A perfect dessert for this season, tasty and also a friend for the body weight, here is the cake with cream and cherries. A soft sponge cake prepared with unrefined flour and sugar alternates with layers of lactose-free and very light pastry cream and layers of cherries, juicy and fresh! Your snack is served!
Ingredients for the sponge cake
4 eggs
80 grams of brown cane sugar
80 grams of semi-whole wheat flour
40 grams of cornstarch
1 small glass of orange juice
Ingredients for the filling
750 ml of soy milk
1 egg yolk
45 grams of wheat flour
80 grams of brown cane sugar
1/2 teaspoon of vanilla powder
Cherry or sour cherry juice
400 grams of pitted cherries
Preparation of the sponge cake
Break the eggs and separate the egg whites from the yolks. Beat the egg yolks with the sugar until a light mixture is obtained. Add the flour, the cornstarch and mix. Also add the orange juice. Pour the mixture onto a baking pan covered with baking paper and level the surface. Bake at 180 degrees for ten minutes. Remove from the oven and flip the sponge cake over a kitchen towel. Moisten the baking paper with cold water and remove it. Let it cool down.
Preparation of the cream
Pour the milk and the egg yolk into a saucepan. Beat with a fork. Pour the flour, vanilla and sugar, keep on stirring. Put on a very low heat for about 5-6 minutes, then raise the heat and continue to cook until the cream has thickened, stirring always by forming an eight.
Preparation of the cake
Cover the bottom of a cake pan with the sponge cake cut into pieces. Pour some cherry juice on the sponge cake. Pour a layer of cream and place a part of the cherries cut in half. Continue in this way until the ingredients are used up, ending with the layer of cherries. Keep in the fridge for a few hours, then serve.
