There are many ways how to cook sponge cake with cherries. The most interesting of them – a sponge cake with filling and chocolate-cherry dessert without baking.

How to cook sponge cake with cherry filling

Ingredients to prepare this delicacy you will need the following:

For the bottom layer:

- 1 1/2 cups flour
- 1 tablespoon butter at room temperature
- 1/2 Cup sugar
- 2 tsp baking powder
- 1 large egg, separated the white and the yolk
- a little milk

For the filling:

2 small cans of canned cherries or 2 cups fresh

For the top layer:

- 1 Cup sugar
- 1 tablespoon of flour
- 1 tablespoon butter
- 1 egg yolk


Grease a small baking sheet.

If you are using canned cherries, drain the liquid from the cans. If fresh – select the seeds.

Mix flour, butter, sugar and baking powder by hand. Whisk egg white until frothy state in a large measuring Cup. Gradually add the milk, pouring it until until you get a whole glass of protein-milk mixture. Pour this mixture into the flour with other ingredients and mix until smooth.

Grease your hands with oil. Take the dough and lay it on a baking sheet, lightly pressing the Central part. Spread the cherries evenly on it.

Mix the ingredients for the top layer, into a uniform batter. Evenly arrange on top of cherries.

Bake at 180 ° C until tender. Usually it will take 25 to 30 minutes until the dough becomes a nice Golden brown color. Remember, if the dough is too pale, the bottom layer of the cake will not be baked. The bottom cake should be slightly moist, this is normal.

You can serve the cake with cherries and whipped cream or sprinkled with cinnamon. At desire it is possible to use not only the cherries, mixing it with other fruits and berries.

How to make cherry-chocolate sponge dessert without baking

For this you will need the following ingredients:

- 300 grams of bitter or milk chocolate, chopped
- 10 tablespoons unsalted butter
- 1/4 Cup whipped cream
- 2 tablespoons of sugar syrup or soft light molasses
- 200 grams of crushed biscuit cookies
- 1 Cup chopped walnuts
- 1/3 Cup raisins
- 1/3 Cup of pitted cherries


Cover with a small metal baking pan with high edges plastic film inside.

Stir the chocolate and butter in a large saucepan with a thick bottom over low heat until until they melted and blended. Add cream and syrup, mix well and remove from heat. Then gradually add the remaining ingredients and mix to a smooth consistency.

Put the mixture into the prepared pan and smooth the top. Cover with plastic wrap and refrigerate until the dough hardens. This will take at least 3 hours, but it is advisable to leave the cake overnight.

Then remove the cherry cake from the refrigerator, remove it from the film. Place the dish on a baking sheet and invert the cake onto a plate. Remove the plastic wrap. Cut the dessert into slices and serve.