Cherry Charlotte Cake

This recipe was automatically translated from Romanian. View original here
Cherry Charlotte Cake

As long as the sour cherry season lasts, I said to show you another recipe, now a delicious cake with fresh and very tasty cream. I prepared it a few months ago with compote cherries, so if you like the way it looks - I recommend starting now to stock up on frozen or compote cherries.

The whipped cream combined with the cherry puree is a delicacy, I'm sorry I haven't tried the combination before. It is a perfect cake to prepare for any occasion, but especially for children, my little girl really liked the pink cream cake.

Ingredients

Sponge cake
1 piece
mine was round with a diameter of 28cm
Heavy cream (32% fat)
500 ml
Powdered sugar
150 g
Pitted cherries
1 kg
500g in cream and 500g on top
Corn starch
2 tbsp
Sugar
5 tbsp
+2 tablespoons for the composition of cherries on top
Gelatine powder
10 g
for 500ml liquid
Jelly crystals
10 g
agar-agar based

Step by step

1

Prepare the sponge cake according to the recipe here.

Or buy it ready made.

2

In a saucepan put 500g of cherries with the juice of their compote, put the pan on the fire.

If you have them fresh, add sugar and in a few hours they will leave juice, or pour a little water in them.

I had frozen cherries, they had little juice, so I poured a little water to cover them well.

3

I dissolved the starch with a little water, so that it was like a milk of color and consistency.

4

When the cherries start to boil, slowly add the starch - at the same time stirring constantly.

Let it simmer for a few more minutes until the composition thickens. Then set it aside and let it cool completely.

5

Cold or hot, pass it well with the blender to be like a fine paste.

6

Sweet (cold) cream is beaten with powdered sugar until it hardens well, you have the method here.

7

Mix it with cold cherry paste - be careful, even if it is cold, if it is hot, the whipped cream may melt and the cream will liquefy.

8

I wanted the cream to be firmer in the cake, so I added gelatin to it.

The gelatin dissolves in a little (100ml) warm milk - I made the composition barely warm and I poured it into the cream of sour cream with cherries, mix well after that, of course.

9

In the shape of a cake with the edges that come out I started to assemble the cake.

I put the first sheet of pandispan top (it can be syruped with a little cherry juice or water with honey).

I poured a little more than half of the cherry cream over it, I covered it with the second countertop, also in the same syrup.

10

The last layer I put the rest of the cream, level it well and put it in the fridge for 1-2 hours.

11

Then I arranged the other cherries on top and poured the mixture with the cherry juice and Tort-Gele gelatin, prepared according to the instructions on the package.

In short, I did something like this - I mixed the cake-jelly powder with the cherry juice (sweetened with sugar to taste), I put it on the fire and when it almost starts to boil I take it and pour it over the cherries arranged nicely on the cake. Leave to cool again for a few hours.

12

Then take out the side edges - you see that the gelatin holds the cake very firmly and well.

13

On the side it can be decorated with cream or biscuits (I shortened them a little by the height of the cake).

14

This is what the ending looks like - simple, beautiful, delicious.

15

And a slice, I think it's relevant :)

Good appetite!

Quantity: 2 kg (8-10 servings)
Prep time: 120 min
Difficulty: easy
Ready in: 120 min
Publish date:

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