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Vanilla and Cherry Cake https://www.metro.ca/userfiles/image/recipes/Gâteau-vanille-et-cerises-10790.JPG PT1H30M PT50M PT2H50M
Vanilla cake:Grease and flour three 9-inch cake moulds.Preheat the oven to 350°F and put the rack in the middle position.Use an electric mixer to whip the eggs and sugar until you get a creamy texture.Drizzle the oil into the mixture and mix, then set aside.In another bowl, combine the flour, baking powder, and salt.Alternate adding the mix and the dry ingredient mixture to the sugar, eggs, and oil.Divide the batter between the three moulds and cook in the oven for about 50 minutes.Unmould and let the cakes cool before icing them.Cherry compote:In a pan, combine the sugar and corn starch.Add the water, lemon juice, and frozen cherries. Mix.Put the pan on the heat and bring to a boil.Lower the heat to low and simmer for 10 minutes.When the compote has thickened, remove from the heat and let completely cool.Cream cheese icing:In a bowl, whip the butter and cream cheese until you get an even texture.Add the vanilla extract and part of the icing sugar and mix.Add the rest of the icing sugar and combine.Set aside and store in room temperature.Assembly:Cut the top off three cakes so they’re straight.Put one of the cakes on the cake stand and add a thin layer of icing.With a pastry bag fitted with a fluted tip, pipe the icing on top of the cake.Add part of the cherry compote on top of the cake.Repeat the steps with the second cake.
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vanilla cake: 4 egg 2 cups (500 mL) white sugar 2 Tbsp. (30 mL) vanilla extract 3/4 cup (180 mL) vegetable oil 3 cups (750 mL) all-purpose flour 5 tsp. (25 mL) baking powder 1/2 tsp. (2 1/2 mL) salt 1 cup (250 mL) lukewarm milk cherry compote: 1/2 cup (125 mL) white sugar 1 Tbsp. (15 mL) corn starch 2 Tbsp. (30 mL) water 1 Tbsp. (15 mL) lemon juice 500 g frozen cherries cream cheese icing: 250 g cheese cream, room temperature 1/2 cup (125 mL) butter, room temperature 2 tsp. (10 mL) pure vanilla extract 3 cups (750 mL) icing sugar
Vanilla and Cherry Cake

Vanilla and Cherry Cake

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12
servings
1:30
Preparation
0:50
COOKING
2:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • vanilla cake:
  • 4
    egg
  • 2 cups
    (500 mL)
    white sugar
  • 2 Tbsp.
    (30 mL)
    vanilla extract
  • 3/4 cup
    (180 mL)
    vegetable oil
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    3 L SELECTED VARIETIES


  • 3 cups
    (750 mL)
    all-purpose flour
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  • 5 tsp.
    (25 mL)
    baking powder
  • 1/2 tsp.
    (2 1/2 mL)
    salt
  • 1 cup
    (250 mL)
    lukewarm milk
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    STONYFIELD DRINKABLE YOGOURT

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  • cherry compote:
  • 1/2 cup
    (125 mL)
    white sugar
  • 1 Tbsp.
    (15 mL)
    corn starch
  • 2 Tbsp.
    (30 mL)
    water
  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 500 g
    frozen cherries
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    PRODUCT OF U.S.A., No. 1 GRADE 8.80/kg



  • cream cheese icing:
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  • 250 g
    cheese cream, room temperature
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  • 1/2 cup
    (125 mL)
    butter, room temperature
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  • 2 tsp.
    (10 mL)
    pure vanilla extract
  • 3 cups
    (750 mL)
    icing sugar
Imprimer ma sélection

Preparation

Vanilla cake:

Grease and flour three 9-inch cake moulds.

Preheat the oven to 350°F and put the rack in the middle position.

Use an electric mixer to whip the eggs and sugar until you get a creamy texture.

Drizzle the oil into the mixture and mix, then set aside.

In another bowl, combine the flour, baking powder, and salt.

Alternate adding the mix and the dry ingredient mixture to the sugar, eggs, and oil.

Divide the batter between the three moulds and cook in the oven for about 50 minutes.

Unmould and let the cakes cool before icing them.

Cherry compote:

In a pan, combine the sugar and corn starch.

Add the water, lemon juice, and frozen cherries. Mix.

Put the pan on the heat and bring to a boil.

Lower the heat to low and simmer for 10 minutes.

When the compote has thickened, remove from the heat and let completely cool.

Cream cheese icing:

In a bowl, whip the butter and cream cheese until you get an even texture.

Add the vanilla extract and part of the icing sugar and mix.

Add the rest of the icing sugar and combine.

Set aside and store in room temperature.

Assembly:

Cut the top off three cakes so they’re straight.

Put one of the cakes on the cake stand and add a thin layer of icing.

With a pastry bag fitted with a fluted tip, pipe the icing on top of the cake.

Add part of the cherry compote on top of the cake.

Repeat the steps with the second cake.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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