Six Ways With Cherries
Next in this series all about cherries is a sweet, fluffy cake from the freezer!
This recipe is adapted from one that I found in my vintage cookbook when I was writing the “V” post for the April A to Z Challenge. In that recipe the starring fruit was strawberry. In this version, cherries and blueberries get center stage.
The filling for this frozen treat combines frozen cherries, frozen blueberries, sugar and egg whites which all get blended together into a lovely, pinkish-purple mousse.
Freshly whipped cream, sweetened with sugar and made luxurious with a dash of vanilla is then combined with the fruit mixture.
The graham cracker crust is browned in the oven…
and then once completely cool is topped with this fluffy cloud of fruit and cream.
A few hours in the freezer and it is ready. It is a homey and summery treat!
Frozen Cherry Blueberry Cloud Cake
~Adapted from a recipe in The Vermont Symphony Cookbook, 1984
- 12 graham cracker sheets, crushed to fine crumbs
- 1/2 c. granulated sugar
- 1/2 c. butter, melted
- 1 c. whipping cream
- 1/2 tsp. vanilla
- 1-1/3 c. frozen cherries
- 1 c. frozen blueberries
- 2/3 c. granulated sugar
- 2 egg whites or roughly 1/3-cup pasteurized, liquid egg whites*
- Preheat oven to 350° F. In a large bowl, combine the graham cracker crumbs, 1/4 c. of the sugar, and the melted butter. Stir thoroughly to combine. Spread the mixture in the bottom of a 9″ x 13″ baking dish. Use your fingers to press the mixture down into an even layer.
- Bake for 12-15 minutes until the crust is lightly browned. Remove from the oven and place the dish on a cooling rack. Allow the crust and dish to cool completely.
- Place the bowl and paddle of a stand mixer into the fridge for 10 minutes.
- Once they are chilled, assemble the bowl and paddle onto the mixer. Add the whipping cream, the remaining 1/4 c. of sugar and the vanilla to the bowl. Beat the mixture on high, stopping once or twice to scrape down the sides.
- In the meantime, remove the cherries and blueberries from the freezer and allow them to partially thaw, about 10 minutes.
- Beat the whipped cream mixture until stiff peaks begin to form, about 5-6 minutes. Spoon the whipped cream into a small bowl, cover with plastic wrap and refrigerate. Wash and dry the mixing bowl and paddle.
- Place the partially thawed fruit into the mixer bowl along with the 2/3 c. sugar and the egg whites (or pasteurized liquid egg whites.) Beat these ingredients on high until stiff peaks begin to form – this can take anywhere from 5-10 minutes, so don’t lose patience.
- Fold the whipped cream into the fruit mixture and gently stir to combine.
- Spoon the filling onto the graham cracker crust, spreading it to evenly fill the dish. Cover the top with plastic wrap. Place in the freezer.
- Freeze for 3-4 hours.*
- When ready to serve remove the plastic wrap, use a sharp knife to cut the cake into squares and serve immediately.
This cake has the best consistency when enjoyed after about 3 to 4 hours in the freezer. The filling will be firm but still light and smooth. It will still be delicious after a longer time in the freezer, but the filling will have a more icy texture. Store wrapped in the freezer for up to 3 days.
* The USDA states that there is a salmonella risk in consuming raw egg, especially for infants, young children, older adults, pregnant women, and people with weakened immune systems. It is for this reason that I have indicated that pasteurized, liquid egg whites can be used in place of the regular egg whites in this recipe.
This is a new feature that I will share each month, named Six Of One! Since I’m Hungry Enough To Eat Six I figured I would share six things to be hungry for. It may be six ways to use an ingredient, or six variations on a favorite dish. Perhaps six ways to use a particular kitchen gadget.
Once you’ve had this cake, give these other cherry recipes a try!