Cherry cake Paradise Delight

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make Cherry Cake Heavenly Delight? Prepare your food. For this cake, you can use any cherries - fresh, frozen or canned. The main thing is that it is seedless.

2. STEP 2

   

   If you took frozen cherries, start cooking by defrosting them. Place the colander in a bowl. Place cherries in it. We will need the juice that drains from it.

3. STEP 3

   

   Prepare ingredients for making sponge cake. You can use both powdered sugar and sugar, it doesn’t matter. Remove the eggs from the refrigerator in advance, they should come to room temperature - then the sponge cake will rise better. If you did not have time to do this, then put them in warm water.

4. STEP 4

   

   How to make a sponge cake? Beat the eggs with powdered sugar until fluffy and light. It is better to beat with a mixer at medium speed. With this beating, bubbles of the same size will form, and during baking the sponge cake will rise better and more evenly. At high speeds, the bubbles will be of different sizes, and large ones will burst, preventing the biscuit from rising.

5. STEP 5

   

   Sift the flour into the egg mixture. Sifting will saturate it with air, and the sponge cake will turn out even fluffier.

6. STEP 6

   

   Mix the flour using a silicone spatula. Don't do this with a mixer. Our goal is to retain as much bubbles as possible in the batter, and a spatula will do this best. The dough should become homogeneous, without lumps.

7. STEP 7

   

   Prepare a baking dish for sponge cakes, mine is 20 cm in diameter. It is better to cover the bottom with parchment and grease the sides with butter. It will be more convenient to use a springform pan. Pour the dough into the mold and smooth the top.

8. STEP 8

   

   Bake the sponge cake in the oven, preheated to 180°C, top-bottom mode, 20-25 minutes, until golden brown. Cool the finished biscuit.

9. STEP 9

   

   While the biscuit is cooling, prepare the cream. Whipping cream should be well chilled, so it will whip better and faster. Choose high-quality, natural cream, without milk fat substitutes. For the cream, you can also use both powder and sugar.

10. STEP 10

    

    How to make cream? Whip the cream with powdered sugar until thick.

11. STEP 11

    

    Add mascarpone to cream. Mix the cream with a whisk.

12. STEP 12

    

    Prick the finished biscuit with a fork over the entire surface. Mix the juice that drains from the cherries with a small amount of sugar. Soak the biscuit with this juice. If you have fresh cherries, then use a little sugar syrup instead of juice. If the cherries are canned, then the syrup is from cans.

13. STEP 13

    

    Assemble the cake. To do this, it is better to take a springform pan. Place cherries on the crust and spread in an even layer.

14. STEP 14

    

    Place cream on top. Place the cake in the refrigerator overnight.

15. STEP 15

    

    Grate the chocolate on a fine grater. It is more convenient if it comes from the refrigerator.

16. STEP 16

    

    Sprinkle the cake with chocolate.

17. STEP 17

    

    Gently run a knife between the cake and the pan, then remove the sides of the pan. Decorate the cake with fresh cherries if desired. Serve to the table. Bon appetit!

Comments on the recipe

Maslova Tatyana

07.09.2023

4.6

Truly a heavenly experience. The cake is great! Very cool creamy cake with strawberries.

Testomania

07.09.2023

4.5

The cherry cake Heavenly Delight turned out to be extremely tasty indeed. First, I baked a sponge cake (I used less flour than in the recipe, about 120 g). Once cooled, I turned it over onto a plate, bottom side up, so it was even. I soaked both sides of the cake with very sweet cherry cocktail syrup. For the filling I used fresh cherries; there were very few of them, so I cut each one into halves. I evenly distributed the cream on top (I collected it in a ring, as in the photo in the recipe). I only had a small piece of chocolate, 15-20 grams, so I additionally sprinkled the cake with cocoa powder (there was no need to do this, the cocoa cream moisturizes and the cake becomes uneven in color). After soaking, we tried the cake and admired its wonderful taste. The sweetness of a sponge cake soaked in syrup, the sourness of fresh cherries, the bitterness of chocolate - all this against the backdrop of the most delicate buttercream!! A very tasty cake, just right for my taste)) At the same time, it’s easy to assemble and easy to prepare! Great recipe, thanks!

Olga Osintseva

07.09.2023

5

everything turned out just great! airy, moderately sweet, everyone really liked it! and not difficult to prepare) I recommend it to everyone for any holiday!

Oksana

07.09.2023

4.5

The cake turned out great!! If you let it sit overnight in the cold, it becomes even tastier!!!