Cherry cake

Separate the egg whites from the yolks, beat them with foam, then add the sugar in the rain and mix until the volume doubles, then add the yolks, one by one, the milk, flour, baking powder, essence, mix until the composition is homogeneous.

Pour the resulting composition into a heat-resistant form and put it in the preheated oven for about 5 minutes, then remove it and place the pitted cherries.

Meanwhile, prepare the cream according to the instructions on the package.

After it is nicely baked, take it out of the oven and let it cool a bit, then move it to a plate.

We put the cream over the cake, we also prepare the caramel icing, which we put over the cream. (if you want you can leave it like this, but all the icing has run out, so I put coconut over it)


Angel Cake or Angel & # 8217s Food Cake: the simplest recipe

The angel cake is a cake made mainly of egg whites, which does not contain butter, which gives it a deliciously airy and delicate texture. Its name comes from both this texture and the white color of the dough. It is said that the cake is so light that even angels can eat it without being burdened by it.

Angel & # 8217s Food Cake is served simple or with toppings to everyone's liking: cream, icing, ganache, honey, syrup, fruit and more. In African-American communities, angel cake is served at funerals to symbolize the fact that the deceased lives in Heaven with the angels. In other communities, the angels' cake is eaten at weddings, and the angels are said to bless the couple.


300 g cherries
2 tablespoons gray
500 g urda
3 eggs
120 g butter
150g sugar
250g flour
1 teaspoon vanilla extract
1 sachet of baking powder
1/2 teaspoon salt
200ml yogurt
200ml sour cream

Wash the cherries and remove the seeds, then drain them in a sieve.
Soft butter, at room temperature, mix with sugar until creamy. Add eggs one by one and mix well after each addition. Add the chopped urda and mix well until the composition is homogeneous.
Separately mix the flour with the baking powder and salt. Put half of the dry ingredients over the egg and urda composition and mix lightly. Add the vanilla extract, sour cream and half of the yogurt and mix again. At the end add the rest of the flour and yogurt and mix lightly, just until it is completely incorporated.
Pour half of the composition into a tray lined with baking paper and put half of the cherries rolled in semolina, then pour the rest of the dough and place the cherries by pressing them lightly into the dough, then cover them with dough with a spoon / spatula.
Insert the tray (24/24 cm or 20/30 cm) in the preheated oven at 180 degrees C (medium heat). Bake it for 45-50 minutes, or until it passes the toothpick test. When it is ready, take it out of the oven and leave it to cool in the pan, and then serve it.


Chocolate and cherry cake

When the idea came to me to make a cake with chocolate and cherries, I can honestly say that I didn't really know how to approach it. I only knew that I want it to be a moist, creamy cake, with a very pronounced taste of chocolate and at the same time the subtle aroma of cherries to be present. As every time I cook for inspiration and not for a clear recipe, I took a piece of paper and a pencil with me and wrote down everything I used, guided by some proportions. That such a good cake would come out, I myself would not have believed, nor that it would have such a special texture. But most of all, I didn't think I'd be rewarded with something so delicious after so little effort and in such a short time, because the cake with cherries and chocolate barely lasts half an hour, from the beginning to the plate. .

Preparation time: 00:10 hours
Cooking time: 00:20 hours
Total Time: 00:30 hours
Number of servings: 12
Degree of difficulty: Easy

Chocolate and Cherry Cake Ingredient:

  • 220 grams of cherry jam
  • 80 grams of chocolate with 75% cocoa
  • 200 grams of soft butter
  • 4 eggs
  • 4 tablespoons sugar
  • 70 grams of black cocoa, of the best quality
  • 135 grams of flour
  • 1 tablespoon vanilla extract
  • 200 grams of cherries, weighed without seeds
  • 1 teaspoon baking powder
  • powdered sugar for finishing (optional)

Preparing Chocolate And Cherry Cake:

1. Start the oven and set it at 180 degrees Celsius.

2. It all starts with cherry jam, 2013 edition, perfectly preserved, with a slightly bitter tint, as it suits a cherry jam. In a saucepan, weigh 220 grams of jam, then pass with a vertical mixer until it turns into a paste. Of course, you can also use another jam or jam, but I recommend this one because it gave a subtle, very pleasant taste to the cake.

3. Add the soft butter over the jam and mix with the mixer. After everything is homogenized, add the 80 grams of chocolate broken into pieces and put the pan on low heat, stirring only until the chocolate melts (it should not boil. Leave the mixture of butter, jam and chocolate aside.

4. Mix the flour and cocoa with the baking powder and sift through a sieve.

5. In a large bowl, beat whole eggs with the mixer together with the sugar until a cream is formed, to which is added the mixture of butter, jam and chocolate, vanilla extract and cocoa flour. Homogenize carefully, with a wide spatula, starting from the bottom of the vessel to the surface.

6. Pour the composition into a tray covered with baking paper (my tray was 32 x 24 cm.), Level and put in the oven. After 10 minutes, the cake should have formed a thin crust on top. Remove quickly and deepen the pitted cherries in the cake. Bake for another 10 minutes (22 minutes is maximum baking, because it is not desirable to dry too hard, the most pleasant thing about this cake is the slightly moist texture).

The baked cake is left to cool & # 8230 hm, who am I to tell you something like this? Well, what do you think, did I have the patience to let it cool down, given that the whole house smelled like luxury chocolate? No, I attacked her while she was still slightly warm and very good. This cake is good both hot and cold, portioned in generous squares and powdered with a pinch of powdered sugar and that's it.

If you want to raise it to another level, serve it with a little vanilla ice cream next to it. You won't be sorry.


Chocolate and cherry cake

When the idea came to me to make a cake with chocolate and cherries, I can honestly say that I didn't really know how to approach it. I only knew that I want it to be a moist, creamy cake, with a very pronounced taste of chocolate and at the same time the subtle aroma of cherries to be present. As every time I cook for inspiration and not for a clear recipe, I took a piece of paper and a pencil with me and wrote down everything I used, guided by some proportions. That such a good cake would come out, I myself would not have believed, nor that it would have such a special texture. But most of all, I didn't think I would be rewarded with something so delicious after so little effort and in such a short time, because the cherry and chocolate cake barely lasts half an hour, from the beginning to the plate. .

Preparation time: 00:10 hours
Cooking time: 00:20 hours
Total Time: 00:30 hours
Number of servings: 12
Degree of difficulty: Easy

Chocolate and Cherry Cake Ingredient:

  • 220 grams of cherry jam
  • 80 grams of chocolate with 75% cocoa
  • 200 grams of soft butter
  • 4 eggs
  • 4 tablespoons sugar
  • 70 grams of black cocoa, of the best quality
  • 135 grams of flour
  • 1 tablespoon vanilla extract
  • 200 grams of cherries, weighed without seeds
  • 1 teaspoon baking powder
  • powdered sugar for finishing (optional)

Preparing Chocolate And Cherry Cake:

1. Start the oven and set it at 180 degrees Celsius.

2. It all starts with cherry jam, 2013 edition, perfectly preserved, with a slightly bitter tint, as it suits a cherry jam. In a saucepan, weigh 220 grams of jam, then pass with a vertical mixer until it turns into a paste. Of course, you can also use another jam or jam, but I recommend this one because it gave a subtle, very pleasant taste to the cake.

3. Add the soft butter over the jam and mix with the mixer. After everything is homogenized, add the 80 grams of chocolate broken into pieces and put the pan on low heat, stirring only until the chocolate melts (it should not boil. Leave the mixture of butter, jam and chocolate aside.

4. Mix the flour and cocoa with the baking powder and sift through a sieve.

5. In a large bowl, beat whole eggs with the mixer together with the sugar until a cream is formed, to which is added the mixture of butter, jam and chocolate, vanilla extract and cocoa flour. Homogenize carefully, with a wide spatula, starting from the bottom of the vessel to the surface.

6. Pour the composition into a tray covered with baking paper (my tray was 32 x 24 cm.), Level and put in the oven. After 10 minutes, the cake should have formed a thin crust on top. Remove quickly and deepen the pitted cherries in the cake. Bake for another 10 minutes (22 minutes is maximum baking, because it is not desirable to dry too hard, the most pleasant thing about this cake is the slightly moist texture).

The baked cake is left to cool & # 8230 hm, who am I to tell you something like this? Well, what do you think, did I have the patience to let it cool down, given that the whole house smelled like luxury chocolate? No, I attacked her while she was still slightly warm and very good. This cake is good both hot and cold, portioned in generous squares and powdered with a pinch of powdered sugar and that's it.

If you want to raise it to another level, serve it with a little vanilla ice cream next to it. You won't be sorry.


Chocolate and cherry cake

When the idea came to me to make a cake with chocolate and cherries, I can honestly say that I didn't really know how to approach it. I only knew that I want it to be a moist, creamy cake, with a very pronounced taste of chocolate and at the same time the subtle aroma of cherries to be present. As every time I cook according to inspiration and not according to a clear recipe, I took a piece of paper and a pencil with me and wrote down everything I used, guiding me according to some proportions. That such a good cake would come out, I myself would not have believed, nor that it would have such a special texture. But most of all, I didn't think I'd be rewarded with something so delicious after so little effort and in such a short time, because the cake with cherries and chocolate barely lasts half an hour, from the beginning to the plate. .

Preparation time: 00:10 hours
Cooking time: 00:20 hours
Total Time: 00:30 hours
Number of servings: 12
Degree of difficulty: Easy

Chocolate and Cherry Cake Ingredient:

  • 220 grams of cherry jam
  • 80 grams of chocolate with 75% cocoa
  • 200 grams of soft butter
  • 4 eggs
  • 4 tablespoons sugar
  • 70 grams of black cocoa, of the best quality
  • 135 grams of flour
  • 1 tablespoon vanilla extract
  • 200 grams of cherries, weighed without seeds
  • 1 teaspoon baking powder
  • powdered sugar for finishing (optional)

Preparing Chocolate And Cherry Cake:

1. Start the oven and set it at 180 degrees Celsius.

2. It all starts with cherry jam, 2013 edition, perfectly preserved, with a slightly bitter tint, as it suits a cherry jam. In a saucepan, weigh 220 grams of jam, then pass with a vertical mixer until it turns into a paste. Of course, you can use another kind of jam or jam, but I recommend this one because it gave a subtle, very pleasant taste to the cake.

3. Add the soft butter over the jam and mix with the mixer. After everything is homogenized, add the 80 grams of chocolate broken into pieces and put the pan on low heat, stirring only until the chocolate melts (it should not boil. Leave the mixture of butter, jam and chocolate aside.

4. Mix the flour and cocoa with the baking powder and sift through a sieve.

5. In a large bowl, beat whole eggs with the mixer together with the sugar until a cream is formed, to which is added the mixture of butter, jam and chocolate, vanilla extract and cocoa flour. Homogenize carefully, with a wide spatula, starting from the bottom of the vessel to the surface.

6. Pour the composition into a tray covered with baking paper (my tray was 32 x 24 cm.), Level and put in the oven. After 10 minutes, the cake should have formed a thin crust on top. Remove quickly and deepen the pitted cherries in the cake. Bake for another 10 minutes (22 minutes is maximum baking, because it is not desirable to dry too hard, the most pleasant thing about this cake is the slightly moist texture).

The baked cake is left to cool & # 8230 hm, who am I to tell you something like this? Well, what do you think, did I have the patience to let it cool down, given that the whole house smelled like luxury chocolate? No, I attacked her while she was still slightly warm and very good. This cake is good both hot and cold, portioned in generous squares and powdered with a pinch of powdered sugar and that's it.

If you want to raise it to another level, serve it with a little vanilla ice cream next to it. You won't be sorry.


Chocolate and cherry cake

When the idea came to me to make a cake with chocolate and cherries, I can honestly say that I didn't really know how to approach it. I only knew that I want it to be a moist, creamy cake, with a very pronounced taste of chocolate and at the same time the subtle aroma of cherries to be present. As every time I cook for inspiration and not for a clear recipe, I took a piece of paper and a pencil with me and wrote down everything I used, guided by some proportions. That such a good cake would come out, I myself would not have believed, nor that it would have such a special texture. But most of all, I didn't think I would be rewarded with something so delicious after so little effort and in such a short time, because the cherry and chocolate cake barely lasts half an hour, from the beginning to the plate. .

Preparation time: 00:10 hours
Cooking time: 00:20 hours
Total Time: 00:30 hours
Number of servings: 12
Degree of difficulty: Easy

Chocolate and Cherry Cake Ingredient:

  • 220 grams of cherry jam
  • 80 grams of chocolate with 75% cocoa
  • 200 grams of soft butter
  • 4 eggs
  • 4 tablespoons sugar
  • 70 grams of black cocoa, of the best quality
  • 135 grams of flour
  • 1 tablespoon vanilla extract
  • 200 grams of cherries, weighed without seeds
  • 1 teaspoon baking powder
  • powdered sugar for finishing (optional)

Preparing Chocolate And Cherry Cake:

1. Start the oven and set it at 180 degrees Celsius.

2. It all starts with cherry jam, 2013 edition, perfectly preserved, with a slightly bitter tint, as it suits a cherry jam. In a saucepan, weigh 220 grams of jam, then pass with a vertical mixer until it turns into a paste. Of course, you can also use another jam or jam, but I recommend this one because it gave a subtle, very pleasant taste to the cake.

3. Add the soft butter over the jam and mix with the mixer. After everything is homogenized, add the 80 grams of chocolate broken into pieces and put the pan on low heat, stirring only until the chocolate melts (it should not boil. Leave the mixture of butter, jam and chocolate aside.

4. Mix the flour and cocoa with the baking powder and sift through a sieve.

5. In a large bowl, beat the whole eggs with the mixer together with the sugar until a cream is formed, to which is added the mixture of butter, jam and chocolate, vanilla extract and cocoa flour. Homogenize carefully, with a wide spatula, starting from the bottom of the vessel to the surface.

6. Pour the composition into a tray covered with baking paper (my tray was 32 x 24 cm.), Level and put in the oven. After 10 minutes, the cake should have formed a thin crust on top. Remove quickly and deepen the pitted cherries in the cake. Bake for another 10 minutes (22 minutes is maximum baking, because it is not desirable to dry too hard, the most pleasant thing about this cake is the slightly moist texture).

The baked cake is left to cool & # 8230 hm, who am I to tell you something like this? Well, what do you think, did I have the patience to let it cool down, given that the whole house smelled like luxury chocolate? No, I attacked her while she was still slightly warm and very good. This cake is good both hot and cold, portioned in generous squares and powdered with a pinch of powdered sugar and that's it.

If you want to raise it to another level, serve it with a little vanilla ice cream next to it. You won't be sorry.


Chocolate and cherry cake

When the idea came to me to make a cake with chocolate and cherries, I can honestly say that I didn't really know how to approach it. I only knew that I want it to be a moist, creamy cake, with a very pronounced taste of chocolate and at the same time the subtle aroma of cherries to be present. As every time I cook according to inspiration and not according to a clear recipe, I took a piece of paper and a pencil with me and wrote down everything I used, guiding me according to some proportions. That such a good cake would come out, I myself would not have believed, nor that it would have such a special texture. But most of all, I didn't think I'd be rewarded with something so delicious after so little effort and in such a short time, because the cake with cherries and chocolate barely lasts half an hour, from the beginning to the plate. .

Preparation time: 00:10 hours
Cooking time: 00:20 hours
Total Time: 00:30 hours
Number of servings: 12
Degree of difficulty: Easy

Chocolate and Cherry Cake Ingredient:

  • 220 grams of cherry jam
  • 80 grams of chocolate with 75% cocoa
  • 200 grams of soft butter
  • 4 eggs
  • 4 tablespoons sugar
  • 70 grams of black cocoa, of the best quality
  • 135 grams of flour
  • 1 tablespoon vanilla extract
  • 200 grams of cherries, weighed without seeds
  • 1 teaspoon baking powder
  • powdered sugar for finishing (optional)

Preparing Chocolate And Cherry Cake:

1. Start the oven and set it at 180 degrees Celsius.

2. It all starts with cherry jam, 2013 edition, perfectly preserved, with a slightly bitter tint, as it suits a cherry jam. In a saucepan, weigh 220 grams of jam, then pass with a vertical mixer until it turns into a paste. Of course, you can also use another jam or jam, but I recommend this one because it gave a subtle, very pleasant taste to the cake.

3. Add the soft butter over the jam and mix with the mixer. After everything is homogenized, add the 80 grams of chocolate broken into pieces and put the pan on low heat, stirring only until the chocolate melts (it should not boil. Leave the mixture of butter, jam and chocolate aside.

4. Mix the flour and cocoa with the baking powder and sift through a sieve.

5. In a large bowl, beat the whole eggs with the mixer together with the sugar until a cream is formed, to which is added the mixture of butter, jam and chocolate, vanilla extract and cocoa flour. Homogenize carefully, with a wide spatula, starting from the bottom of the vessel to the surface.

6. Pour the composition into a tray covered with baking paper (my tray was 32 x 24 cm.), Level and put in the oven. After 10 minutes, the cake should have formed a thin crust on top. Remove quickly and deepen the pitted cherries in the cake. Bake for another 10 minutes (22 minutes is maximum baking, because it is not desirable to dry too hard, the most pleasant thing about this cake is the slightly moist texture).

The baked cake is left to cool & # 8230 hm, who am I to tell you something like this? Well, what do you think, did I have the patience to let it cool down, given that the whole house smelled like luxury chocolate? No, I attacked her while she was still slightly warm and very good. This cake is good both hot and cold, portioned in generous squares and powdered with a pinch of powdered sugar and that's it.

If you want to raise it to another level, serve it with a little vanilla ice cream next to it. You won't be sorry.


6 comments to & ldquoMarble cake with black cherries & rdquo

I am present at such a good cake!

I'm glad Rocsi and I'm always waiting for you!

It looks great. I really like these fruit cakes

Yes, we like these lighter like this :)). Kiss you

I love cherries so I also love your cake: *

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Welcome to my blog! Simple and light food for everyone's taste. I don't have many kitchen secrets, but I like to cook and I do everything with passion. In fact, my only secret when I cook is the passion with which I make the simplest food. Enjoy whatever you choose to cook from what I present below!


Cherry cake

The idea of ​​this cake started from the desire to make a clafoutis, but I didn't want it to be as soft as the famous French pudding, nor as fluffy as a pandispan, nor too hard, not too so and not too beyond :)). You understand, don't you? I found the right combination! * Recipe for babies older than [& hellip] Read more & # 8230

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


Cherry cake

The idea of ​​this cake started from the desire to make a clafoutis, but I didn't want it to be as soft as the famous French pudding, nor as fluffy as a pandispan, nor too hard, not too so and not too beyond :)). You understand, don't you? I found the right combination!

* Recipe for babies older than one year

Ingredient:

  • approx. 500g cherries (without seeds)
  • 180g of whole grain flour
  • 250ml of milk
  • 3 eggs
  • 50g of melted butter
  • 3 tablespoons mascarpone
  • 3 tablespoons honey
  • vanilla
  • butter and breadcrumbs for the tray

Method of preparation:

  1. I lined a round tray (classic for cake) with butter and breadcrumbs.
  2. I washed and peeled the cherries. I placed them in the tray (they were the base of the cake).
  3. In a large bowl I mixed the mascarpone with honey. I added milk, eggs, melted butter and vanilla. I mixed until I obtained a homogeneous composition.
  4. I added the composition over the flour and I got a thicker dough than the one for the pancakes.
  5. I poured the dough over the cherries.
  6. I put the cake in the preheated oven at 160 degrees Celsius for about 45 minutes. When he passed the toothpick test, he was ready :)! I let it cool and turned it over on a plate.

It was wonderful in taste! I will work on the appearance in the future because some of the cherries stuck to my tray. Next time I will put a layer of dough, one of cherries and the rest of the dough on top.

In order not to miss the latest recipes, I invite you to subscribe to the blog newsletter and like the facebook page.

4 Comments on Cherry cake

It looks great! What can I replace eggs with?

I really can't tell you that.

Can I use rye flour?

It should be ok with rye flour as well.

Leave an answer Cancel reply

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.