Nothing is easier than making a sponge cake for tea. Both experienced and novice hostess will cope with the work. In the berry season, you can cook food with strawberries, cherries, currants, cherries, closer to the fall - with apples or pears.
Very simple and tasty cake with cherries. Airy sweetish dough in combination with the aromatic sourness of garden berries is one of the most successful flavor combinations. Not too sweet and not at all sour. On the basis of sponge cake you can make wonderful cakes with chocolate or butter cream.
Cherry Sponge Cake - General Cooking Principles
The base of the cake is the properly cooked dough. To make it airy, you need to beat the eggs for a long time. Housewives often argue about how to do it right. It is believed that whites and yolks should be whipped separately. You can mix only after the proteins have turned thick lush cream. Moreover, it is necessary to introduce proteins into the yolk mass, and not vice versa.
If there is no time or you don’t really want to mess around, you can beat the eggs immediately, without dividing them into whites and yolks. It will turn out very well too.
Garden cherries need to sort, remove the spoiled berries, wash and dry. Be sure to remove the bones (for this reason, in the baking is not used wild berries - it is too shallow). Instead of fresh berries, you can take frozen - this is if you wanted a biscuit with a cherry in winter.
You can bake the cake in the oven and in the slow cooker. Everyone's ovens are different, but the average cooking temperature should not be above 220 degrees. Time is selected based on the height of the form. If it is high, the sponge cake will bake for 40-50 minutes. In the low form everything happens faster.
For the multicooker, an appropriate mode is chosen; cooking time is usually 60 minutes. If there is no special program, you can bake a biscuit on the milk porridge program. The form is prepared in the usual way: smeared with butter or covered with paper for baking. A bowl of multicooker with parchment is not lined.
You can check the readiness of the sponge cake with a cherry by sticking a match or a wooden toothpick into it. If the surface remains dry, the cake is ready. If the dough pieces are stuck, it needs to be baked.
Biscuit with cherries “Invitation to tea”
A simple version of cherry pie, with which the novice mistress can begin the conquest of culinary Olympus. A minimum of ingredients and a guaranteed positive result: a delicious, delicate, melting sponge cake with cherries.
Ingredients:
• four eggs;
• a glass of sugar;
• a glass of white flour;
• bag of vanilla sugar (or vanilla);
• A glass of pitted cherries, fresh or frozen.
Cooking Method:
Beat eggs into a bowl and use a mixer to beat them until numerous bubbles appear. You need to beat for a long time, at least 10 minutes, setting a low speed. If there is no mixer, you can do it manually, but increase the beating time to 20 minutes.
Gradually add sugar, without stopping to beat the egg base.
Pour a bag of vanilla sugar or vanilla.
Sift the flour and partly in the sweet mixture.
It should make a liquid homogeneous dough.
Beat the dough again for 5-7 minutes.
Pour half of the air mass into the prepared mold.
Send in the oven for 10 minutes, so that the bottom of the future cake is slightly cooked.
Remove the form, quickly pour all the cherries on the set dough, pour the rest of the dough.
Bake about another 20 minutes.
Separately, beat the protein.
Take out the cake, coat it with protein glaze on top (to make a crisp) and bake it for 10 minutes.
Cake with cherry and chocolate icing
A more complex recipe requires more experience from the home cook, and cooking time will take more. But not just a sponge cake with cherries, but a real sponge cake - a little moist, melting, deliciously tender. Ingredients:
• 3/4 glasses of water;
• a glass of sugar (230 grams);
• a glass of flour (200 grams);
• 60 grams of cocoa powder;
• a tablespoon of baking powder;
• 125 ml of refined oil;
• eight eggs;
• a quarter of a teaspoon of salt;
• half a kilo of prepared cherries;
• half a cup of powdered sugar (150 grams);
• half a liter of heavy cream;
• bar of dark chocolate;
• two tablespoons of butter.
Cooking Method:
Boil from water and cocoa powder an incomplete glass of cocoa, cool.
Separate the yolks from the proteins. For the test will need all the whites and four yolks. Unnecessary yolks in the refrigerator.
Beat the yolks, adding 180 grams of granulated sugar.
Squirrels beat until resistant peaks, then add 45 grams of sugar and beat again.
Pour into cocoa yolks, pour baking powder and salt, beat.
Without stopping, gradually introduce flour.
Put in the dough protein mass, mixing from top to bottom.
Put the dough in the form (it should be high enough), bake until cooked and cool.
From the cooled biscuit cut the top thickness of not more than 1.5-2 centimeters.
Cut from the main part of the pulp (or scoop out with a spoon), crumble with your fingers.
Beat cream (half a cup left for the glaze).
In a biscuit crumb put cherry and creamy foam, mix.
Put the resulting filling in the hole in the bottom of the cake, cover with the cut off top.
Chop the chocolate into small pieces.
Prepare chocolate fudge: melt the chocolate with the remaining cream and butter in a water bath. To taste you can add two tablespoons of sugar. Stir the mixture required.
When the fudge is ready, pour it with a cherry sponge cake.
You can leave a little whipped cream and use a pastry syringe to decorate the cake with flowers. In the center of each put on the cherry.
Cake with cherry and cream and sour cream
Delicate creamy taste - a feature of this variant of sponge cake. To make it you need not fresh, but cherry preserved in its own juice. If not, you will have to use fresh or frozen berries. Ingredients:
• 150 grams of sugar;
• one hundred grams of butter;
• six eggs;
• three hundred grams of canned cherries;
• two hundred grams of white flour;
• a tablespoon of baking powder;
• 200 ml of heavy cream;
• 150 grams of sour cream;
• half a cup of powdered sugar;
• ready-made small meringues for decoration;
• dark chocolate bar.
Cooking Method:
Mix eggs with sugar and beat with a mixer for at least 15 minutes. The finished mass should be at least three times the original volume (otherwise the biscuit will not work).
Melt the butter over steam or in the microwave.
Sift flour, mix with baking powder.
Put the butter and flour in egg-based, mix very carefully to keep as many air bubbles as possible.
Bake and cool the sponge cake.
Cut it in half with a very sharp knife or thread.
Prepare the cream: mix the sour cream, powdered sugar and cream, beat until a thick thick cream.
Saturate the lower part with cherry syrup.
Then smear cream.
Put a cherry on a layer of cream and cover with the top of the cake.
Beautiful, evenly smear with the remnants of the cream and send in the refrigerator for two hours.
When the cake is soaked, take it out.
Chocolate to break, carefully put in a strong plastic bag and put in a water bath.
When the chocolate grows, cut the very corner of the bag to make a small hole.
Apply fancy chocolate patterns to the frozen cream, decorate the meringues and send for another half hour in the cold.
Cake with cherries and chocolate in a slow cooker
The simplest recipe for sponge cake that can be baked in a slow cooker. Everything is very simple and clear, and most importantly - quickly and without much hassle.
Ingredients:
• one multi-glass flour;
• three eggs;
• one multi-sugar;
• teaspoon baking powder;
• a glass of fresh or frozen cherries;
• half a slab of dark chocolate or small chocolate chips.
Cooking Method: Mix eggs with sugar, mix well for at least 15 minutes. The foam should be thick with lots of air bubbles.
Sift flour and mix with baking powder.
Introduce flour into egg foam, mix with a spoon until dough is formed.
Chocolate grate on a coarse grater.
Put berries and chocolate chips in dough (if there is, it is better to use chips), mix.
Pour the dough into the bowl, set the baking mode for an hour.
After baking, do not open the lid for ten minutes.
Then open the lid and cool the cake without removing it from the bowl.
Cover the bowl with a steaming container or a wide plate, turn and remove the cake.
Cherry and mascarpone sponge cake
A delicious cake with the most delicate mascarpone cream can be served on the festive table. Inimitable taste and simple cooking distinguish this version of your favorite biscuit.
Ingredients:
• three hundred grams of sugar;
• baking powder bag;
• 250 grams of mascarpone;
• 150 grams of flour;
• 250 ml of cream;
• three eggs;
• half-bars of dark chocolate;
• three hundred grams of cherry in its own juice or frozen berries.
Cooking Method:
Prepare the dough from eggs, half sugar, baking powder and flour, as described in previous recipes.
Bake a sponge cake in the oven.
Strain the cherry from the juice (the berry should be dry), but do not pour the juice.
Saturate the cake with cherry syrup or juice.
Cook the cream, whipping mascarpone, cream and the remaining half of the sugar with a mixer.
Lavishly coat the cake with cream.
On top spread out the cherry.
Chocolate grate on a fine grater.
Cover the top of the cake with chocolate chips.
For three hours, send a sponge cake in the fridge.
Sponge cake with cherries, poppy seeds and apple slices
A delightful recipe for apple-cherry charlotte is a must try. The cake is tasty, sweet and sour, with a characteristic poppy flavor.
Ingredients:
• a glass of sugar;
• five eggs; • a glass of white flour;
• two tablespoons of cocoa powder;
• two sweet and sour apples;
• a glass of cherry;
• small package of pastry poppy;
• bag of vanillin.
Cooking Method:
Beat eggs with sugar and vanilla until resistant steep peaks.
Sifted flour injected parts, kneading the batter.
Pour half of the dough into another container and mix with cocoa until evenly colored mass is obtained.
Remove apples from the core and cut into thin slices.
In the center of the prepared baking dish alternately put a spoonful of plain and chocolate dough.
Periodically spread berries and apples.
Sprinkle the pie with poppy seeds and put in the oven.
Cake with cherry and curd cream
Delicate cottage cheese cream goes well with both sponge cake and cherry sourness. The cream is prepared on gelatin, so it turns out dense and does not spread.
Ingredients:
• half a cup of sugar;
• half a cup of powdered sugar;
• four eggs;
• 3/4 cup white flour;
• 1/4 cup potato starch;
• 400 ml whipping cream;
• bag of vanilla sugar;
• a pound of canned or fresh cherries;
• six plates of gelatin;
• four hundred grams of cottage cheese;
• half a lemon;
• dark chocolate bar.
Cooking Method:
Separate the whites from the yolks.
Pour into the yolks vanilla and plain sugar, grind.
Squirrels beat until thick peaks.
Stir flour and starch, gradually pour into yolks.
Then add a spoonful of proteins, gently stirring.
Bake a biscuit and cool it on the wire rack.
Gelatin pour cold water (powdered product is filled with warm water).
Squeeze the juice from the lemon and remove the zest.
Mix cottage cheese with juice, zest and powdered sugar.
Whip cream with a mixer until a thick cream.
Gelatin squeeze, heat over low heat, add a little cottage cheese to the gelatin base, mix.
Transfer the curd with gelatin to the main curd mass.
Introduce half cream foam, mix. Put some berries for decoration, put the rest into curd cream.
Cooled sponge cake cut in half in two cakes.
Put the lower cake in a detachable form and lay out half of the curd filling.
Cover with the second cake and smear with the remnants of the cream.
Remove the cake in the cold for an hour.
Melt chocolate, dip cherries in it, set aside for decoration.
Put glazed cherries on a plate covered with parchment paper, and also send in the refrigerator or freezer to set.
Remove the cake, remove the sides, coat the sides with the remaining half of whipped cream. If enough creamy foam, cover it with the top of the cake.
Leftover chocolate draw stripes.
Decorate the cake with chocolate cherries.
Cherry Sponge Cake - Tips and Tips
So that when baking a cake with cherries does not fall off, it is impossible to open the oven for the first 20-30 minutes from the beginning of baking.
Check the readiness of the biscuit can not only match. If you press the flank with your finger, then the fully prepared cake immediately restores its shape.
Sour apple varieties are good for berry apple sponge. They compensate for the sugary sweetness of the dough.
In the dough, you can add spices to taste: cinnamon, nutmeg, cardamom or saffron.
