Cake with cherry and pineapple
Description
Delicious baked goods for the whole family. I used a tall-sided pan for baking and assembling the 16 cm diameter cake. The sponge cake made with the classic recipe turns out rather dry, so it always needs to be soaked. Choose the soaking liquid for the sponge to your taste—I used cherry syrup. If you wish, you can use fresh cherries instead of frozen ones. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients for making the sponge cake.
- 2
Step 2
Separate the eggs, putting the yolks and whites into different bowls.
- 3
Step 3
Add all the sugar to the bowl with the egg yolks.
- 4
Step 4
Using a mixer, beat the egg yolks with the sugar until the mixture turns pale.
- 5
Step 5
Beat the egg whites with a mixer until stiff peaks form—the egg white mixture should stay in place when you turn the bowl upside down.
- 6
Step 6
Transfer the egg white mixture into the bowl with the beaten egg yolks.
- 7
Step 7
Using gentle spatula motions, fold the egg white mixture into the yolk mixture until fully combined.
- 8
Step 8
Sift in the flour in portions, folding it in gently with a spatula. You should end up with a smooth, very airy dough.
- 9
Step 9
Line the bottom of the pan with baking parchment, then spread all the batter on top. Bake the sponge in an oven preheated to 180°C. Baking time depends on the diameter of your pan. My pan is 16 cm in diameter, and I baked the sponge for 1 hour 10 minutes.
- 10
Step 10
When finished, the sponge cake was about 12 cm high. Cool the sponge on a wire rack, then wrap it in plastic wrap and refrigerate overnight to mature.
- 11
Step 11
Then cut the sponge cake into sponge layers. I easily cut mine into four parts.
- 12
Step 12
For layering, thaw the cherries in advance and drain off the excess liquid; also drain the liquid from the canned pineapple pieces.
- 13
Step 13
Prepare the ingredients for making cream cheese.
- 14
Step 14
In a large bowl, beat the heavy cream with a mixer until creamy, then add the cream cheese, powdered sugar, and vanilla — beat everything with the mixer until you get a smooth, uniform, airy cream.
- 15
Step 15
Line the bottom of the pan with parchment paper and place the first sponge cake layer on top. Soak it with your favorite syrup or soaking liquid, spread a portion of cream cheese in an even layer on top, and arrange the thawed cherries randomly.
- 16
Step 16
Place the next sponge cake layer on top, soak it with syrup, spread a portion of cream over the surface, and arrange the pineapple pieces in any order you like.
- 17
Step 17
Place the next sponge cake layer on top, soak it with syrup, spread a layer of cream, then arrange pieces of pineapple and cherry on top in any order you like. Cover with the remaining sponge cake layer, wrap the pan tightly with plastic wrap, and refrigerate the assembled cake overnight to let it soak through.
- 18
Step 18
Remove the ring from the soaked cake and cover the sides and top with the remaining cream cheese. Decorate the finished cake as you like.
- 19
Step 19
Serve the finished cake at the table.
- 20
Step 20
The baked goods are ready. Serve with tea.