Cake "cherry chocolate"

Description

Cake-fantasy on the theme of chocolate-covered cherries. The cake turned out elegant and tasty. Sponge cake with butter cream. Looks yummy!

Ingredients

Chicken egg

5 piece
Sugar

1 cup
Flour

1 cup
Leavening agent

0.5 pack
Chicken egg

5 piece
Sugar

1 cup
Flour

1 cup
Cocoa powder

2 Tbsp
Leavening agent

0.5 pack
Cherry

300 g
Condensed milk

2 can
Butter

500 g
Juice
Cognac

3 Tbsp
Water
Sugar

2 Tbsp
Leavening agent

0.5 pack
Dark chocolate

100 g
Marshmallows

180 g
Cream

80 g
Butter

3 Tbsp
Cognac

3 Tbsp
Powdered sugar

400 g

Cooking

First, prepare white cake: Whisk in the foam eggs (about 5 minutes), add sugar and beat for another 5 minutes, until the sugar is dissolved and the increase of mass in the volume

Add flour and baking powder and whisk on the lowest speed until smooth

The bottom of the form for baking cover with parchment and fasten the side panels of the form.

The sides of the form grease with butter and sprinkle with bread crumbs

Pour the batter into the pan and put in pre heated oven. Bake at 180 degrees for 40 minutes, readiness check toothpick.

Baked cake leave to cool in the form and then remove.

Cooking chocolate sponge cake: prepare Batter as for white cake, only at the end add cocoa

Cherries defrost and give the juice to drain

In posted form dough cherry

Bake same as white cake.

Ready cooled cakes cut in half with a thread

Here's razrezik

To prepare the cream: beat soft butter and gradually add condensed milk. To prepare the impregnation of the juice from the thawed cherries mix with water, add the brandy and sugar, should get 400 ml.

Before assembling the cake cakes impregnate impregnation.

Assemble the cake alternating white and brown cakes, well lubricated with cream.

The top and sides of cake to grease with a cream and even (under the fondant). Put in the refrigerator.

Prepare the fondant: In a saucepan melt chocolate, add marshmallows, then remove from the heat and add the cream, butter and cognac. While stirring gradually add the powdered sugar (it may need more or less). Knead elastic dough. Ready mastic is stored in the refrigerator.

Decorate the cake with fondant as prompt fantasy. I worked with fondant for the first time, so we do the most ordinary rose-leaves. This is what happens. Ready flowers need to dry at least a day, so they need to prepare in advance.

For the leaves paste is tinted green paint

Cover the whole cake with fondant. To do this, roll out the fondant with a thickness of 0.5 cm, a diameter size+2 height+ 3 see don't forget to sprinkle the table and rolling pin with icing sugar. Rolled mastic wound on the rolling pin and carefully transfer to the cake. Then even out. I have here what happened.

Honey fasten the flowers on the cake. Ready. BON APPETIT!!!

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