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Submitted on
April 22, 2012
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Cherry Biscuit Cake

Sun Apr 22, 2012, 7:14 AM
ingredients
  • 4 eggs
  • 3 cups flour
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 package / 15g baking powder
  • 1 cup soda or sparkling water

  • 3 jars of sour cherries
  • 2 packages custard powder (vanilla flavour)
  • a bit sugar
  • 3 container / 600ml (liquid) cream
  • 2 packages stabilizer for whipping cream

  • 1 package butter biscuits
  • 250g powdered sugar
  • cherry juice or water


This cake is rather easy to make and doesn't need much experience.

But keep in mind when I am talking of cup I mean a real cup and not an unit for measurement!
Better start with a smaller cup if you are not sure how much dough you will get at the end.
It needs to fit into the baking sheet, otherwise it could end with a mess ;)



preparation

Mix the eggs, sugar, flour, baking powder and oil until you get a smooth dough. Blend the soda or sparkling water completely afterwards.
Add the dough to a fatted baking sheet and let it bake for about 25min at 170°C (air circulation enabled) until it gets a light tanning.

Bring the sour cherries with the juice of two jars to the boil. Keep the juice of the third jar for later.
Mix the custard powder with a bit of the cherry juice(until it is all liquid and there are no lumps left). Optionally you can add a bit of sugar as well. I never do though.
Once the cherries boil add the custard powder and let it all thicken.
Attention: There might be lumps of custard powder. It will have a gum like texture. Try to get rid of it all, otherwise you will end up with those in your cherry topping. It won't go away later anymore.

While still hot add it on the dough and spread it until everything is covered. Let it cool down afterwards.



Whisk the cream(in combination with the stabilizer) until stiff and add it on top of the cherry topping. Place the biscuits on top of that until the cream is completely covered.



Mix powder sugar with a bit of the remaining cherry juice(or water) and glaze the biskuits with it. The icing should be rather thick.
It might be more difficult to spread it, but it will end with a thicker layer of icing, rather than letting it run on the cream.

Once the icing is stiff you can serve the cake.




Additional hint:
You can prepare the flan base with the cherries already a day before you serve it.
If you want the cake to be a bit crunchy add the biscuits shortly before, otherwise do it a bit earlier – it will be easier for cutting as well.


Add a Comment:
 
:iconhelenarothstock:
HelenaRothStock Featured By Owner May 27, 2012  Professional Photographer
Hi, your stock has been featured here: [link] hope you don't mind :wormnomnom:
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:iconginkgografix:
ginkgografix Featured By Owner May 28, 2012
OH! Thank you very much for that! :heart:
Reply
:icondoodlestiltskin:
doodlestiltskin Featured By Owner May 16, 2012
oh-hoh thank you for this, looks great >:D
Reply
:iconginkgografix:
ginkgografix Featured By Owner May 16, 2012
:#1:
Reply
:iconphoenixleo:
phoenixleo Featured By Owner May 5, 2012
And thanks! :meow:
Reply
:iconginkgografix:
ginkgografix Featured By Owner May 5, 2012
My pleasure!
Reply
:iconphoenixleo:
phoenixleo Featured By Owner May 5, 2012
\o\
Reply
:iconphoenixleo:
phoenixleo Featured By Owner May 5, 2012
I will save all the recipes :paranoid:
Reply
:iconginkgografix:
ginkgografix Featured By Owner May 5, 2012
:dummy:
Reply
:iconkjherstin:
Kjherstin Featured By Owner Apr 26, 2012
Oh it looks so delicious! How big is your real cup then?
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 29, 2012
Not sure if this will help you, but this is the cup that i have used [link]
Not that big, but you will still end up with a lot of dough.
Reply
:iconkjherstin:
Kjherstin Featured By Owner Apr 29, 2012
Oh yes that gives me a good idea of the size. Thank you Anne
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 30, 2012
My pleasure!
Reply
:iconinnocencedied2nite:
innocencedied2nite Featured By Owner Apr 25, 2012  Student Writer
Oh yum! I can't wait to try making it. Thanks for sharing!!!
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 26, 2012
Good luck if you give it a try. And let me know how you liked it! :giggle:
Reply
:icondomism:
DomiSM Featured By Owner Apr 24, 2012  Professional Digital Artist
This looks delicious!!
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 24, 2012
And it totally is :D
Reply
:iconikue:
Ikue Featured By Owner Apr 23, 2012  Hobbyist Digital Artist
Oh man that looks yummy! I'm so very excited to see others picking up the recipe journal idea! I hope there are more to come from you! :la:
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 23, 2012
Thanks!
=GillianIvy said that i should do a skin as well, when i mentioned that i will post recipes as well. I would have picked the simple version(deviation+description) because i am lazy.
But of course it looks much better with a skin, even though this one isn't really that special :B

I have to more recipes i want to translate, but sadly i don't have any wip photos for those. Will make the recipe look rather boring :/
Reply
:iconikue:
Ikue Featured By Owner Apr 23, 2012  Hobbyist Digital Artist
Yeah, that's my issue too. I've been having to wait till I remake all of the recipes so I have the photos to go along with it. It's no rush though! Makes each journal that much more special cause you have to wait for it! :la:
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 25, 2012
One of the other two i might redo soon again. Not the other one, so that has to go without any extra photos.
And our kitchen is bad for taking photos, so they won't be as clean and nice to look at as yours anyway :giggle:

You have to wait for my recipes even longer, as i have to translate them and am too lazy for that :B
Reply
:iconikue:
Ikue Featured By Owner Apr 25, 2012  Hobbyist Digital Artist
My kitchen is terrible! :lol:

I also don't have a proper camera so I taken them with my iPhone. XD I'd love to get a proper set up to take nummy shots that make you wanna drool :drool:
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 26, 2012
I would have to have a really cool kitchen to make little videos or better photos as well. A kitchen can be an awesome place :eager:
Haha yeah, those shots are much better than some grainy dark ones :giggle:
Reply
:iconneurotype:
neurotype Featured By Owner Apr 22, 2012  Hobbyist General Artist
:drool:
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 23, 2012
:dummy:
Reply
:iconexillior:
Exillior Featured By Owner Apr 22, 2012  Hobbyist General Artist
One last question - the powdered sugar in the icing, is it icing sugar, or caster sugar?
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 23, 2012
Hm, translation is weird... but it should be icing sugar
I know that there is special kind of icing sugar that i don't mean. I used it once - wanted to make an uber special cake - and it was horrible. Tasted too much artificial imo.
Reply
:iconexillior:
Exillior Featured By Owner Apr 23, 2012  Hobbyist General Artist
I know, I can't recall what it is, either, but it's super sweetened and is so wrong. I know what you mean.
Reply
:iconexillior:
Exillior Featured By Owner Apr 22, 2012  Hobbyist General Artist
Oooooh! :drool:

I am totally going to make this when I have the chance to. You know how yours is in a tin - is that the tin you used to bake the dough? As a rough guide, what size is it? Also, how much custard are two packages? Here it comes in big tins. :P

Also... I have never seen sparkling water added to a cake. Does eating the cake feel a bit like drinking a soft drink? :lol:
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 23, 2012
:giggle:
Just for you! Sadly i don't have WIPs for the other two cakes, nor any good presentation. Or i need to do them again :plotting:

Yes, i use the same for it, because it will be difficult to get it out there. The one i have used is 27 x 27 x 2,5 cm. It's a regular baking sheet here. No idea how big/small the ones are you have used.
I have also made a photo just for you with the cup and the packages(although that doesn't help much i guess): [link]
One custard package is 40g and if you need that as well baking powder packages have 15g and cream stabilizer 8g.

I have two recipes for it and not sure if it is the reason, but it makes the cake softer/fluffier. Just like a sponge.
Haha no, only if you use flavored soda maybe, but i haven't done that so far :D
Reply
:iconexillior:
Exillior Featured By Owner Apr 23, 2012  Hobbyist General Artist
Well, that's not necessary, but I ain't stopping you if you want to redo them. ;P

I don't know what they have in the UK, either, but I like to check, because I know how much difference it makes if one has completely the wrong size of tray. :XD:

Oh, thanks! I see now. Your cup is also bigger than the standard cup used as a measurement. :nod: I was planning to use a whipping cream I can find here, and I don't think they need cream stabilizer (or is this something that you added for the sake of this recipe, and wouldn't normally add to whipped cream?)

Oh, I see. :lol: I'll try it out. This will be fun! :XD:
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 23, 2012
:giggle:
Not in the near future, because we had enough cake during April!

Oh yeah, better check things twice. This is why i rarely use american/english recipes unless i am really sure of what i read/do. D:

Yeah, when i started to translate things i thought it is nice that i already use cups, but then i realized that it could become a problem with the 'cup measurement'. So many things to keep in mind when translating - like what do people have and what not etc.
If you buy whipped cream here it usually already has sugar and flavour added. No idea how it is in the UK. The cream i used for the cake has none of it. Just pure cream and that stabilizer. But it isn't required to get the cake result, that makes it easier to get whipped cream :giggle:
Reply
:iconnesmaty:
Nesmaty Featured By Owner Apr 22, 2012
I suck at making sweets, so I'll have to try this bits by bits later on, thnx for the hints :la:
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 22, 2012
You could use half of the ingredients for a first try. Otherwise you might end up with too much cake or something similar to cake in case something goes wrong :B
Reply
:iconnesmaty:
Nesmaty Featured By Owner Apr 23, 2012
You are quite right .. it'd be a waste to screw up so much ingredients :giggle:

At least I know how make a basic cake with cinnamon and it's always a success for me ;D
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 24, 2012
The easy ones are usually the best, especially as you can make them quickly when you are longing for some :D
Reply
:iconnamenotrequired:
namenotrequired Featured By Owner Apr 22, 2012  Student Interface Designer
This reminds me of $Ikue's journal a lot - a recipe for something that looks delicious on an awesome skin :giggle:
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 22, 2012
That journal was the reason i had to do something like that. But as i am lazy and not very motivated to work on skins, i didn't made something as fancy as Chris did :meow:
Reply
:iconnamenotrequired:
namenotrequired Featured By Owner Apr 22, 2012  Student Interface Designer
haha, understandable :hug:
Reply
:icongillianivy:
GillianIvy Featured By Owner Apr 22, 2012  Hobbyist General Artist
Looks delicious. Seems like a recipe my bf loves which he calls eclairs, which has pudding and graham crackers or something. This looks like an upgraded version of that.
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 22, 2012
This is what we know as eclair [link]
It's cream, chocolate and choux pastry.

Seems like they are different versions.
Reply
:icongillianivy:
GillianIvy Featured By Owner Apr 22, 2012  Hobbyist General Artist
Oh yes, I mean he calls it eclair, eclair pastries are the same here. I think his is an eclair pudding bar or something. I dunno. I don't really like his. shhhhhh! It's one of his favorites. To me it is like putting Nilla wafers on a pudding, and I don't care for it much.
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 22, 2012
Ah ok, sometimes you can never know if people use the same name for something different.
Doesn't sound very tasty to me either :lol:
Reply
:icongillianivy:
GillianIvy Featured By Owner Apr 22, 2012  Hobbyist General Artist
:giggle: He says he calls it chocolate eclair dessert. He says it's a layer of grahams, then pudding mixed with whipped cream, layer it again, then top with layer of grahams again and chocolate frosting on top, and chill in fridge.

He loves this. :nuu:
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 22, 2012
Hm, doesn't sound too yummy to me :slow:
Reply
:icongillianivy:
GillianIvy Featured By Owner Apr 23, 2012  Hobbyist General Artist
hahaha, I think it's MidWest American food. I don't really care much for any of the foods served at family gatherings around here. Potato salad, egg salad, noodle salad, some other salad, macaroni... you guessed it-salad. :shifty: Seriously, how much mayo (they call it salad dressing) can people sustain themselves on? :nuu:

I cook up some Chinese food or something and they all stare at me like I'm weird. Then are all amazed how awesome it tastes like they've never had it before. My father-in-law and his mother never heard of General Tso's! :noes: That's one of the most common Chinese food items.
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 25, 2012
I eat too much of that stuff as well, but still at a normal rate :slow:
So it's not like everyday.

Personally i am not a big fan of chinese/asian food. Haven't tried much at all so far, but somehow i don't feel like i really want to eat it, no matter how good it looks like ^^;
Reply
(1 Reply)
:iconbab-jane:
BaB-Jane Featured By Owner Apr 22, 2012
I absolutelly love cherries, it's one of my favorite fruits, but however, I really hate them baked, lol, they become all soft and weird, and I hate the mix between paste and cherry. I usually don't appreciate baked fruits in pastry anyway (like apple pie, pear pie, plum pie, it makes me sick even to think about it), I only love strawberry or raspberry or blueberry pie or cakes because the fruits are not really baked in it.
I have to say that even if I will never eat this cake, your presentation is so lovely it makes me wanna bake it anyway, lol!
Reply
:iconginkgografix:
ginkgografix Featured By Owner Apr 22, 2012
I know what you mean, but for me it are tropical fruits, pears and things like that.
Apples, plums and cherries are ok for me when being baked. :B

Haha, thanks.
Reply
:iconbab-jane:
BaB-Jane Featured By Owner Apr 22, 2012
Oh yea tropical fruits are super weird baked too. Oh and do you like those inside the cakes? Th'yre cut into little squares, all greenish and redish, kind of hard, we call these "fruits confits" in French, not sure in English. I just hate those, finding the fruit inside the paste is a very unpleasant thing for me, lol.
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