Two-layer cake with cherries
8 servings
75 minutes
The two-layer cherry cake is a refined combination of airy dough and juicy berries gifted by European cuisine. Its history traces back to traditional pie recipes where cocoa was added for flavor and aesthetic contrast. The delicate vanilla batter pairs beautifully with the sweet-sour cherries, while the cocoa layer adds depth and richness to the dessert. This cake is perfect for cozy family tea times and festive occasions. Its texture is soft, moist, with pleasant berry notes, and its aroma is rich and enticing. The cherries slightly sinking into the batter retain their juiciness, creating an interesting balance of sweetness and tartness. This dessert requires no complex ingredients, but in its simplicity lies a true magic of flavor that can win the hearts of baking lovers.
1
Mix eggs, mayonnaise, kefir, and sugar with a fork until a homogeneous mass forms. Add flour and baking soda on top and mix.
- Chicken egg: 2 pieces
- Mayonnaise: 5 tablespoon
- Kefir: 0.5 glass
- Sugar: 1.5 glass
- Wheat flour: 1 glass
- Soda: 0.3 teaspoon
2
Divide the dough in half. Add cocoa to one half.
- Cocoa powder: 2 tablespoons
3
Pour the light batter into the cake mold. Distribute the cherries on top and carefully spoon the dark batter over it.
- Frozen cherries: 350 g
4
Bake the cake for 1 hour at 180 degrees.