Soft cream and cherry cake

Jun 24, 2019
Torta soffice panna e ciliegie

INGREDIENTS

  • 220 g of flour
  • 140 g of sugar
  • 3 eggs
  • 170 g of fresh cream
  • a teaspoon of vanilla extract
  • 15 g of yeast
  • 350 g of cherries
  • 1 teaspoon powdered sugar
  • a pinch of salt
  • optional for the chocolate coating:
  • 180 g of pink chocolate
  • 180 ml fresh cream
  • 1 teaspoon glucose

PROCEDURE

  • Whip the fresh cream with the icing sugar and place in the refrigerator.
  • Wash the cherries, clean them and remove the stones.
  • Beat the eggs with the sugar and a pinch of salt until the mixture is light and frothy.
  • Combine the flour, baking powder and vanilla. Add the whipped cream with movements from the bottom up with a spatula.
  • Add the cherries and mix gently.
  • Line a pan with baking paper or grease and flour.
  • Bake at 180° for about 50 minutes (depends on the power of the oven and the mold you use. A tall mold like mine takes time, about 50 minutes, do the toothpick test).
  • Once baked and left to cool, you can cover it with a chocolate ganache or sprinkle with icing sugar.
  • For the ganache, break the chocolate into pieces and place it in a bowl. Heat the cream with the glucose and pour it over the chocolate. Mix with a spatula.
  • Pour onto the cake placed on a rack.

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