Sour Cherry Cake

Sour cherry cake brings balance between tart cherries and sweet cream in a light sponge. You bake a soft chocolate-infused base, layer with creamy cherry filling, top with fresh sour cherries and grated chocolate. The crema adds richness, cherries add freshness. This cake becomes centerpiece at celebrations or a sweet treat any day.

This is a truly proven recipe. I bake this cake regularly: in winter with frozen cherries, in summer with fresh ones. The cake requires the most common ingredients.

• Remove the seeds from the cherries and boil them for 5 minutes with half a cup of sugar.
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  Beat the eggs with the remaining sugar until white and fluffy.
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  Mix the cocoa, starch, and flour, then sift everything through a sieve. Combine the flour mixture with the baking powder and salt.
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  Add the dry ingredients to the egg mixture. The batter should flow slowly from the spoon.
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  Cover the pan with paper, preferably parchment paper, and pour the batter into the pan. Bake at a 350°F for 30 minutes. Check if it’s done with a dry stick.
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  Let the cake cool and cut it in half. In this cake, don’t align the edges, but you can see for yourself.
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  Beat the cheese with the condensed milk – this is the cream.
• Place the cherries in a strainer. The liquid from the cherries will be needed to soak the cake.
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  Place the paper back in the tray and put the cake layer on top of the paper. Soak the cake with cherry syrup, spread sour cream on top, and cover with a thick layer of cherries.
• Then add a little cream to the cherries and cover with the second layer of cake (soak the cake layer).
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  Spread the remaining cream on the cake and sprinkle with grated chocolate. Refrigerate for several hours. The cake looks very appetizing and tastes great!