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Cherry Dama Gluten Free cake with sour cherries

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 24

Cuisine: Polish
Course: Dessert
Difficulty level: Medium

Cherry Dama. Gluten Free cake with sour cherries

Just the name Cherry Dama cake with sour cherries gives a touch of elegance to this extraordinarily gluten free dessert, which today has entered my favorites list.

You don’t have to be a master confectioner for a perfect success, just strictly follow each step of the recipe and the exact quantities. So I invite you to stay with me for the list of ingredients, as well as the step-by-step preparation method of the recipe.

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Ingredients for the cake

Ingredients for the cherry layer

Ingredients for vanilla cream

Ingredients for the white chocolate frosting

Ingredients for the cake

Ingredients for the cherry layer

Ingredients for vanilla cream

Ingredients for the white chocolate frosting

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** THE CAKE **

1. Preheat the oven to 170°C or 340°F.

2. Line a rectangular baking tray with baking paper. Mine is 30/40 cm (12/16 inches).

3. In a bowl, mix the coconut with the poppy seeds and ground hazelnuts.

4. Put the egg whites with the salt powder in a bowl and beat them until they leave light shapes on the surface. We gradually add the sugar and continue to beat until we get a firm, glossy meringue and the sugar is completely melted.

5. Add the egg yolks and mix gently with a spatula.

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6. Add the dry ingredients in 3 three stages and incorporate them with light movements from the bottom up. Be very careful not to mix too much, otherwise you will remove the air incorporated in the egg whites and the top will not be fluffy.

7. Pour the mixture into the lined pan and put in the oven for 18-20 minutes.

When done, let the cake temper in the pan it was baked in, then remove it to a wire rack and let it cool completely.


1. Put the sour cherries with the sugar in a saucepan on a low heat and leave it like that until the cherries thaw and start to bubble. If you use fresh cherries, do the same until they start to bubble.

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2. Add the starch dissolved in 2-3 tablespoons of water and boil until the mixture binds and reaches a pudding-like consistency. Set aside to cool completely, stirring from time to time to prevent lumps.


1. In a bowl, mix the egg yolks with the starch and 60 ml (1/4 cup) of milk.

2. Put the rest of the milk with the sugar, vanilla extract in a saucepan to boil.

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3. When it boils, add the egg yolk mixture and cook until it binds. Cover with foil and set aside to cool.

4. Foam the butter and gradually add the vanilla cream, mixing gently until we get a smooth and airy cream.


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1. Put the cream in a saucepan on medium heat, add the chocolate and oil, leave for 2-3 minutes, then mix until well incorporated.


** Let’s assembly our Cherry Dama Gluten Free cake with sour cherries **

1. Cut the cake into 2 equal parts in width

2. On one half of the cake, evenly distribute the sour cherry composition, put the cream and level it, then the other half.

3. Spread the white chocolate glaze evenly and refrigerate for 4-6 hours or better overnight.

Optional. Save 2-3 tablespoons of the total amount of glaze. See bellow why.

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4. After at least an hour of standing in the refrigerator, melt the unused glaze and draw cross lines so that you obtain small rhombuses.

Now you can portion and serve, it’s excellent!

A simple and easy cake to make but with a phenomenal taste, that’s how I would describe this cake in few words.

Q: “What is the name of this cake?”

A: “Ummm. Is called.. umm.. it is called extraordinarily fuc***g good cake.

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From simple ingredients and available to everyone, with a sweet and sour combination and a multiple texture thanks to the poppy seeds, coconut, cherries, but also the fine vanilla cream makes this dessert downright spectacular.

Let me also tell you that it is also flour-free, suitable even for those with gluten intolerance.

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