Crispy cake with cherries and cream

Description

Gentle sour cherries, velvety butter cream and a crispy base... Allow me to introduce to you a refreshing cake with cherries. And also to introduce you to another option for a crispy base.

Ingredients

Cherry

720 ml
Corn

2 Tbsp
Chocolate milk

250 g
Potato starch

30 g
Cream

200 ml
Thickener for cream

2 pack
Vanilla sugar

2 pack
Sugar

120 g
Cheese curd

250 g
Vegetable oil

1 Tbsp
Butter

Cooking

The amount of ingredients is in the form d=26 cm Cake turns out low. More suitable for a casual home tea ceremony. Although several times already delighted my guests at the holiday table. The cake can be prepared like cherry and peach, with pineapple and other canned fruits. The ingredients many of the items are duplicated. In the course of action I will consider each double point in more detail.

Let's get started. The thing with cherries. It would be most convenient to take the ready canned cherries. But I still was not at hand. So I took the jar with a capacity of 720 ml. Filled it to the brim of fresh frozen cherries (the cherries pre-wash and defrost).

Filled up with water. It took me about 200 ml of water.

And welded rather concentrated compote with the addition of 3 tbsp of sugar (sugar can take more, try and vary according to your taste). Put the compote to cool.

The fad of corn. The original recipe suggested to make a cake with rice, and as an alternative offer to take the popcorn. I have this time failed to buy puffed rice, and frankly, I've always made this cake with popcorn. Choose any method of cooking popcorn or get ready. I have: 2 tbsp of corn for popcorn pour on pre-heated with a small amount of vegetable oil to the pan, cover with a lid. Will start clapping when the clapping stops – popcorn is ready!

Measure out 40 grams of popcorn (about 2-2,5 tbsp.). Pour the popcorn into a bowl and lightly chop. I just squeezed his hands.

Chocolate (I want to do a 50/50 dark and milk) to break and melt in a water bath.

Pour chocolate popcorn. Mix well. If you take the air the rice, just measure out 2,5 tbsp. puffed rice and mix with the chocolate.

Grease a dish for the cake and put it on the sides of a split form.

Fill chocolate pop cornovii ground level. Cool about 2 hours

Drain the cherries, collect the juice.

Stir the starch with a small amount of juice.

Boil 150 ml of juice, mix with starch and boil.

Add the cherries and cool.

Whip the cream with 50 g sugar, vanilla sugar and a thickener for cream.

1/3 of the mass is to be put into a pastry bag (syringe). Put into the refrigerator.

The remaining cream mix with cottage cheese.

Assembly. A small amount of cream on the cake (about 1/3). Flatten.

To put the cherry. Flatten.

Spread the remaining cream. Flatten. Carefully remove the sides of the form. You can decorate!

Honestly, the decoration does not come to mind. So decided to do so. in simple... On top of cake to hold a special comb or a fork to draw a pattern.

Lightly sprinkle the surface of the cake with cocoa powder through a strainer. To squeeze on the cake 12 outlet of the pent-up cream. Even as a decoration I used peas, dry Breakfast Nesquik. That's all!

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