Sour Cherry Cake
Cake Batter (base):
- 250 gr flour
- 140 gr butter/margarine, room temperature
- 1 egg
- 70 gr powdered sugar
- 1 tsp baking soda
- 3 tbsp bread crumbs (fine and plain) or Semolina flour
Cake Batter (top):
- 5 eggs, separate the egg whites from the egg yolk
- 210 gr sugar
- 110 gr flour
- 90 gr butter, melted
- Sour Cherries, very well drained if using canned ones. About 4 cups should be a good amount.
For the base batter, mix the butter/margarine (whatever you choose to use) in a large bowl, for a bit, then add the powdered sugar. Mix until it forms a creamy texture, then add the egg, mixing again until you reach the texture of a cream. Once your cream is ready, add the baking soda and make sure it is well blended into the cream, then add the flour, bit by bit, while mixing it slowly. Once all the flour has somewhat blended in, turn up the speed of the mixer and keep mixing until it looks like everything’s well done (by this time your mixer should have picked up everything sticking to the side of your bowl). Set aside. Grease your baking sheet all over (even the sides) with butter, and spread your batter, evenly, across the baking sheet. Set aside, and prepare your top batter, trying to move a bit faster so the other batter doesn’t sit for too long. In a clean, large bowl, beat the whites until firm, add the sugar and beat again until firm and forming peaks (check the link by the posting date for an example). Switch the mixer to the lowest speed, add the sugar, slowly, then the melted butter, then the flour. Please do this in steps and slowly. Once all the ingredients are in, mix until everything is well blended, and set aside. Bake the base batter that you have ready in your baking sheet, at 350 Degrees F. for about 5-7 minutes, or until you can see it’s risen a bit, but it definitely isn’t cooked. Take it out and quickly sprinkle the bread crumbs over the base, spread, evenly, the sour cherries, and then the top batter. Place back in the oven for another 25-30 minutes, turning your baking sheet half way through. You can do the toothpick trick to test if it’s done, and then just let it cool on the counter top.
- If you do not have Confectioner’s sugar/Icing sugar at home, just grind some granulated sugar with a coffee grinder and sift it before using.
- If you’re having trouble with separating the eggs, the easiest method I’ve found so far is cracking the egg in your palm and letting the whites fall into the bowl. This helps prevent your egg yolk from ripping from the sharp egg shell edges.
- I can never take this cake out of the sheet because the bottom part is a bit crumbly and it’s really hard to spread it over a parchment paper, so I just cut it right there in the baking sheet.
- Best to cut this cake into squares.