Nutrition Facts
12 servings
12
Recipe for Two-Colored Cake with Sour Cherries or Cherries
Today, I propose a two-colored cake with sour cherries or cherries. A melting cake with contrasting flavors - vanilla and chocolate, and a tart aftertaste left by the sour cherries. A light and tasty summer dessert, easy and quick to prepare.
Ingredients
5 eggs
120 Sugar
1 Vanilla extract (or 1 packet of vanilla sugar)
¼ Salt
50 Sunflower oil
120 Flour
1 Baking powder
2 Cocoa
3 Milk
400 Pitted sour cherries (or cherries)
1 Powdered sugar for dusting (optional)
Directions
1
Preheat the oven to 180°C, static heat.
2
Prepare the mold. Line a 30*20 cm mold with parchment paper.
3
Prepare the batter In a large bowl, mix whole eggs with sugar, vanilla extract, and salt until the mixture triples in volume (about 8-10 minutes). Add the oil and mix a little to incorporate it. Sift the flour with the baking powder and incorporate it in 3 batches using a spatula. Divide the batter into 2 bowls evenly. In a separate bowl, mix the cocoa with the milk until you obtain a smooth paste. First add 3 tablespoons of milk, mix, and if needed, add a 4th to achieve a thick, smooth paste. Add this to one of the bowls and incorporate it with the spatula.
4
Prepare the cake. Pour the cocoa batter into the mold and spread it evenly. Pour the vanilla batter on top in a uniform manner. Place the cherries on top.
5
Baking the cake Preheat the oven and bake for about 35-40 minutes or until the surface is golden brown and a toothpick comes out clean. Allow to cool, then remove from the pan, slice, and sprinkle with powdered sugar before serving.
Ingredients
Ingredients
5 eggs
120 Sugar
1 Vanilla extract (or 1 packet of vanilla sugar)
¼ Salt
50 Sunflower oil
120 Flour
1 Baking powder
2 Cocoa
3 Milk
400 Pitted sour cherries (or cherries)
1 Powdered sugar for dusting (optional)
Directions
Directions
1
Preheat the oven to 180°C, static heat.
2
Prepare the mold. Line a 30*20 cm mold with parchment paper.
3
Prepare the batter In a large bowl, mix whole eggs with sugar, vanilla extract, and salt until the mixture triples in volume (about 8-10 minutes). Add the oil and mix a little to incorporate it. Sift the flour with the baking powder and incorporate it in 3 batches using a spatula. Divide the batter into 2 bowls evenly. In a separate bowl, mix the cocoa with the milk until you obtain a smooth paste. First add 3 tablespoons of milk, mix, and if needed, add a 4th to achieve a thick, smooth paste. Add this to one of the bowls and incorporate it with the spatula.
4
Prepare the cake. Pour the cocoa batter into the mold and spread it evenly. Pour the vanilla batter on top in a uniform manner. Place the cherries on top.
5
Baking the cake Preheat the oven and bake for about 35-40 minutes or until the surface is golden brown and a toothpick comes out clean. Allow to cool, then remove from the pan, slice, and sprinkle with powdered sugar before serving.
Notes
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