Cherished Hearts Cherry Delight

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Fall in love with each decadent layer of this Cherished Hearts Cherry Delight πŸ’•πŸ§πŸ’βœ¨


For the Sponge Cake:

4 large eggs, room temperature
1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Cherry Sauce:

2 cups pitted cherries (fresh or frozen)
Β½ cup granulated sugar
1 tbsp lemon juice
2 tsp cornstarch
2 tbsp water

For the Whipped Cream:

1Β½ cups heavy cream, chilled
ΒΌ cup powdered sugar
1 tsp vanilla extract

For Decoration:

Candied cherries (store-bought or homemade)


Sponge Cake Layers:

Preheat the oven to 350Β°F (175Β°C). Grease two heart-shaped cake pans and line with parchment paper.
In a large bowl, beat eggs and sugar until pale and fluffy. Add vanilla extract.
Sift together flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
Divide the batter evenly between the two cake pans.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Cherry Sauce:

Combine cherries, sugar, and lemon juice in a saucepan over medium heat.
Cook until cherries soften and release their juices, about 10 minutes.
Mix cornstarch with water to create a slurry. Stir into the cherry mixture.
Cook until sauce thickens to a glossy, spreadable consistency.
Allow the sauce to cool before building the cake.

Whipped Cream:

In a chilled bowl, whip the heavy cream until it starts to thicken.
Add powdered sugar and vanilla extract, and continue to whip to stiff peaks.

Assemble the Cake:

Place one sponge cake layer on a serving plate. Spread a generous amount of whipped cream over the cake.
Spoon half of the cherry sauce over the whipped cream, leaving a small border around the edge.
Carefully place the second sponge cake layer on top.
Frost the sides of the cake with the remaining whipped cream.
Pour and spread the remaining cherry sauce on top of the cake, allowing some to drip down the sides.


Pipe decorative borders or rosettes with whipped cream around the edges of the cake, if desired.
Top with candied cherries evenly spaced on the cherry sauce layer.

Chill and Serve:

Refrigerate the cake for at least 1 hour to set the layers.
Serve chilled and enjoy the harmony of sponge cake, creamy whipped cream, and tangy cherry sauce with a hint of sweetness from the candied cherries.
This lovely heart-shaped cheesecake is perfect for romantic occasions or when you want to make an impression with a homemade dessert. The glossy cherry sauce and candied cherries add the right amount of charm and sweetness to this delightful cake.

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