Hello friends, I had a pack of fresh cream in the fridge that was about to expire, and I wondered several times how to use it. Well, I finally opted for this simple cake!
The Soft Cake with Cream and Syruped Black Cherries is a very soft dessert, containing neither butter nor oil, but whipped fresh cream which makes this cake really soft and delicate.
It’s a simple mixture of eggs, flour, and baking powder with the addition of almond paste and syruped black cherries, giving a touch of delicacy to this very soft cake that melts in your mouth, perfect both in consistency and taste, good at any time of the day, for breakfast, after a meal, or as a snack!
Would you like to try it? After the photo, you will find the recipe.
TRY THESE RECIPES TOO
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Soft Cake with Cream and Black Cherries
- 2 cups Flour
- 2 medium eggs
- 3/4 cup Sugar
- 1/4 cup Almond paste (or 1/4 cup almond milk)
- 1/4 cup Water
- 1 packet Baking powder
- as required Almond flakes
- as required Syruped black cherries
- 1 cup Fresh liquid cream
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Pan
- 1 Oven
Preparation for the Soft Cake with Cream and Black Cherries
To prepare this cake, start by whipping the very cold cream with a whisk until it’s soft, not too firm, then set aside.
In a separate bowl, beat the eggs with the sugar using a stand mixer or electric whisk, or vigorously by hand until they become light and fluffy.Add to the beaten eggs, the almond paste dissolved in warm water, or directly 1/4 cup of almond milk. If substituting with other milk, the almond flavor will not be noticeable.
Mix well, add the sifted flour and baking powder, then gently fold in the whipped cream with a spatula from bottom to top without overmixing.Pour the mixture into a not too large pan with a diameter of 8-9 inches, greased and floured or lined with parchment paper.
Add the syruped black cherries, some slightly pushed into the batter, others on top. They will settle while baking. Sprinkle the surface with almond flakes and transfer the pan to the oven.Bake the cake in a preheated oven at 350°F (convection) for about 30 minutes or 40 minutes (static mode).
Do a toothpick test at the end of baking. If it’s very soft, extend for another 10 minutes, covering the surface with aluminum foil.
Baking times usually vary based on the power and brand of the oven.
After baking, remove the cake from the oven, let it cool before transferring to a serving plate, and serve with extra syruped black cherries.
Advice:
For the perfect outcome of the cake, it is important not to overmix the batter when folding in the cream at the end.
The cream to use is fresh, if you want to use vegetable cream, already sweetened, reduce the sugar to 120 grams.
Almond paste can also be replaced with ready-made almond milk.
