Cerise almond cake 5/5 (1)

Cerise almond cake

Cerise almond cake

One of our favorite cakes is Cerise almond cake. This cake has a history in our own hometown Amsterdam. There was a pastry shop “Oldenburg”, they were famous for Cerise cake and Tottingham cake. Both cakes have pink glaze on top and are gooey! After the pastry shop is gone, years later this cake showed up in a famous bake off show on tv. Everyone wanted to bake this cake! Only the biggest question was, how do you keep the cherries in the middle of the cake? Well in this blog I will tell you how!

For this cake you need an oblong cake ring with two little holes on each end. The holes are for the skewer and the wooden skewer keep the cherries inside of the cake. Trust me! These cherries won’t sink to the bottom of the cake! Use a 10 inch skewer and cut off the ends of the skewer. This will fit perfect for the oblong cake ring.

Cake batter with almond paste in an oblong cake ring

Cake batter

Cerise almond cake is not a plain cake batter! This is a mix of almond paste with regular cake batter. This makes the cake more soft than only cake batter. When you mix the ingredients on medium speed, you have to start with mixing butter with sugar first! To make butter more soft than room temparature, you can soften butter in the microwave for 20 seconds. You will see butter is more liquid and perfect for European cake recipes. When your butter is liquid, you need to remove the foam of the butter. Liquid butter is what you mix with sugar until creamy!

Cake came out of the oven baked with Amarena cherries inside

Low temperature cake

It is important to bake this medium cake on low temperature. Regular heat for cake starts at 320F/160C. Baking Cerise almond cake with almond paste, you need to bake this on 300F/150F. When you start baking this cake on a higher temperature, the cake will be very dry and more burned on top! It takes only 40 to 45 minutes to bake cerise cake. Then it is important to let it cool off until room temperature. Then you can start with the topping of this cake which is apricot sauce, glaze and cherries!

Cerise almond cake with pink creamy fondant with Amarena cherries on top

cerise cherry cake with pink fondant and cherries on top

Cerise cake on top!

When Cerise almond cake is back on room temperature, the top of this cake needs apricot sauce. This is a mix of apricot jam with warm water mixed . For this you need a brush to cover the top of the cake. Let this dry for about 15 minutes, then you can blend icing sugar with warm water. When this becomes a thick sauce, add a few drops of food color until this becomes light pink. Use a spatula and cover the top of the cake with pink icing. This needs another 30 minutes to dry. Then the top needs 12 Amarena cherries. This is how you make Cerise Amarena cherry cake.

This cake isn’t difficult to make. The only thing you need is an oblong cake ring with little holes on each side! When you don’t have Amarena cherries on a skewer, these cherries will drown to the bottom! When you can’t find Amarena cherries, you can try candied or maraschino cherries. Any other cherries, need to be very dry before use! Wet cherries will mess up you cake batter and it wil colorize. Well, when you have questions about this recipe, please use our comment box below. For more cake inspirations, please check our Instagram or Pinterest account. Enjoy baking Cerise Almond cake!

Extra!

  • Cerise Almond cake fits great into a high tea menu
  • Almond paste recipe

 

1 cake

Serves 12 slices

Cerise almond cake

15 minPrep Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients:

  • Cake ingredients
  • 3/4 cup (165 grams) butter
  • 1 cup (150 grams) all purpose flour
  • 1 cup (135 grams) white caster sugar
  • 1 tbsp lemon zest
  • 3/4 cup (113 grams) almond paste
  • 1/4 tsp coarse salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 24 amarena or candied cherries
  • Extra
  • 1/2 cup icing sugar
  • 1 1/2 tbsp warm water
  • 1/4 tsp of beet juice of red food color
  • 1 tsp of melted butter (optional)
  • 2 tbsp apricot jam
  • 1 tbsp water
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Directions:

  1. Use 3/4 cup of butter in the microwave and heat this up for 2x 20 seconds. Butter is more liquid now.
  2. Mix liquid butter with 1 cup white caster sugar, 1 tbsp lemon zest and 1 tsp of vanilla extract until creamy!
  3. Add one egg at the time until combined. Then you can add the 2nd egg to the butter mix.
  4. Mix 3/4 cup (113 grams) of almond paste and mix well for about 20 seconds on medium speed until smooth.
  5. Combine 1/2 tsp of coarse salt with 1 cup of flour first! Then add to the batter (in 3 parts) and mix until all ingredients are smooth.
  6. Pre heat oven on 300F or 150C. Use an oblong cake ring (8 inch) with 2 small holes on each side which can hold an 10 inch skewer.
  7. Use a baking sheet with parchment paper or silicone baking mat and place a cake ring in the center of the baking mat. Make sure the cake ring has brushed around with butter inside. Also place 2 parts of parchment paper horizontally. (Not around the holes).
  8. Take a large plastic piping bag with a round large nozzle. Fill this bag with cake batter and put one layer of cake batter into the cake ring. Use a skewer and stick this in one side of the hole. Push gently 12 cherries onto the skewer and make sure the skewer goes into the other hole.
  9. Fill up the rest of the cake batter into the ring until you see no more cherries! Bake this bake in the center of the oven for about 40 to 45 minutes.
  10. Let the cake cool off until room temperature and gently remove the skewer first! Then remove the cake out of the ring and take away the parchment paper parts.
  11. Pre heat in the microwave 2 tbsp of apricot jam with 2 tbsp of water. Mix well until you have sauce. Brush the top of the cake with apricot sauce.
  12. Mix 1/2 cup of icing sugar with 1 1/2 tbsp warm water. Stir Well until you have a thick smooth sauce. (You might need more water. Add this gently). Add a few drops of pink food color or beet juice until this is light pink of color. Stir well! Adding 1 tsp of melted butter is optional. Brush the top of the cake with pink glaze/fondant and let this dry up for 30 minutes. Then add 12 cherries on top of the cake! Cerise almond cake is ready to serve!

Notes

Cooking time is without cool off time to room temperature. Use for this cake Amarena, maraschino or candied cherries Almond paste is a separate recipe. See link in the blog above the recipe (extra section). For this recipe you need an 8 inch oblong cake ring with holes on each end. When you purchase an oblong ring, make sure you press 2 holes on each end to hold the skewer with cherries. For purchasing a cake ring like this, please contact our recipes department. Recipes@food-emporium.com Tag us on Instagram when you make this Cerise almond cake #Cookiesanddoughemporium or #Foodemporium

Tags

Cuisines
English
Netherlands
Occasions
Christmas
Easter
Fall
Passover
Thanksgiving
Valentine's Day
Winter
Courses
Dessert
High tea
Cooking
Baking
Diet
vegetarian
Allergy
soy free
seafood free
sesame free
mustard free

Nutrition

Nutrition Facts
    Amount Per Serving
  • Calories 325
  • % Daily Value*

  • Total Fat: 16 g 24.62%
  • Saturated Fat: 8 g 40%
  • Cholesterol: 31 mg 10.33%
  • Sodium: 135 mg 5.63%
  • Potassium: 16 mg 0.46%
  • Total Carbohydrate: 43 g %
  • Sugar: 33 g
  • Protein: 3 g
  • Vitamin A: 7.3%
  • Calcium: 27 mg 2.7%
  • Iron: 1 mg 5.56%
  • * Percent Daily Values are based on a 2000 calorie diet.


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