Cherry cake

No home celebration is complete without an elegant cake. In this article we have collected 10 different dessert recipes using cherries. You will definitely choose a cake to suit your taste and mood.

Homemade chocolate cake with cherries

Cherries and chocolate go perfectly together in desserts. This airy and delicate cake will decorate your celebration and delight your guests.

Cooking time: 4 hours.

Cooking time: 80 min.

Servings: 10.

1. 
   How to make a delicious cherry cake at home? In a bowl, beat the eggs and sugar with a mixer until light and voluminous.
2. 
   Pour milk into the pan and add butter. Mix the ingredients and bring them to a boil.The mass should become completely homogeneous.
3. 
   Add flour, soda, vanillin and cooled milk-butter mass into beaten eggs. Then add cocoa and knead into a homogeneous biscuit dough. Place the dough in a heat-resistant form and bake in the oven at 180 degrees for 50-60 minutes.
4. 
   Cool the finished biscuit and cut it into several equal parts.
5. 
   Whip 33% fat cream with powdered sugar until fluffy.
6. 
   Spread the cakes with whipped cream and place the cherries on them.
7. 
   Assemble the cake, coat the sides and top with buttercream. Place the cake in the refrigerator to soak for several hours. It turns out very tender and juicy.

Bon appetit!

Cake “Monastery Hut” with cherries

The “Monastery Hut” cake is prepared using a certain technology and received its name for its triangular shape, reminiscent of a hut. We will tell you how to prepare a cake according to all the rules in this recipe.

Cooking time: 7 o'clock.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• For the test:
• Sour cream – 250 ml.
• Butter – 150 gr.
• Sugar – 150 gr.
• Baking powder for dough – 2 tsp.
• Wheat flour – 400-450 gr.
• For filling:
• Cherry – 300-400 gr.
• For cream:
• Sour cream – 500 ml.
• Sugar – 150 gr.
• For decoration:
• Chocolate – 100 gr.

Cooking process:

1. In a bowl, cream the butter and sugar. Add sour cream, stir.

2. Then sift the flour into a bowl and knead into a homogeneous dough.

3. Divide the dough into 10 equal parts.

4. Roll out each piece of dough into a strip 25 centimeters long and 7 centimeters wide.

5. Wash the cherries, remove the pits. Place a row of cherries in the middle of each strip.

6. Pinch the dough around the berries to create tubes with filling.Line a baking sheet with parchment and place the tubes seam side down. Bake them in the oven at 180 degrees for 20-25 minutes.

7. Prepare the cream. Beat sour cream with sugar.

8. Assemble the cake. Place 4 tubes on a plate and brush them with cream.

9. Next, place a layer of three tubes, and also coat it with cream.

10. Then put two more layers of two and one tubes, coat them with cream.

11. Place the cake in the refrigerator for soaking for 4-6 hours. Before serving, sprinkle the cake with chopped chocolate.

Bon appetit!

How to make Drunken Cherry cake at home?

There is nothing tastier than Drunken Cherry cake. This is the most luxurious dessert that you can prepare at home.

Cooking time: 6 hours.

Cooking time: 90 min.

Servings: 8-10.

Ingredients:

• For the test:
• Chicken eggs – 3 pcs.
• Sugar – 1.3 tbsp.
• Wheat flour – 3 tbsp.
• Milk – 1.5 tbsp.
• Vegetable oil – ¾ tbsp.
• Boiling water – 1.5 tbsp.
• Cocoa – 13 tbsp.
• Baking powder for dough – 1.5 tsp.
• Baking soda – 1.5 tsp.
• For cream:
• Butter – 250 gr.
• Condensed milk – 1 can.
• Cocoa – 3 tbsp.
• Cherry cognac – 4 tbsp.
• Cherry – 3 tbsp.
• For the glaze:
• Bitter chocolate – 100 gr.
• Butter – 50 gr.
• Powdered sugar – 4 tbsp.
• Cocoa – 2 tbsp.
• Starch – 1 tbsp.
• Cherry cognac – 4 tbsp.

Cooking process:

1. Cherries need to be soaked in alcohol 1-2 days before preparing the cake. Wash the cherries, dry them, remove the pits. Place the cherries in jars and fill them with cognac, leave for 1-2 days.

2. Sift flour into a bowl, add sugar, baking powder, baking soda and cocoa.

3. In another bowl, beat eggs, vegetable oil and milk. Mix dry ingredients with liquid.

4.Add boiling water to the dough and stir quickly until smooth. Cover the bottom of the mold with parchment, place the dough in it and bake the sponge cake in the oven at 190 degrees for 80-90 minutes.

5. Cool the finished biscuit, cut off a thin layer on top. Carefully remove the crumb with a small spoon. You should have walls and a bottom 1-1.5 centimeters thick.

6. Place the crumb in a bowl, first crush it with your hands.

7. Place the cherries in a colander and pour the cognac into a separate container.

8. Beat the softened butter with a mixer. Separately, mix condensed milk with cherry cognac. Add the resulting mixture to the whipped butter and mix well.

9. Mix the crushed biscuit with cherries soaked in cognac and butter cream.

10. Fill the biscuit base with the resulting mixture.

11. Cover the top of the cake with the previously cut cake layer and press lightly.

12. Cook the glaze. Melt butter in a saucepan, add powdered sugar, stir. Next, pour in the cognac from the cherry, add starch and add chocolate. Cook until the glaze reaches a uniform consistency.

13. Pour glaze over the cake and place it in the refrigerator to soak for several hours. Then the Drunken Cherry cake can be served for any celebration.

Bon appetit!

Delicious cherry cake “Pancho”

“Pancho” cake is a dessert made from a fluffy chocolate sponge cake soaked in delicate sour cream. Cherry will add juiciness to the cake and slightly dilute the sweetness with its sour notes.

Cooking time: 6 hours.

Cooking time: 90 min.

Servings: 6.

Ingredients:

• For cream:
• Sour cream – 400 ml.
• Confectionery cream – 300 ml.
• Powdered sugar – 1 tbsp.
• For filling:
• Cherry – 600 gr.
• Sugar – 150 gr.
• Cognac – 1 tbsp.
• For the biscuit:
• Wheat flour – 1 tbsp.
• Chicken eggs – 5 pcs.
• Sugar – 1 tbsp.
• Cocoa – 2 tbsp.
• Chocolate glaze - for decoration.

Cooking process:

1. In a separate bowl, beat the egg whites until fluffy, then add half the sugar and continue beating until stiff peaks form.

2. In another bowl, beat the yolks with the second half of the sugar. Gradually add the whipped whites into the yolk mixture and mix slowly.

3. Then add flour to the bowl and stir. Divide the resulting mass into two equal parts. Add half the cocoa to one. Pour the white dough into one mold. In another form - chocolate.

4. Bake biscuits in the oven at 180 degrees for 30-40 minutes. Cool the finished baked goods on a wire rack. Cut each biscuit into two layers.

5. Place the cherries in a saucepan and cover it with sugar. Place the pan on the fire and cook the cherries for 15-20 minutes. Then place the berries in a sieve and let the syrup drain. Add cognac to the cooled syrup.

6. Beat sour cream with sugar until fluffy. Then gradually add the cream and gently stir the cream.

7. Soak the biscuit cakes with cherry syrup.

8. Cut one chocolate and one white sponge cake into cubes.

9. Place one cake layer on a plate and generously brush it with cream.

10. Place cherries on the crust.

11. Place the next layer of biscuit pieces dipped in cream. Then again a layer of cherries and a second cake layer.

12. Next, lay out pieces of sponge cake, gradually reducing the diameter of the cake. Decorate the cake with cherries, pour cream and chocolate icing. Before serving the Pancho cake, leave it in the refrigerator for a couple of hours to soak.

Bon appetit!

Simple and delicious cake with cherries and sour cream

A simple dessert that you can make at home.You can use sour cream and frozen pitted cherries. This version of this cake will definitely be included in your favorite recipe collection.

Cooking time: 4 hours.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• For the biscuit:
• Chicken eggs – 2 pcs.
• Wheat flour – 2 tbsp.
• Sugar – 2 tbsp.
• Cocoa – 6 tbsp.
• Baking soda – 0.5 tsp.
• Table vinegar – 1 tbsp.
• Vegetable oil – 50-60 ml.
• Milk – 1 tbsp.
• Salt – 0.5 tsp.
• Boiling water – 1 tbsp.
• For impregnation and decoration:
• Cherry – 500 gr.
• Sour cream – 400 ml.
• Sugar – 4 tbsp.

Cooking process:

1. In a bowl, beat eggs with sugar.

2. Pour milk and vegetable oil into the egg mixture and stir. Then quench the baking soda with vinegar and add it to the bowl.

3. Add cocoa, mix the dough.

4. Next, sift the flour into the bowl and stir the dough until smooth.

5. After this, pour in a glass of boiling water and quickly stir the contents of the bowl.

6. Bake the biscuit in a multicooker in the “Baking” mode for 60 minutes or 45 minutes in the oven at 180 degrees. Cool the finished biscuit on a wire rack.

7. Peel the cherries. Beat sour cream with sugar. Cut the biscuit into several pieces. Place the first cake on a dish, brush it with sour cream and add cherries.

8. Do the same with the rest of the cakes. Decorate the surface of the cake with cream, cherries and mint leaves. Place the cake in the refrigerator for 1-2 hours to soak, then serve.

Bon appetit!

How to bake cherry sponge cake at home?

Although biscuits are capricious, you cannot find a better base for a cake. Follow this simple recipe and your sponge cake will always be fluffy and elastic. We will use ripe cherries as an addition and decoration.

Cooking time: 5 o'clock.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• Chicken eggs – 6 pcs.
• Wheat flour – 180 gr.
• Sugar – 150 gr.
• Baking powder for dough – 1 tsp.
• For cream:
• Cream 33% – 250 ml.
• Powdered sugar – 70-100 gr.
• Cherry – 300 gr.
• For impregnation:
• Water – 6 tbsp.
• Sugar – 4 tbsp.

Cooking process:

1. Break the eggs into a bowl, beat them with a mixer at low speed until smooth. Then start adding sugar little by little and continue beating for 4-5 minutes.

2. Next, mix flour with baking powder. Add the dry ingredients to the egg mixture little by little and knead the dough with gentle, slow movements. Line a baking pan with parchment and place the dough in it. Bake the biscuit in the oven at 180 degrees for 50-60 minutes. Cool the finished biscuit completely on a wire rack.

3. Cut the sponge cake into several layers. Mix water and sugar, bring the mixture to a boil, then immediately remove it from the heat and cool. Soak the cakes with the resulting syrup.

4. To prepare the cream, cool the cream. Beat the chilled cream with a mixer on medium speed until bubbles appear. After this, immediately add the powdered sugar and continue beating the cream until stiff peaks form.

5. Stack the cakes on top of each other, covering them with cream and filling them with cherries. You can decorate the cake to your liking with chocolate and nuts. Place it in the refrigerator for several hours to soak.

Bon appetit!

Delicate cottage cheese cake with cherries at home

Curd cakes are easy recipes that girls love. They do not harm the figure and have a very delicate and melting texture. We invite you to try a wonderful curd cake with cherries.

Cooking time: 8 ocloc'k.

Cooking time: 60 min.

Servings: 6.

Ingredients:

• For the crust:
• Chicken eggs – 2 pcs.
• Sugar – 60 gr.
• Wheat flour – 40 gr.
• Cocoa – 20 gr.
• Vanilla sugar – 1 tsp.
• Baking powder for dough – 1 tsp.
• For filling:
• Cottage cheese – 400 gr.
• Sour cream – 400 ml.
• Sugar – 120 gr.
• Gelatin – 10 gr.
• Vanilla sugar – 1 tsp.
• For cherry jelly:
• Cherry – 500 gr.
• Jelly – 1 package.
• Sugar – 100 gr.
• Boiling water – 200 ml.

Cooking process:

1. In a bowl, mix the sifted flour, cocoa and baking powder.

2. Beat the eggs with a mixer, then add regular and vanilla sugar to them, continue beating until light.

3. Add the dry ingredients into the egg mixture little by little and mix until smooth.

4. Place parchment paper on the bottom of the pan, pour in the dough and place the pan in the oven. Bake the biscuit at 180 degrees for 20-30 minutes. Then remove the cake from the mold and cool.

5. Prepare the cherries. Pour boiling water over 100 grams of sugar and stir until the sugar dissolves. Pour the resulting syrup over the cherries and leave for 2-3 hours.

6. Prepare the curd filling. Soak the gelatin in 100 milliliters of water for 10 minutes. Then heat the resulting mass until the gelatin is completely dissolved, cool it. Place cottage cheese, sour cream, regular and vanilla sugar in one bowl and mix.

7. Then pour the gelatin solution into the curd mass and beat the contents of the bowl for a minute.

8. Place the sponge cake in a springform pan, porous side up. If desired, you can line the bottom of the pan with parchment to make it easier to remove the finished cake. Soak the sponge cake with cherry syrup.

9. Place the curd mixture on the biscuit and place the mold in the refrigerator for 3-4 hours.

10. After this, place the cherries on the frozen curd layer. Dilute the jelly from the bag according to the instructions; you can use the remaining cherry syrup for this. Fill the cherry layer with jelly.

eleven.Place the cake in the refrigerator until the top layer is completely set. When the cake is ready, carefully remove it from the springform pan and serve.

Bon appetit!

Step-by-step recipe for making cake with cherries and mascarpone

A wonderful cake for a tea party with family and loved ones. Pleasant cherry sourness successfully complements the sweetness of the baked goods, and mascarpone makes the dessert refined and delicate.

Cooking time: 8 ocloc'k.

Cooking time: 80 min.

Servings: 6.

Ingredients:

• For cream:
• Cream 33-35% – 250 ml.
• Sugar – 150 gr.
• Mascarpone – 250 gr.
• For the test:
• Wheat flour – 150 gr.
• Eggs – 3 pcs.
• Butter – for greasing the mold.
• Sugar – 150 gr.
• For decoration:
• Cherry – 300 gr.
• Chocolate – 100 gr.

Cooking process:

1. In a bowl, beat eggs with sugar for 5-7 minutes.

2. Add flour to the egg mixture and knead into a thick dough. Place the dough in a greased pan. Bake the cake at 180 degrees for 20-25 minutes.

3. Place pitted cherries on the crust.

4. Prepare the cream. Whip the cream with sugar. Then add the mascarpone and continue whisking for a couple of minutes.

5. Place the buttercream on top of the cherry layer.

6. Grate the chocolate on a fine grater. Sprinkle the cake with chocolate chips and place it in the refrigerator to soak for 3-4 hours.

7. After this time, remove the cake from the mold and place it on a dish; it will turn out tasty and juicy.

Bon appetit!

Delicate and airy Black Forest cake with cherries

Black Forest cake is a delicate chocolate sponge cake, velvety chocolate cream, complemented with ripe cherries and whipped cream. An excellent option for any celebration or family tea party.

Cooking time: 3 hours.

Cooking time: 80 min.

Servings: 8.

Ingredients:

• Wheat flour – 100 gr.
• Chicken egg – 1 pc.
• Sugar – 180 gr.
• Cocoa – 30 gr.
• Butter – 80 gr.
• Cream 33% – 100 ml.
• For chocolate cream:
• Powdered sugar – 1 tbsp.
• Dark chocolate – 80 gr.
• For buttercream:
• Cream 33% – 700 ml.
• Powdered sugar – 6 tbsp.
• Cherry – 500 gr.
• Sugar – 170 gr.
• Chocolate chips - for decoration.

Cooking process:

1. Break an egg into a saucepan, add sugar and place it in a water bath. Beat the eggs with a mixer at low speed. The mass should not get very hot. Remove the pan from the heat and continue whisking until a strong, fluffy foam forms.

2. Mix flour with cocoa and sift this mixture into a bowl. Add 1/3 of the dry mixture to the egg mass and stir until smooth.

3. Then pour in half of the pre-melted and cooled butter in a thin stream, stir. After this, add another 1/3 of the flour and cocoa. Next, add the oil again and then the remaining dry mixture.

4. Cover the mold with baking paper, place the dough in it, smooth its surface.

5. Bake the biscuit at 170-180 degrees for 30-35 minutes. Cool the finished cake on a wire rack.

6. Remove the pits from the cherries and cover them with 50 grams of sugar, leave for a while to form juice.

7. Then pour the cherry juice into a saucepan, add the remaining sugar and cook the syrup for 5 minutes.

8. After this, add the cherries into the pan and continue cooking for 5-7 minutes. Remove the cherries from the syrup to dry them a little. You will need syrup for impregnation.

9. Prepare chocolate cream. Pour the cream into a saucepan, add powdered sugar and heat the resulting mass, but do not boil. After this, remove the pan from the heat and add the chopped chocolate, stir the contents of the pan until the chocolate is completely dissolved.

10.Place the chocolate cream in the refrigerator for half an hour, then beat with a mixer for 2-3 minutes.

11. Cut the cooled sponge cake into three layers, soak them in cherry syrup.

12. Spread the first cake layer with chocolate cream and place some of the cherries on top.

13. Place the second cake layer on top, brush it with whipped cream and powdered sugar and add some cherries.

14. Finish the cake with the third layer, brush it with the remaining whipped cream, decorate with grated chocolate and cherries. You can brew tea and treat your guests.

Bon appetit!

How to make a delicious cherry red velvet cake?

If you want to please yourself and your loved ones with something incredibly delicious, then Red Velvet Cake will help you with this. Beautiful, tender and very tasty, it has long won the hearts of many sweet tooths.

Cooking time: 12 hours.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• Sugar – 450 gr.
• Cocoa – 3 tbsp.
• Salt – 0.5 tsp.
• Baking soda – 1.5 tsp.
• Baking powder for dough – 3 tsp.
• Chicken eggs – 5 pcs.
• Vegetable oil – 450 ml.
• Cream 33-35% – 225 ml.
• Sour cream 20% – 195 ml.
• Red food coloring – 10 g.
• Wheat flour – 510 gr.
• Cherry – 150 gr.
• Sugar – 100 gr.
• For cream:
• Cream 33-35% – 600 ml.
• Mascarpone – 500 gr.
• Powdered sugar – 150 gr.

Cooking process:

1. Sift flour into a bowl, add sugar, cocoa, salt, baking powder and soda.

2. Then add eggs, vegetable oil, cream, sour cream and coloring. Beat all ingredients with a mixer for 3-4 minutes. Let the dough rest aside for 10 minutes.

3. Place parchment on the bottom of the mold and grease the mold itself with butter. Pour 1/3 of the dough into the mold and bake the cake at 180 degrees for 20-40 minutes. Bake 2 more cakes in the same way. Cool all cakes completely.

4.Prepare the cream. Whip the chilled cream until stiff peaks form, then gradually add sugar and continue beating for another 5-7 minutes.

5. Add mascarpone into the whipped cream in several additions and mix the cream with a whisk. Place the finished cream in the refrigerator for 3-4 hours.

6. Cover the pitted cherries with sugar and leave for a couple of hours so that they release juice and the sugar is completely dissolved. Then transfer the cherries along with the syrup into a saucepan, put on fire and boil for 10-15 minutes.

7. When all the ingredients are ready, you can start assembling the cake. Cut off the uneven top and sides of the cakes, and soak them in cherry syrup.

8. Stack the cakes on top of each other, coat them with butter cream and add cherries to the layer.

9. Then coat the top and sides of the cake with cream and decorate with biscuit crumbs. Place the cake in the refrigerator overnight to soak. The next day the red velvet cake will be ready.

Bon appetit!