Cheese cherry cake with yoghurt and meringue

Description

Cheese cherry cake with yoghurt cream and meringue. Cheese cherry sponge cake with the addition of Amaretto and cocoa, yoghurt mascarpone cream with natural yoghurt home-made, whipped with mascarpone, Amaretto and powdered sugar and mixed with pine nuts and dried cranberries, and decorated with Italian meringue, topped with grated milk chocolate and decorated with a cocktail cherry... For mom in her Birthday!!! Help yourself...

Ingredients

Milk

1 l
Sourdough

1 pack
Chicken egg

4 piece
Brown sugar

250 g
Cream

300 g
Flour

300 g
Bird cherry flour

3 Tbsp
Butter

90 g
Leavening agent

10 g
Liqueur

3 Tbsp
Yogurt

150 g
Mascarpone

250 g
Powdered sugar

3 Tbsp
Liqueur

2 Tbsp
Cranberry

1 handful
Pine nuts

1 handful
Egg white

4 piece
Brown sugar

240 g
Salt

1 pinch
Water

50 ml
Cherry

15 piece
Chocolate milk

15 g

Cooking

Mix the flour with the baking powder and sift. Prepare all the ingredients. My eggs and wipe dry. Knock out one egg and placed in the mixing bowl. Add cane sugar.

Beat with a mixer for about 5 minutes. Include warming up the oven to 180*.

Add soft cream cheese. Or model it with a soft cheese with sour cream and cocoa, mixed to a thick cream. Continue whisking at high speeds of the mixer.

Add the soft butter. Whisk.

Add bird-cherry flour. Carefully vymeshivayut.

Add sifted with the baking powder and the flour and knead at high speeds a viscous dough.

Spread the bottom of a split form 26 cm in diameter with baking paper and pour in the batter. Even it with a spatula. Bake in preheated oven for about 40 minutes. Be guided by Your oven!!!

Give the sponge a couple of minutes to cool in pan. Remove the marginalia. And overturn the cake to cool on a wire rack. The cooled cake wrapped in parchment and put to Mature in the refrigerator.

The yogurt I made from pasteurized milk 3.2% fat and starter cultures for making yogurt from Arsic.

Mixed the warm milk with the yeast, stirred a spoonful of starter in the milk for about three minutes. Spilled milk with starter culture in a sterile ceramic jars, covered the jars with parchment paper and secured it with rubber bands.

Put the jar with the future yogurt in multivarku mode yogurt for 10 hours.

After completion of the program the slow cooker I took out the jars with yogurt and put them in the fridge. After a few hours the yogurt was ready!!! Excellent result!!! Thick white yoghurt with a slight acidity...

Prepare the cream. Convenient for whisking the dishes spread the yogurt, add the mascarpone and liqueur, and beat gradually increasing the speed of the mixer. Gradually, continuing to mix, add the powdered sugar. The cream is ready.

Add pine nuts and chopped into small pieces dried cranberries. Stir gently with a silicone spatula.

Cut the cake into several pieces. I cut into 2 parts. Cream lubricates the lower crust, cover with upper crust and grease the top. If you want you can fluff cream of the edges of the cake. Even out the cream and put the cake in the fridge. At this stage it is already very tasty. But I decided to decorate the top of the cake with Italian meringue.

Meringue. I made Italian meringue with brown sugar, but you can take plain white sugar. Pour the sugar water, gradually heated and brought to a boil.

I have a thermometer. The syrup needs to be brought to a temperature of slightly more than 120*.

While the syrup is boiled, start to whisk the egg whites. I add in the whites a pinch of salt, catch the helper (in this case husband), begin to whisk the egg whites. Gradually increase the speed.

When the syrup reaches the desired temperature, remove the saucepan from the heat and pour a thin stream of syrup into the whites while continuing whisking. Protein weight immediately will start to increase in volume. Beat for another few minutes before as in the photo.

Gently put the Italian meringue in a pastry bag. Take out the cake from the refrigerator and decorate it with meringue according to Your imagination.

I wanted to sprinkle the meringue with milk chocolate, grated on a fine grater.

And decorate with cocktail cherry. Ideally you want to send cake in the fridge for an hour... the Cake is ready!!! Enjoy your tea!!!

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