Cherry cream filled cake

Cherry cream filled cake
French cuisine
Cherry cream filled cake
People 4
Portions 4
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prep time
10 min
cooking time
40 min
total time
50 min
prep time
10 min
cooking time
40 min
total time
50 min
  • 4 eggs
  • 1 cup sugar
  • 1 Cup of cream
  • 2 cups flour
  • 1 envelope of yeast
  • zest of 1 lemon
  • zest of 1 Orange
  • butter
  • flour
  • icing sugar
  • mint leaves
For the Compote of cherries
  • 1 kg. Cherry
  • 400 GR. sugar
  • 1 Cup cherry liqueur
  • 1 glass of water
  1. It pits the cherries, place in a pan, added sugar, liquor and water and cook them over low heat for 30-45 minutes. Strain and reserve separately syrup and cherries.
  2. For the cake, place the eggs in a large bowl, Add sugar and beat with an electric mixer of rods. When it is well mounted, Add the cream slowly stirring constantly.
  3. Clean the Orange and lemon and grate some of the shells on the ground. Mix the flour with the yeast and sift it over the Bowl. Knead by hand.
  4. A circular mould with butter spread, Sprinkle with flour and pour in the mixture. Bake (with preheated oven) 200 ° c during 25-30 minutes. Let cool, unmold it and cut it in half, so that they fit you 2 cake plates. Leave the bottom as is and place a plate over the top to make Guide and cut off a concentric circle in such a way that you have left a ring. He placed this on another cake plate. Fills the gap with cherries and sprinkle it with syrup. Sprinkle with icing sugar and decorate with mint leaves.
  • Leave the cake baked in your mold for a few minutes after removing from the oven, so to separate some of the walls of the mold and easier to remove it.
Recipes easy to https://recetasdecocinafaciles.NET /

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