Cherries in the Snow Cake II: A Decadent Delight

This recipe elevates the classic Cherries in the Snow cake to a whole new level of indulgence. Building upon the familiar flavors of cherry, vanilla, and cream, this version incorporates richer components and a more sophisticated presentation. Get ready to embark on a baking adventure that will leave your taste buds singing! This “Cherries in the Snow Cake II” is perfect for birthdays, holidays, or any special occasion where you want to impress. It’s a showstopper that tastes as good as it looks.

## Ingredients:

**For the Cake:**

* 2 ½ cups all-purpose flour
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 ¾ cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk

**For the Cherry Filling:**

* 2 (21 ounce) cans cherry pie filling
* ¼ cup cherry liqueur (optional, but highly recommended! Kirschwasser is ideal)
* 1 tablespoon cornstarch (if pie filling is too runny)

**For the Vanilla Bean Pastry Cream:**

* 2 cups whole milk
* 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
* 6 large egg yolks
* ¾ cup granulated sugar
* ¼ cup cornstarch
* 2 tablespoons unsalted butter, softened

**For the Whipped Cream Frosting:**

* 3 cups heavy cream, very cold
* ½ cup powdered sugar
* 1 teaspoon vanilla extract

**For Decoration:**

* Fresh cherries, stemmed
* White chocolate shavings
* A dusting of powdered sugar (optional)

## Equipment:

* Three 9-inch round cake pans
* Parchment paper
* Mixing bowls (various sizes)
* Electric mixer (stand or hand-held)
* Rubber spatula
* Whisk
* Saucepan
* Wire rack
* Offset spatula or icing smoother
* Piping bag and tip (optional, for decorative swirls)

## Instructions:

### Part 1: Baking the Cake Layers

1. **Prepare the Pans:** Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Cut circles of parchment paper to fit the bottoms of the pans and place them inside. This will prevent the cakes from sticking.
2. **Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
3. **Cream Butter and Sugar:** In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, which helps create a tender cake crumb. It typically takes about 3-5 minutes.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
5. **Alternate Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. Start with adding about 1/3 of the dry ingredients, then half of the buttermilk, then another 1/3 of the dry ingredients, the remaining buttermilk, and finish with the last 1/3 of the dry ingredients. Mix only until barely combined after each addition.
6. **Divide and Bake:** Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden brown and spring back to the touch.
7. **Cool the Cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cooled, wrap the cake layers in plastic wrap and refrigerate for at least 1 hour (or preferably overnight). This makes them easier to handle and frost.

### Part 2: Preparing the Cherry Filling

1. **Combine Ingredients:** In a medium saucepan, combine the cherry pie filling and cherry liqueur (if using). If the pie filling seems overly runny, whisk in the cornstarch.
2. **Simmer:** Heat the mixture over medium heat, stirring constantly, until it thickens slightly. This usually takes about 5-7 minutes.
3. **Cool:** Remove from heat and let the cherry filling cool completely before assembling the cake. Cooling is essential to prevent the filling from melting the pastry cream and frosting.

### Part 3: Making the Vanilla Bean Pastry Cream

1. **Infuse the Milk:** In a medium saucepan, combine the milk and the split vanilla bean (or vanilla extract if not using a bean). Heat over medium heat until the milk just begins to simmer. Remove from heat, cover, and let steep for 30 minutes to allow the vanilla flavor to infuse the milk. If using vanilla extract, skip the steeping process and add it later.
2. **Whisk Egg Yolks and Sugar:** In a medium bowl, whisk together the egg yolks and granulated sugar until pale and thick. This is important for creating a smooth and creamy pastry cream.
3. **Add Cornstarch:** Whisk in the cornstarch until well combined. This helps to thicken the pastry cream and prevent it from curdling.
4. **Temper the Egg Yolks:** Slowly pour a small amount (about 1/4 cup) of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks. This prevents the yolks from scrambling when added to the hot milk. Repeat with another 1/4 cup of hot milk. Tempering is crucial for a smooth and lump-free pastry cream.
5. **Combine and Cook:** Pour the tempered egg yolk mixture into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to whisk vigorously for 1-2 minutes, until the pastry cream is very thick and smooth. Be sure to scrape the bottom and sides of the saucepan to prevent sticking and scorching.
6. **Finish and Cool:** Remove from heat and stir in the softened butter (and vanilla extract if you didn’t use a vanilla bean). Transfer the pastry cream to a clean bowl. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until completely chilled. Chilling allows the pastry cream to fully set and develop its flavor.

### Part 4: Preparing the Whipped Cream Frosting

1. **Chill Bowl and Whisk:** Place the mixing bowl and whisk attachment of your electric mixer in the freezer for at least 15 minutes before making the whipped cream. This helps to ensure that the cream whips up quickly and holds its shape.
2. **Whip the Cream:** Pour the cold heavy cream into the chilled bowl. Beat with the electric mixer on medium speed until soft peaks form.
3. **Add Sugar and Vanilla:** Gradually add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form. Be careful not to overwhip, as this can cause the cream to curdle and become grainy.

### Part 5: Assembling the Cake

1. **Level the Cake Layers (Optional):** If the cake layers are uneven, use a serrated knife to level the tops. This will create a more uniform and visually appealing cake.
2. **Place First Layer:** Place one cake layer on a serving plate or cake stand. If you want to protect your serving dish, you can place strips of parchment paper around the edges of the plate before placing the cake layer. These strips can be removed after frosting the cake.
3. **Add Pastry Cream:** Spread half of the chilled vanilla bean pastry cream evenly over the first cake layer.
4. **Add Cherry Filling:** Spread half of the cooled cherry filling over the pastry cream. Leave a small border around the edge to prevent the filling from spilling out.
5. **Place Second Layer:** Gently place the second cake layer on top of the cherry filling.
6. **Repeat Layers:** Repeat steps 3 and 4 with the remaining pastry cream and cherry filling.
7. **Place Third Layer:** Place the final cake layer on top.
8. **Frost the Cake:** Frost the entire cake with the whipped cream frosting, using an offset spatula or icing smoother to create a smooth and even surface. You can create decorative swirls or patterns if desired.
9. **Decorate:** Decorate the top of the cake with fresh cherries and white chocolate shavings. You can also dust the cake with powdered sugar for an elegant touch.
10. **Chill:** Refrigerate the assembled cake for at least 30 minutes before serving to allow the frosting to set and the flavors to meld.

## Tips and Tricks:

* **Use High-Quality Ingredients:** The quality of the ingredients you use will directly impact the flavor and texture of the cake. Use good quality butter, vanilla extract, and heavy cream for the best results.
* **Don’t Overmix the Cake Batter:** Overmixing the cake batter can result in a tough cake. Mix until just combined.
* **Chill the Cake Layers:** Chilling the cake layers before frosting makes them easier to handle and prevents them from crumbling.
* **Make the Pastry Cream Ahead of Time:** The pastry cream can be made up to 2 days in advance and stored in the refrigerator.
* **Use a Rotating Cake Stand:** A rotating cake stand makes frosting the cake much easier.
* **Get Creative with Decorations:** Feel free to get creative with the decorations. You can use different types of cherries, chocolate curls, or even edible flowers.
* **Adjust Sweetness to Taste:** If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter or whipped cream frosting.
* **Substitute Liqueurs:** If you don’t have cherry liqueur, you can substitute with another fruit liqueur, such as raspberry liqueur or blackberry liqueur. Alternatively, you can use cherry juice or almond extract for a non-alcoholic option.

## Variations:

* **Chocolate Cake:** For a chocolate version, substitute some of the all-purpose flour with cocoa powder.
* **Almond Cake:** Add almond extract to the cake batter and pastry cream for an almond flavor.
* **Coconut Cake:** Add shredded coconut to the cake batter and whipped cream frosting for a coconut flavor.
* **Different Fruit Filling:** Experiment with different fruit fillings, such as blueberry, raspberry, or strawberry.

## Serving Suggestions:

* Serve chilled as a dessert for special occasions.
* Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
* Serve with a cup of coffee or tea.

## Storage Instructions:

* Store the assembled cake in the refrigerator for up to 3 days.
* The cake layers can be wrapped tightly and stored in the freezer for up to 2 months.
* The pastry cream can be stored in the refrigerator for up to 2 days.

## Nutritional Information (approximate, per serving):

* Calories: 550-650
* Fat: 30-40g
* Saturated Fat: 20-25g
* Cholesterol: 200-250mg
* Sodium: 200-300mg
* Carbohydrates: 60-70g
* Sugar: 40-50g
* Protein: 5-7g

**Enjoy your homemade Cherries in the Snow Cake II!** This cake is a labor of love, but the results are well worth the effort. The combination of moist cake, creamy pastry cream, tart cherry filling, and fluffy whipped cream frosting is simply irresistible. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds. Feel free to adjust the recipe to your own preferences and get creative with the decorations. Happy baking!