Description
Indulge in this decadent Honeycomb Cherry Cake, a delightful combination of puff pastry, sour cherries, creamy frosting, and rich ganache. Perfect for special occasions or a sweet treat any day!
Ingredients
Units
Scale
Ingredients for the Cherry Honeycombs
- 2 sheets premade puff pastry (Pepperidge Farm), rolled to 10in x18in
- 3 cups sour/tart cherries, pitted, drained
Sour Cream Frosting
- 3 cups heavy whipping cream (at least 33% fat content)
- 1 cup sour cream / plain yogurt / Greek yogurt
- 1 tsp vanilla extract
- 1 cup sugar
Ganache
- 100 ml heavy cream
- 1/2 cup dark chocolate chips
- 3 Tbsp corn syrup
Chocolate Curls
- Chocolate Bar
- Vegetable Peeler
Also
- 1/3 cup roasted chopped walnuts (optional)
Instructions
- Thaw and Prepare Puff Pastry: Thaw puff pastry sheets and roll them out. Cut into strips and fill with cherries, then coil into cake layers.
- Bake: Bake the cake layers in round pans for 30 minutes at 400-425F until golden and puffed.
- Make Ganache: Prepare the ganache while cakes cool.
- Prepare Frosting: Whip together heavy cream, sour cream, sugar, and vanilla until fluffy.
- Assemble Cake: Layer cake with frosting and walnuts, then top with ganache.
- Decorate: Pipe reserved cream around the cake and make chocolate curls to garnish.
Notes
- Refrigerate cake overnight to allow flavors to meld.
- To slice cleanly, dip knife in hot water between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 450 kcal per serving
- Sugar: Approximately 25g
- Sodium: Approximately 200mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 70mg
