Cherry Bliss Cake

Incredibly tender and incredibly tasty, perfect for the holidays! Cherry Heavenly Delight cake is a combination of a thin layer of sponge cake, fresh cherries, which give a slight sourness, and delicious buttercream. The final chord is provided by a hint of grated chocolate, which is generously sprinkled on the top of the cake.
cook time: 1h 30 min
Owen Truitt
Cherry Bliss Cake

Nutrition Facts (per serving)

245
Calories
14g
Fat
43g
Carbs
5g
Protein

Ingredients (8 portions)

For the biscuit:

Wheat flour 150 g
Eggs 3 pc
Powdered sugar 100 g

For cream:

Mascarpone 250 g
Heavy cream 250 g
Powdered sugar 100 g

For the layer:

Cherry 600 g

For decoration:

Chocolate 50 g

Recipe instructions

Step 1

Step 1
How to make Cherry Cake Heavenly Delight? Prepare your food. For this cake, you can use any cherries — fresh, frozen or canned. The main thing is that it is seedless.

Step 2

Step 2
If you took frozen cherries, start cooking by defrosting them. Place the colander in a bowl. Place cherries in it. We will need the juice that drains from it.

Step 3

Step 3
Prepare ingredients for making sponge cake. You can use both powdered sugar and sugar, it doesn’t matter. Remove the eggs from the refrigerator in advance, they should come to room temperature — then the sponge cake will rise better. If you did not have time to do this, then put them in warm water.

Step 4

Step 4
How to make a sponge cake? Beat the eggs with powdered sugar until fluffy and light. It is better to beat with a mixer at medium speed. With this beating, bubbles of the same size will form, and during baking the sponge cake will rise better and more evenly. At high speeds, the bubbles will be of different sizes, and large ones will burst, preventing the biscuit from rising.

Step 5

Step 5
Sift the flour into the egg mixture. Sifting will saturate it with air, and the sponge cake will turn out even fluffier.

Step 6

Step 6
Mix the flour using a silicone spatula. Donʼt do this with a mixer. Our goal is to retain as much bubbles as possible in the batter, and a spatula will do this best. The dough should become homogeneous, without lumps.

Step 7

Step 7
Prepare a baking dish for sponge cake, mine is 20 cm in diameter. It is better to cover the bottom with parchment and grease the sides with butter. It will be more convenient to use a springform pan. Pour the dough into the mold and smooth the top.

Step 8

Step 8
Bake the sponge cake in the oven, preheated to 180°C, top-bottom mode, 20-25 minutes, until golden brown. Cool the finished biscuit.

Step 9

Step 9
While the biscuit is cooling, prepare the cream. Whipping cream should be well chilled, so it will whip better and faster. Choose high-quality, natural cream, without milk fat substitutes. For the cream, you can also use both powder and sugar.

Step 10

Step 10
How to make cream? Whip the cream with powdered sugar until thick.

Step 11

Step 11
Add mascarpone to cream. Mix the cream with a whisk.

Step 12

Step 12
Prick the finished biscuit with a fork over the entire surface. Mix the juice that drains from the cherries with a small amount of sugar. Soak the biscuit with this juice. If you have fresh cherries, then use a little sugar syrup instead of juice. If the cherries are canned, then the syrup is from cans.

Step 13

Step 13
Assemble the cake. To do this, it is better to take a springform pan. Place cherries on the crust and spread in an even layer.

Step 14

Step 14
Place cream on top. Place the cake in the refrigerator overnight.

Step 15

Step 15
Grate the chocolate on a fine grater. It is more convenient if it comes from the refrigerator.

Step 16

Step 16
Sprinkle the cake with chocolate.

Step 17

Step 17
Gently run a knife between the cake and the pan, then remove the sides of the pan. Decorate the cake with fresh cherries if desired. Serve to the table. Bon appetit!

Additional rubrics

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