Cherry cake

Description

A delicate, chocolate-cherry, elegant cake! Light cream, dense chocolate cakes.

Ingredients

Egg white

7 piece
Powdered sugar

450 g
Flour

120 g
Chocolate milk

100 g
Cherry

500 g
Sour cream

750 g
Gelatin

2 Tbsp
Juice

100 g
Sugar

2 Tbsp
Dark chocolate

50 g
Butter

100 g
Condensed milk

50 g
Cocoa powder

3 Tbsp
Water

100 g

Cooking

So - the cake - I took dark chocolate with nuts - the taste is quite full-bodied turned out. In a water bath to melt our chocolate and enter stirring constantly 1/2 Cup water. Stir, until the mixture becomes smooth. Remove from heat and set aside

Chilled proteins vzbit before peaks with 175g icing sugar and a pinch of salt

The chocolate add flour, stir and add parts of proteins, gently vimosewa. We shift the dough in a greased form, you can also use silicone. (I had a diameter of 23 cm). sent in a preheated oven at 180 degrees for 25 minutes - check the readiness of wooden stick. Then to cool our billet

While the dough is baked - are cherry, if it is frozen. Cherries have to be pitted - put it in a saucepan and add sugar (2 tbsp) pripuskaet 5 minutes. Express the resulting juice and set aside to cool.

The cooled cake cut into 3 layers with a sharp knife

Make the cream: soak gelatine in the juice from the cherries for 30-40 minutes. Whip cream with powdered sugar. Warm the juice with the gelatin to dispersed - cooling and pour in the sour cream mass, stir again.

Collect our cake - form covered with cellophane, then it is easy to extract it from the mold. To the bottom spread evenly with cookie monster

On the cake we spread our cherries (leave 15 pieces for decoration) and pour 1/2 of the cream. Then the second cake layer, 1/2 of cream, and the last cake. Put all in the refrigerator for at least 3 hours

After 3 hours, check that all stood and put our cake for decoration

For decoration, mix cocoa with icing sugar and with the help of a strainer propylaeum how should our cake

Then three grated bitter chocolate

From butter, condensed milk and 50 g of powdered sugar to whipping cream and using a piping bag put roses

And now they postponed our cherries

Refrigerate for 1 hour, to our cream grabbed. Serve on a beautiful dish, making tea and enjoy! By the way - I usually do cakes on parchments and sweetness to transfer to a beautiful plate is transferred directly from the parchment paper and break in pieces her out from under the cake

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