Learn to prepare a cake with juicy and rich fresh cherries. We are in cherries and we must take advantage of, since its season is very short, because it starts in May and ends in July. In addition to being delicious, cherries are very good because they contribute very few calories and many antioxidants, are rich in vitamins, iron, calcium, magnesium … likewise, it is a very dear fruit especially for the little ones for its sweet taste, It is like a candy for them but healthy and nutritious. For this cake we have used boneless cherries so that it is more comfortable to eat it and avoid possible accidents. There are devices that remove the bones, but if you do not only have to open them in half one to one and remove the bones with patience. Keep reading and learn in recipes how to make cherry cake.
| 🚻 4 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make cherry cake: |
| 150 grams of pastry flour 250 grams of cherries 200 grams of sugar (1 cup) 175 grams of butter at room temperature 3 eggs 1 tablespoon of chemical yeast powder (baking powder) 1 over sugar Avainillada (8 g) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for children, |
Ingredients to make cherry cake:
1. Turn on the oven to warm up 170 ºC, with heat up and down. Made this, place half of the sugar in a bowl (100 grams) and the very soft butter. Beat until there is a soft and creamy cream.
2. Separate the whites from the yolks and add the yolks to one in one, integrating them so that they are well mixed.
3. Mix the yeast with the flour and sift both ingredients, in this way the cherry cake will be more spongy. Gradually add this mixture to the dough and intress it well.
4. Apart, beat the egg whites to the point of snow. When they start riding, add the rest of the sugar little by little. They must be well mounted, almost as if it were a Swiss meringue.
5. See adding the whites to the point of snow to the mass of the cherry cake, little by little and with enveloping movements.
6. Wash the cherries, remove them the bone cutting them in half or with the boneless. Add them to the dough and intress them.
7. Take a mold of 18 cm in diameter, join it with butter and form it with baking paper so that it is easily unmold. Pour the dough and bake the cherry cake for 30 minutes, or until it is ready.
8. At 30 minutes, check if the cake is ready by clicking it with a stick. If it comes out clean, it means that it is already, but if it leaves wet you must leave it a few more minutes. Depending on the type of oven, you may need more time.
9. As soon as you take out the cake out of the oven, hot, sprinkle sugar avinillado above and let it cool. This is optional and you could also use cinnamon powder, for example. And ready! As you can see, this is a cherry sponge cake recipe.
