Cherry cake with condensed cocoa
4 servings
40 minutes
Cherry cake with condensed cocoa is an amazing combination of tender dough, aromatic cocoa, and juicy cherries, creating a harmony of flavors. This dessert has roots in Russian cuisine, where baked goods with natural berries have always been valued. The sweetness of the condensed cocoa is complemented by the light tartness of the cherries, making each bite particularly rich and pleasant. The cake turns out airy and soft, while decoration with fresh berries adds an exquisite touch. It can be served for morning tea or as a festive dessert. An ideal choice for those who love the combination of chocolate notes with fruity freshness.
1
Cream the room temperature butter with regular and vanilla sugar in a bowl. Then add the eggs and condensed cocoa, mixing everything together. Sift the flour with the baking powder and add it to the bowl. Then add a pinch of salt.
- Butter: 100 g
- Sugar: 0.5 glass
- Vanilla sugar: 2 teaspoons
- Chicken egg: 2 pieces
- Condensed cocoa: 5 tablespoon
- Wheat flour: 1 glass
- Baking powder: 1 teaspoon
- Salt: to taste
2
Wash the berries, remove the pits, and set aside a few for decoration. Line the baking dish with parchment paper and spread half of the dough. Then evenly distribute the berries and top with the remaining dough.
- Cherries: 200 g
3
Preheat the oven to 180 degrees and bake for 40-50 minutes. Remove the cake from the oven, let it cool, spread condensed cocoa on the surface, and decorate with remaining cherries and sprinkles.
- Condensed cocoa: 5 tablespoon
- Cherries: 200 g