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How To make Cherry Cake,1st Prize Winner
2 c Red,candied cherries
1/2 c Slivered almonds
2 c Flour or cake flour
2 T Baking powder
1 c Softened butter or margarine
1 t Salt
1 c Sugar
1 t Vanilla
1 t Almond extract
4 ea Eggs
1/3 c Milk
Combine cherries, almonds & 1/2 cup flour. Mix till well coated. Reserve. Combine remaining flour,baking powder and salt. Beat sugar & butter & flavorings until light and fluffy, add eggs, one at a time, beating well after each addition. Gently stir in flour mixture alternately with milk. Fold in reserved flour and fruit. Grease and flour a 12 cup bundt pan and pour mixture in it. Bake in 300 F oven 55 minutes or until cake is firm to touch.Cool in pan 10 min. then turn out cake onto wire rack to cool. Wrap in foil and put in cool place or refrigerator for several days to ripen .
How To make Cherry Cake,1st Prize Winner's Videos
Discover the ideal dessert recipe! The most creamy cake with cherries and coconut! | Cookrate
Discover the ideal dessert recipe! The most creamy cake with cherries and coconut! | Cookrate
Ingredients:
for the cake top:
eggs - 6 pieces
milk - 300 ml (10.14 fl oz)
oil - 200 ml (6.76 fl oz)
flour - 220 g (7.76 oz)
sugar - 300 g (10.6 oz)
cocoa - 70 g (2.47 oz)
baking powder - 8 g (0.29 oz)
vanilla sugar - 10 g (0.35 oz)
for the cream:
milk - 600 ml (20.3 fl oz)
coconut flakes - 100 g (3.5 oz)
Boil the composition until it first boils, then soak the milk and use it for the cream.
yolks - 2 pieces
sugar - 150 g (5.3 oz)
starch - 25 g (0.9 oz)
milk - 100 ml (3.4 fl oz)
white chocolate -150 g (5.3 oz)
honey - 50 g (1.76 oz)
Cool the cream up to a neutral temperature
liquid cream - 400 ml (13.5 fl oz)
hydrated gelatine - 20 g (0.7 oz)
cherries in compote - 200 g (7 oz)
for the syrup:
cherry compote - 150 ml (5.07 fl oz)
At the surface:
coconut flakes - 50 g (1.76 oz)
Tray dimension 32 x 42 cm (12.6 x 16.54 in)
In the oven 180°C (356 °F) for 30 min
In the fridge 1h
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How to make cakes 24 : Great British Bake Off Cherry Cake
In this video I show you how to make and decorate the Cherry Cake that was the technical challenge cake in the first episode of BBC One's The Great British Bake Off television show in August 2014.
The heaven for cherries and chocolate lovers - cake without baking!
The heaven for cherries and chocolate lovers - cake without baking!
Ingredients:
for the base:
biscuits - 200 g (7 oz)
melted butter - 120 ml (½ cup)
TO COLD 30 MIN
for the cream:
cheese cream - 150 g (5.3 oz)
milk - 70 ml (2.3 fl oz)
powdered sugar - 100 g (3.5 oz)
whipped cream - 300 g (10.6 oz)
melted dark chocolate - 150 g (5.3 oz)
eclairs with cream - 22 pieces
TO COLD 30 MIN
for the cherry topping:
frozen cherries - 250 g (8.8 oz)
water - 100 ml (3.4 fl oz)
starch - 20 g (0.7 oz)
sugar - 100 g (3.5 oz)
TO COLD 30 MIN
Tray with diameter 20 cm (8 in)
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????Tartlet With Cherry Confit #shorts #foodshorts #baking
????Find the recipe for this elegant tartlet in “The Art of Elegant Baking”???? recipe book!
To get the book visit our website kica-academy.com
????The book features 30 foolproof recipes from timeless classics to modern patisserie wonders.
???????? Acquire new skills, learn new techniques and creating new pastry masterpiece in your own kitchen!
Cooking Honey Cake With Cherries | Recipe is in the description
Honey cake with cherries
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The recipe will fit the shape from 16 cm to 22 cm. The wider the shape, the lower the cake;)
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Cake dough:
Sugar 150 g
Honey 70 g
Flour 410 g
Butter 100 g
Eggs 90 g
Soda 7 g
1. Mix honey, sugar and butter in a saute pan, put on fire. Cook until boiling, stirring it constantly. Cool for five minutes.
2. Add eggs, soda, part of flour. Stir quickly. Add the rest of the flour and knead the dough.
3. Roll the thin dough on the parchment paper, make punctures with a fork. I cut circles with a diameter of 16cm at once (it makes 12 cakes). Dough residues are used for crumbs. Bake at 160C for 5 minutes.
Cherry filling:
Pitted cherries (frozen or fresh) 160 g
Sugar 60 g
Corn starch 10 g
1. Defrost cherries at room temperature.
2. Mix sugar with corn starch and add to cherries.
3. Put on fire. Make it boiling for a couple of minutes.
4. Let it cool completely.
Cream:
Sour cream 25-30% 760g
Sugar powder 100g
Honey 1 tsp
Cold sour cream whip at high speed with honey, add powdered sugar.
Assembling the cake:
1. Cream each layer of the cake, do not put cherries on each layer.
2. Wrap the cake with food film or pastry tape for design stability and put in the refrigerator for 6 hours minimum.
3. Sprinkle top and sides of cake with pastry crumbs.
Sour cherry -Tonka bean cake!!!
Crunchy on the outside, soft and moist in the inside,sweet and sour,with a rich, superb and memorable tonka bean aroma..
This cake is so easy to make, but really delicious..
This cake is perfect as it is for breakfast,or with a scoop of ice cream after lunch/dinner, or for a snack!!Try it and let me know!!#tonkabean#sourcherrycake
400g/2 3/4 cups flour
400g/2 cups sour cherries
150g/10 tbsp soft butter
100g/1/2cup light brown sugar
150ml/3/4 cup milk at room temperature
4 eggs at room temperature
15g/1 tbsp baking powder
1 tonka bean
The zest of an orange
The zest of a lemon
A pinch of salt
Extra sugar for the top
The zest of an orange and of a lemon for the top
Grease with butter,and sprinkle with sugar a baking dish/pan.
Drain the cherries.
Combine together the flour,baking powder and salt.
In a bowl combine the butter, sugar the zest of a lemon and of an orange, the grated tonka bean,and beat until creamy.
When well combined and creamy,add the eggs one at a time and beat until well incorporated.
At this point add the milk,beat until incorporated,and slowly add the flour mixture.
Beat to combine,keep some flour to coat the cherries,and add the cherries to the batter,fold in and pour the batter into prepared dish/pan.
Spread evenly and sprinkle some extra sugar on top,and top the cake with the zest of an orange and of a lemon.
Bake it in a preheated oven at 180c/350f for 50/55 minutes or until a toothpick comes out clean.
After baking let the cake rest in the dish for 15/20 minutes,and let cool completely on a wire rack!!
Serve as it is,or with a scoop of ice cream!!Enjoy!!
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Midnight Bounce by LAKEY INSPIRED
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