Cherry cake with cappuccino
8 servings
240 minutes
Cherry cake with cappuccino is an exquisite dessert that embodies the sophistication of Italian cuisine. Its history traces back to traditional Italian sweets, combining delicate cheese cream, aromatic coffee, and juicy cherries in a harmonious flavor balance. The almond liqueur-soaked layer adds a light nutty note to the dessert, while the coffee enriches the creamy cheese cream with a slight bitterness, creating a unique depth of flavor. The cherry layer prepared with cinnamon and lemon brings a refreshing fruity tartness. This cake is perfect for cozy evenings with a cup of cappuccino, elegant celebrations, and special occasions when you want to indulge in a refined treat. The firm gelatin layers and delicate cream create a delightful texture, while the final decoration of cocoa and cherry berries gives the dessert aesthetic completeness.
1
Beat softened butter with sugar until fluffy. Add vanilla sugar.
- Butter: 125 g
- Sugar: 100 g
- Vanilla sugar: 30 g
2
Separate the whites from the yolks. Mix the yolks with milk, 50 grams of starch, and cocoa. Whip the whites with a pinch of salt until stiff peaks form.
- Chicken egg: 2 pieces
- Milk: 4 tablespoons
- Starch: 75 g
- Salt: to taste
- Cocoa powder: to taste
3
Combine the oil and yolk mixtures, add the whipped egg whites, and incorporate the flour with the baking powder.
- Baking powder (raising agent): 5 g
4
Place the prepared dough in a greased and breadcrumb-dusted mold. Bake the cake, cool it, and soak it with almond liqueur.
- Butter: 125 g
- Amaretto liqueur: 3 tablespoons
5
Set aside a few cherry berries for decoration. Simmer the remaining berries for 10 minutes under a lid with cherry juice, cinnamon, and lemon zest. Remove from heat, add the starch dissolved in water, and mix well.
- Cherry (sour): 500 g
- Cherry juice: 250 ml
- Cinnamon: 0.5 piece
- Lemon: 1 piece
- Starch: 75 g
6
Soak the gelatin. When it swells, add coffee and cook while stirring until the gelatin is completely dissolved. Incorporate the mixture into the cottage cheese whipped with cream, sugar, and vanilla sugar.
- Leaf (sheet) gelatine: 4 pieces
- Instant coffee: 5 teaspoon
- Whipped cream: 200 ml
- Curd cheese (tvorog): 500 g
7
Combine the cherry and cottage cheese mixtures, mix well, and spread the cream on the cake layer.
- Cherry (sour): 500 g
8
Place the cake in the refrigerator for 3 hours.
9
Sprinkle the cake with cocoa powder and decorate with cherry berries.
- Cocoa powder: to taste
- Cherry (sour): 500 g
