Fresh Cherry Cream Cake

May 31

Written by:
5/31/2011 8:42 AM  RssIcon



Fresh Cherry Cream Cake

This recipe is adapted from a recipe for Black Forest Cake from a Time Life collection of cookbooks from 1969. I use fresh sweet Bing cherries (or in this case Rainier cherries) with some minor tweaks. I do often use this same recipe for black forest cake with fresh cherries, but will fully enrobe the cake with the Chantilly cream and add copious amounts of dark chocolate curls as garnish along with the whole cherries. The light sponge cake and whipped cream with the addition of the fresh cherries make a light refreshing summer dessert. This is always my older son’s request for his birthday cake when the first cherries arrive in late spring.

Chocolate sponge cake
6 large eggs
1 cup sugar
1 tsp vanilla Jack
1/2 cup unsweetened cocoa powder
1/2 cup all purpose flour
10 tbsp clarified butter

Simple Syrup
3/4 cup granulated sugar
1 cup water
1/4 cup kirsch (I like to use Luxardo)

Macerated fruit filling
1 lb fresh cherries, pitted and halved
1/3 cup granulated sugar
2 tbsp kirsch
Additional whole cherries for garnish

Chantilly cream
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tbsp kirsch

Preheat the 0ven to 350˚. Butter and flour three 7-inch cake pans.

Warm the eggs by placing the eggs (in the shells) in a bowl to hot 110˚ tap water for about 30 minutes to warm thru. Use the mixing bowl for this step so it will be warm also.

Meanwhile clarify butter over low heat, melting it without letting it brown. Let it rest for a minute then skim off the foam. Pour or spoon the melted butter into a small bowl or measure and set aside; discard the milky solids left in the bottom of the pan.

Sift the flour and cocoa together and set aside.

Prepare the génoise cake batter with an electric mixer using the whisk beater, beat the eggs, granulated sugar and vanilla for 10 minutes, or until the mixture is light and fluffy, and approximately tripled in volume. Using a hand whisk, carefully fold in the flour and cocoa mix into the beaten eggs mixture. Finally fold the clarified butter into the batter as you continue to fold the batter with the whisk while slowly pouring in the butter until all of the butter is incorporated. Be careful not to overmix and deflate the batter. Gently divide the batter into the three prepared pans. Bake in the middle of the preheated 350˚ oven for 15 minutes or until a cake tester comes out clean when inserted into the middle of each cake. Remove the cakes from the oven and cool in the pans for 5 minutes. Turn the cakes out onto racks to cool.

Meanwhile prepare the simple syrup by first combining the sugar and water in a small saucepan. Bring the syrup to a boil over medium heat, stirring until the sugar just dissolves. Boil the syrup for 5 minutes, then remove from heat and cool to lukewarm before stirring in the kirsch. Sprinkle the syrup evenly over the cakes as they are cooling. Allow cakes to cool completely.

Prepare the macerated fruit filling by combining the prepared cherries, sugar and kirsch. Stir to combine and refrigerate for two hours as the fruit macerates. The sugar will draw some of the juices out of the cherries.

Prepare the Chantilly cream by whipping the heavy cream with the powdered sugar to medium firm peaks. Add the kirsch to the whipped cream and continue whisking to heavy peaks; careful not to overbeat.

To assemble the cake place one of the cake layers on a cake or torte salver. Spoon half of the macerated cherries onto the center of the cake maintaining a 1/2” clear space around the edge; the juices from the cherries will soak into the cake. Top the layer with about 3/4” or so of the Chantilly cream. Repeat these steps for the second cake layer. Top with the third cake layer and then top with the remaining Chantilly cream. Garnish with the whole cherries and refrigerate until ready to serve.


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