Simple cherry cake
Description
Tender chocolate sponge cake and creamy sour cream filling will delight everyone, especially when paired with cherries. I recommend letting the cake rest for at least 24 hours—it will become denser and less crumbly. For the filling, use plenty of cherries, and if desired, soak them in alcohol to create a version of "Tipsy Cherries." Use a pan with a diameter of 16–21 cm to ensure a tall cake that's easy to slice into layers. The dessert is ready. Serve and enjoy.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Mix the sifted flour with baking soda, salt, sifted cocoa, sugar, vanilla sugar, and eggs.
- 2
Step 2
2. In a separate container, gently melt the butter, mix it with vegetable oil, and add it to the egg mixture. Add milk and vinegar. Quickly beat the batter with a mixer until smooth.
- 3
Step 3
3. Pour the batter into a 21 cm pan lined with parchment paper and bake the sponge cake in a preheated oven at 175 degrees for 50 minutes. Let the sponge cake cool, then cut it into 3-4 layers.
- 4
Step 4
4. Mix the pitted cherries with sugar, let them release their juice, and heat in the microwave for 2 minutes. Drain the cherry syrup. Whip the thick sour cream with powdered sugar using a mixer.
- 5
Step 5
5. Spread the cake layers with cream, placing cherries on the cream. Spread the sides of the cake with cream as well, then decorate the cake with cherries and crushed biscuit crumbs. Refrigerate the cake for 5-6 hours.