Cream for winter cherry cake. The most interesting recipes for delicious cherry cake

The secret of the Winter Cherry pie is that for the filling you need to take frozen cherries and do not defrost them first. I came to this conclusion after trying different variations of fillings, starting with apple. The taste of the pie depends on the filling, and I have identified the most ideal cherry. Cooked with both fresh and canned, the taste of the pie is different. Why don't cherries need to be thawed? The secret is in the cherry juice itself, which begins to soak into the dough during baking. Cherry first thaws and does not have time to cook. In the finished cake, it remains dense and fleshy. The main thing is not to put cherries in a slide, otherwise there will be too much juice, and it will overflow over the edges.

Let's start cooking. First, let's prepare the necessary products.

For the test, we take chilled, and preferably frozen margarine. We rub the margarine on a coarse grater, immediately mixing it with three glasses of flour. Mix with your hands to make crumbs. Here we add a mixture of citric acid and soda.

In a separate container, combine 3 eggs, 0.5 cups of sour cream, 6 tbsp. sugar and a pinch of vanilla. Whisk and combine with crumbs.

First, stir the mass and knead with a fork.

Then quickly knead the dough with your hands, adding a little flour to the bottom of the container.

We form a ball from the dough and divide it into two unequal parts.

We take most of the dough and on a floured table with a rolling pin roll it out in the shape of a circle to a thickness of about 5-7 mm.

Then transfer to a baking sheet or in a form with sides. I use a round microwave oven tray. It is not necessary to grease the baking sheet, just lightly sprinkle with flour. To transfer the rolled out layer of dough, fold it with an envelope and put it in the middle of the baking sheet.

We unfold the dough, level it, form the sides, cut off the excess along the edges.

Spread on the dough frozen cherries. We distribute the berries evenly so that they lie freely and not tightly.

Sprinkle the berries with sugar and add a few drops of almond essence.

Roll out the second part of the dough thinner than the first. Cut into strips 1 cm wide.

Lay the strips of dough in parallel on the cherry with a distance of 1 cm from each other.

We lay out the second layer of strips on the first layer to make a mesh.

From the remaining strips of dough weave pigtails.

We make out the edges of the pie with pigtails, press them with our hands. We cover the joints of the braids with figures from the remnants of the dough.

Preheat the oven to 190 degrees and place the cake in it for 40 minutes. After 40 minutes, take the cake out of the oven, grease it with a mixture of eggs, sour cream and sugar and put in the oven for another 5 minutes.

Remove the finished cake from the oven and cover with foil. Leave until cool. This is necessary so that the surface of the cake is soft and moisture does not evaporate. Pie "Winter Cherry" is ready.

Transfer the cooled cake to a plate and slice. Well, very tasty!

Numerous cherry cake recipes are available to almost every housewife. After all, adults and children love it. This is a delicacy that you want to try again and again. Its peculiarity is the combination of sweet and sour, which has long become a classic.

Now you can find many ways to make cherry cakes that will satisfy every taste. Among the variety of recipes, there are several of the most popular. We will consider them today.

"Winter cherry"

It's in moderation sweet dessert. Its basis is biscuit dough, sour cream and berry. A successful combination of products makes the taste unique. The second name of the delicacy is the Cherry in the Snow cake.

The dough consists of:

• 400 grams of flour;
• packs of butter (weighing 200 grams) and the same amount of margarine;
• 200 grams of sugar;
• 4 eggs;
• 6 teaspoons of cocoa;
• 2 teaspoons of vanillin;
• 1 teaspoon baking powder (or slaked soda).

We prepare the cream on the basis of:

• 800 grams of sour cream;
• 400 grams;
• 8 tablespoons powdered sugar.

Step by step preparation:

1. Melt butter with margarine in a saucepan, let cool.
   
2. Combine sugar with eggs, beat until foamy.
3. In a deep container, mix melted butter, margarine, whipped proteins, yolks and powdered sugar. Stir the mixture gently. Small portions add flour, cocoa and baking powder. The flour must be sifted.
   
4. The temperature in the oven should be kept at 180 degrees. We divide the existing volume of dough into 2 parts, and bake each of them in a detachable form for 20 minutes. We use butter in order to lubricate it.
   
5. We cut the finished cakes so that out of 2 we get 4.
6. Combine sour cream with powder.
   
7. Remove the seeds from the berries.
8. Lubricate each cake sour cream, shift the berry.
   
9. When the Winter Cherry cake is assembled, generously grease it on all sides with the remaining cream and decorate with cherries. You can sprinkle it with coconut if you like.

Flour must be sifted. This will prevent small debris from getting into the food, and will also enrich the flour with oxygen.

"Monastic hut"

This is a rather complicated dessert, as is the process of its preparation. But the end result is worth it. The recipe for the cake "Monastic hut" with cherries involves the use canned cherries. If one is not available, you can also use fresh, sweating it over low heat with sugar.

Dough on cherry cake prepared from:

• flour - 3.5 cups;
• butter or margarine - 250 grams;
• sour cream - 1.5 cups;
• sugar - 2 tablespoons;
• pinches of salt;
• soda, vinegar.

For the filling you will need:

• 2.5 cups of cherries;
• 3 cups sour cream;
• 5 grams of vanilla sugar.

Step-by-step preparation of a cake with cherries:

"With cherries and mascarpone"

sponge cake with cherries can be not only delicious, but also easy to prepare. The next airy, melt-in-your-mouth dessert will amaze the taste buds of even the most demanding sweet tooth. It's a cherry and mascarpone cake.

To prepare the dough you need:

• a glass of sugar (without a slide);
• a glass of flour (without a slide).

For filling:

• 1.5 cups of mascarpone;
• 1.5 cups of cream (it is better to take a fat content of no more than 35%);
• a glass of sugar (without a slide).

As a decoration you will need:

• 100 gram chocolate bar;
• 2 cups cherries.

Cherry cake step by step:

You can replace mascarpone with sour cream. To do this, it must be placed in a canvas bag, hung up and left to drain for 8-10 hours.

"With cherries and cottage cheese"

Cake with cherries and cottage cheese has an interesting taste. He is very gentle. It is impossible not to mention the benefits of such a dessert, because it includes cottage cheese. For the preparation of this delicacy, it is recommended to choose a minimum fat content.

Chocolate cake with cherries, the recipe with a photo of which can be seen below, is extremely easy to prepare. Its preparation is on the shoulder even for a novice cook. Cherry pancho cake is another variation of this dessert. The dough is prepared on the basis of:

• 1.5 cups flour;
• a glass of sugar;
• 1.5 cups of cream with a fat content of 33%;
• 4 eggs;
• a tablespoon of cocoa;
• 2 teaspoons baking powder.

Cream is prepared from:

• 4 glasses of sour cream;
• 1.5 cups of cream;
• a glass of sugar;
• 2 teaspoons vanilla sugar
• 300 grams of pitted cherries.

We will decorate with chocolate. Its gonna need floor tiles. For melting, you will also need 30 grams of butter.

Step by step preparation:

Cake "Winter Cherry", prepared according to this recipe, is perfect for holiday table. It is beautiful and light. When the table is bursting with food, then for dessert this delicacy is just a godsend. It can be prepared with fruits and berries to taste: strawberries, kiwi, peach, apricot, currants. Surprise your loved ones!

To prepare the cake "Winter Cherry" we need:

For the biscuit:

150 g of sugar;

3 art. l. cocoa;

100 g flour;

2 tsp baking powder.

For cherry jelly:

1 bag of cherry jelly or 400 ml of cherry juice or compote + 20 g of gelatin).

For milk jelly:

400 ml of milk;

20 g of gelatin;

2 tbsp. l. Sahara;

2 tsp vanilla sugar.

For impregnation of cakes:

300 g fresh or frozen cherries

2 tbsp. l. Sahara.

Let's cook cherry jelly. We take a bag of cherry jelly and do everything as it is written on the package. If there is no ready-made jelly, then pour 20 grams of gelatin with 200 grams of cold boiled water and set to swell for 20-30 minutes, after swelling, put the gelatin on a slow fire and bring to a boil with constant stirring, but do not boil. Ready gelatin is mixed with cherry juice or compote. Pour the finished cherry jelly into the mold with a layer of 1 cm (I have a mold with a diameter of 24 cm) and set until completely solidified.

Add cocoa, mix.

Knead the dough and put it in a greased form.

We put in an oven preheated to 180 degrees for 20-25 minutes. Readiness is checked with a toothpick.

Cool and put on a wire rack to cool completely.

The detachable form in which we baked the biscuit is washed and dried. Put cling film on the bottom of the mold.

We close the sides of the form and lift the ends of the film up, as in the photo. We do this in order to make it easier to transfer the finished Winter Cherry cake to a dish, since our cake will be well soaked.

Grind cherries in a blender with sugar.

We spread one cake on top of the other.

Mix milk, sugar, vanilla sugar and stir until sugar is completely dissolved. Add gelatin to the prepared mixture. We stir well.

Cut frozen cherry jelly into pieces.

We spread the pieces of jelly in a form on a biscuit.

Pour a part of the milk jelly into a thin layer and put in the refrigerator for 20-30 minutes so that the jelly “grabs” and is not absorbed into the delicate cake.

Pour the remaining jelly and put the Winter Cherry cake in the refrigerator until completely solidified.

We take out the frozen cake from the mold and with the help of the film, which is covered with the bottom of the mold, we transfer it to the dish.

So the delicious and elegant cake "Winter Cherry" is ready.

Bon appetit everyone!!!

150 gr. butter and sugar, dark chocolate bar (100 gr.), a spoonful of cocoa powder, 4 eggs, 70 gr. flour, 120 ml. cream, half a bag of baking powder, 2 teaspoons of cognac and vegetable oil for mold lubrication;

250 ml. fat cream, 50 gr. powdered sugar and a glass of cherries (you can get it from jam or take a frozen one);
- for decoration: 100 gr. any nuts (can be walnuts), half a glass of cherries from jam and 5 gr. gelatin for thickening, if the jam is liquid.
First we make the dough, for this it is easier to take a blender or food processor.
In the bowl of a blender, beat the eggs with sugar, add the softened creamy little and pour in the cocoa powder.
Pour the cream into a saucepan, put the chocolate, broken into pieces, and put everything on the stove.

We heat the cream (but do not boil) and, stirring, we achieve complete dissolution of chocolate in them.
After that, we combine warm cream with chocolate and egg-butter mixture.
Pour the cognac into the mass and add the baking powder and flour.
Mix everything and take a baking dish.

We cover it with parchment paper and grease the paper with vegetable oil.
Pour out ready dough into a mold and bake in a hot (180 degrees) oven until tender.
We determine the readiness of the cake by a match (toothpick): we pierce the cake with a match and if nothing sticks to the match, then the cake is ready.
We leave the cake to cool in the form and only then take it out.
Cut into two parts across and grease with cream.

A feature of the Winter Cherry cake is the combination of the sourness of berries and the sweetness of whipped cream. The base of the dessert is fluffy biscuit, it can be done in classic version or with cocoa. The cream is prepared different options: either from whipped cream alone, or with condensed milk, sour cream and others at least delicious products.

How to make Winter Cherry Cake

If you are tired of sugary-sweet cakes, for example, Napoleon, then it's time to please yourself with a new dessert called Winter Cherry. It consists of three parts: cakes, butter cream and berry cherry filler. All these components are prepared separately.

Food preparation

Ingredients for the Winter Cherry cake are available, but you need to pay attention to the quality. For example, slightly sour or slightly frozen cream will not whip, delaminate or curdle. As a result, the dessert will be spoiled. Berries in the summer season can be taken fresh, after removing the seeds from them. Suitable for other times of the year canned berries or frozen, which before cooking should be thrown in a colander for half an hour so that they thaw, and the excess juice is stacked.

Winter Cherry Cake Recipe

Traditionally, the cake is made from classic biscuit, whipped cream and cherries. If desired, the recipe can be changed by using, for example, chocolate or saber cookies instead of ordinary cakes, and sour cream or condensed milk instead of cream. As a cream, you can prepare milk mousse or panna cotta. For decoration, take whole berries, jelly, pralines, chocolate.

Classic recipe

• Time: 2 hours.
• Servings Per Container: 8 servings.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

The classic Winter Cherry recipe is suitable for those housewives who do not want to take risks and experiment. The recipe says fresh berries, but you can take any that you have, for example, canned in sweet syrup or frozen, most importantly - pitted.

Ingredients:

• flour - 2 tbsp.;
• eggs - 8 pcs.;
• sugar - 2.5 tbsp.;
• vanilla - to taste;
• cherries - 500 g;
• cream 30% fat - 500 ml;
• cream fixer - 1 sachet;
• starch - 1 tbsp. a spoon.

Cooking method:

1. Prepare the dough. Beat the eggs with a mixer together with two glasses of sugar (you need to drive it into the mixture gradually). The mass should hold its shape, not flow out of the bowl when turning.
2. Add vanilla, baking powder and flour to the egg mixture. Mix everything gently. Divide what you get batter into two parts, each of which must be baked separately in the oven. The dough will rise well during baking. Check readiness with a toothpick.
3. Cool the cakes, cut them lengthwise. You should have four cakes.
4. Next, whip the cream with a fixative and the rest of the sugar, which must also be introduced gradually.
5. Put pitted cherries on a small fire.
6. As soon as the berries release their juice, remove them from the stove. Drain the juice into a separate container.
7. Dilute the starch in the juice and pour the mixture into the cherry mass. Bring the resulting berry sauce (the French call it coulis) to a boil and cool.
8. On the first cake, apply buttercream, then make a layer of cherries. Berries should be spread along with mashed potatoes. Repeat layers.
9. finished cake Decorate as you wish and refrigerate for an hour.

Winter cherry with condensed milk

• Time: 2 hours.
• Servings Per Container: 8 servings.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Condensed milk fits well into the Winter Cherry cake cream. It does not need to be boiled, just add to the cream and whisk. Do not put sugar, condensed milk itself is very sweet. Use the classic biscuit. But in the berry filler, you can add a little almonds. Roast the nuts before use, so they will fully give off their flavor.

Ingredients:

• flour - 2 tbsp.;
• eggs - 8 pcs.;
• sugar - 2 tbsp.;
• vanilla - to taste;
• baking powder for dough - 1 sachet;
• canned cherries - 700 ml;
• cream 30% fat - 250 ml;
• condensed milk - 250 g;
• almond nuts- a handful of;
• liquor - 1 tbsp. a spoon;
• starch - 1 tbsp. a spoon.

Cooking method:

1. Bake two biscuit cakes and cut them lengthwise. To prepare the dough, beat eggs with sugar, add baking powder, vanilla and flour.
2. Separately, whip the cream with condensed milk.
3. Roast the almonds in a pan and chop.
4. Put the cherries on the fire, bring to a boil. Dilute the starch separately and add to the berries. Pour the nuts here and pour the liquor. Sue.
5. Spread each cake with cream and fruit and nut filler.
6. Decorate the finished cake and refrigerate for an hour.

With chocolate biscuit

• Time: 2 hours.
• Servings Per Container: 8 servings.
• Calorie content of the dish: 285 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

The chocolate biscuit is very fragrant. Instead of baking powder, you can use regular soda. It does not need to be extinguished with vinegar or citric acid. The reaction will occur thanks to kefir, which can be replaced with curdled milk, unsweetened yogurt or any fermented milk product. Cream and berries are prepared according to classic recipe.

Ingredients:

• flour - 2.5 tbsp.;
• eggs - 2 pcs.;
• sugar - 2 tbsp.;
• kefir - 0.5 tbsp.;
• cocoa powder - 3 tbsp. spoons;
• vanilla - to taste;
• baking powder for dough - 1 sachet;
• cherries - 500 g;
• cream - 500 ml;
• cream thickener - 1 sachet;
• starch - 1 tbsp. a spoon.

Cooking method:

1. Beat eggs with sugar (1.5 cups).
2. Separately, melt the butter and pour it in a thin stream over the eggnog. Add kefir, baking powder, vanilla and cocoa. Knead the dough. The mass must be fluid.
3. Bake two cakes, judge them and cut lengthwise.
4. Prepare buttercream. To do this, whip the cream with the remaining sugar and thickener.
5. Boil a mixture of cherries and starch.
6. Lubricate each cake with a cream with the addition of berries.
7. Decorate the dessert at your discretion (chocolate "cobwebs" will be especially appropriate here) and put it in the refrigerator.

Mousse cake with white icing

• Time: 2 hours.
• Servings Per Container: 8 servings.
• Calorie content of the dish: 250 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

A feature of this winter cherry cake are beautiful multi-colored cakes. Take any color of food coloring. For example, for a dessert for a girl's birthday, you can take pink shades, a boy - blue. You can decorate such a cake, in addition to the traditional decor, with chocolate dragees of the same color. Remember that this cake will have six layers, not four.

Ingredients:

• flour - 2 tbsp.;
• eggs - 12 pcs.;
• milk - 1 tbsp.;
• sugar - 2.5 tbsp.;
• vanilla - to taste;
• White chocolate- 50 g;
• peanuts - 50 g;
• baking powder for dough - 1 sachet;
• food coloring any three colors - one sachet.
• cherry - 500 g;
• starch - 1 tbsp. a spoon.

Cooking method:

1. Bake a classic biscuit cakes from eight eggs and two glasses of sugar with the addition of dye. To do this, divide the dough into three parts. Put your dye in each part, stir. Finished cake cut lengthwise. You will have six cakes.
2. Prepare mousse. Take the remaining 4 eggs, separate the yolk and protein. Beat the whites with a mixer along with the rest of the sugar. The mass must keep its shape.
3. Weld cherry filler.
4. Lubricate each cake with mousse and berry puree.
5. Melt white chocolate. Pour them over the top cake. Before the chocolate has hardened, sprinkle the top with peanut crumbs.
6. Place the cake in the refrigerator for an hour.

Winter cherry with panna cotta

• Time: 2.5 hours.
• Servings Per Container: 8 servings.
• Calorie content of the dish: 280 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

By itself, the winter cherry cake is “heavy” and bright in taste. Creamy jelly, which is panna cotta, will dilute the sourness of baking, making it more harmonious. If you add lemon or orange peel, you can get an additional pronounced citrus aroma.

Ingredients:

• flour - 2 tbsp.;
• eggs - 8 pcs.;
• sugar - 2.5 tbsp.;
• vanilla - to taste;
• milk - 0.5 tbsp.;
• cream - 0.5 tbsp.;
• gelatin - 1 sachet;
• baking powder for dough - 1 sachet;
• cherries - 500 g;
• starch - 1 tbsp. a spoon.

Cooking method:

1. Prepare biscuit cakes from eggs, two cups of sugar, baking powder and flour.
2. Separately, prepare cherry puree with starch. Cool down.
3. Pour milk and cream into a saucepan, put on a small fire, bring to a boil, but do not boil. Add sugar and vanilla. Separately dissolve gelatin in a small amount of water and pour into milk. Stir. Remove mixture from heat, cool.
4. Soak each cake with the resulting milk panna cotta mixed with cherry puree. Decorate.
5. Put the finished cake in the refrigerator to cool.

With sour cream

• Time: 2 hours.
• Servings Per Container: 8 servings.
• Calorie content of the dish: 290 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

Sour cream for this variation of winter cherries should be chosen as carefully as cream. A poor-quality product will become liquid and watery when whipped. Another tip: it is better to grind sugar into powder. So the cream will whip up easier and be more tender. The orange in the fruit filler will give the cake a citrus flavor.

Ingredients:

• flour - 2.5 tbsp.;
• eggs - 2 pcs.;
• sugar - 2.5 tbsp.;
• sour cream - 600 ml;
• cocoa powder - 2 tbsp. spoons;
• margarine or butter - 200 g;
• vanilla - to taste;
• soda - 0.5 tsp;
• cherries - 500 g;
• orange - 0.5 pcs.;
• cream - 500 ml;
• starch - 1 tbsp. a spoon.

Cooking method:

1. Beat eggs with sugar (1.5 cups). Add half a glass of sour cream, soda to them.
2. Separately, melt the margarine and pour it into the main mass. Add flour.
3. Knead the dough and divide into two parts. Add cocoa to one part. Bake two cakes and cut them lengthwise.
4. Whisk sour cream with sugar and vanilla. It should be fluffy and airy.
5. Separately, boil the fruit filling of cherries and half an orange with the addition of starch.
6. Spread the cakes with cream and cherries, paying special attention to the edges, otherwise the middle will soak well, and they will remain dry. Alternate cakes: one chocolate, the other white.
7. Decorate the cake as you wish. Put in the refrigerator for an hour.

Decorations and decor of the cake

It is customary to decorate winter cherries with chocolate, cream roses, almond flakes and berries. Let's look at each method:

1. Chocolate "cobweb". You will need black or milk chocolate, parchment paper and a bit of patience. Melt the chocolate in a water bath. Pour it into a tight plastic bag. Make a small hole in the corner, draw an arbitrary cobweb, butterflies, flowers on paper. Get creative with the process. Put the resulting pattern in the freezer for 10-15 minutes. After cooling, remove the "cobweb" from the paper and decorate the cake.
2. Cream roses. You do not need pastry skills, so do not be discouraged if your roses come out more like ottomans. Place some of the whipped cream in a plastic bag, make a hole in it in the very corner. Squeeze some of the cream on top of the cake. Don't be afraid to use your imagination during the process. Well, if you have a pastry syringe, it is easier to work with it.
3. Berries. If you don't have the time or inclination to do chocolate cream decorations, then decorate the surface of the cake with whole cherries. Well, if you manage to get a berry with a tail. Before decorating, cherries can be half dipped in chocolate melted in a water bath.
4. Almond flakes. To make the cake look neat, you should take care of its side surface. To do this, coat the walls with cream, and gently sprinkle almond flakes on top with a kitchen silicone spatula. Remove the remaining nuts from the tray and carefully wipe the dishes with napkins.

cooking secrets

To make the dessert tasty and beautiful, you need to know the intricacies of cooking:

1. If you or your family have a big sweet tooth, then add a little sugar to the cherry puree when making it.
2. Before whipping the cream, the bowl and even the whisk should be kept in the refrigerator.
3. If you didn’t have a baking powder for the dough on hand, then use slaked with vinegar or lemon juice baking soda or a mixture of baking soda and citric acid.
4. It is better to collect the cake in a detachable round shape. The dessert will have the correct shape, fruit filling and whipped cream will not flow out. Don't forget to leave some cream to mask the side of the dessert.

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