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Fantasy with two creams and cherries

Fantasy with two creams and cherries


Mix the egg whites with a pinch of salt and water then add the sugar and mix until you get a strong meringue.

Rub the yolks with the oil and add them over the egg whites.

Mix the flour with the cocoa and add it spoon by spoon over the egg whites, stirring gently with a spatula from top to bottom.

Line a tray (35/25 cm) with baking paper and bake the pandispan sheet in the preheated oven for 15-18 minutes (toothpick test)

Do the same with the second sheet (ingredients are for a single sheet)

Caramelize the sugar then quench it with water and let it boil until the sugar melts completely.

Let the syrup cool then add the rum.

Rub the yolks with the sugar, pudding powder and Nesquik.

Gradually add the hot milk and put the cream on low heat, stirring constantly until it thickens, then leave it to cool.

Hydrate the gelatin in 50 ml of cold water for 5 minutes then melt it on a steam / microwave bath (be careful not to boil it) and add it over the chocolate cream.

Mix the egg whites with the 3 tablespoons of sugar until the sugar melts and you get a strong meringue.

Separately mix the whipped cream then add the cooled pudding and mix until you get a fluffy cream.

Add the beaten egg whites in 2-3 tranches and mix well until they are perfectly incorporated.

Put the first sheet on a tray and syrup it lightly.

Put the chocolate cream on the counter and let it cool until the cream hardens.


Meanwhile, prepare the whipped cream and vanilla.

(Proceed in the same way as for chocolate cream)


Spread the vanilla cream over the chocolate cream, cover with the second syrup sheet beforehand and leave the cake to cool for at least 6 hours.

(Preferably overnight)

Using a sharp knife, carefully remove the edges and then cut the cake into suitable pieces.

Melt the chocolate with the whipped cream and glaze each cake.

Put the cherries with the sugar in a saucepan and leave them on the fire until the sugar melts.

Dissolve the starch with water and add over the cherries, stirring constantly until it thickens slightly.

Leave to cool.

Mix the mascarpone with the whipped cream, sugar and vanilla then sprinkle the cream over each piece of cake.

Put 2-3 teaspoons of the cherry topping over the whipped cream.

Leave the cakes to cool until ready to serve, they are delicious!


Fantasy with two creams and cherries - Recipes

Walnut meringue:

1 sachet baking powder (10 g)

2 sachets of vanilla pudding (40 g x 2 pcs)

fresh cherries, frozen or stewed

50 g grated dark chocolate

Method of preparation :

Walnut meringue : mix the egg whites, add the sugar, mixing until it melts, then the flour mixed with the baking powder and the ground walnuts. Bake the composition in a tray (25 * 35 cm) lined with baking paper, in the preheated oven, at 170 degrees Celsius, about 25 minutes.

Cream : mix the yolks well with the sugar, add the pudding powder and the starch, and finally the cold milk. Put the pan on medium heat, stirring constantly, until it thickens. Set aside, cover with cling film and let the cream cool. We mix the soft butter at room temperature a little, and in it we add 1 tablespoon of the cooled cream.

We divide the obtained cream into 2: one part remains yellow, and one part we mix it with melted and cooled dark chocolate.

Assembly : meringue nut- yellow cream & # 8211 biscuits soaked in milk- cherries & # 8211 chocolate cream-decor.

We put the cake in the fridge for about 3 hours or in the evening until morning. Slice with a knife passed through boiled water.


Sliced ​​cherry cake

Sift the flour. The eggs are washed, disinfected and rinsed with cold water. Whole egg powder is dissolved in about 265 ml of lukewarm water. Separate the egg whites from the yolks. The powdered egg yolk is dissolved in about 270 ml of warm water. The powdered egg white dissolves in about 700 ml of lukewarm water. The baking soda dissolves in the vinegar. The powdered milk is dissolved in 400 ml of water. The cherries in the compote are drained of the syrup and the seeds are removed.

Preparing the dough and baking the "backing" sheet.

Froth the margarine with powdered sugar, gradually add the eggs, cold milk, lemon zest, vanillin, baking soda dissolved in steel and continue mixing (beating) until the composition becomes the consistency of a cream. Add the flour, mix gently until the whole amount is incorporated, leave to cool for about 30 minutes. After the rest time has elapsed, spread the dough with the meringue on the plate sprinkled with flour in a sheet about 0.5 cm thick, place it in the tray with edges, perforate the entire surface with a fork or crochet hook and place in the oven. Bake halfway at moderate temperature (180-220 ° C). After baking, allow to cool slightly and grease with cherry jam.

Preparation of the countertop composition

The egg yolks are mixed (beaten) with 600 g of sugar, gradually add 400 ml of water, continuing to beat for another 10 minutes, gradually add the oil and lemon zest. Separately, beat the egg whites, gradually add 600 g of sugar and vanillin, continue beating until the sugar is completely dissolved, then mix lightly with the yolk composition, gradually add the flour and mix until smooth.

Assembling, baking and finishing the product

The top composition is spread evenly over the sheet of dough that has been greased with jam. Decorate with cherry compote, put in the oven, bake at moderate temperature (180-220 ° C).

After baking and cooling, divide into rectangular pieces according to weight and powder with vanilla flour.


Fantasy with two creams and cherries - Recipes

Walnut meringue:

1 sachet baking powder (10 g)

2 sachets of vanilla pudding (40 g x 2 pcs)

fresh cherries, frozen or stewed

50 g grated dark chocolate

Method of preparation :

Walnut meringue : mix the egg whites, add the sugar, mixing until it melts, then the flour mixed with the baking powder and the ground walnuts. Bake the composition in a tray (25 * 35 cm) lined with baking paper, in the preheated oven, at 170 degrees Celsius, about 25 minutes.

Cream : mix the yolks well with the sugar, add the pudding powder and the starch, and finally the cold milk. Put the pan on medium heat, stirring constantly, until it thickens. Set aside, cover with cling film and let the cream cool. We mix the soft butter at room temperature a little, and in it we add 1 tablespoon of the cooled cream.

The cream obtained is divided into 2: one part remains yellow, and one part we mix it with melted and cooled dark chocolate.

Assembly : meringue nut- yellow cream & # 8211 biscuits soaked in milk- cherries & # 8211 chocolate cream-decor.

We put the cake in the fridge for about 3 hours or in the evening until morning. Slice with a knife passed through boiled water.


Similar recipes:

Cherry compote pie

Baked dough pie filled with cherry compote and breadcrumbs, baked

Sliced ​​cherry cake

Sliced ​​cherry cake, filled with cherry jam, decorated with cherry compote.

Cherry and meringue cake

Cake recipe filled with cherries, with two types of top (white and cocoa) and meringue

Dumplings with cherries

The recipe for dumplings filled with, with dressing of cherry juice, sugar and untvisine


Cherry cake and two kinds of chocolate

I haven't pampered you with something sweet and good for a while, so here I am with one Cherry cake and two kinds of chocolate which goes great for a more anniversary or a family weekend. This combination of cherries and chocolate is great flour.

For Cherry cake and two kinds of chocolate we need:

  • 3 eggs
  • 6 tablespoons sugar
  • 6 tablespoons milk
  • 6 tablespoons oil
  • 8 tablespoons flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 120 gr white chocolate
  • 100 ml unsweetened liquid cream
  • 2 tablespoons sugar (or less if you don't want very sweet)
  • 2 teaspoons butter
  • 100 gr milk chocolate
  • 100 ml unsweetened liquid cream
  • 2 tablespoons sugar
  • 2 teaspoons butter

Method of preparation Cherry cake and two kinds of chocolate

Because it has to stay in the fridge, we start with the two chocolate creams first.
Cream 1: mix the unsweetened liquid cream with the sugar and put it on the fire until it boils. Remove from the heat and add the chocolate pieces and mix until the chocolate melts. Add the butter and mix well then refrigerate for about an hour until it hardens. From time to time we mix in the cream.


Wonderful cake with cherries and vanilla cream

The cake with cherries and vanilla cream is a dessert with a special taste that can be prepared at home. Try our recipe and treat yourself to an aromatic cake made by yourself. You will definitely be proud of the result.

For the countertop we need:

  • 4 eggs, 100 g sugar
  • 150 g pitted cherries, 115 g flour
  • 50 g melted butter, cold
  • A tablespoon of cocoa powder, 1 pinch of salt
  • A vial of vanilla essence

For the cream we need:

  • 200 g whipped cream, 400 g vanilla cream
  • 20 ml water, 4 g gelatin
  • 30 g grated chocolate (for decoration)

How to prepare the cake with cherries and vanilla cream:

We start by lining a 24/23 cm tray with baking paper and turn on the oven at a temperature of 180 degrees.

In a bowl, mix the eggs with the salt, vanilla essence and sugar until they turn white and the sugar will melt. When the mixture has tripled in volume we will gradually pour the flour and mix using a wooden spoon until the flour is completely incorporated. Add the melted butter and mix until it is incorporated.

In the tray prepared at the beginning we will pour two thirds of the composition. Over the remaining composition in the bowl we will put cocoa and we will mix. Using a silicone spatula, spread the cocoa dough over the white one without mixing them.

From place to place we will put the cherries and then we will put the tray in the oven for 25 minutes. When the top is ready, put it on a cake stand and leave it to cool.

Meanwhile, prepare the vanilla cream (see here how) and let it cool. We also prepare whipped cream (you have the recipe here) and then we put the gelatin in cold water for 10 minutes to soften it. After it has softened, put the bowl in a bain marie to melt the gelatin.

Mix whipped cream with vanilla cream from which we will take 2-3 tablespoons and put them over the gelatin. We mixed the mixed gelatin over the combination of vanilla cream and whipped cream.

In the tray that we used to bake the top we will put food foil on the whole surface (on the bottom of the tray and on the walls). Place the cold top in the pan and pour vanilla cream and whipped cream over it. Put the cake in the fridge for 15 minutes, then take it out and sprinkle the grated chocolate over the cream.


Method of preparation

Countertop: separates ouale. Whisk the egg whites with a pinch of salt. Add the sugar one at a time and mix until a hard foam is obtained. Mix the yolks with the oil and hot water. Incorporate in the foam. Flour, poppy seeds and baking powder are mixed together. It is incorporated with light movements. Pour into the tray (22x33 cm) lined with baking paper and put in the preheated oven at 180 degrees C, for about 30-35 minutes or until it passes the toothpick test. Remove from the oven and leave to cool.

Cream: The pudding powder is dissolved with 100 ml of milk. The rest of the milk is put on low heat together with the sugar. When it starts to boil, pour the pudding and stir continuously until it thickens. Allow to cool, stirring occasionally.

Cream for whipped cream is mixed with vanilla powdered sugar until the desired consistency is obtained. Incorporate a little in the pudding and let it cool.

Cherry jelly: The cherries are washed and cleaned of seeds. Add the sugar and leave for half an hour to leave the syrup then fill with water until you get 700 ml of liquid. Put it on the fire and let it boil for a few minutes.

The gelatin is hydrated, then heated slightly and poured over the cherries. Mix well, then leave to cool.

The worktop is cut in two horizontally. Put a food foil in the tray where the countertop was baked and place the first countertop. Grease with vanilla cream and let it cool a bit. When the jelly has started to thicken slightly, pour it over the vanilla cream, then place it on top of the other top. Gently squeeze into the food foil and refrigerate again (preferably overnight) to harden the jelly well.

The next day, remove from the cold, transfer to a plate and remove the foil.

Put the chocolate together with the milk in a saucepan and leave until it is homogenous. Cool slightly and pour over the counter. Spread and leave to cool again until the chocolate hardens, then portion and serve.


Cake with 2 creams: cherry and chocolate

Mix the egg whites with the composition of yolks, oil, water and sugar. Then sprinkle flour mixed with baking powder. Mix with a spoon (be careful! Not with the mixer), performing movements from bottom to top to keep the composition as fluffy as possible. Don't worry if flour lumps remain because during baking the top will grow and the flour lumps will disappear.

Wallpaper the cake form with baking paper (or with margarine-butter and flour). Pour the cake-shaped composition and place in the preheated oven over medium heat for about 30-45 minutes. A toothpick is used to test if the top is done - if the toothpick comes out dry from the top of the cake, then the top is ready.

How to prepare the chocolate cream recipe:
Pour the whipped cream into a saucepan and put on medium heat. Break the chocolate into small pieces and put it in the pan over the whipped cream. In order not to stick to the pan, we must stir all the time until the chocolate melts completely. When the chocolate has melted, take the pan off the heat and leave it to cool, then put it in the fridge to harden.

After the cream and chocolate composition has hardened, take it out of the fridge and add the butter, sesame (broken pieces), essence and mix until incorporated. I also added in the chocolate cream the leftovers from the countertop cutting as well as some crushed biscuits, but these are optional.

How to prepare the cherry cream recipe:
Pour the liquid whipped cream into a bowl and add the whipped cream hardener sachet. Beat the whipped cream with the hardener until the desired consistency is obtained and then add the cherries. I also put a quarter of the syrup left in the jar, a syrup that was very sweet. Stir and place in the refrigerator.

How to prepare the syrup recipe:
Put water and sugar in a saucepan and boil until the liquid is halved. Add the essence to taste when the syrup has stopped boiling.

And finally, how to assemble the cake:
Remove the cake top from the form and divide it in two (obviously horizontal). My advice is to use a serrated knife to cut the bread, and if you do not have such a knife, then it would be preferable to have a knife as large and as sharp as possible.

Syrup the first half of the countertop (the bottom one) and put chocolate and sesame cream on top. Place the second half of the top over the chocolate and sesame cream, syrup and put the whipped cream with cherries.

At the end I decorated this cake with household chocolate grated as large as possible with a knife.

To be absolutely sure that no problem will occur (for example, let the cream run or flow if it is softer), place the detachable circle around the cake from the shape of the cake in which I baked the top and put in the fridge.


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