Crispy Cherry Cake

Overview

Cherries are delicious when eaten alone, and they are even more delicious when used in pastries. I added cherry pulp to the cake and after baking it at high temperature, the cherries blended well with the cake, making every bite delicious.

Tags

• baking
• children
• cake
• afternoon tea
• baking powder
• butter
• cherry
• high gluten flour
• low gluten flour
• small eggs
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare ingredients. Cake ingredients: 85g low-gluten flour, 120g butter, 60g powdered sugar, 2 small eggs, 1g salt, 4g baking powder, 100g cherries. Ingredients for puff pastry: 40g butter, 40g powdered sugar, 45g high-gluten flour.

   

2. 2 Make the puff pastry first. After the butter is softened, add sugar and high-gluten flour and knead into a dough. Then place the dough in the refrigerator until firm.

   

3. 3 After the butter in the cake ingredients has softened at room temperature, add powdered sugar, salt, and beat until the volume becomes larger and the color turns white.

   

4. 4 Add the whole egg mixture in three batches. Beat the eggs every time until they are completely combined with the butter.

   

5. 5 Sift flour and baking powder into butter paste.

   

6. 6 Gently stir in the flour to form a cake batter.

   

7. 7 Pit the cherries and set aside.

   

8. 8 Put the cake batter into the mold.

   

9. 9 Place a layer of cherries on top of the cake batter.

   

10. 10 Gently stir with a spatula. Allow the cherries and cake batter to blend together.

    

11. 11 Take the pastry out of the refrigerator and grate it into shreds.

    

12. 12 Spread meringue over cake batter. Put it in the preheated oven and bake at 180 degrees for about 30 minutes.