perfect for.

Recipe for “Intoxicated Cherry” cake at home

For the gala table, I suggest preparing a very tasty one at home.

Cake “Monastery Hut”

A very tasty cake with cherries and sour cream, one of my favorites. .

Cake “Monastery Hut” with cherries

The “Monastery Hut” cake is familiar and loved by almost everyone. To be honest, he is already quite...

If you haven't found it, what you found is in this section.
Search the entire website.

Chocolate cake with cherries and sour cream, recipe with photo

Delicious chocolate cake with cherries, sour cream and chocolate cream

Now I offer for your consideration a recipe for a chocolate cake: light, summery, moderately sweet and with a pleasant cherry sourness. Sour cream complements the cake very profitably, emphasizing the smell of dark, bitter chocolate and diluting the cherry taste of the inside. This is a very tender chocolate cake with chocolate sour cream and cherries. It is prepared quite simply and simply, so it doesn’t matter which housewife can handle the cake in a few hours.

Recipe for chocolate cake with cherries and sour cream

1. In order for the sour cream to come out thick and perfectly hold its shape in the cake, the sour cream should be weighed out before starting production. This will remove excess liquid (whey). For this task we select a tall and huge pan. We lay gauze folded in 2 layers on it, as shown in the step-by-step photo.

2. Carefully place sour cream in cheesecloth.

As for the choice, it is better to use 20% fat sour cream in the recipe. With it, the cake will be the lightest and least caloric. If you want the cream of the cake to be rich, you can also use sour cream with a fat content of 30%.

3. Tie the gauze into a knot and hang it on a long spoon so that the sour cream in the gauze does not touch the bottom of the pan. Cover the pan with a lid or plate and let sit in the refrigerator for 3-4 hours.

4. Prepare the cherries. We wash the berries, separate them from the branches and remove the seeds using any convenient method. If there is no special device for squeezing out the seeds, you can use an ordinary pin or hairpin. Using a rounded pin, pry up the seed at the junction of the berry and the twig and carefully remove the seed.

5. To prevent the berries from having a very strong taste in the cake, let’s cook the cherries in our own juice. This way our insides will be much more harmonious in the cake. Place the peeled cherries in a saucepan, add half a glass of water and half a glass of sugar. It is necessary that the cherries in their juice come out sour, then you will feel a pleasant contrast of sweet and sour in the cake. Place the pan on low heat.

6. Meanwhile, dilute 2 tbsp. starch in the remaining half glass of cool water.

7. When the cherries boil in their juice, remove the pan from the heat and pour in the starch, stirring the contents of the pan. If you pour starch into a boiling and seething liquid, it can seize in lumps, and we don’t want that.

8. Bring the cherries in their juice to a boil and cook for a minute until thickened. Here we remove the pan from the heat so that the berries do not lose their shape. As the juice cools, it will become thicker and more jelly-like.

9. Leave the cherries until they cool completely. For convenience, you can tip it into a colander. Despite the fact that both berries and juice are useful for the inside, it will be more convenient to select the most beautiful and whole cherries for decorating the cake.

10. In order for the chocolate cake with cherries and sour cream to have some base, you need to bake a chocolate sponge cake. Break 5 eggs into a deep bowl and add 1 cup of sugar.

11. Beat with a mixer at high speed until foamy. The egg mass should turn white and grow in volume.

12. Add 1 cup of flour, 2 tsp. baking powder and 5 tbsp. cocoa powder.

13. Gently beat with a mixer so that the bulk ingredients do not scatter in different directions. The chocolate dough should become homogeneous, reminiscent of watery sour cream in thickness.

14. Cover a deep baking sheet with parchment and pour the chocolate dough onto it. I use a special silicone mat. You can also use an ordinary silicone mold, suitable in diameter for a springform mold for assembling a cake. I do not recommend baking sponge cakes in a springform pan, as the batter may leak out of it through the joints. So, bake the chocolate sponge cake in an oven preheated to 200 degrees for 15-25 minutes (depending on the height of the pan).

15. Cool the finished biscuit completely, then cut out a circle along the base of the mold. If you baked a sponge cake in a round form, you need to cut it into 2 cakes.

16. Cut the remaining chocolate biscuit into small cubes.

17. It's time to start making sour cream. Transfer the weighed sour cream from cheesecloth into a deep bowl. Add 1 cup of sweet powder here. If you use sugar instead of powder, you will feel its crystals in the finished cream. Add 5-6 drops of vanilla extract or a couple of pinches of vanillin. Vanilla will give the delicate cream a pleasant and captivating scent. Adjust the amount of sweet powder according to your own taste, how you like sweets.

18. Beat the cream with a mixer at medium speed.

19. We begin to assemble the cake. Place chocolate sponge cake on the bottom of the springform pan. Lubricate it with cherry juice and place berries on top.

20. Grease with half of the sour cream.

21. Grate 50 g of dark bitter chocolate on a small grater. It mixes incredibly better with cherries, emphasizing its smell and sourness in the cake. Place the biscuit cubes and sprinkle with grated chocolate.

22. Pour juice on top and lay out cherries (we leave 15-16 pieces for cake decoration).

23. To make the cake even more chocolatey, add 4 tbsp to the remaining sour cream. cocoa powder and beat with a mixer until smooth.

24. Grease the cake with the remaining chocolate sour cream. We put it in the freezer for 3-4 hours so that the cake freezes perfectly on the side and the shape can just be dreamed of. In addition, the chocolate sponge cake will be the most moist and tender when left in the freezer.

25. As you can see in the photo, it’s very easy to remove the mold from a frozen cake.

26. Using a long and wide knife, transfer the cake to a dish or tray for decoration and serving. The edges of the dish can be covered with foil so that the chocolate glaze with which we will pour the cake does not stain the dishes.

27. Break 150 g of dark chocolate into a heat-resistant glass bowl and add 150 g of butter.

28. Send to a steam or water bath. Melt the chocolate and butter, stirring occasionally until the chocolate mixture is smooth.

29. Pour glaze over the cake. The colder the surface of the cake, the faster the chocolate icing will set. Place the chocolate cake in the refrigerator for 2-3 hours. The glaze will harden on top, and the inside of the cake will completely defrost and become very tender and soft.

30. Decorate the surface of the cake with the reserved cherries. I also used cocktail cherries.

Chocolate cake with cherries and sour cream is ready! You can cut it and enjoy the most delicious dessert.

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 in the morning, 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.

When the cake is completely ready, put it in the refrigerator overnight (that is, in the dark) and serve it with coffee or tea in the morning.

But this cake is based on the contrast of colors, it is very tasty, but not everyone loves chocolate shortcakes. Naturally, you can make a sponge cake from light cake layers and also soak them in sour cream. But the satisfaction will be greater if the colors are now swapped. Light cake and black cream. Making chocolate cream from sour cream is as easy as making regular cream. But in this case, it is better to use instant cocoa for coloring.

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.