Hello friends, today I present to you this wonderful whipped cream and alchermes cake to make on any occasion and amaze your guests. For a birthday party or any other occasion, this cake will amaze everyone. Fragrant and colorful, it will win you over at the first taste. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Portions: For 6 people
- Cuisine: Italian
Ingredients for the whipped cream and alchermes cake
- 3 room temperature eggs
- 3/4 cup all-purpose flour
- 5 tbsp granulated sugar
- 1.5 tbsp sunflower oil
- 1 tsp vanilla essence
- 1 pinch fine salt
- 2 glasses alchermes
- 2 cups fresh liquid whipping cream
- 9 tbsp powdered sugar
- as needed grated coconut
- as needed syruped black cherries (Or cherries, strawberries, or fresh fruit as desired)
Tools
- 1 Stand mixer
- 1 Springform pan
- Electric whisks
- 1 Bowl
- 1 Piping bag
- 1 Star tip
Steps for the whipped cream and alchermes cake
To make this delicious whipped cream and alchermes cake, first prepare the sponge cake in advance. In a large bowl or using a stand mixer, beat the eggs with the granulated sugar and vanilla for 15-20 minutes until they become frothy and whitish. Gradually add the sunflower oil while continuing to beat. Finally, add the previously sifted all-purpose flour with the salt and mix with a spatula from the bottom up without deflating the mixture until smooth and homogeneous. Butter and flour a round pan of 8-9 inches and bake in a preheated static oven at 340°F for 30 minutes and do the toothpick test. Turn off, remove from the oven, and let cool.
In a bowl, whisk the well-chilled fresh liquid whipping cream with the powdered sugar using electric whisks until frothy. Cut the sponge cake in two and moisten both discs with alchermes, then spread the whipped cream on the base of the first disc, leveling it well, and close with the other disc. Coat the entire cake with whipped cream and decorate the surface with grated coconut and dollops of whipped cream previously placed in a piping bag fitted with a star tip. Finally, place the syruped black cherries and refrigerate to set for 4 hours.
And here it is ready to enjoy, the whipped cream and alchermes cake. I hope you like my latest recipe, see you next time friends.
STORAGE, TIPS AND NOTES
The whipped cream and alchermes cake can be stored and consumed in the fridge for 2 days. If desired, you can prepare the sponge cake the day before. The alchermes liqueur can be replaced with any other liqueur. For children, I would opt for a non-alcoholic soak with milk and chocolate. For less experienced bakers, the sponge cake can also be made with the addition of baking powder.
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