Cherry Custard Cake
by Editorial Staff
Summer is the time to bake pies and cakes with berries or fruits. Here’s a recipe for a cake with cherries and custard. Extraordinarily tender, moderately sweet, tasty and elegant.
Cook: 2 hour
Servings: 10
Ingredients
- Chicken Egg – 4 Pieces
- Sugar – 230 grams (180 grams – in the dough, 50 grams – in the cream)
- Vanilla Sugar – 1 Teaspoon
- Wheat flour – 150 grams
- Dough loosener – 1 teaspoon
- Milk – 600 Milliliters (in cream)
- Corn starch – 4 Art. spoons (no slide)
- Butter – 100 grams (in cream)
- Fresh cherry – 250 Grams
- Peanuts – 100 Grams (for sprinkling the cake)
- Chicken egg yolks – 3 Pieces (in cream)’
Directions
- Prepare the ingredients for making the cake.
- Separate the whites from the yolks and place in a deep bowl.
- Whisk into a thick, stable foam.
- Gradually add 150 grams of sugar in small portions, without ceasing to beat the whites. You should get a thick, dense mass.
- Add yolks to this bowl. Whisk lightly again or stir with a spatula until smooth.
- Add baking powder and flour in small portions.
- Stir the cake dough gently.
- Bake the cake in the oven at 170-175 degrees for 40-45 minutes. I baked in a slow cooker with a mold dia of 18 centimeters. Check readiness with a dry stick.
- Wash the cherries, remove the seeds.
- Make a custard. Pour milk into a saucepan and place on the stove.
- In a bowl, mix 3 yolks and 50-60 grams of sugar. Use sugar to taste, taking into account the fact that the cake will contain sour cherries. Then pour in 3 tablespoons of cold milk and add cornstarch. Stir well without lumps.
- When the milk starts to boil, pour the prepared mixture of yolks, milk, starch and sugar into it.
- Bring the cream until thick, stirring constantly. Add butter and vanilla sugar to the hot cream, mix well. Then send the cream to the refrigerator.
- Cool the sponge cake and cut into two or three pieces lengthwise, depending on the dia of the cake. Lubricate the cake with cream.
- Spread the pitted cherries on it.
- Cover with a second crust and brush with cream as well and add the cherries. Then cover with a third crust and brush the top and sides of the cake with cream. Calculate the cream so that there is enough to decorate the cake.
- Decorate the cake to your liking. I planted roses from a culinary bag with a nozzle.
- Sprinkle the sides of the cake with chopped nuts and place the cherries on the roses.
- Let the cake soak for 2-3 hours and serve.
Bon appetit!
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