Cherry Cake With Cream Recipe

Cherry Cake With Cream is in my favourite list, and I used to cherish eating the Cherry Cake With Cream in my childhood. The Vanilla gives the Cherry Cake With Cream a yummy taste.


Health IndexAverageCuisine
DishInterest Group


 Semisweet chocolate2 Ounce
 Butter2 Ounce
 Cornstarch2 Ounce (Cornflour)
 Active dry yeast1⁄2 Teaspoon
 Superfine sugar2 Ounce
 Egg1 , separated
 Butter2 Tablespoon (For Greasing)
 Pitted cherries1 3⁄4 Pound (Stoned)
 Sour cream1⁄3 Cup (5.33 tbs) (Creme Fraiche)
 Ground vanilla1⁄4 Teaspoon
 Confectioner's sugar2 Tablespoon


Break the chocolate in pieces and melt in a bowl with the butter for 1 minute on HIGH.
Sift the cornstarch (cornflour) and yeast over the bowl and add the sugar and egg yolk, beating well.
Grease the base of a 6 inch (15 cm) souffle mold (mould) and line with buttered non-stick parchment (greaseproof paper).
Add 5 oz (150 g/5 oz) of cherries to the mixture.
Whisk the egg white to firm peaks and fold in carefully.
Pour into the mold (mould) and microwave, uncovered, for 6 minutes on HIGH.
Leave to stand in the container for 15 minutes.
Turn out on to a wire rack and remove the non-stick parchment (grease proof paper).
Leave to cool completely.
Whisk the sour cream (creme fraiche) until firm.
Stir in the vanilla and confectioners' (icing) sugar and whisk a little longer.