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Pandispan with cherries

Pandispan with cherries


Wash the cherries, remove the seeds and allow to drain.

Beat the egg whites well, add the sugar then continue beating until the foam hardens. Gradually add an egg yolk, vanilla sugar, salt powder and grated lemon peel.

Add half of the flour, mixing lightly from the bottom up, the oil and the other half of the flour.

Line the tray with oil and flour or baking paper.

Pour the composition into the pan and the drained cherries are put piece by piece in the pan, then the pan is put in the oven for 25 minutes at 180 degrees.



Pandispan with cherries and yogurt

There is nothing pretentious about this pansidpan with cherries and yogurt. It is prepared quickly with ingredients that you definitely have at home.

It is the ideal dessert when someone announces a last-minute visit! Pandispan is very airy and juicy, and yogurt gives it tenderness. The cherries, slightly sour, complete the sweet taste of the dessert.

Ingredients

350 g pitted cherries (fresh or frozen)

100 ml of sunflower oil

Method of preparation

  • For this pandispan I used cherries without frozen seeds. It wasn't the cherry season when I made the cake. If you also have frozen cherries, leave them to thaw at room temperature.
  • After they have thawed, put them in a sieve to drain the water well.
  • Separate the egg whites from the yolks. Put a pinch of salt over the egg whites and beat them with a mixer.
  • When the egg whites acquire the consistency of a foam, gradually add the sugar. Continue to mix at high speed until the sugar melts and the foam becomes shiny. The egg white foam is ready when a meringue is formed.
  • Put the yolks over the egg white foam and mix until smooth. Unfortunately, my yolks had a lighter color. I used commercial eggs. If you have homemade eggs, then the color of the dough will be yellower.
  • Pour the oil into a thin wire and continue to mix. Add the yogurt and vanilla essence, mix until well blended.
  • In another bowl sift the flour and mix the baking powder in it. Gradually add the flour with the baking powder. Stir slowly from top to bottom with a whisk until well incorporated.


Sponge cake recipe with cherries

Even if we started preparing for Christmas a long time ago, even on Christmas Eve it would not hurt to prepare this dish very quickly, but also tasty. In addition, it is perfect for the New Year's table, where guests will be pleasantly surprised by it and will enjoy it with pleasure.

The sponge cake with cherries is a refreshing and tasty cake, and the sweet taste with the slightly sour one fits perfectly. Even if there are other more sophisticated dishes, you will not fail with the sponge cake that reminds us of childhood.

  • 7 eggs
  • 7 tablespoons sugar
  • 7 tablespoons flour
  • 2 sachets of vanilla sugar
  • a pinch of salt
  • 1 teaspoon baked powder with saffron
  • a little lemon juice to quench the baking powder
  • 2 tablespoons grape seed oil
  • frozen or fresh cherries, or even compote

Sponge cake with cherries

I got this cherry sponge cake recipe from my mother. Every time the cherries appeared, he always made us a fluffy and tasty sponge cake that we never got tired of.

Peel a squash, grate it and squeeze the juice.

Preheat the oven to 170 degrees and prepare a cake pan, lined with baking paper. Grease the paper with grease and sprinkle a tablespoon of flour over it.

Separate the egg whites from the yolks.

Beat the egg whites with a pinch of salt, then add the sugar over them, gradually, and mix for 5-7 minutes, until they look shiny.

Over the yolks add the vanilla essence, mix them well with a fork and then incorporate them into the egg white foam, using a silicone spatula. Stir gently, from bottom to top, several times.

Pour in the flour and mix again from the bottom up, a few times, until evenly distributed in the composition. Do not overdo the mixing because the dough will not grow.

Pour the composition into the tray, level it lightly with a spatula and place the fruit evenly.

Bake the tray for 25-30 minutes, until the cake is lightly browned and if you put a toothpick in the top, it comes out dry.

After removing the cake from the oven, sift the powdered sugar on top. Let it cool before cutting it.


Ingredients

Step 1

Pandispan with cherries

It has the consistency of a cake, despite the fact that it is very tender. The whole family will appreciate the recipe for Pandispan with cherries, especially if you serve it warm, with a globe of ice cream!

Preheat the oven to 180 & degC, without ventilation (static). Grease a 20cm round tray with butter and flour or with a non-stick spray. We foam the soft butter, the caster sugar and the core of the vanilla pods until we have a foam in which the sugar granules are barely felt. Add eggs, mix. Then add flour, baking powder, salt. We mix. At the end we put the whipped milk and continue to mix until we have a homogeneous composition. We incorporate the cherries, which we previously mixed with the 50g flour.

Pour the composition into the pan and bake the cake for an hour or until it passes the toothpick test and is nicely browned.

After removing it from the oven, let it cool in the pan for a few minutes, then turn it over on a grill or wooden bottom and let it cool very well before powdering it with sugar or icing it. Good appetite!


Sponge cake with cherries

I got this cherry sponge cake recipe from my mother. Every time the cherries appeared, he always made us a fluffy and tasty sponge cake that we never got tired of.

Peel a squash, grate it and squeeze the juice.

Preheat the oven to 170 degrees and prepare a cake pan, lined with baking paper. Grease the paper with grease and sprinkle a tablespoon of flour over it.

Separate the egg whites from the yolks.

Beat the egg whites with a pinch of salt, then add the sugar over them, gradually, and mix for 5-7 minutes, until they look shiny.

Over the yolks, add the vanilla essence, mix them well with a fork and then incorporate them into the egg white foam, using a silicone spatula. Stir gently, from bottom to top, several times.

Pour in the flour and mix again from the bottom up, a few times, until evenly distributed in the composition. Do not overdo the mixing because the dough will not grow.

Pour the composition into the tray, level it lightly with a spatula and place the fruit evenly.

Bake the tray for 25-30 minutes, until the cake is lightly browned and if you put a toothpick in the top, it comes out dry.

After removing the cake from the oven, sift the powdered sugar on top. Let it cool before cutting it.


Sponge cake with cherries

I got this cherry sponge cake recipe from my mother. Every time the cherries appeared, he always made us a fluffy and tasty sponge cake that we never got tired of.

Peel a squash, grate it and squeeze the juice.

Preheat the oven to 170 degrees and prepare a cake pan, lined with baking paper. Grease the paper with grease and sprinkle a tablespoon of flour over it.

Separate the egg whites from the yolks.

Beat the egg whites with a pinch of salt, then add the sugar over them, gradually, and mix for 5-7 minutes, until they look shiny.

Over the yolks, add the vanilla essence, mix them well with a fork and then incorporate them into the egg white foam, using a silicone spatula. Stir gently, from bottom to top, several times.

Pour in the flour and mix again from the bottom up, a few times, until evenly distributed in the composition. Do not overdo the mixing because the dough will not grow.

Pour the composition into the tray, level it lightly with a spatula and place the fruit evenly.

Bake the tray for 25-30 minutes, until the cake is lightly browned and if you put a toothpick in the top, it comes out dry.

After removing the cake from the oven, sift the powdered sugar on top. Let it cool before cutting it.


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Vanilla sponge cake with cherries and apricots

A show of color and flavor in a delicious summer dessert, simple and easy to prepare, with which we can pamper our family: Vanilla sponge cake with cherries and apricots!

I recently saw at Vlăduț from Neatza with Răzvan and Dani such a sponge cake recipe with cherries and apricots and I was very pleased with the combination.

I didn't think too much and I prepared this recipe for Pandișpan vanilla with cherries and apricots. But I didn't follow his recipe exactly. But the idea was wonderful, for which I thank him very much!

Vlăduț placed a layer of biscuits at the base of the cake, as I also showed you at Sponge cake recipe with crushed strawberries and biscuits.

This time I placed some Savoiardi biscuits, like at Cake recipe combined with bananas and strawberries.

I didn't have any more cocoa biscuits, but the classic ones worked just as well.

It should be mentioned that the fruits are sour, we must add to the amount of sugar in the sponge cake.

Even if we powder the cake with sugar on top, the sour taste of the fruit will still predominate.

Okay, I put plenty of fruit, maybe if you opt for less, the sour taste will no longer predominate.

Or, you can powder the cherries with sugar before adding them to the counter. But in this way we risk becoming juicy and moistening our sponge cake during baking.

I later prepared a syrup to moisturize the biscuits at the base.

I can tell you that a sensational, sweet-sour and refreshing cake came out. Served cold, from the fridge is just perfect for a hot summer day!


Sponge cake with cherries

I got this cherry sponge cake recipe from my mother. Every time the cherries appeared, he always made us a fluffy and tasty sponge cake that we never got tired of.

Peel a squash, grate it and squeeze the juice.

Preheat the oven to 170 degrees and prepare a cake pan, lined with baking paper. Grease the paper with grease and sprinkle a tablespoon of flour over it.

Separate the egg whites from the yolks.

Beat the egg whites with a pinch of salt, then add the sugar over them, gradually, and mix for 5-7 minutes, until they look shiny.

Over the yolks, add the vanilla essence, mix them well with a fork and then incorporate them into the egg white foam, using a silicone spatula. Stir gently, from bottom to top, several times.

Pour in the flour and mix again from the bottom up, a few times, until evenly distributed in the composition. Do not overdo it with the mixture because the dough will not grow.

Pour the composition into the tray, level it lightly with a spatula and place the fruit evenly.

Bake the tray for 25-30 minutes, until the cake is lightly browned and if you put a toothpick in the top, it comes out dry.

After removing the cake from the oven, sift the powdered sugar on top. Let it cool before cutting it.


Vanilla sponge cake with cherries and apricots

A show of color and flavor in a delicious summer dessert, simple and easy to prepare, with which we can pamper our family: Vanilla sponge cake with cherries and apricots!

I recently saw at Vlăduț from Neatza with Răzvan and Dani such a sponge cake recipe with cherries and apricots and I was very pleased with the combination.

I didn't think too much and I prepared this recipe for Pandișpan vanilla with cherries and apricots. But I didn't follow his recipe exactly. But the idea was wonderful, for which I thank him very much!

Vlăduț placed a layer of biscuits at the base of the cake, as I also showed you at Sponge cake recipe with crushed strawberries and biscuits.

This time I placed some Savoiardi biscuits, like at Cake recipe combined with bananas and strawberries.

I didn't have any more cocoa biscuits, but the classic ones worked just as well.

It should be mentioned that the fruits are sour, we must add to the amount of sugar in the sponge cake.

Even if we powder the cake with sugar on top, the sour taste of the fruit will still predominate.

Okay, I put plenty of fruit, maybe if you opt for less, the sour taste will no longer predominate.

Or, you can powder the cherries with sugar before adding them to the counter. But in this way we risk becoming juicy and moistening our sponge cake during baking.

I later prepared a syrup to moisturize the biscuits at the base.

I can tell you that a sensational, sweet-sour and refreshing cake came out. Served cold, from the fridge is just perfect for a hot summer day!


Video: Pandispan cu cirese!!! Pandispan with cherries!!!