Description
I congratulate all happy New year and offer you to try delicious tender cake with a pronounced flavor of cherries and chocolate. Preparing quite easy, and the result will definitely be pleased.
Ingredients
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The dough is flaky unleavened
500 g
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Cherry
350 g
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Cognac
50 ml
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Sugar
100 g
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Butter
300 g
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Cheese
200 g
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Sugar
100 g
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Cocoa powder
2 Tbsp
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Cream
200 ml
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Cheese
200 g
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Sugar
50 g
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Cocoa powder
2 Tbsp
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Cream
250 ml
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Dark chocolate
200 g
Cooking
For cakes we must first prepare the cherries. In a saucepan put the cherries and sugar, heat until the sugar is dissolved. Then add the brandy, let it evaporate, remove from heat and let cool for a cherry.
Take one piece of puff pastry, roll out into the reservoir and divide into 2 equal strips, also come with the second part. Spread a thin strip of cherry and zasiyaet.
On baking paper draw a circle with a diameter of about 18 cm Of the two parts of the test turn the snail, spread on a baking sheet covered with baking paper, snail should be placed in a scribed circle. Noticem the dough in several places with a fork so that it better cooked. Bake in a preheated 180 degrees oven for about 20 minutes, until Golden brown. Also comes with two other pieces of the dough, forming the second layer. The finished cakes allow to cool completely.
While the cakes are baked, you need to prepare the cream. Cream No. 1: oil beat with a mixer with sugar until the formation of fluffy mass. Add cottage cheese and cocoa and again beat well. Cover with cling film and put into the refrigerator.
Cream No. 2: whisk cream to a steady peak, but not to kill, and then get the oil. Gently add the cream cheese and cocoa powder and whisk. Also cover film and put in the cold.
Cake form with a diameter of 20 cm to cover with cling film, put the first cake on which to put Cream No. 1 (leave a little cream for decoration), to level. On top put the second cake
On the second cake to put all the cream No. 2 well leveled and to remove the cake in the fridge overnight.
To prepare the ganache. To do this, break the chocolate, pour cream and put in a water bath, the chocolate should be fully melted. Mix well to connect with chocolate and cream. Allow to cool and put into the refrigerator for an hour. The ganache should be a similar consistency to chocolate paste.
Ready to apply the ganache on the cake, good fluff the top and sides. The ganache needs to be applied evenly. To remove the cake in the fridge for another couple of hours.
Once again get the cake from the refrigerator and sprinkle them with cocoa powder, using a silicone brush.
Then decorate the cake to your taste. Enjoy your tea!
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