Cherry Cake Recipe

Name: Cherry Cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 10
Cuisine: Korean
Ingredients: 140g Egg; 100g Sugar; 10g Honey; 2g Vanilla extract; 25g Melted unsalted butter; 40g Milk; 3g Cocoa powder; 90g Cake flour; 375g Bottled cherry; 70g Sugar; Whipped cream (200g whipping cream + 20g sugar); Sugar syrup; 30g Sugar; 50g Corn syrup; 50g Cherry Syrup; 5g Gelatin sheet (or Powdered gelatin); 70g Whipping cream; 100g White chocolate

by Cooking Tree 2022-10-18

written by Cooking Tree Published: 2022-10-18Last Updated on 2023-06-26

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In Cooking Tree, Cherry Cake is on the menu, and we’ll show you how to make it from scratch.

I made a lovely heart-shaped cherry cake by pouring pink glaze~

The texture is chewy and sweeter by boiling the canned cherries, so eating it with a soft cake seems to be a fun texture~^^

I cut the sheet into a heart shape, and icing is a bit difficult, but it’s okay not to icing completely by pouring glaze to finish it~

I used the glaze after cooling it to about 32 degrees, but if it’s too hot, the cream will melt, so be sure to cool it before using it.

The glaze was even better because it smelled like cherry by adding a syrup made by boiling cherries.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Cherry Cake
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Rating: 5.0/5
( 79 voted )

Serves: 10 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

140g Egg
100g Sugar
10g Honey
2g Vanilla extract
25g Melted unsalted butter
40g Milk
3g Cocoa powder
90g Cake flour
375g Bottled cherry
70g Sugar
Whipped cream (200g whipping cream + 20g sugar)
Sugar syrup
30g Sugar
50g Corn syrup
50g Cherry Syrup
5g Gelatin sheet (or Powdered gelatin)
70g Whipping cream
100g White chocolate

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
In a bowl of melted unsalted butter, milk and cocoa powder mixed (temperature 50-60 degrees), add a little of the dough, mix, add to the main dough, mix, and bake in an oven preheated to 180 degrees for 35 minutes.
After cooling, cut the top and bottom, cut into 3 pieces, and cut into a 12cm heart frame.
Put the canned cherries and sugar in a pot, boil them, and then cool them through a sieve.
Put the sheet on the rotating plate, sprinkle sugar syrup, apply whipped cream, put the boiled cherry, then apply the whipped cream and put the sheet. Repeat one more time.
Apply cream on the sides and top and put it in the freezer.
Put sugar, starch syrup and boiled cherry broth in a pot and boil until sugar is dissolved. Remove from heat, add soaked gelatin and mix.
Add fresh cream and mix, add white chocolate, mix, add white food coloring, mix, and sift.
Pour over the entire cake to coat and decorate with whipped cream and pickled cherries.

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