White Cake With Cherry Filling Recipe

I wanted to make a cake that would be simple, but impressive and delicious. So I came up with this 4 layer cherry filled cake. It is perfect as a bridal shower cake or for any other special occasion and celebration.

Get the ingredients with american measures (ounces) here.

Ingredients:

Sponge Cake

Eggs - 8

Flour - 200 grams

Sugar - 200 grams

Salt - a pinch

Juice of one lemon

Zest of one lemon

Cream

Cream (min 33% fat) - 500 ml

Sugar - 100 grams

Vanilla sugar - 10 grams

Cream for Decoration

Cream (min 33% fat) - 500 ml

Sugar - 100 grams

Vanilla sugar - 10 grams

Cherry Filling

Cherries (canned) - 1 jar

Sugar - 300 grams

Starch - 40 grams

Line two 20 cm (8 inch) cake pans with parchment and brush with butter. If you don’t have two cake pans of the same size, you could improvise and use a 20 cm (8 inch) aluminum pot.

Zest one lemon, and squeeze the juice out of it.

Separate 8 eggs. Place the egg whites in the bowl of a stand mixer. Add a pinch of salt, and whip on medium speed until frothy. Increase the speed and gradually add 100 grams of sugar. Whip until stiff.

Add the remaining 100 grams to the yolks and whip on high speed until fluffy and light. Add the lemon zest and juice into the yolks. Fold 1/3 of the egg whites into the egg yolks. Fold back into the egg whites, folding gently just until combined.

Sift 200 grams (7 oz) of flour over the whipped eggs, and fold gently just until combined.

Spread the batter evenly into the prepared cake pans. To prevent the cake from rising in the middle, spread the batter from the center out, creating a slightly higher edge.

Bake at 170°C (340°F) for about an hour. Test for doneness- an inserted skewer should come out clean. Cool the cake in the pan for a few minutes, unmold, remove the parchment paper and cool completely on a rack.

Make the cherry filling: Drain a jar of cherries weighing 650 grams. To make slurry, mix 40 grams of starch with 40 ml of the cherry juice. Combine the remaining cherry juice with 300 grams of sugar and bring to boil. Slowly whisk the slurry into the boiling mixture, and boil for a few minutes, stirring frequently. Turn off the heat and mix in the drained cherries. Cool completely.

Slice each sponge cake in half.

Make the whipped cream: We need 500 ml of cream for the filling, and 500 ml of cream for decorating. Pour 1 liter of cream of at least 33 % fat into the bowl of a stand mixer. Add 200 grams of sugar and whip until stiff.

Use a pastry bag fitted with a round tip to pipe three equally distanced rings of whipped cream. Fill the gap between the whipped cream with the cherry filling. Place the second sponge on top, and continue assembling.

Moisten the fourth layer with the remaining cherry syrup or with vanilla syrup, and place on top, flat side facing up. Cover the sides and top of the cake with whipped cream.

Place the remaining whipped cream in a pastry bag fitted with a star tip, of 1 cm in diameter.

Pipe the cream in a circular motion, from the bottom to the top. You will find other decorating techniques and ideas on our website VideoCulinary.com. The cake is ready to serve!