"Cherry in the Snow": a recipe for a delicate and sweet treat
Content
Cherry in the Snow Cake — these are shortbread layers filled with juicy, sweet cherries. When cut, these treats look simply stunning. This cake is equally amazing in taste. And thanks to the sour cream frosting, it's incredibly tender. Be sure to try it, and "Cherry in the Snow" will become one of your favorite cakes. We'll share the recipe for this delicious treat with you.
We buy groceries
List of ingredients:
- 600 g cherries (fresh, frozen or canned);
- 600 g flour;
- 800 g sour cream;
- 200 g butter;
- 1 teaspoon of soda;
- 100 g powdered sugar;
- Vanillin on the tip of a knife;
- 100 g sugar;
- 50 g coconut flakes;
- Half a teaspoon of apple cider vinegar.
Before making our "Cherry in the Snow" cake, take all the ingredients out of the refrigerator, as it's best to have them at room temperature. We'll mix the butter with 600 g of sour cream, gradually adding sifted wheat flour and baking soda, which we'll then temper with apple cider vinegar.
Since the butter is softened, the dough should be elastic, tender, and smooth. But it shouldn't stick to your hands. Roll it into a ball, wrap it in plastic wrap (plastic wrap, of course), and refrigerate for about two hours.
Cooking process
Once the dough's refrigeration time is up, we'll prepare the filling—or, more specifically, our cherries. If they're frozen or preserved with compote, be sure to squeeze out any excess juice, otherwise the dough will be too wet and won't bake properly. Therefore, improperly prepared cherries risk ruining the cake.
It's time to get back to the dough. Take it out of the refrigerator and divide it into 16 equal pieces. Roll each piece out to a moderate thickness. Roll it out to a strip about 5-7 centimeters wide.
Next, we'll need our cherries again. Lightly dust each strip with sugar and arrange the berries in a row. Sprinkle more sugar on top. Then pinch the edges tightly. The result is something resembling a roll. This method of preparing the "Cherry in the Snow" cake is its signature. Once you've filled all 16 pieces of dough with cherries, you'll have 16 cherry rolls. These will be our layers.
Now take a baking pan and line it with parchment paper. Place the cherry rolls on the bottom, forming a cake layer. It's important that each cherry roll fits snugly together, leaving no gaps, as this will prevent the cake from soaking properly.
We arrange our cherry rolls in a spiral, using four per layer. Bake the layers, one at a time, for about 20 minutes in the oven at 200 degrees Celsius (400 degrees Fahrenheit). Once all the cherry layers are done, let them cool completely. Our "Cherry in the Snow" cake is almost ready.
While the cake layers are cooling, prepare the frosting. Mix the remaining 200 g of sour cream with powdered sugar and vanilla. Then beat well until fluffy. When the frosting is ready and the cake layers are cool, spread the sour cream filling on each layer. Don't forget to spread it on the top layer and then on the sides of the cake.
The final step is decorating with coconut flakes. As you've probably guessed from the name, the coconut flakes should be white. You can decorate either immediately after spreading the frosting or just before serving. Either way, after all the decorations, let the cake sit at room temperature for half an hour, then refrigerate it for at least eight hours. Ideally, refrigerate it overnight. During this time, the "Cherry in the Snow" cake will be thoroughly soaked in the frosting, becoming tender and rich.
