Honeycomb Cherry Cake Recipe

Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.

If you ever sees a Russian with 15 buckets of the tart cherries at a cherry orchard it is most likely because they plan to use them for cherry pierogies, cherry piroshkys or for this lovely Honeycomb Cherry cake. If this presentation of the Firewood under the Snow cake has fooled you, then you can blame it on me! I wanted a round cake, not a long log-like cake so I improvised. This classic combination of cherries, whipped cream and chocolate ganache doesn’t really need much of an introduction but if you’ve never tried this cake before I will tell you, you should! Tartness of the cherries balances perfectly with the sweet filling, while the chocolate ganache makes it look like a masterpiece, and masterpiece it is!

Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.

Using the pre-made puff pastry sheets for this cake is a cheaters way to save some time, but if it’s still delicious can you blame me? All in all, it took about an hour to make this beauty and that’s pretty good considering the final product 😉
Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.

Honeycomb Cherry Cake

Ingredients:
2 sheets premade puff pastry (Pepperidge Farm ), rolled to 10in x18in
3 cups sour/tart cherries, pitted, drained (click the link to see which ones I use)

Cream:
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 (click for recipe & instructions)

Chocolate Curls:
Chocolate Bar
Vegetable Peeler

Also:
1/3 cup roasted chopped walnuts (optional)

Preparation:
Thaw puff pastry sheets on the counter until you can unfold them. Dust working surface with flour and roll each sheet to 10 in x18 in. Cut each sheet into 3 long strips. Line cherries in the middle of each strip. Pinch two ends firmly together enclosing the cherries inside. Combine 3 long logs together, then coil inside two 9 inch round cake pans lined with foil. Bake for 30 minutes at 400-425F. (I use commercial size pastry sheets so they look a little different, but the written instructions are adjusted for the Pepperidge Farm premade puff pastry sold at the stores)
Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.

Once golden in color and puffed up, remove from oven, remove foil from the pan and unpeel the cake from the foil while hot (it will be harder to do so after it cools). Allow to cool completely.
Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.

While the cakes are cooling make the ganache following the recipe and instructions here.

Also, prepare the cream. In a bowl of a mixer fitted with a whisk attachment combine the heavy cream, sour cream (or Greek yogurt, or plain yogurt), sugar and vanilla extract. Whip on high until supple and holds shape without running, about 3-5 minutes. Take care not to overbeat or the cream will break into butter and whey.
Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.

Reserve about 1.5 cups cream for the decorating and refrigerate until needed. Put a dollop of cream onto the serving plate, press and adhere the first cake layer to that dollop. Spoon less than half of the remaining cream on top of the cake and spread around evenly. Sprinkle with roasted chopped walnuts (optional). Place the second layer of cake and spoon the remaining cream on top. Smooth cream on top and sides.
Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.

Pour cooled ganache in the middle of the cake. Using a spatula spread the ganache around, bringing it close to the edges so it drizzles down the sides.
Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.

Fit a pastry bag with a star tip. Fill the bag with the reserved cream. Pipe stars all around the border of the cake, by making a spiraling motion twice for each star.
Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.

Microwave the chocolate bar for about 20-25 seconds in 5-10 second intervals. You’re trying to make the chocolate bar softer, but not soft. While holding the chocolate bar with a paper towel, run along the edge of the bar with a vegetable peeler producing chocolate curls. Do this right over the cake so that curls fall around the edges or over the piped stars.
Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.

Refrigerate cake overnight, allowing the cake layers to soften. Serve cold with coffee or tea.
To slice, dip knife in boiling hot water, wipe and cut. For clean cuts, do so after each cut.
Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.

Now Bon Appetite!

Honeycomb Cherry Cake Recipe

Prep time:
Cook time:
Serves: 8-10 servings or one 9 inch round cake

Ingredients

  • 2 sheets premade puff pastry (Pepperidge Farm ), rolled to 10in x18in
  • 3 cups sour/tart cherries, pitted, drained (see bottom of post for the kind I buy from the Russian Stores)

Cream:

  • 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

  • (click for recipe & instructions)

Chocolate Curls:

  • Chocolate Bar
  • Vegetable Peeler

Also:

  • ⅓ cup roasted chopped walnuts (optional)

Instructions

  1. Thaw puff pastry sheets on the counter until you can unfold them. Dust working surface with flour and roll each sheet to 10 in x18 in. Cut each sheet into 3 long strips. Line cherries in the middle of each strip. Pinch two ends firmly together enclosing the cherries inside. Combine 3 long logs together, then coil inside two 9 inch round cake pans lined with foil. Bake for 30 minutes at 400-425F.
  2. Once golden in color and puffed up, remove from oven, remove foil from the pan and unpeel the cake from the foil while hot (it will be harder to do so after it cools). Allow to cool completely.
  3. While the cakes are cooling make the ganache following the recipe and instructions here.
  4. Also, prepare the cream. In a bowl of a mixer fitted with a whisk attachment combine the heavy cream, sour cream (or Greek yogurt, or plain yogurt), sugar and vanilla extract. Whip on high until supple and holds shape without running, about 3-5 minutes. Take care not to overbeat or the cream will break into butter and whey.
  5. Reserve about 1.5 cups cream for the decorating and refrigerate until needed. Put a dollop of cream onto the serving plate, press and adhere the first cake layer to that dollop. Spoon less than half of the remaining cream on top of the cake and spread around evenly. Sprinkle with roasted chopped walnuts (optional). Place the second layer of cake and spoon the remaining cream on top. Smooth cream on top and sides.
  6. Pour cooled ganache in the middle of the cake. Using a spatula spread the ganache around, brining it close to the edges so it drizzles down the sides.
  7. Fit a pastry bag with a star tip. Fill the bag with the reserved cream. Pipe stars all around the border of the cake, by making a spiraling motion twice for each star.
  8. Microwave the chocolate bar for about 20-25 seconds in 5-10 second intervals. You’re trying to make the chocolate bar softer, but not soft. While holding the chocolate bar with a paper towel, run along the edge of the bar with a vegetable peeler producing chocolate curls. Do this right over the cake so that curls fall around the edges or over the piped stars.
  9. Refrigerate cake overnight, allowing the cake layers to soften. Serve cold with coffee or tea.
  10. To slice, dip knife in boiling hot water, wipe and cut. For clean cuts, do so after each cut.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

And here’s a couple Pinterest friendly images for pinning! Thanks for sharing you guys!

Honeycomb Cherry Cake  - magnificent on taste and presentation, while pretty simple to make.  Use this simple kitchen tool to make Beautiful Chocolate Curls! By LetTheBakingBeginBlog.com

Bon Appetite once again & Happy Pinning!

Don’t forget to add me on Instagram, Facebook & Pinterest 🙂

Join 3,000 other food lovers enjoying weekly recipes.

Comments

Leave a comment

Rate this recipe:  

  • alana

    What kind o chocolate bar do u use?

    · Reply
  • Seriously Now that is a cake! Absolutely stunning. I love that you made it into a layered cake and your method is brilliant! I definitely want to try this one out for the holidays! 🙂 Pinning!

    · Reply
  • Thank you Natasha!

    · Reply
  • Valya of valyastasteofhome.com says

    Wow! This looks so good! Never seen cake made this way. Defiantly will try it! 🙂

    · Reply
  • Lyuda

    So….it says twice to see bottom of post for the type of cherries you buy…but then there is nothing about them…please enlighten…Thanks!

    · Reply
    • At the bottom of the post you will see links to the wilton tip that I am using in the post, next to it is picture of the jar with cherries, if you click on it, it will bring you to a larger picture of the cherries that I used. I buy them at the russian store, so the jar costs about 8$, not 22$ that you will pay if you order them online… Hope this helps.

      · Reply
  • Nella

    What a great idea to make this a circle cake….I will have to try this, it’s a favorite of ours to order from russian store and they usually make it rectangle. I always thought it was very complicated but thanks to your instructions it’s not.

    · Reply
  • Oksana

    Hi Marina, I have a question. So one jar of cherries enough for one cake? Thank you.

    · Reply
    • If the jar is as big as the one that is shown at the bottom of the post, then yes.

      · Reply
  • My sister made this cake for our christmas party, it was really good.

    · Reply
    • That’s great Marina! Thanks for your feedback!

      · Reply
  • Marin – what other cherries would you recommend using if I can’t get my hands on the one you linked? Anything in a typical grocery store that I may find? Also do you recall what kind of tip # star you used to decorate? As you can tell I’m not a cake baker at all! LOL but wanna give this one a try for hubbys birthday.

    · Reply
    • Hmm… I guess the cherries from the cherry pie filling would work if you tried not to use too much of the sauce surrounding in. Can’t think of anything else that is readiy available in the grocery store.
      The tip I used i think is the Closed start tip #855.
      I believe in you, you will do great! 😀

      · Reply
      • Or I was also thinking maybe frozen cherries that I can thaw out and drain really well? I’ll have to see what my stores carry and keep the cherry pie filling in mind. Thanks for the reply and your confidence in me!!! :)))

        · Reply
  • […] a casserole dish and pouring the egg mixture over them. I guess I have a thing for rolling stuff (this cake & this one are a proof of […]

    · Reply
  • Natalia

    Looks amazing!!!! What kind of cake spatula do you use?

    · Reply
  • Natalia

    I don’t own/use a microwave, how else do you suggest i get the chocolate soft enough to make the curls?

    · Reply
    • I guess you can do it only on a day that’s really warm. So if it’s 80 degrees in the shade, just leave it until the bar is slightly softened, but not melty… Can’t think of any other way..

      · Reply
  • […] topping for cheesecakes, in cakes (like this Honeycomb Cake with Dulce de Leche Buttercream or this Honeycomb Cake with Chantilly Cream, or even this Flourless Black Forest Chocolate Cake), in pies and even tarts. If you were to buy […]

    · Reply
  • Marina

    Hi Marina,
    I always make my own dough for this cake and into a pyramid, but honestly I like the puff pastry much better! My question is how far in advance have you tried making the cake? I’m worried about it getting soggy…
    Thank you!

    · Reply

As seen in