Cherry Torte with Cherry Prosecco Syrup Recipe

Cook Time: 70 minutes

This delicious cake combines the rich flavors of dark Bing cherries and Prosecco, topped with a homemade cherry syrup. A perfect dessert to serve warm or at room temperature.

Ingredients

• 1 1/2 cups unsweetened cherry juice
• 1/2 bottle (750 ml) Prosecco
• 1 1/4 cups white sugar, divided
• 1 large egg
• 1 (10 ounce) bag frozen dark sweet Bing cherries, thawed, divided
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon melted butter

Directions

Step 1: To make the syrup, combine cherry juice, Prosecco, and 1/2 cup of sugar in a saucepan. Bring to a boil over medium-high heat, then reduce the heat and let it simmer until the mixture is syrupy and reduced by half. This should take about 40 minutes. Set aside 1 cup of cherries for the cake, and add the remaining cherries to the syrup. Let the syrup cool. Note: The syrup can be made in advance and stored for several days.

Step 2: Preheat the oven to 350F (180C). Line a 9x9-inch square baking pan with parchment paper.

Step 3: In a large bowl, mix the remaining 3/4 cup sugar with the egg until well combined. Add the reserved 1 cup of cherries and stir to combine.

Step 4: Add the flour, baking soda, salt, vanilla extract, and melted butter to the bowl. Stir everything together until the flour disappears, creating a smooth batter.

Step 5: Pour the batter into the prepared baking pan and spread it evenly. Place it in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted near the center comes out clean. The cake will collapse slightly in the center - this is expected.

Step 6: Allow the cake to cool on a wire rack to room temperature.

Step 7: Once the cake has cooled, cut it into squares. Spoon a generous amount of the cherry syrup, along with some cherries, over each serving. This cake is best served warm or at room temperature.

Nutrition Facts (per serving)

• Calories: 242
• Fat: 2g (3% of Daily Value)
• Saturated Fat: 1g (5% of Daily Value)
• Cholesterol: 24mg (8% of Daily Value)
• Sodium: 411mg (18% of Daily Value)
• Total Carbohydrate: 48g (17% of Daily Value)
• Dietary Fiber: 1g (4% of Daily Value)
• Total Sugars: 35g
• Protein: 3g (5% of Daily Value)
• Vitamin C: 9mg (10% of Daily Value)
• Calcium: 14mg (1% of Daily Value)
• Iron: 1mg (6% of Daily Value)
• Potassium: 152mg (3% of Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This delightful cherry torte is complemented by a sweet yet tangy cherry Prosecco syrup. With a moist and fluffy cake base, this dessert combines the tartness of cherries with the effervescence of Prosecco, creating an unforgettable flavor experience. Below we explore the origins, regional variations, and other interesting facts surrounding this delicious treat.

Origin Story

The cherry torte is a beloved dessert in many parts of Europe, particularly in Germany and Austria. These countries have long-standing traditions of fruit-based cakes, often enjoyed during holidays and family gatherings. The addition of Prosecco syrup is a modern twist, incorporating the famous Italian sparkling wine into the traditional cake. This variation likely arose as a fusion of Italian and Germanic culinary influences, showcasing the versatility of Prosecco beyond just a celebratory drink. Over time, this fusion recipe has gained popularity in both fine dining establishments and casual home kitchens across the globe.

Regional Variations

Cherry-based cakes are common throughout Europe, but the specific combination of cherries and Prosecco in this torte is a distinctive feature of Italian-inspired baking. In northern Italy, especially in the Veneto region, Prosecco is a staple in both cooking and drinking, which explains the use of the sparkling wine in the syrup. In contrast, traditional German cherry tortes might be made with more straightforward ingredients like whipped cream or jam, without the addition of sparkling wine. This version with Prosecco offers a more refined flavor profile and a touch of sophistication, making it suitable for special occasions.

Differences from Similar Dishes

While there are many cherry cakes and tortes, such as the German Schwarzwlder Kirschtorte (Black Forest Cake) or the French clafoutis, the Cherry Torte with Cherry Prosecco Syrup stands out due to its simple yet elegant approach. The addition of Prosecco syrup instead of heavier creams or chocolate sets this cake apart. Unlike Black Forest Cake, which is layered with rich chocolate and whipped cream, this cherry torte keeps things light and refreshing. The syrup, made by reducing cherry juice and Prosecco, adds a burst of flavor thats both sweet and tangy, contrasting with the dense layers typically seen in more decadent cakes.

Where Its Typically Served

This cherry torte with Prosecco syrup is often served as a dessert at upscale restaurants or during festive gatherings. It pairs beautifully with a glass of Prosecco or any light, bubbly wine. It is especially popular in regions with a rich history of wine production, such as Italy, France, and parts of Germany. Given its sophisticated flavor profile, this dessert is commonly served during spring and summer events, like weddings, garden parties, or holiday celebrations, where fresh cherries are in season.

Fun Facts

Did you know that Prosecco, the sparkling wine used in the syrup, is primarily made from the Glera grape in Italys Veneto region? Prosecco is known for its light, fruity flavor with hints of green apple and pear, making it a perfect pairing for fruit-based desserts. Additionally, cherry trees have been cultivated for over 2,000 years, with early cultivation believed to have started in the regions of Anatolia (modern-day Turkey) before spreading across Europe. In medieval times, cherries were considered a symbol of sweetness and prosperity, making this dessert not only delicious but also a symbol of joy and celebration!

FAQ about Cherry Torte with Cherry Prosecco Syrup Recipe