Cake, cherries, butter creme and chocolate equals yummy.
Another one of those family recipes, this time from my aunt. Although I am fairly certain she got it from grandma. Yes, my grandmother is a walking baking (and cook) book.
This recipes is a little bit more complicated because it consists of several layers, all of which are home made so there is some work involved. However, it certainly pays off.
– cake base with cherries
– butter creme layer (recipe for butter creme here)
– chocolate layer
You will also need a “cake setting ring” or in this case a square since the cake is a square cake.
Cake base:
– 200g margarine
– 200g icing sugar
– 4 eggs
– 15g baking powder
-400g flour
– some milk
– 1 to 2 glasses of sour cherries
Mix all ingredients together, this will produce a sticky dough. If it is too sticky, add some more milk. Make sure they dough is not too runny so that the cherries won’t sink in.
Take your biggest cookie sheet (it should have a rim), line it with a baking paper, which is overhanging the edges. Now spread the dough evenly onto that sheet.
Drain the cherries as best as possible. Using sour cherries might be a bit more expensive (I found glasses at Superstore for $8) but it will give the cake the right taste. Spread the cherries across the dough.
Bake at 180°C for about 30-40 mins. The cake should be only lightly brown.
Place the “cake setting square” around the cake and make sure it fits tightly.
While the cake base is cooling you can prepare the butter creme. Make sure the cake is room temperature, spread the butter creme across the cake evenly.
Chocolate glaze:
– 250g fat
– 1 cup cocoa powder
– 1 cup icing sugar (maybe a bit more)
– 1 yolk
Tip: The fat you use should be tasteless and firm at room temperature. I used shortening but is doesn’t quite do the job. I have not yet found the right fat. In Germany it is called “coconut fat”, however, it does not taste like coconut.
Melt the fat and cool down as much as possible before setting again. Mix the yolk with cocoa and icing sugar. Pour the warm fat into the dry mixture and stir well. Make sure it does not create lumps (which happens when the fat is too hot). Taste the glaze to make sure it has the right amount of sweetness, if not, add more icing sugar. Pour onto the butter creme and spread well.
Let the cake cool down. Serve ins squares.
Option: You could meld chocolate chips to use as chocolate glaze.
Baking in Saskatoon 