cherry | BakedInMunich https://bakedinmunich.com Simple Recipes. Delicious Flavors. Wed, 01 Nov 2023 15:17:48 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://bakedinmunich.com/wp-content/uploads/2023/03/cropped-img_7541-e1679761477810-32x32.png cherry | BakedInMunich https://bakedinmunich.com 32 32 Cherry & poppy seeds mini cake https://bakedinmunich.com/quick-easy/cherry-poppy-seeds-mini-cake/?utm_source=rss&utm_medium=rss&utm_campaign=cherry-poppy-seeds-mini-cake https://bakedinmunich.com/quick-easy/cherry-poppy-seeds-mini-cake/#respond Mon, 03 Jul 2023 16:28:57 +0000 https://bakedinmunich.com/?p=813 Whether it’s a last-minute dessert for unexpected guests or a sweet treat for yourself, this cherry & poppy seeds mini cake has got you covered.

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]]> Whether it’s a last-minute dessert for unexpected guests or a sweet treat for yourself, this cherry & poppy seeds mini cake has got you covered.

CHERRY & POPPY SEEDS MINI CAKE
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CHERRY & POPPY SEEDS MINI CAKE

Difficulty: Easy
Prep time

15

minutes
Baking time

50

minutes
Baking form size

18×9

cm

No need to spend hours in the kitchen! In just a few simple steps, you’ll have a dessert ready to be enjoyed.

Ingredients

  • Wheat flour 100 grams

  • Butter 100 grams

  • Sugar 50 grams

  • Eggs 2 pcs.

  • Raw poppy seeds 2 tbsp

  • Baking powder 0.5 tsp

  • Fresh or frozen cherries 75 gr.

Directions

  • Beat softened butter with sugar and eggs.
  • Gradually add the flour sifted with baking powder and knead a homogeneous dough.
  • Oil the baking form with butter.
  • Add 2/3 of the white dough to the form.
  • Mix the third part of the dough with poppy seeds.
  • Make a hole in the center of the white dough and put the poppy dough on top. Level and spread cherries on top.
  • Bake the cake in an oven preheated to 180 degrees for 40-50 minutes. Sprinkle the finished cake with powdered sugar and let it cool down.

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]]> https://bakedinmunich.com/quick-easy/cherry-poppy-seeds-mini-cake/feed/ 0 Mascarpone cream cake with cherries https://bakedinmunich.com/quick-easy/mascarpone-cream-cake-with-cherries/?utm_source=rss&utm_medium=rss&utm_campaign=mascarpone-cream-cake-with-cherries https://bakedinmunich.com/quick-easy/mascarpone-cream-cake-with-cherries/#comments Thu, 11 May 2023 16:23:22 +0000 https://bakedinmunich.com/?p=626 The flavors and textures of this mascarpone cream cake with cherries are perfectly balanced, making it a dessert that everyone will love.

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]]> The flavors and textures of this mascarpone cream cake with cherries are perfectly balanced, making it a dessert that everyone will love.

Mascarpone Cream Cake with Cherries
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Mascarpone Cream Cake with Cherries

Difficulty: Easy
Prep time

45

minutes
Baking time

30

minutes
Dish form size

19-21

cm
Total time

1

hour 

15

minutes

This tantalizing creation begins with a moist and tender cake base, which serves as the canvas for our masterpiece. The soft and fluffy cake layers are then filled with a luscious mascarpone cream and generously topped with a layer of fresh cherries. The flavors and textures of this cake are perfectly balanced, making it a dessert that everyone will love.

Ingredients

  • Sponge cake:

  • Eggs 5 pcs

  • Sugar 250 gr.

  • Flour 250 gr.

  • Cream:

  • Heavy cream 33% 240 ml.

  • Powdered sugar 150 gr.

  • Mascarpone 300 gr.

  • Filling:

  • Frozen cherry without seeds 300 gr

  • Sugar 2 tbsp

Directions

  • Sponge cake
  • Whip the eggs and sugar until stiff and fluffy.
  • Add the sifted flour and mix gently with a spatula from bottom to top.
  • Transfer the dough to a mold, and send it to a preheated 180 degree oven.
  • Bake for about 25-30 minutes and leave it additionally 5-10 min in the turned off oven.
  • Cream
  • Whip the heavy cream with powdered sugar.
  • Add softened mascarpone and use the spatula to mix the mix until homogeneous.
  • Building cake
  • When sponge cake cools down, cut it in 2 parts.
  • Generously soak up the bottom part in the syrup (cherry juice left after thawing the cherries mixed with sugar and small amount of warm boiled water).
  • Place cherries on top and lay the cream on top. Smooth the surface with a spoon.
  • Put the second sponge cake part and leftover cream.
  • Sprinkle the cake with grated chocolate or any other form of decoration you like.
  • Put the cake into the fridge for 4-5 hours or overnight.

Recipe Video

Tips & Tricks

  • You can also make this as 1 layer cake by reducing the amount of ingredients for the cream and sponge cake by 30%.

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]]> https://bakedinmunich.com/quick-easy/mascarpone-cream-cake-with-cherries/feed/ 1 Mini cherry pies https://bakedinmunich.com/pies-tarts/mini-cherry-pies/?utm_source=rss&utm_medium=rss&utm_campaign=mini-cherry-pies https://bakedinmunich.com/pies-tarts/mini-cherry-pies/#respond Mon, 20 Mar 2023 18:24:48 +0000 https://cooking.hosting109557.a2f15.netcup.net/?p=361 Soft dough, cherry sweet, mini pies – perfect treat!

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]]> Soft dough, cherry sweet, mini pies – perfect treat!

MINI CHERRY PIES
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MINI CHERRY PIES

Difficulty: Medium
Servings

10

pies
Prep time

45

minutes
Baking time

50

minutes
Resting time

30

minutes
Total time

2

hours 

5

minutes

There’s something incredibly satisfying about a perfectly baked pie, especially when it’s filled with juicy, sweet cherries. These small cherry pies are made with a super soft and tasty dough that perfectly complements the tartness of the cherries. Whether you’re looking for a delicious dessert to serve at a dinner party or a sweet treat to enjoy with your morning coffee, these pies are sure to hit the spot.

Let’s get started!

Ingredients

  • DOUGH:

  • Milk 70 ml

  • Butter 50 grams

  • Water 70 ml

  • Fresh yeast 15 grams

  • Eggs 1 pcs.

  • Sugar 25 grams

  • Salt 1/4 tsp

  • Wheat flour 330 grams

  • FILLING:

  • Frozen pitted cherries (or strawberries) 350 grams

  • Sugar 110 grams

  • Corn starch 27 grams (or half amount if you use potato starch)

  • Water 40 ml.

  • ADDITIONALLY:

  • Egg yolk 1 pcs.

  • Milk 2 tbsp.

Directions

  • Cherry Filling
  • For the cherry filling, combine the frozen cherries in a saucepan with the sugar and place on the stove. Bring to the boil and simmer for 10 minutes.
  • Dilute the starch with a little cold water and add this mixture to the saucepan while stirring continuously. Cook for about 5 minutes until thickened and remove from the heat.
  • Leave to cool completely.
  • Dough
  • Prepare the dough. Pour the milk into a bucket and add the butter cut into small pieces.
  • Bring the milk and butter to the fire until the butter has melted. Set it aside and let it cool down to about 45-50 degrees. If you pour the mixture into a wide bowl, it will cool faster.
  • In a separate bowl dissolve the yeast in warm water.
  • Add the sugar, egg and salt, mix with a whisk until smooth.
  • Add the milk and butter mixture which has cooled and stir again.
  • Add 3/4 of the flour mixture and mix until smooth. It will be a little sticky to your hands – no worries, just grease your hands with vegetable oil at the end of working with the dough.
  • Cover the dough in clingfilm and leave to rise in a warm place. It only took me about 30 minutes, but it could take an hour or more, depending on the circumstances.
  • Rolling and filling dough
  • Once the dough has risen, knead it and divide it into 9-10 parts. Round off each piece.
  • Roll out each ball into a rectangle. Make incisions in 1/3 of the rectangle. Place filling on opposite end (the more – the better!) and roll up the dough piece.
  • Place the buns on a lined baking tray and allow to proof at room temperature. Depending on the room temperature, this may take 20 to 40 minutes. During this time the buns should have doubled in volume.
  • When the buns have proofed, brush them with a mixture of egg yolk and milk and put them into a preheated oven at 190 degrees. Bake until tender and crusty, about 25 minutes.
  • Serve warm or completely cooled.

Tips & Tricks

  • Use gloves when working with the dough if you do not like when it sticks to your fingers.

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