Every year, on the last weekend of June, my hometown of Kyustendil turns into a cherry magic. The Cherry Festival brings together residents and guests of the city in traditional exhibitions, competitions, concerts, games and presentations dedicated to the wonderful summer fruit – the cherry.
It has become my tradition to prepare a new dessert with cherries to surprise my family with and bring everyone together.
Cherry cake
Ingredients:
About 350 g cherries, pitted
For the base:
250 g flour
1 ½ tsp baking powder
4 tbsp sugar
160 g cow butter
1 large tablespoon (with a peak) yogurt
4 egg yolks
2 vanilla packs
For the protein layer:
4 egg whites
120 g sugar
70 g natural cornstarch
5 tbsp oil
3 vanilla packs
Method of preparation:
The dry ingredients for the base are mixed, the butter is added and crumbs are formed with your fingers. The yogurt, egg yolks and vanilla are added. The dough is kneaded and divided into two parts. One is larger and the other is smaller in a ratio of approximately 5:3. The larger part is spread on a baking sheet covered with baking paper (27x18cm) and put in the refrigerator. The smaller part of the dough is placed in a bag and frozen in the freezer.
During this time, prepare the egg white layer. For this purpose, beat the egg whites until foamy. Add the sugar in portions and beat until stiff peaks form. Carefully and gradually add the starch, oil and vanilla. Using a spatula and by hand, stir the mixture so that the volume of the egg whites does not decrease.
Pour the egg white mixture over the cooled base. Arrange the cherries on top and finally cover the cake with the frozen dough, which has been grated on a coarse grater.
The cake is baked in a preheated oven at 1800C oven for 15 minutes, then reduce the temperature to 1500C – for another 15 minutes and finally the oven is turned off, but the dessert remains inside for another 15 minutes. Remove from the oven, cool and sprinkle with powdered sugar if desired.
It can be garnished with cherry sauce to highlight the cherry flavor.
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