Cake "cherry in casting"

Description

Chocolate cake, custard with coconut and a cherry jelly filling. This cake is not only delicious, but also beautiful! To prepare it easily and inexpensively.

Ingredients

Flour

200 g
Sugar

600 g
Chicken egg

4 piece
Margarine

150 g
Butter

200 g
Milk

0.5 l
Semolina

6 Tbsp
Cocoa powder

5 Tbsp
Coconut shavings

80 g
Cherry

300 g
Gelatin

1 pack
Soda

1 tsp

Cooking

The cake consists of sponge cake, cream and cherry jelly filling.

First, let's get baking sponge cake. To do this, melt the margarine and add the 250 grams of sugar. Well let's stir, the sugar should dissolve and the mixture to cool. Now add eggs.

Our mix add cocoa powder and give everything a good stir. Then gradually add flour. The batter should be slightly watery, like store-bought sour cream. Add baking soda, slaked vinegar.

Pour the batter into the pan, previously oiled and floured. If you have a baking dish, not one-piece (silicone, for example), and split, as I have - then the dough can be a little leak from the bottom. So the dough doesn't tech, you can use baking paper (inside the shape) or foil (to wrap the form outside). I use the foil so the dough does not come out and does not burn :-)

Bake at 180-200C for 40-50 minutes. Readiness check with a toothpick.

While baking cake, make the cream. And do not be afraid that the cream contains semolina. In the cream you absolutely will not feel! To start, boil the milk. Add semolina in a thin stream, stirring constantly. Cook on a slow fire, carefully stirring occasionally, 2 minutes. Semolina should thicken. Remove from heat and allow to cool.

Separately, beat butter, gradually adding 200 grams of sugar. You can optionally add vanilla (on the tip of a knife).

The cooled semolina mix thoroughly with a mixer. Continuing to whisk, gradually add whipped with sugar and butter. Add all the butter - the sugar might not dissolve and will crunch on the teeth; it is better to add a tablespoon. Then add in the cream of coconut, leaving a little for dusting the finished cake.

Ready sponge cake cut into three parts. My cake always turns out with "the hood", so the two layers I have the same and equal, and the third is just the most convexity. This "cap" cut into small cubes. The cream also divide into three parts (you can not three different size, just visual). Spread the first cake with cream.

In a separate bowl mix the biscuit cubes and one-third creams. Optionally, you can add 2-3 tbsp of cherry juice or cherries. Believe me, this will be the most delicate layer all over the cake!

Spread the cream and sponge cake mixture directly on the first layer of cream.

Cover the top with the second cake layer. If necessary, flatten the cake on the sides (now it is most convenient to do). And then spread on top the remaining cream.

Put the cake in the fridge for 2-3 hours or, even better, overnight. But do not forget that that's not the whole cake! It is necessary to make a cherry filling - this will take about an hour.

Take out the cake from the refrigerator and spread it on top of the cherries. You can use fresh or frozen cherries without bones. I have here 300 g of frozen cherries, defrost when turned 300 ml of juice. I cherry do not cook, since I have Pets. If you have a store, it is better to pre-boil.

Wrap cake with foil, leaving high sides. I have a split form, so I further enhanced my design :-)

Gelatin dissolved in 100 ml of water. Put on low heat, stirring constantly. As soon as the gelatin dissolves, add 300 ml of cherry juice. Juice if you have less - just increase the amount of water, bringing the total amount of liquid to 400 ml. Add 150 g of sugar. When the sugar has dissolved, remove from heat, cool. When the liquid starts to "freeze", freeze - carefully pour on the cake - so to completely cover cherry. Refrigerate for half an hour.

To get the cake from the refrigerator, remove split ring and remove the foil. The edges of the cake to decorate grated coconut.

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