Thursday, July 14, 2011

Light Creamy Cherry Cake

Light Creamy Cherry Cake

Ingredients for cake:

  • 4 egg whites
  • Light 70 grams sugar
  • 70 g self-rising flour
  • 30 g of corn starch or corn starch
  • Lemon or orange zest


  • 400 grams white cheese light
  • 2 egg whites
  • Light 50 grams of sugar
  • 300 grams of cherries a natural
  • 1 tsp. vanilla extract


Sponge cake:

Beat egg whites until stiff with sugar to form a French meringue. Incorporate dry ingredients gradually, mixing in surrounding form and add the zest.
Once integrated the dough, place on a plate with wax paper and vegetable spray
Bake at 180 degrees for 10 minutes (depending on oven) until cooked but not browned.

Prepare a meringue with egg whites and sugar.
Cherries bring to a boil in little water with a little bit of sugar to form a light syrup and use it to moisten the cake. Beat cream cheese, add the meringue surrounding form and finally halved cherries.

Place on a sheet of acetate waist of the cake on the bottom and sides of it. Soak with syrup. Pour the filling and carrying refrigerator until completely firm .-

The ideal is to do an overnight, it is much richer, as the flavors concentrate better. You can do this with any fruit you like: pineapple, pears, peaches, strawberries (raw, but light).

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