Moist Cherry Cake
4 servings
60 minutes
Moist cherry cake is a refined delicacy of European cuisine, combining the tenderness of sponge cake with the bright sweet-sour note of cherries. The history of such pies traces back to ancient European home baking traditions, where fruits were added for juiciness and aroma. The buttery dough soaked in coconut flakes and vanilla sugar offers a delightful blend of softness and subtle sweetness, while the cherry jam that completes the composition adds richness and a deep fruity flavor to the dessert. An ideal choice for a cozy tea time or festive treat. This cake not only delights with its aroma and texture but also pairs wonderfully with cream, ice cream, or a cup of fragrant tea.
1
Cream the butter and sugar until white. Add the yolks to the mixture. Continue beating.
- Butter: 100 g
- Sugar: 100 g
- Chicken egg: 2 pieces
2
Whip the egg whites until stiff peaks form. Add the egg whites to the butter mixture. Continue whipping.
- Chicken egg: 2 pieces
3
Add milk, coconut, vanilla sugar, flour, and baking powder. Mix until the dough becomes soft.
- Milk: 5 tablespoon
- Desiccated coconut: 2 tablespoons
- Vanilla sugar: 0.5 teaspoon
- Wheat flour: 175 g
- Baking powder (raising agent): 0.5 teaspoon
4
Add cherry.
- Canned cherries: 100 g
5
Bake for 40 minutes at 180 degrees until the cake rises and turns golden.
6
Spread cherry jam on the cake and sprinkle with powdered sugar.
