Cherry cake with pastry cream
Description
The baking is simple and quick. The sponge cake with cherries is made simply and relatively quickly. While it bakes, you prepare the cream, and then it’s a matter of technique. By the way, the cake is budget‑friendly and accessible to everyone. The sweet‑tart cherries pair well with the sweet custard cream. The cake is very tender, airy and delicious, and it will adorn any festive table.
Instructions
- 1
Step 1
Prepare the ingredients for the cake.
- 2
Step 2
Separate the egg whites from the yolks and place them in a deep dish.
- 3
Step 3
Whisk into a thick, stable foam.
- 4
Step 4
Gradually add 150 grams of sugar in small portions, continuously beating the egg whites. A thick, dense mass should form.
- 5
Step 5
Add the yolks to this bowl. Lightly whisk or stir with a spatula again until smooth.
- 6
Step 6
Add the leavening agent and flour in small portions.
- 7
Step 7
Gently mix the cake batter.
- 8
Step 8
Bake the cake in the oven at 170‑175 °C for 40‑45 minutes. I baked it in a multicooker with a pan diameter of 18 cm. Check doneness with a dry toothpick.
- 9
Step 9
Wash the cherries and remove the pits.
- 10
Step 10
Prepare custard. Pour milk into a saucepan and place it on the stove.
- 11
Step 11
In a bowl, mix 3 yolks and 50–60 g of sugar. Adjust the sugar to taste, keeping in mind that the cake will have sour cherries. Then pour in 3 tablespoons of cold milk and add corn starch. Mix thoroughly until smooth, without lumps.
- 12
Step 12
When the milk begins to boil, pour the prepared mixture of egg yolks, milk, starch and sugar into it. Constantly stir and bring the cream to a thickened consistency. Add butter and vanilla sugar to the hot cream, mix well. Then place the cream in the refrigerator.
- 13
Step 13
Cool the sponge cake layer and cut it into two or three lengthwise pieces depending on the cake's diameter. Spread the cream on the layer.
- 14
Step 14
Arrange the pitted cherries on it.
- 15
Step 15
Cover with the second layer and also spread it with cream and place the cherries. Then cover with the third layer and spread the top and sides of the cake with cream. Calculate the amount of cream so that it is enough for decorating the cake.
- 16
Step 16
Decorate the cake to your liking. I piped roses from a pastry bag with a tip.
- 17
Step 17
Sprinkle the sides of the cake with chopped nuts and place cherries on the rosettes.
- 18
Step 18
Let the cake soak for 2–3 hours and serve.