Cherry Cake with Cappuccino
Baking and Desserts | Italian cuisine
⏳ Time
4 hours
🥕 Ingredients
18
🍽️ Servings
8
Description
Cherry Cake with Cappuccino
Ingredients
- Butter - 4.4 oz
- Sugar - 3.5 oz
- Vanilla salt - 1.1 oz
- Farm fresh eggs - 2 pieces
- Salt - to taste
- Milk - 4 tablespoons
- Corn Starch - 2.6 oz
- Baking Powder - 0.2 oz
- Amaretto Liqueur - 3 tablespoons
- Marinated cherries - 17.6 oz
- Unsweetened cherry juice - 8 fl oz
- Cinnamon - ½ piece
- Lemon - 1 piece
- Gelatin - 4 pieces
- Whipped Cream - 7 fl oz
- Cottage cheese - 17.6 oz
- Instant coffee - 5 teaspoons
- Cocoa Powder - to taste
Step by Step guide
Step 1
Beat the softened butter with sugar until fluffy. Add vanilla sugar.
Step 2
Separate the egg whites from the yolks. Whisk the yolks with milk, 50 grams of cornstarch, and cocoa. Beat the egg whites with a pinch of salt until stiff peaks form.
Step 3
Combine the butter mixture and yolk mixture, fold in the beaten egg whites, and add the flour with baking powder.
Step 4
Pour the prepared batter into a greased and breadcrumb-dusted baking pan. Bake the cake, cool it, and soak it with almond liqueur.
Step 5
Set aside a few cherries for decoration. Simmer the remaining cherries for 10 minutes under a lid with cherry juice, cinnamon, and lemon zest. Remove from heat, add the cornstarch dissolved in water, and mix well.
Step 6
Soak the gelatin. Once it swells, add the coffee and cook while stirring until the gelatin is completely dissolved. Incorporate this mixture into the cottage cheese whipped with cream, sugar, and vanilla sugar.
Step 7
Combine the cherry mixture and cottage cheese mixture, mix well, and spread the cream over the cake.
Step 8
Place the cake in the refrigerator for 3 hours.
Step 9
Dust the cake with cocoa powder and decorate with cherries.
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