Romanian Sour Cherry Cake

It s a traditional romanian dessert with an ottoman name pandispan which literally means spanish bread filled with sour cherries. Place your silicon forms or regular forms greased and dusted with a flour on a baking sheet. My romanian grandmother made it my romanian mother made it and now you and i can say that we can make it too.

Olivia Luz

Refrigerate until the buttercream is set for few hours. Fresh sour cherry flavor combines with eggs lemon zest and vanilla extract in this popular romanian cake recipe. Prep time 20 minutes cook time 35 minutes total time 55 minutes. The flavor and strength of almond extract can vary based on the brand you use. Add the oil eggs yoghurt lemon zest vanilla extract and mix well with a spatula until all combined and a homogenous batter is obtained put the cherries in a bowl and mix them with two tablespoons of flour the intent is to cover them in flour this will prevent them from sinking in the batter.

This rustic tart cherry cake was one of my most favorite desserts as a little girl. 4 cups pitted fresh or frozen sour tart cherries 2 tbs sugar powder pre heat oven to 350f. Knead everything with flour so that you get a medium stiff dough. Romanian fruit coffee cake pandispan cu fructe is a summer recipe that uses fruits that are in season like sour cherries raspberry strawberry etc. Pour batter into the prepared pan and spread cherries on pinnacle.

Keep the cake inside the springform and pour over the chocolate sour cherry buttercream. Spread it even with a spatula. Roll into a finger thick sheet and lay into a pan. It is a seriously delicious cake. Bake in the preheated oven till crust is golden brown forty to 60 mins.

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Bake only until the dough lightens in color. Sour cherry cake is made from a swift little recipe that will give you a fine result the first time and every time unless one bakes with such winged speed that the batter goes in the oven without adding the flour. After you mix the sugar with the eggs and vanilla add sour cream and butter mixing well then add the baking soda. Even then the mistake may be undone on a second try with remarkable ease. Gently mixture in flour the use of a tablespoon.

Turn off the oven leaving cake inside with the door closed for 30 minutes. When ready to glaze melt the chocolate in a double boiler then add the butter and mix well. Sprinkling the cake pan and the top of the cake with sugar and almonds gives the cake a rustic and crunchy crust. The texture of the cake will be a little different since sour cherries have a lot more moisture than sweet cherries. Turn off the oven leaving cake inside with the door closed for 30 minutes.

The texture of the cake will be a little different since sour cherries have a lot more moisture than sweet cherries. Bake only until the dough lightens in color. Keep the cake inside the springform and pour over the chocolate sour cherry buttercream. This rustic tart cherry cake was one of my most favorite desserts as a little girl. Refrigerate until the buttercream is set for few hours.