This zingy cake takes a well-deserved place among most favorite cakes. It's popular for its light and sweet sponge, sensational cherry mousse divided by a delicious spread of cherries in rich syrup. It is highly enjoyable! Kids who are picky about food - even dessert - devour every crumb of it. They especially love the smooth cherry mousse top layer that is purposely deep as a lake to delight in. It's easy to image that it disappears quickly. Try it for yourself.
Batter Ingredients:
5 large - eggs (room temperature)
1 cup - sugar
1 cup - all-purpose flour
Cream Ingredients:
16 oz. - Cool Whip (thawed)
8 oz. - sour cream (or plain Greek Yogurt)
½ cup – powdered sugar
¼ - lemon (10 drops)
1 - can of cherry pie filling
Cherry Mousse Ingredients:
3 - 6 oz. - packets of cherry Jell-O
1 ½ cups - cold water (Cleaner water tip: Never cook with hot water out of the faucet, as it is more likely to remove and expel pipe rust into your food.)
16 oz. - Cool Whip (thawed)
16 oz. - sour cream
Making Jell-O:
1. In a medium saucepan bring water to a boil. Add all 3 packets of Jell-O and stir constantly until gelatin bits dissolve completely. Set aside to cool.
Batter Instructions:
1. Preheat oven to 350 F. In the mixer bowl, beat eggs and sugar on high for 15 minutes.
2. Add sifted flour (which makes the cake fluffier).
3. Add flour in a couple separate additions with the mixer running on low, for 5 minutes. While the batter is mixing grease a spring form pan with butter. (I prefer to use butter for greasing pans when baking cakes instead of oil because it doesn't leave a smell and taste. I previously used oil and pan sprays, but I found that they leave an aftertaste that is not so pleasant.)
4. Pour the batter into a greased spring form pan. Spread it out evenly with a spatula and bake at 350 F for 20 minutes.
5. Once the cake is done baking, take it out the oven and set it aside to cool. During this time prepare the cream.
Cream Instructions:
1. Into a medium bowl add 16 oz. Cool Whip, 8 oz. sour cream, ½ cup powdered sugar and 10 lemon drops.
2. Mix well on high speed.
Cake Assembly Instructions:
1. Place the cake sponge onto a cake holder and spread about 2 cups of cream over it.
2. Level cherry filling evenly over the top of the cream.
3. Place the same spring form ring around the sponge to hold the cherry mousse mixture. Jell-O should be barely warm and ready for making the cherry mousse.
Cherry Mousse Instructions:
1. Add 16 oz. of Cool Whip and 16 oz. of sour cream into the mixer bowl.
2. Mix on high for 3- 5 minutes.
3. With the mixer running on low speed, slowly pour in (cooled to warm) Jell-O.
4. Increase the speed to high and mix until well combined, for about a minute or so.
5. Pour mousse into the ring form, over the cherry filling.
6. Spread it out evenly as quickly as possible because it sets fast. The cooler the temperature in the room the faster it will set. Allow the cake to set completely in the fridge for 4 hours or overnight.
7. Take the cake out from the fridge.
8. Insert a thin knife between the cake and the ring to separate.
9. Remove the spring form ring.
10. Decorate the cake by first applying the cream to the side with a long angled icing spatula.
11. Using a piping bag and Wilton 104 decorating tip attachment, pipe out a ribbon design over the edges of the cake.
12. Use Wilton 21 tip to pipe out the side design.
13. Refrigerate the cake overnight (for best results) and it is ready to enjoy!!!!
Cake "Cherry Lake" - Торт "Вишнёвое Озеро"
Ingredients
- Batter Ingredients:
- 5 large - eggs room temperature
- 1 cup - sugar
- 1 cup - all-purpose flour
- Cream Ingredients:
- 16 oz. - Cool Whip thawed
- 8 oz. - sour cream or plain Greek Yogurt
- ½ cup – powdered sugar
- ¼ - lemon 10 drops
- 1 - can of cherry pie filling
- Cherry Mousse Ingredients:
- 3 - 6 oz. - packets of cherry Jell-O
- 1 ½ cups - cold water Cleaner water tip: Never cook with hot water out of the faucet, as it is more likely to remove and expel pipe rust into your food.
- 16 oz. - Cool Whip thawed
- 16 oz. - sour cream
Instructions
- Making Jell-O:
- In a medium saucepan bring water to a boil. Add all 3 packets of Jell-O and stir constantly until gelatin bits dissolve completely. Set aside to cool.
- Batter Instructions:
- Preheat oven to 350 F. In the mixer bowl, beat eggs and sugar on high for 15 minutes.
- Add sifted flour (which makes the cake fluffier).
- Add flour in a couple separate additions with the mixer running on low, for 5 minutes. While the batter is mixing grease a spring form pan with butter. (I prefer to use butter for greasing pans when baking cakes instead of oil because it doesn't leave a smell and taste. I previously used oil and pan sprays, but I found that they leave an aftertaste that is not so pleasant.)
- Pour the batter into a greased spring form pan. Spread it out evenly with a spatula and bake at 350 F for 20 minutes.
- Once the cake is done baking, take it out the oven and set it aside to cool. During this time prepare the cream.
- Cream Instructions:
- Into a medium bowl add 16 oz. Cool Whip, 8 oz. sour cream, ½ cup powdered sugar and 10 lemon drops.
- Mix well on high speed.
- Cake Assembly Instructions:
- Place the cake sponge onto a cake holder and spread about 2 cups of cream over it.
- Level cherry filling evenly over the top of the cream.
- Place the same spring form ring around the sponge to hold the cherry mousse mixture. Jell-O should be barely warm and ready for making the cherry mousse.
- Cherry Mousse Instructions:
- Add 16 oz. of Cool Whip and 16 oz. of sour cream into the mixer bowl.
- Mix on high for 3- 5 minutes.
- With the mixer running on low speed, slowly pour in (cooled to warm) Jell-O.
- Increase the speed to high and mix until well combined, for about a minute or so.
- Pour mousse into the ring form, over the cherry filling.
- Spread it out evenly as quickly as possible because it sets fast. The cooler the temperature in the room the faster it will set. Allow the cake to set completely in the fridge for 4 hours or overnight.
- Take the cake out from the fridge.
- Insert a thin knife between the cake and the ring to separate.
- Remove the spring form ring.
- Decorate the cake by first applying the cream to the side with a long angled icing spatula.
- Using a piping bag and Wilton 104 decorating tip attachment, pipe out a ribbon design over the edges of the cake.
- Use Wilton 21 tip to pipe out the side design.
- Refrigerate the cake overnight (for best results) and it is ready to enjoy!!!!
If you make this Cake "Cherry Lake" - Торт "Вишнёвое Озеро" recipe please share a picture with me on Snapchat, Instagram or Pinterest. Tag with #valyastasteofhome. I'd love to see your creations! 🙂
Irine says
How much in advance do you think this cake can be made? Exited to make this cake for my hubby's birthday this weekend..☺
www.valyastasteofhome.com says
Hi Irene. It's ok to make this cake couple of day in advance. Let me know how it turns out for you.
jessica says
Valya can you please share the link to Amazon for the set of Wilton decorating tips that you have? I searched through Amazon, but there are a lot of choices and I don't know which set is the best for decoration cakes,etc... Thanks
www.valyastasteofhome.com says
Hi Jessica. If you don't have any decorating tips yet, I would recommend getting a set like this Wilton Master Decorating Tip Set. It has pretty much everything to decorate any cake you'd like. If you buy them by singles it becomes pretty spendy. I hope this helps.
Anna says
How much cool whip do you need? In the ingredients list it has 4 -8 oz. of cool whip but in the instructions you only use two?
valya'stasteofhome.com says
You do need 4 (8oz). 2 (8 oz) for jello mixture, and 2 (8 oz) for the cream inside and to decorate the top of the cake.
Anna says
Ok Thank you!
valya'stasteofhome.com says
You are very welcome! 🙂
Lilya says
How much water do I use exactly for those 3 packs of jello? It says 1 1/2 cold water...is that 1 1/2 cups of boiled water for the 3?
I will be making this cake for my sister-in-laws sweet 16 birthday! Can't wait to try this cake!!!
valya'stasteofhome.com says
You take 1 1/2 cups of water and boil it. Then add 3 packs of jello. It seems a lot, but you need that much to make all that cream harden. Good luck on making this delicious cake! 🙂
Natasha says
Please don't make this cake when I come over. Or you won't see me for about an hour and the whole cake will magically disappear.
valya'stasteofhome.com says
It is truly delicious. Thanks Natasha!
Jennifer @ Crockpot Gourmet says
Looks yummy! Perfect summer dessert 🙂
valya'stasteofhome.com says
Thank you Jennifer! I totally agree with you!:)
Lilya says
This cake looks delicious! Definitely on my to do list! Can't wait to see more yummy recipes! Blessings to you and your amazingly talented kids! You are a super mama for sure!
valya'stasteofhome.com says
Thank you Lilya! Super mama only with Gods help. 🙂