Description
Of course there are recipes and variants of this famous cake. But I really want to share it with their recipe, which is used for a long time and taught me Tatyana Cold, for which many thanks to her. We are crazy about him, one of the most favorite cakes. Bake it on a celebration. Try it and you who have not tried it and you too will win! Form 23 cm, 200 ml beaker.
Ingredients
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Chicken egg
3 piece
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Flour
3 cup
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Sugar
2 cup
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Milk
300 ml
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Vegetable oil
0.75 cup
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Water
300 ml
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Leavening agent
2 tsp
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Soda
2 tsp
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Cocoa powder
10 Tbsp
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Cherry
500 ml
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Butter
250 g
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Condensed milk
1 can
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Cocoa powder
2 Tbsp
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Cognac
150 ml
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Butter
50 g
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Sugar
3 Tbsp
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Cocoa powder
3 Tbsp
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Milk
2 Tbsp
Cooking
First and foremost, you need to pour the cherry brandy and replace the lid. I had canned in syrup, but if the season of fresh cherries, it is better to take a jar that is fresh, well you can, and frozen. Periodically to stir, or to fill completely with brandy, but I think this is unnecessary. It is better to soak overnight before baking.
To start, mix all dry ingredients for biscuit. Flour, baking powder, sugar, soda and cocoa. Baking powder and soda, get a little spoon with a slide.
In a separate bowl, whisk the eggs slightly, add milk and oil and mix.
Then mix all the dough should be thickish and viscous.
Then the entry of the boiling water and stir quickly, the dough will become watery. Immediately pour into a form with parchment.
Sent in a pre heated oven 180C.1.5 hours. Check the match readiness.
Invert on a rack and let cool completely.
After cooling, carefully cut the lid off the biscuit.
Choose a spoon or hands the middle of the biscuit. Do the box.
Now prepare the cream. Whisk soft butter.
Separately beat in condensed milk with cognac strained under the cherry blossoms (4 tbsp) and cocoa.
Mix all with butter.
Here's the cream turned out.
To the cream add the crumb of biscuit and cherries, which we returned.
Fill up our box fully cream to have no voids. Cover with a lid slightly press and put in refrigerator for freezing.
Prepare frosting. Mix all ingredients and bring to a boil, cook on a low heat until the glaze is smooth, with no sugar crystals.
Cool the glaze to lukewarm, pour over the cake and again put it in the refrigerator. Give the infusion at least a few hours. Bon appetit!
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