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Cherry cake

Cherry cake



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Rub the yolks with the sugar, milk and oil, add the baking powder and then the baking soda quenched with lemon, vinegar or borscht.

Chew well until you get a thicker dough than pancakes.

At the end we add the cherries.

Cover with flour 2 forms, pour the composition and put in the oven

Bake at 180 degrees for the first 10 minutes, the remaining 50 minutes at 160 degrees.

After the cake is baked, remove the molds from the oven, leave for 10 minutes and then remove the cake from the molds on 1 sheet of white paper on one side.

Good appetite!


Cake with cherries and cocoa, sweet and sour and very fluffy

I think now, in the summer, fruit desserts are everyone's favorite, right? It is true that in winter we can also use frozen or compote fruits, but still the fruits are the best when the weather is right. And when you go to the market and see the stalls full of cherries, it seems that all you have to think about is a delicious cake in which to hide them.

Being very hot during this period, we kind of avoid too elaborate, heavy desserts, with creams and cream, so the most handy are the molded cakes and seasonal fruit cakes.

The fluffy apricot cake was very successful in our house (see the recipe here), so I decided to make it with the cherry version, and I added a little cocoa to the composition and I got a beautiful marbled effect.

Was awesome! Fluffy, sweet-sour, fragrant. It's a spooky dessert and easy to make. It is very suitable in the morning for coffee or dessert. Kids will love this combination.


Fluffy check with cherries & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of fluffy cake with cherries it's perfect for this period. Now there are cherries, tomatoes, sour, full of aromatic juice and only good to be turned into something delicious. I decided to make a fluffy cake with cherries, but not the Romanian version but the English one with butter and without the chore of separating the eggs. It is much easier to prepare, the butter gives it a special taste and it is delicious. It is one of my favorite cakes and I prepare it very often in the summer.

For me, cherry cakes are a childhood dessert. I remember eagerly waiting for the cherries to ripen for my mother to make her cherry cake. It was a simple pandispan, but for us it was the best summer dessert. When I was with my grandparents, I was sadder because my grandmother didn't know how to do it cherry cake. At the age of 12, I remember taking a small kitchen magazine. In it I found the recipe for the cherry cake. I decided to do it, even though my grandmother had an old stove that was burning.

To my surprise, the cake worked and was a delight. I was so proud of myself and even my grandfather, who was more grumpy, was impressed by his niece's feat. That summer I made my first cakes and I think that's when my love for cooking started. Returning to the fluffy cake recipe with cherries, I chose a lighter recipe, with an appetizing butter flavor that goes perfectly with cherries.

This recipe for cherry cake I find it much lighter and tastier than cocoa cake, especially since it is prepared much faster and honestly the taste is much better. The recipe can be easily adapted as you wish. You can turn it into muffins, fruit cake or you can make a cake by putting the dough in a rectangular tray. You can even double the recipe to get a larger amount. Of course, the fruits can also change. You can use cherries, strawberries, blueberries or other favorite fruits.


Fluffy check with cherries & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of fluffy cake with cherries it's perfect for this period. Now there are cherries, tomatoes, sour, full of aromatic juice and only good to be turned into something delicious. I decided to make a fluffy cake with cherries, but not the Romanian version but the English one with butter and without the chore of separating the eggs. It is much easier to prepare, the butter gives it a special taste and it is delicious. It is one of my favorite cakes and I prepare it very often in the summer.

For me, cherry cakes are a childhood dessert. I remember eagerly waiting for the cherries to ripen for my mother to make her cherry cake. It was a simple pandispan, but for us it was the best summer dessert. When I was with my grandparents, I was sadder because my grandmother didn't know how to do it cherry cake. At the age of 12, I remember taking a small kitchen magazine. In it I found the recipe for the cherry cake. I decided to do it, even though my grandmother had an old stove that was burning.

To my surprise, the cake worked and was a delight. I was so proud of myself and even my grandfather, who was more grumpy, was impressed by his niece's feat. That summer I made my first cakes and I think that's when my love for cooking started. Returning to the fluffy cake recipe with cherries, I chose a lighter recipe, with an appetizing butter flavor that goes perfectly with cherries.

This recipe for cherry cake I find it much lighter and tastier than cocoa cake, especially since it is prepared much faster and honestly the taste is much better. The recipe can be easily adapted as you wish. You can turn it into muffins, fruit cake or you can make a cake by putting the dough in a rectangular tray. You can even double the recipe to get a larger amount. Of course, the fruits can also change. You can use cherries, strawberries, blueberries or other favorite fruits.


Cherry cake - Recipes

Wash the cherries, clean the seeds and let them drain.

Beat the egg whites well, then add the sugar and continue beating until a thick and glossy foam is obtained.

Gradually add the egg yolks, vanilla sugar, salt and lemon peel.

Then put the mixer on a lower speed and gradually add half of the flour, oil and then the other half of the flour.

In a tray lined with baking paper spread the dough, I used a baking tin.

Drained cherries are added to the dough piece by piece. Some are "thrown" above, to get deeper into the dough and others below, to stay on the surface. This way we will have cherries in the whole thickness of the cake.


Cherry cake - Recipes

Wash the cherries, clean the seeds and let them drain.

Beat the egg whites well, then add the sugar and continue beating until a thick and glossy foam is obtained.

Gradually add the egg yolks, vanilla sugar, salt and lemon peel.

Then put the mixer on a lower speed and gradually add half of the flour, oil and then the other half of the flour.

In a tray lined with baking paper spread the dough, I used a baking tin.

Drained cherries are added to the dough piece by piece. Some are "thrown" above, to get deeper into the dough and others below, to stay on the surface. This way we will have cherries in the whole thickness of the cake.


Cherry cake - Recipes

Wash the cherries, clean the seeds and let them drain.

Beat the egg whites well, then add the sugar and continue beating until a thick and glossy foam is obtained.

Gradually add the egg yolks, vanilla sugar, salt and lemon peel.

Then put the mixer on a lower speed and gradually add half of the flour, oil and then the other half of the flour.

In a tray lined with baking paper spread the dough, I used a baking tin.

Drained cherries are added to the dough piece by piece. Some are "thrown" above, to get deeper into the dough and others below, to stay on the surface. This way we will have cherries in the whole thickness of the cake.


Cherry cake - Recipes

Wash the cherries, clean the seeds and let them drain.

Beat the egg whites well, then add the sugar and continue beating until a thick and glossy foam is obtained.

Gradually add the egg yolks, vanilla sugar, salt and lemon peel.

Then put the mixer on a lower speed and gradually add half of the flour, oil and then the other half of the flour.

In a tray lined with baking paper spread the dough, I used a baking tin.

Drained cherries are added to the dough piece by piece. Some are "thrown" above, to get deeper into the dough and others below, to stay on the surface. This way we will have cherries in the whole thickness of the cake.


Cherry cake - Recipes

Wash the cherries, clean the seeds and let them drain.

Beat the egg whites well, then add the sugar and continue beating until a thick and glossy foam is obtained.

Gradually add the egg yolks, vanilla sugar, salt and lemon peel.

Then put the mixer on a lower speed and gradually add half of the flour, oil and then the other half of the flour.

In a tray lined with baking paper spread the dough, I used a baking tin.

Drained cherries are added to the dough piece by piece. Some are "thrown" above, to get deeper into the dough and others below, to stay on the surface. This way we will have cherries in the whole thickness of the cake.


Cherry cake - Recipes

Wash the cherries, clean the seeds and let them drain.

Beat the egg whites well, then add the sugar and continue beating until a thick and glossy foam is obtained.

Gradually add the egg yolks, vanilla sugar, salt and lemon peel.

Then put the mixer on a lower speed and gradually add half of the flour, oil and then the other half of the flour.

In a tray lined with baking paper spread the dough, I used a baking tin.

Drained cherries are added to the dough piece by piece. Some are "thrown" above, to get deeper into the dough and others below, to stay on the surface. This way we will have cherries in the whole thickness of the cake.


CHERRY CHECK

I have been preparing this recipe for a very long time, being one of the many recipes taken from my mother. She makes us this cherry cake almost every weekend, because it is one of the family favorites.

We use fresh cherries when it's their season, but otherwise, frozen ones are also very good. We always put a lot of pitted cherries in the freezer, in boxes of various sizes, for cake or cake. It's a family custom: we all gather, young and old, in my mother's yard every summer and pick all the cherries from the garden, then take out the seeds and carefully put them in the freezer to reach us all winter. They keep very well and are wonderful in cakes, cakes, sauces, smoothies and more.

Ingredient:
(for 2 cakes)

8 medium fresh eggs
8 tablespoons sugar
2 tablespoons sugar for cherries
3 sachets of vanilla sugar
8 tablespoons white flour 000
1 sachet of baking powder
10 tablespoons olive seed oil
450 gr. pitted cherries (final weight after being squeezed by the juice)

Method of preparation:

Turn on the oven and heat it to 180ºC. Sift the flour into a bowl and mix it with the baking powder. Drain the cherries in a colander (sieve) and sprinkle 2 tablespoons of sugar on top. Prepare two medium forms of cake and cover them with a little oil and flour. In a kettle or a small saucepan, boil the 8 tablespoons of sugar with 8 tablespoons of water to obtain a syrup.
Then separate the eggs (they should be at room temperature) and beat the egg whites in a large bowl with a little salt. When they are well beaten, add the vanilla sugar and pour the lukewarm sugar syrup little by little, stirring constantly with the mixer on high speed, until you get a fluffy, well-coated foam. Then add the yolks and mix a little more, at low speed this time. Incorporate the flour with the baking powder, mixing lightly with a spoon, by turning it over, and then add the oil, taking care to keep the composition fluffy, aerated.

We pour the composition into the two forms of cake, and on top we distribute the cherries evenly (very well squeezed), pressing them very easily to slide inside. Bake the molds for 30-35 minutes (depending on the height of the trays), at 180ºC. (To make sure it's baked, do the toothpick test: insert a toothpick in the middle, and if when you take it out, it stays clean, the cake is baked.)