Lenten cherry cake
Description
Homemade pastries for tea. For more details, The pastries are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all ingredients. Preheat the oven to 175°C.
- 2
Step 2
Mix plant-based milk with vinegar. Wait 5 minutes for it to thicken slightly / curdle.
- 3
Step 3
Add the melted coconut oil, coffee, vanilla extract, and apple puree. Beat with a mixer until a light foam forms.
- 4
Step 4
Put the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a sieve, then slowly sift them into the bowl with the wet ingredients.
- 5
Step 5
Beat the batter with an electric mixer until smooth and homogeneous. Pour the batter into a baking tin. Bake the sponge cake for about 50–60 minutes, until a toothpick inserted in the centre comes out clean. Then cool completely.
- 6
Step 6
Trim the dome off the sponge cake, then split it into two even layers. A thread or a long serrated/blade chef’s knife is easiest—the sponge is soft and cuts cleanly. Bake the trimmed top until dry, then crumble it.
- 7
Step 7
Now prepare the ingredients for the cherry filling and the cream.
- 8
Step 8
Simmer frozen cherries with sugar for a couple of minutes.
- 9
Step 9
For the cream, heat the cherry juice. If the juice is not sweet enough, add sugar to taste.
- 10
Step 10
When the cream comes to a boil, sprinkle in the semolina in a thin stream. Add the lemon juice. Bring the cream to the boil again and cook for 10 minutes, stirring constantly.
- 11
Step 11
Cool the cream to room temperature, then whip with a mixer until it doubles in volume and becomes noticeably lighter.
- 12
Step 12
Now assemble the cake; it’s easier to do this in a ring mould. Brush the bottom sponge layer with syrup from the thawed cherries. Spread one third of the cream on top, then arrange half of the cherries, leaving them 1 cm from the edge.
- 13
Step 13
Cover with the second layer. Soak with syrup from frozen cherries, spread one-third of the cream, and smooth evenly.
- 14
Step 14
Remove the ring. Heat the remaining cherries with starch until thickened, then cool slightly. Spoon into the centre of the cake.
- 15
Step 15
Spread the sides of the cake with the remaining cream; sprinkle the top and sides with sponge cake crumbs. Chill in the refrigerator for at least 1 hour.
- 16
Step 16
Lenten cherry cake is ready.