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Print Recipe
 Cake "Winter Cherry " Recipe
This is a traditional New Year's cake in our family. If I am preparing a birthday cake that the hero of the occasion likes, then this cake is loved by all relatives without exception. Family cake for the most family holiday. It is moderately sweet, light and large in size. I usually divide it into two parts, because this evening the guests come in two stages. Enough for everyone!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Sponge:
Meringue:
Filling:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Sponge:
Meringue:
Filling:
Instructions
  1. Defrost the cherry, pour 100 ml of the released juice, in which dilute the starch. Add 5 tablespoons of sugar to the cherries, bring to a boil, pour in the juice with starch, mix and set aside to cool.
    Defrost the cherry, pour 100 ml of the released juice, in which dilute the starch. Add 5 tablespoons of sugar to the cherries, bring to a boil, pour in the juice with starch, mix and set aside to cool.
  2. Prepare two baking paper molds measuring 32 x 32 cm with sides no more than 3 cm for sponge cake and meringue. The size is determined by the size of the baking tray for my oven. Maybe you have some more.
    Prepare two baking paper molds measuring 32 x 32 cm with sides no more than 3 cm for sponge cake and meringue. The size is determined by the size of the baking tray for my oven. Maybe you have some more.
  3. Divide the eggs into yolks and whites.
    Divide the eggs into yolks and whites.
  4. Beat the yolks with sugar into a fluffy light mass, add milk, mix, then sift flour mixed with baking powder into it and mix.
    Beat the yolks with sugar into a fluffy light mass, add milk, mix, then sift flour mixed with baking powder into it and mix.
  5. Place one of the paper forms on a baking sheet and brush with vegetable oil. Pour the dough into it, flatten and bake for 10 minutes at a temperature of 180 *.
    Place one of the paper forms on a baking sheet and brush with vegetable oil. Pour the dough into it, flatten and bake for 10 minutes at a temperature of 180 *.
  6. Whisk the whites to steady peaks, gradually adding sugar and vanilla sugar. The second paper blank is also liberally lubricated with vegetable oil, we spread the proteins. First we level, then we make waves with a silicone spatula. Bake for 40 minutes at a temperature of 100 *. Please note that this is not meringue, there should not be a dry crust. The mass remains tender and softened. After the specified time, I slightly open the oven and leave the meringue for another 10 minutes.
    Whisk the whites to steady peaks, gradually adding sugar and vanilla sugar. The second paper blank is also liberally lubricated with vegetable oil, we spread the proteins. First we level, then we make waves with a silicone spatula. Bake for 40 minutes at a temperature of 100 *. Please note that this is not meringue, there should not be a dry crust. The mass remains tender and softened. After the specified time, I slightly open the oven and leave the meringue for another 10 minutes.
  7. Now it remains to beat the cream with vanilla sugar into a fluffy mass and you can start assembling the cake. First, distribute the cooled compote.
    Now it remains to beat the cream with vanilla sugar into a fluffy mass and you can start assembling the cake. First, distribute the cooled compote.
  8. Then a layer of whipped cream.
    Then a layer of whipped cream.
  9. And cover everything with meringue on top. It's more convenient to do it together. One holds the proteins on paper (from the palms to the elbow fold), the corners of which are pre-cut, on top of the cake, and the other begins to wrap the paper from below, releasing the proteins, and they are immediately spread on the cream, starting from the opposite edge of the cake. cake.
    And cover everything with meringue on top. It's more convenient to do it together. One holds the proteins on paper (from the palms to the elbow fold), the corners of which are pre-cut, on top of the cake, and the other begins to wrap the paper from below, releasing the proteins, and they are immediately spread on the cream, starting from the opposite edge of the cake. cake.
  10. You can sprinkle with powdered sugar, which I often do. But now I wanted to leave the protruding drops - the tears of an angel. You can align the edges. And cut it in half or leave it as it is.
    You can sprinkle with powdered sugar, which I often do. But now I wanted to leave the protruding drops - the tears of an angel. You can align the edges. And cut it in half or leave it as it is.
  11. It's a delightful slice.
    It's a delightful slice.
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