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Quick cake with bitter cherries (fasting)

Quick cake with bitter cherries (fasting)

1. Preheat the oven to 190 ° C.

2. Mix flour with cocoa and sugar.

3. Add water and oil and mix vigorously. Then add the cherry jam and coconut flakes.

4. Divide the composition into 3 trays with a diameter of 17 cm, lined with baking paper.

5. Put in the oven for 35-45 minutes. We check the countertops by inserting a toothpick in the middle of the countertop, if it doesn't stick out => the countertops are baked.

6. Remove the countertops to cool, at least 15 minutes, on a grill.

7. Mix the whipped cream until it increases in volume and becomes firm.

8. Set aside half the amount of whipped cream, and in the rest we put the bitter cherry jam.


We put a countertop, half of the cream with bitter cherries, the second countertop, the rest of the cream with bitter cherries and the last countertop. Top with whipped cream and a tablespoon of bitter cherry jam. Put in the fridge for at least 1 hour.

Have fun!

4. Vegan cake with cherries and chocolate

This is an older recipe than mine, but I still really like it. This vegan cake with cherries and chocolate contains a lot of chocolate and fruit, which makes it perfect for any birthday. And it looks very impressive!

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A pack of pie sheets, 150 g melted margarine, fruit juice or syrup made from a glass of water + 5 tablespoons water + vanilla, 250 g bitter cherries, 200 g ripe apricots, 300 g sugar

1. Prepare a baking tray lined with baking paper.
The pie sheets are thawed, then 2 sheets are taken and greased well with melted margarine, leaving the ends on the uncut width, about 2 cm.
Place a suture rod in the middle, then fold it over, in two, placing the unused ends, one on top of the other, then gently wrinkle the sheets with your hand on the rod, gently pulling on it and removing it from the sheets, then gently arch the roll into so that the wrinkled part is at the edge and the ungreased part in the middle, which will support the filling, is the base of the nest. Place them carefully in the tray next to each other, then bake for about 15 minutes. until lightly browned.

2. The bitter, washed cherries are removed from the seeds with a paper clip and then they are boiled in a few cups with 150 g of sugar, until we obtain a bound syrup (do not boil much). The same is done with apricots washed and cut into thick slices, with the remaining sugar.
3. Remove the tray with the hot nests and syrup each with 2-3 tablespoons of syrup or fruit juice then leave to cool slightly. In each nest put with a spoon the filling of bitter cherries or sliced ​​apricots. Serve after they have cooled well.
On top you can sprinkle fried and chopped walnut kernels.
Good appetite!

The cake with walnuts and bitter cherry jam is ideal for any festive occasion. Grind 350 grams of walnuts in the robot with 200 grams of sugar.

Meanwhile, whisk the 5 egg whites and set aside.

Then beat the 5 yolks with a little sugar.

Then add in the slow-moving robot the grated peel of an orange, orange juice, two tablespoons of flour, ie 40 grams and the mixture of nuts and sugar.

Add the beaten egg whites and bake at 180 ° C for 45 minutes.

Cut in half and fill with bitter cherry jam.

Mix an envelope of vanilla sauce with 150 ml of milk and grated peel from an orange and pour the mixture on the cake like icing.

The cake can be served with coffee or sour fruit sauce. The recipe for Walnut Cake and Bitter Cherry Jam was proposed by Dayana

Preparation step by step fasting cake

Wheat ingredient:

  • 100g old
  • 100ml oil
  • 150ml mineral water
  • 50ml cherry juice (goes with compote)
  • 50g cocoa
  • 250g flour
  • 150 g cherries from the jar (or frozen / compote)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 drop of salt

Cream ingredient:

  • 250g chocolate (over 50% fat, no animal fat)
  • 1 canned coconut milk (400g)
  • 200g preserved cherries
  • 1 sachet of whipping cream (only if needed)

Countertop preparation method:

Light the oven at 180 degrees Celsius and prepare a tray with a diameter of 18-20 cm, lined with baking paper.

In a bowl, mix the sugar with the oil and a pinch of salt. Add mineral water and cherry juice. The composition is mixed with a tel.

The incorporation of solid ingredients follows: flour, baking powder, baking soda and cocoa. At the end, add the cherries and mix enough to incorporate the ingredients.
The composition is divided into three equal parts and bake three sheets, at 180 degrees Celsius, for 15-20 minutes. I have two trays of this size and both fit in the oven.

The cake sheets are left to cool after baking.

Divine cake with cherries

This cake, at least the top, is a sweet Romanian classic that I rediscovered, I hadn't prepared it for a long time. I chose to complete it with special creams that would give it a divine taste. hence the name.

We start with the preparation of the countertop for which we need a round cake shape with a diameter of 24 cm lined with baking paper, plus an oven heated to 185 degrees Celsius.

We mixed the sugar with water and boiled it for approx. 5 minutes, until completely melted, for the so-called "Italian meringue". Meanwhile, beat the egg whites with the salt powder, and when we have a dense and frothy syrup, we pour it thinly over them. Beat the composition until it hardens.
Then add the yolks, one by one, the oil, the flour in the rain, sifted with baking powder.
From the resulting composition, we put a quarter in another container, and in it we add cocoa.
Pour and level the cocoa composition in the prepared tray, then place the remaining composition on it.
We cleaned the cherries with seeds with a special device, in order to keep their shape, it can be done manually (it's even safer and faster, plus you don't risk your seeds remaining).
The cherries are powdered with a little flour, so as not to moisten the top, they can drain a little before (mine didn't have much juice anyway).
Place the cleaned cherries on the counter and bake for 45 minutes.
Leave to cool.

Meanwhile, prepare the creams:

For Bavarian vanilla, hydrate the gelatin in cold water approx. 5 minutes.
Heat the milk with the vanilla, meanwhile mix the egg yolk with the sugar until it turns white, add the warm milk, reheat it until it reaches the boiling point, then add the squeezed gelatin.
When the mixture is cooled, beat the cream and add it lightly.
Allow to cool in the cold.

For chocolate cream:

The gelatin is hydrated in cold water.
The chocolate is crushed and melted on a steam bath.
The syrup with 40 ml of cream is heated, the squeezed gelatin melts in it.
Add the melted chocolate.
When the mixture cools, whip the whipped cream, add it to the cream.
Allow to harden.

Whip the cream with a whipping cream hardener, 2 teaspoons powdered sugar, a little vanilla essence. Keep cool.

For the garnish, place the cake on a special cake stand, remix the creams, first place the dark chocolate cream on the counter, then the Bavarian vanilla, at the end, the whipped cream with a star sprinkle, the rest of the pitted cherries in the middle .
Garnish with whole cherries and serve with great pleasure! It's a delight!

Method of preparation

Sift flour, cocoa, baking powder and salt into a bowl and set aside.

Mix the butter with the sugar until it becomes creamy, then add the 3 yolks and mix well.

Incorporate the flour mixture then transfer the dough to a round tray (24cm diameter) lined with baking paper.

Bake at 170 degrees C, for 30-35 minutes, until it passes the toothpick test.

Remove the tray from the oven and let it cool, then mount the top in a cake ring.

Mix the water, sugar and anise star (I used anise seeds because I didn't have stars) in a bowl and bring to the boil. Boil the syrup for 5 minutes then remove from the heat and add the cherries and brandy.

Cover the pot and let it cool and infuse.

Mix gelatin with 45 ml of cold water and let it hydrate for 10 minutes.

Place half of the cherries in a round tray (16-18cm in diameter) lined with plastic wrap. I used a potty because I didn't have such a small tray.

Remove the star anise and blend the remaining cherries and the remaining syrup.

Pass the mixture through a fine sieve and add the melted gelatin beforehand.

Pour the jelly over the cherries and put in the freezer for at least 1 hour.

When the jelly has hardened and is easy to handle, transfer it over the counter and let it cool.

For chocolate cream:

Hydrate the gelatin in cold water for 10 minutes. I used 1 sachet of gelatin, for fear of having unpleasant surprises)

Mix the whipped cream and milk in a bowl over low heat and bring to the boil.

Meanwhile, mix the sugar and yolks until creamy. Pour the hot milk over the yolks, stirring constantly, then put the pot back on the heat and boil until it starts to thicken.

Take the pot off the heat and add the chocolate and stir until it melts.

Melt the gelatin for a few seconds on a steam bath and mix it with the chocolate cream.

Pour the cream into the same bowl in which you made the jelly and put it in the freezer for at least 1 hour.

Transfer the cream over the jelly and let it cool.

For the chocolate mousse:

Mix gelatin with 20ml of cold water and let it hydrate for at least 10 minutes. (I used 1 sachet of gelatin, but it was enough as written in the recipe).

Beat the whipped cream with the powdered sugar until it sticks and let it cool.

Melt the chocolate on a steam bath and set it aside.

Mix the sugar and 25ml of water in a bowl over medium heat. Boil this syrup for 5 minutes until it starts to thicken.

Meanwhile, mix the yolks with the mixer until they become creamy, then pour the hot syrup into a thin thread, mixing continuously until it triples in volume.

Add melted gelatin, then melted chocolate. Mix well and allow to cool to room temperature.

Stir in the whipped cream and pour the mousse over the chocolate cream and level.

Let the cake cool for at least a few hours, preferably overnight.

For the chocolate decoration, melt 80-100g dark chocolate.

Cut a strip of baking paper that measures exactly the total diameter of the cake.

Spread the baking paper on the worktop and make various patterns.

Let the chocolate harden a little, then wrap the sides of the cake in this strip of paper.

Let cool for 15 minutes then carefully remove the baking paper.

With a pos, put a few slices of whipped cream on the cake, then garnish with cherries.

Let the cake cool for a few hours (or overnight) and then serve.

Method of preparation:
For rock:

Separate the eggs. Rub the yolks with 3 tablespoons (50gr) of fructose, oil and vanilla sugar. Beat the egg whites with a pinch of salt and when they are beaten, add the fructose in the rain. Beat a little until it hardens. Mix the two compositions and add over them flour and baking powder that have been previously mixed and sifted (for aeration) if desired…
Pour into a removable form with a diameter of 24 cm and place in the oven for a maximum of 15 minutes on the grill at level 3/4 above (preheated oven).

Mix the mascarpone (after it has been kept at room temperature for a few hours-essential to mix with gelatin because if it is too cold the gelatin closes quickly do not mix with cream) with whipped cream (liquid cream requires beating from cold mandatory, but after beating it will also be kept ½ hour at room temperature) and the cream is divided in two in one introducing berry puree and in the other cherry puree.
Both berries and cherries are pureed (with a vertical mixer - but separate puree for each fruit). For the berries (I had frozen) considering that there are several currants, the taste seemed a bit sour and I added 2 tablespoons of fructose.
In the meantime I hydrated gelatin with 2 tablespoons of water (5 grams for each fruit + 1 tablespoon of water) and I prepared it one by one as it says on the package (ie after hydration it is put on a bain-marie and mixed until melted but without boiling).
After the top is baked, cover the form in food foil and place the top again in it, then place the cream with the berry puree (I, after spreading it, stuck blackberries and raspberries in it) and let it refrigerator for 1 hour and then add the second cream with the cherry puree (that's why I specified that the gelatin be prepared in two parts).
Decorate as you like.