Cake "Cherry"

Description

The cake was made on the basis of a biscuit "Livadia&am p;quot;. The recipe for sponge cake exhibited Janecheh http://www.povarenok .ru/recipes/show/845 25/ 10.02.2014. Thank you Genia for the beautiful recipe. Usually this cake make with dark sponge cake with cocoa. But very interested in a biscuit "Livadia&am p;quot;. The experiment was a success, the sponge is light and delicate. It was a great gift for daughter in honor of the successful delivery of the session.

Ingredients

Chicken egg

6 piece
Sugar

1.25 cup
Flour

1.5 cup
Cherry

200 g
Condensed milk

0.5 can
Butter

280 g
Dark chocolate

200 g
Cream

100 ml
Potato starch

1 tsp
Juice

100 ml
Rum

1 tsp
Vanilla sugar

1 pack

Cooking

Reading the recipe for sponge cake Zhenya, I found the book "All flour" publishing house "Kainar" 1985, which has this recipe.

The recipe says: "break the egg in a pan", I took the bowl, "add sugar".

Put the bowl over low heat and whisk.

Content must increase in volume by 3-4 times.

Remove from heat, allow to cool. Sift the flour. Pour the flour into the mass and gently stir movements from top to bottom.

The form vystelit baking paper, grease with butter and lightly sprinkle with flour, the excess flour to shake.

Mass pour into the crank in a circle a couple of times.

Put in a warm place for 1.5 to 2 hours before the formation on the biscuit crust. Before landing in the oven, the biscuit a little pressure by hand to crust on the surface of the cake cracked (I stabbed a finger).

Bake in the preheated oven to 210-220 C. I baked at 200 C for 25 mins for the Cake to cool slightly in the form, then remove and leave on a wire rack to cool completely. It took me 8 hours.

After 8 hours, you can begin shaping the cake. Sponge cake cut into 3 parts (photo 1), beat the butter with condensed milk to the cream when whipping evaporated milk to enter the parts, constantly whisking (photo 2). Cherry put in a colander to remove the juice (photo 3). The juice from the cherries add starch, put on medium heat, with continuous stirring to bring to consistency but do not boil (picture 4), the cherry syrup to cool (if desired, you can add sugar).

The bottom layer of grease with cherry syrup over the entire surface, allow to absorb.

The top is spread with cream, to lay down the second layer, brush with cream, a third layer to grease with cream, Boca coat with cream. Sprinkle cherries. Put into the refrigerator for a few hours (I removed at night).

Prepare the glaze. In a water bath melt the chocolate, add the cream, (to pour, not all, but gradually, how thick you want the frosting), butter. Ready-made frosting to whip one whisk of a mixer, add the rum (it will not allow to drain the glaze). Pour cake icing, brush the sides. If you want you can decorate.

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