Description
This variant is known to many of cake, with a delicate flavor of whipped cream, cherries and chocolate. Try it, very easy to prepare and very tasty.
Ingredients
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2 cup
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2 piece
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1.5 tsp
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1.5 tsp
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7 Tbsp
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1 cup
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1 tsp
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0.5 cup
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1 cup
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1 l
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250 g
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600 g
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2 tsp
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65 ml
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100 g
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Cooking
For starters, make dough for biscuit, which is called "Chocolate for water". This is a very tasty, moist, tender sponge cake, very soft, so be careful while cutting it into cakes. You can bake it the evening before, and the next day cut (in three parts) and assemble the cake. So, mix all the ingredients for a cake, and in the very least pour a glass of boiling water (the batter will be liquid but do not worry, as it should be), pour into a form and immediately put in to bake in a heated oven. Bake at 180-200 ° C. baking Time depends on the diameter of the mold and the oven. I have a form 26 cm biscuit was baked for about an hour. If the top starts to burn, cover with foil.
To prepare cherry interlayer cherry unfreeze (it is better to leave them out to thaw at night), and the juice will leak. Now 250 ml cherry juice (if not enough, add plain water) will mix with the sugar, bring to a boil, add dissolved in 2 tablespoons water, starch, and cook 1 minute. I increased the amount of starch, because in earlier times the juice I have not "sarahpalinusa".
Then remove from the heat, place the cherries and leave for a few minutes to cherry soaked in sugar. After a while cherry takes (quite troublesome znatie, as the syrup thickens) and set aside.
Now prepare the cream: whisk the cream and icing sugar.
Begin to assemble cake: on the bottom of the cake using a pastry syringe to apply the 4 circles from the cream rather of 3 of a circle and in the middle of the circle. In the "holes" between the cream put the cherries and cover it all with a layer of cream. This is done in order to cherry fell off of the cake. Unfortunately, I didn't have time to draw circles and lay out the cherries, because the child was naughty, and I simplified Assembly: the lower layer put all the cherries (leaving 12 pieces for decorating)
And covered them with a layer of cream.
On top put the second cake and impregnate it with the syrup (liqueur). By the way, I infused the syrup and the lower layer for more Goodies. On top lay the boiled syrup from the cherries (or rather, already jelly) - I have a picture of dark, not visible. But jelly is fine, will not drain. So I increased the rate of starch, because the last time jelly had watery,
And cover with another layer of cream.
Then put up the third layer,
And coat the whole cake with cream, leaving some for decoration.
Further, the center of the cake sprinkle with chocolate (reserving some for the sides),
From pastry syringe on the edge of the cake, press out 12 outlet,
Put in sockets left in our 12 cherries
Sprinkle with sides of cake with chocolate, and
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