My little girl discovered this summer that she likes compote. So I took advantage of this and made several jars of cherry compote . And watching her one day eat hard from one of the jars, I felt like a cherry cake. I hardly "got" some cherries from her jar of compote, to make a cake with cherries and vanilla cream, as I like 😉 The cake can be made with other fruits, even fresh fruits, no necessarily with fruit from compote. I think some apricots would go very well 😉
Cherry cake with vanilla cream filling
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons flour
- 2 tablespoons oil
- 1-2 tablespoons black cocoa
- 1 teaspoon baking powder
- esenta de rom
- vanilla essence
- cherries in compote (quantity may vary depending on preference)
- 6 yolks
- 3 tablespoons sugar
- 3 tablespoons starch
- 400 ml of milk
- 100 g whipped cream
- vanilla essence
- For the glaze:
- 100 g chocolate
Preparation Cake with cherries and vanilla cream:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until a thick and shiny foam is obtained, as for meringues. The yolks rubbed with oil are added over the egg whites and mixed lightly, then we put the flour mixed with the baking powder and we mix lightly mixing with a spatula, with movements from bottom to top.
From the above composition we put aside a few tablespoons, about a third of the amount. Add cocoa and rum essence and mix. If the dough is too thick, thin it with 1 tablespoon of milk, so that it flows in a thick thread from the spoon.
The remaining composition is flavored with vanilla essence, then poured into a tray (20/30 cm) lined with baking paper. We also put the cocoa composition on top, from place to place, then the pitted cherries.
Put the pan in the oven over medium heat for about 30-40 minutes, until lightly browned on top. When the top is baked, take it out on a grill and leave it to cool.
Mix the yolks with the sugar until they turn white. Add the starch and mix well. Then pour the milk, stirring gently. Put the pot on low heat and stirring constantly, boil (without boiling) until the composition thickens. Set aside and leave to cool, stirring occasionally so that no pojghita is formed.
In the cooled pudding, add the whipped cream, then flavor to taste with vanilla essence.
For the glaze:
Melt the chocolate in a bain marie, then add milk little by little until the icing reaches the desired consistency.
Put the cream over the cooled top, level and cover the entire surface of the cake with melted chocolate. Refrigerate for a few hours, then portion as desired.
Good appetite! 😉