Spiced Cherry Lavash Cake

This is the cake of my childhood – and brings back memories of celebrating birthdays and name days with my family around the table. Most of the time with this very same cake.

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Traditionally we use ladyfinger biscuits instead of the lavash bread but lately, I was experimenting a lot with my recently most favorite pastry – a lavash bread. Lavash is an amazingly universal unleavened bread with origins in Armenia and Iran. Lavash is great for both sweet and savory foods and as I found out, desserts as well. Make sure to get a plain lavash for this recipe or anytime you prepare lavash sweet way.

What I absolutely about this recipe is a combination of flavors and an exotic touch of spices. I combined my sour cherries with some spiced Cherry Chai Jam from Brins and the flavor was incredible – spices in a jam provide a beautiful twist to otherwise full-bodied but plain ingredients like heavy cream or tart cherries.

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This cake is a perfect combo for these hot summer days – not too sweet, tart & flavorful with a touch of saltiness from the traditional lavash. For me a perfection on the plate.

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The cake is made within half an hour and must be chilled in the fridge – ideally overnight or at least for a couple of hours. Lavash will nicely soak up the cream and sour cherries reduction. Yummy.

Note: Lavash bread should be cut into rectangles of the size of your baking pan – my loaf pan was 10″ long, so I cut my bread into 10″ long rectangles. If you don’t manage to get a lavash (bread is easily available in most grocery stores), feel free to go with plain-tasting biscuits or ladyfingers – both will taste delicious. 


INGREDIENTS 
(for baking/dessert pan size 5″x10″) 

Plain Lavash Bread – 6 rectangle slices of size 5”x10” (or of a size of your loaf pan)

300g/ 10.5 oz Sour Cream

100g/ 3.5 oz Heavy Cream

50g/ 1.8 oz Condensed Milk (or Honey)

50g/ 1.8 oz Cherry Chai Jam

200g/ 7oz Sour Cherries (frozen or fresh)

10g/ 2 Teaspoons Cornstarch

Cocoa Powder

METHOD

  1. Start with the cream. Whisk together 300g of Sour Cream, 100g of Heavy Cream, and 50g of Condensed Milk (or honey) with a hand whisk or with a whisk attached to your standing mixer until you’ll get a nice & thick cream (do not overmix). Place into the fridge until ready to use
  2. Cook 200g of your Sour Cherries in a small saucepan for 5-8 minutes or until they start to simmer. Once simmering, stir in 10g of Cornstarch dissolved in a tablespoon of water while mixing constantly until the mixture thickens up. Now take off the heat and mix in a 50g of Cherry Chai Jam & set aside
  3. Prepare layers of the lavash bread (they will be easier to roll if you warm them up in the microwave/oven a little bit). Divide your warm cherries between 6 layers of the lavash sheets and roll each sheet tightly. Line your baking/dessert pan with a parchment paper or with a plastic wrap to be able to take the cake out from the pan once chilled. Place 3 lavash rolls next to each other to fill up the bottom of your pan. Spread a generous amount of cream on top of them and alternate with layers of lavash & cream – finishing with the cream. Dust with some cocoa powder and let it sit in the fridge overnight or as long as you can resist 🙂 Eat within 3 days

Dobrú chuť,
Lenka

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