I would like to invite you to a new series on my blog titled “From My Kitchen.” Not long ago we celebrated Easter. For this occasion I baked a delicious cake. And I thought it might be nice to share this experience with you as well. That’s how the idea for this new series was born.
It certainly won’t be a dominant series on my blog, because for obvious reasons I don’t spend much time in the kitchen, but I think I’ll publish something culinary from time to time.
To start with I would like to share with you a recipe for a CHERRY CAKE. It’s not a very traditional Easter dish, but in my family, taste tends to win over tradition—at least when it comes to food. 😁 (one year we even had an Easter mazurek cake on Christmas Eve! :D)
Actually I had planned to bake something completely different. I wanted to make a pistachio cake, since lately I’ve been obsessed with everything pistachio. But my niece specifically asked for this cherry cake. I baked it for her in December and she really loved it. So she asked me to make the same one for the holidays.
And honestly — how could I say no to my niece? 😊
INGREDIENTS
🍰 CAKE:
🍒 FILLING:
I made the cake based on a Black Forest cake. In the original recipe cherry liqueur was supposed to be added to the cream, but since the cake was also meant to be eaten by small children, I replaced it with blended dessert cherries. (By the way, if you live in Poland, I highly recommend the dessert cherries from Aldi — they are absolutely amazing!)
Additionally I added mascarpone cheese to the cream, as I really like creams based on it. They are more creamy and taste delicious.
🍰 PREPARATION:
Preheat the oven to 180°C. Grease a 27 cm springform pan. Scrape out the seeds from the vanilla pod. In a large bowl, beat the egg yolks with 100 g of sugar until creamy.
Add the vanilla seeds, chocolate and almonds.
Mix the sifted flour with the baking powder and gradually combine it with the egg yolk and chocolate mixture.
Beat the egg whites with the remaining sugar until stiff and gently fold them into the mixture.
Transfer the batter to the springform pan and bake for about 45–50 minutes.Remove from the oven and let it cool completely.
Whip the cream with sugar add a few tablespoons of dessert cherries, and blend everything together.
Cut the cake into three equal layers.
Spread the cream evenly between the layers and on top of the cake.
Decorate with cherries.
Chill the cake in the fridge for a few hours before serving.
Enjoy it and let me know if it was delicious!
I know it is not perfect but it is mine :D
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This post is based on my own experience and original photography. AI was used for grammar correction and for supporting the translation process.
