Cherry cake with sour cream
8 servings
120 minutes
Cherry cake with sour cream frosting is an exquisite blend of lightness and rich flavors. The chocolate and airy egg white layers give it tenderness, while the sour cream frosting with cherry liqueur reveals sweet and sour notes. This cake is rooted in the traditions of European pastry schools, where cherry symbolizes the elegance of dessert. Its taste is a balance between velvety sweetness and refreshing tartness, and the decoration with grated chocolate and creamy roses makes it a true centerpiece for any table. It is perfect for special occasions, romantic evenings, or family celebrations. Before serving, it is chilled to allow the aromas to meld together and create a unique harmony of flavor.
1
Soak gelatin in a small amount of cold boiled water and let it sit for 25-30 minutes. Place cherries on paper towels and let them dry.
- Gelatin: 2 teaspoons
- Canned cherries: 500 g
2
Whip the egg whites to a stiff foam and add 170 grams of powdered sugar while continuing to whip. Break the chocolate into small pieces. In a saucepan, bring 3/4 cup of water to a boil, add half of the chocolate, and cook, stirring, until the chocolate is completely dissolved. Let it cool slightly.
- Egg white: 6 pieces
- Powdered sugar: 350 g
- Chocolate: 100 g
3
Add liquid chocolate to the sifted flour and mix until smooth. Then, gently fold in the beaten egg whites.
- Chocolate: 100 g
- Wheat flour: 150 g
- Egg white: 6 pieces
4
Preheat the oven to 180 degrees. Place the dough in a greased and parchment-lined 21 cm diameter springform pan. Put it in the oven and bake for 20-25 minutes. Let it sit in the pan for 10 minutes, then transfer to a rack to cool completely.
- Chocolate: 100 g
5
Prepare the cream. Whip half of the sour cream, gradually adding the remaining powdered sugar and cherry liqueur. Continue whipping, adding the swollen gelatin and the remaining sour cream.
- Sour cream: 1 kg
- Powdered sugar: 350 g
- Cherry juice: 150 ml
- Gelatin: 2 teaspoons
6
Cut the cake into 3 parts. On one part, place canned cherries and spread one third of the cream. Place the second cake on top and spread the same amount of cream on it. Cover with the third cake.
- Canned cherries: 500 g
7
Spread the remaining cream on the top and sides of the cake. Grate 50 grams of chocolate on a coarse grater and sprinkle on top.
- Chocolate: 100 g
8
The cake can be decorated with whipped cream roses and candied cherries. Refrigerate for 2 hours before serving.
- Whipped cream: to taste
- Canned cherries: 500 g