Cherry Pancake Cake Recipe By Tasty

Steps:

• Preheat oven to 360°F. Grease a 9 inch baking tray and set aside.
• In a large bowl, sift the flour, baking powder, salt and sugar and combine.
• Pour the milk, cream, egg, vanilla, and melted butter into the flour mixture and whisk until smooth.
• Pour the batter into the prepared baking tray and arrange fresh cherries on top. Push cherries to the bottom of the tray.
• Bake for about 20-25 minutes, or until cooked through and lightly browned.
• Remove from the oven and let cool to room temperature.
• Before serving, dust the cake with powdered sugar and serve with maple syrup.

Steps:

• Make the cherry blossom jelly: In a small bowl, combine the agar and sugar.
• Pour the water into a small pan, then add the agar mixture and stir.
• Cook over high heat until the water is boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
• Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally.
• Rinse the salted cherry blossoms and soak in water for 10 minutes. Gently squeeze the flowers to remove the calyxIn.
• In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar mixture over them. Chill for 15 minutes.
• Make the milk jelly: In a small bowl, combine the agar and sugar. Pour the milk into a small pan, then add agar mixture and stir.
• Cook over high heat until the milk is simmering. Reduce to the heat to low and cook for 2 minutes.
• Move the pan to the ice bath and chill for 2 minutes.
• Pour the milk mixture over the chilled cherry blossom layer in the ice ball tray. Cover with the lid and chill for 1 hour.
• Remove the raindrop cake from the tray, and pour the brown sugar syrup over it. Garnish with matcha powder, if desired.
• Enjoy! Raindrop Cake® is a registered trademark owned by Darren Wong

Steps:

• Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. , Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork or wooden skewer; gradually pour gelatin over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Cover and refrigerate for at least 2 hours before serving.