Apple Cherry Delight Cake

Extremely tasty, original aromatic cake. I recommend! The cake is really very tasty; it will undoubtedly appeal to those who don’t like too sweet, cloying desserts. In it, the taste of sour, juicy apples and cherries is complemented by the taste of marshmallows, cream, and shaded by the taste of dark chocolate. The cake feels, despite the presence of cream and chocolate, not very fatty, but at the same time very filling and high in calories. It is convenient to do it if you have invited a large company of 10-15 people.
cook time: 2h
Lucas Halstead
Apple Cherry Delight Cake

Nutrition Facts (per serving)

238
Calories
8g
Fat
39g
Carbs
3g
Protein

Ingredients (15 portions)

For dough:

Wheat flour 2 cup
Sugar 2 cup
Chicken eggs 6 pc
Apples 1 kg
Walnuts 0.5 cup
Honey 2 tbsp
Ground cinnamon 1 tsp
Nutmeg 0.5 tsp

For filling:

Marshmallow 300 g
Jam 50 g
Heavy cream 300 ml

For glaze and decoration:

Heavy cream 2 tbsp
bitter chocolate 200 g
Cherry 200 g

Recipe instructions

Step 1

Step 1
Products needed to prepare the dough. In the photo — the volume of products for 2 cakes.

Step 2

Step 2
Fry the walnuts until golden brown in a dry, hot frying pan.

Step 3

Step 3
Peel the washed apples from seeds and cut into thin slices. Add nutmeg, cinnamon, honey and 1 tbsp. l. Sahara. Mix and set aside until required.

Step 4

Step 4
Chop the cooled walnuts (preferably finely).

Step 5

Step 5
First, prepare the dough for the 1st cake layer. Lightly beat 3 eggs with 1 cup of sugar. It is enough for the sugar and eggs to mix well and the sugar to dissolve a little. You can even skip using the mixer and vigorously mix the eggs and sugar until completely smooth with a whisk or wooden spoon.

Step 6

Step 6
Add half the chopped walnuts to the egg mixture and stir.

Step 7

Step 7
Sift 1 cup of flour through a fine sieve directly into the sugar and egg mixture. Knead the dough — it should have the consistency of thick sour cream.

Step 8

Step 8
Preheat the oven to 180°C. Grease a springform pan with a diameter of 24 cm with vegetable oil (it is advisable to put a circle of parchment paper on the bottom of the pan, this will make it easier to remove the cake: just turn the finished cooled cake over and carefully remove a layer of parchment paper from it).

Step 9

Step 9
Pour a quarter of the prepared apples into the bottom of the pan.

Step 10

Step 10
Fill the apples with half the dough on top, then pour another quarter of the apples and fill them with the remaining dough. The surface of the cake should be smooth, and the dough should completely cover the apple slices. You can do it simpler, as follows: place half of the total volume of cooked apples on the bottom of the mold, pour the dough onto them, and carefully mix it with the apples. Place the pan with the first cake layer in a preheated oven, bake for 25-30 minutes. Cool in the pan.

Step 11

Step 11
When the first cake has cooled, take it out of the mold and coat the top with cherry jam. Knead the dough from the remaining half of the products in exactly the same way as shown in the previous photos and bake the same 2nd cake. As an option: you can add 1 tbsp to the dough of the 2nd cake. l. finely ground coffee or half a chopped chocolate bar.

Step 12

Step 12
You can coat only one cake layer with jam, or you can do the following to enhance and brighten the taste of the cake. Melt 100 g of cherry jam in a small saucepan over low heat. Rub it through a sieve or grind it in a blender until smooth, add 2 tbsp. l. water, put on high heat. While constantly stirring, bring the mixture to a boil and immediately remove from heat. Let the mixture cool slightly. Letʼs soak both cake layers with it.

Step 13

Step 13
Products for filling and chocolate icing, as well as for decorating the cake.

Step 14

Step 14
Divide the marshmallows into halves. Pour hot water into a glass and, dipping a knife into it, cut each half of the marshmallow into two more parts. Hot water allows you to cut the marshmallows evenly and accurately, and the marshmallow mass does not stick to the knife blade. Then we spread the chopped marshmallows on the cake in one layer.

Step 15

Step 15
Whip unsweetened cream in a food processor with cream fixative (if it is low fat) until thick. You can also beat with a metal whisk, after placing the container of cream on ice or cold water. Spread whipped cream on top of the marshmallows, not forgetting to set aside some of the cream separately to grease the sides of the bottom cake layer, and another 2 tbsp. cream to put into the chocolate glaze.

Step 16

Step 16
Break 1.5 chocolate bars into pieces (we leave half the bar for chocolate chips) and put them in a bowl with the cream together. Place the bowl in a water bath. The water should be very hot, but not boiling. Melt the chocolate, stirring constantly, and make sure it mixes evenly with the cream.

Step 17

Step 17
Place the second cake layer on top of the cream layer and press lightly on it to set the marshmallow layer. If the sides of the biscuit turn out uneven and sloppy, they need to be trimmed a little. This is best done with a sharp knife in a circle, thus forming an even cylinder. Pour the melted chocolate onto the top of the cake and spread it using a spatula heated in hot water. Let the glaze cover the side of the top cake as well.

Step 18

Step 18
Place thawed, pitted cherries over the glaze, gently pressing them into the chocolate. Let the chocolate harden for 10 minutes. Coat the sides of the bottom cake in a circle with the remaining cream and sprinkle with chocolate chips. Place the cake in the refrigerator. Before serving, remove and cut. It tastes even better when chilled! Cook and try, you will like it!

Additional rubrics

Related recipes