Cake lemon-cherry with white chocolate

Description

Finally bought the form, which had long dreamed of!!! And here's my fantasy... on the subject of biscuit, lemon, cherries, white chocolate... help yourself, my dear!!!

Ingredients

Flour

250 g
Sugar

200 g
Chicken egg

4 piece
Leavening agent

1 tsp
Cherry
Lemon peel

2 tsp
Lemon juice

60 ml
Butter

200 g
White chocolate

300 g
Cream

150 ml
Cherry
Powdered sugar

2 Tbsp

Cooking

In advance, remove from refrigerator butter. In the bowl of the mixer to mix the eggs with the sugar and lemon zest. Knead the biscuit better at low speed.

Add the juice of one lemon and softened butter. To continue kneading.

Sift the flour with the baking powder and add to mixture.

Knead with a mixer for about 3-5 minutes until a smooth, uniform consistency.

Lubricate the form of butter. To put some cherries, stoned ( I remove the bones with a hairpin, as taught by my grandmother as a child). Pour the batter into the pan and add cherries randomly. The dough consistency as sour cream. To include a warming oven 180*. Bake in preheated oven for about 40 minutes.

While the cake is baking, make filling. Cream pour into a suitable container, bring to a boil, but not boil, and turn off the stove. Add white chocolate, broken into pieces and the silicone spatula, stir chocolate until smooth. Allow to cool slightly.

The remaining cherries to fold into a suitable container and sprinkle with powdered sugar. Put in the microwave and about 5 minutes to boil at medium power with small breaks. Spread the cherries on a Board for drying.

Our sponge cake is ready. When you press your palm on top it needs to bounce. Remove the pan from the oven and allow to cool for a few minutes. If You're like me this time, churned for a few high speed mixer than you need, the sponge can be quite to rise, but due to its slivochnoe sink back into shape.