Cake with cherries

Description

Delicious dessert (brownies) with canned cherries. Soft cake combined with the sweet and sour cherry and a refreshing gentle cream. It turned out amazing combination!!! The cream is no oil taste, it is easier and turns white. The shape holds perfectly. The Foundation took the recipe Ludmilla Matschulat (Demchenko), thanks to her huge, slightly changing the composition of the cream under your products. On the website there are similar recipes, but this one is different.

Ingredients

Chicken egg

3 piece
Sugar

100 g
Margarine

150 g
Vanilla sugar

1 pack
Leavening agent

1 pack
Flour

150 g
Cherry

1 can
Cream

250 ml
Cheese

250 g
Powdered sugar

3 Tbsp
Thickener for cream

1 pack
Juice

350 ml
Jelly

2 pack
Water

150 ml
Powdered sugar

1 Tbsp

Cooking

Soft margarine or butter vzbit with sugar and vanilla sugar, add eggs, beat, then add the sifted flour mixed with baking powder, mix well or blend. I got distracted and whipped eggs with sugar, then added the margarine.

Put into a form with size 24x24, level.

Bake in preheated oven for 25 mins at 180 deg. Allow to cool in the form.

Don't know why but my sponge cake turned out perfect shape, maybe the fact that I mixed up the sequence of whipping ingredients.

Cherry decanting.

In cream add the powdered sugar and beat Yes stable peaks. The secret to fast whipping: cold bowl, cold beaters of the mixer and cold cream. With a mixer on maximum speed whisk the cream. In the beginning it will seem that nothing is happening, but for 5 minutes the mixture starts to thicken. Watch, as soon as the mass keeps the form (sustained peaks), stop whisking, the oil we need.

In curd add sugar powder and a thickener for cream, whisking briefly to combine with the whipped cream, and again whip. The mass was homogeneous, put into the refrigerator for an hour, the cream will become stronger.

The cooled cake to flip, remove baking paper, place the sliding frame, I was placed in a form in which baked. To put the cherry (to soak the biscuit is not recommended, because moisture will be enough of a cherry and cream), from top to distribute the cream, smooth.

To align the surface of the cream, I took the cling film, slightly wet it with water and wet side put on the cream, past the roller for the test tape was removed.

Cook the glaze. Mix cherry juice from berries, add water, the volume should be 500 ml, add the powdered sugar and jelly powder (I Gustin), weld, as it is written on the package, cool slightly.

Pour cream frosting. Put into the refrigerator for a few hours.

Here is my jelly (Gustin).

Cut into portioned brownies and invite relatives to tea.

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