Cherry Cake Recipe

Name: Cherry Cake
Prep time: 55 min
Cook time: 43 min
Total time: 98 min
Yield: 6
Cuisine: Korean
Ingredients: 4 Eggs; 100g Sugar; 15g Honey; 5g Vanilla extract; 35g Unsalted butter; 55g Milk; 120g Cake flour; Red, white food coloring; 120g Cherries; 40g Sugar; 10g Lemon juice; 300g Heavy cream; 25g Sugar; Boiled cherry pulp; 50g White chocolate; 5g Unsalted butter; 2g Gelatin; 30g Boiled cherry juice; Red food coloring

Cooking Tree2023-02-2401.3K views

Cherry Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a cherry cream cake with luscious cherries~
I cut the cherries into small pieces, boiled them, put the flesh in cream and put the juice in a glaze.

I think the color is pretty~ The cream contains cherries, so the cherry flavor and the slightly chewy cherry flesh are really delicious.

I prefer fresh cream cakes with fruit rather than just fresh cream cakes because they are much tastier and taste better.

If you put raw fruit in the cream, water can form, so if you boil it, you can enjoy the original taste of the fruit and maintain its shape well.

Decorating with cute cherries, it is simple yet a point.

The leaves used for decoration were decorated by washing the leaves of the coffee tree in the house.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cherry Cake

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Rating: 5.0/5
( 54 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 43 Minutes 43 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Eggs

100g Sugar

15g Honey

5g Vanilla extract

35g Unsalted butter

55g Milk

120g Cake flour

Red, white food coloring

120g Cherries

40g Sugar

10g Lemon juice

300g Heavy cream

25g Sugar

Boiled cherry pulp

50g White chocolate

5g Unsalted butter

2g Gelatin

30g Boiled cherry juice

Red food coloring

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, then add red and white food coloring to color, sift the soft flour and mix.

Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 40 minutes.

Cool the sheet, cut the bottom and top, and cut into 3 1.5cm thick pieces.

Remove the seeds of the cherry and cut it into small pieces. Put it in a pot with sugar and boil. If there is a lot of water, add lemon juice and boil for 3 more minutes, then filter through a sieve and cool.

Whip the whipped cream with sugar, then add the boiled cherry pulp and whip until soft.

Put 1 sheet on the rotating plate, apply sugar syrup and cream, then put another sheet on top.

Repeat once more and apply the cream to the entire area, then put it in the refrigerator.

Melt a bowl of white chocolate and unsalted butter in hot water (about 70 degrees). Remove the moisture from the gelatin sheet soaked in cold water for 10 minutes, and mix.

Add boiled cherry juice and red food coloring, mix, and sift through a sieve.

Place the glaze on the cake, spread it thinly with a spatula, and decorate it so that it flows naturally to the side.

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