Description
I'm not a professional in the culinary business, this is my hobby. But if I'm not a professional, where it is necessary to derive new information, to see new recipes, because there is no possibility to go to various courses or trainings. So for this, in my opinion, and there are sites like ours. Where people can share information, their experiences. So I allowed myself to share my experiment, if someone will need this. Decided to conduct an experiment. Muscovy frosted cake waited in the freezer for 3 weeks. After thawing did not change the taste, turned out to be as delicious as a freshly made cake. If I only read that this is possible, now, I have seen in my experience, Yes it is possible. Very handy if there's no time for cooking cake, cook in advance, freeze, then at night leave it in the fridge defrosted, decorate as desired and served. In this cake I used the last jar of cherries in their own juice, it had already disposed of. But I'm sure frozen or fresh cherries it would be much tastier, not to mention the fact that the color of the filling would be prettier/more refined. But for my experiment went and cherries in their own juice, I was satisfied.
Ingredients
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Biscuit
1 piece
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Mascarpone
500 g
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Cherry
200 g
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Chocolate milk
100 g
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Cream
500 ml
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Sugar
100 g
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Gelatin
3 tsp
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Cream
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Dark chocolate
50 g
Cooking
The above ingredients are enough for a big form with a diameter of 26-28 cm, I used a form of 20 cm, because I wanted to compare the taste of freshly made cake and cake after freezing. So part of the filling had chilled without the biscuit, the dessert, which we ate as soon as she stiffened and cooled, the rest went into the cake that is frozen. And so, prepare the cherries: Put the canned cherries in a colander to drain juice. If cherries are frozen, defrost and drain the juice. If fresh, remove pits. Sprinkle them with sugar and grind in a blender. Gelatin soak in water, let swell for 10 minutes to dissolve in a water bath. Chocolate melt in a water bath. In mascarpone, add chopped cherries, mix well. Add melted and cooled chocolate, mix well. Add dissolved gelatin and mix everything carefully.
Whip the cream and carefully enter in a creamy cherry filling. Mix well. In the split form (I have 20 cm), spread the crust soaked in his fresh coffee with a spoon of cognac. Biscuit I cooked according to the recipe lada l09 http://www.povarenok .ru/recipes/show/680 120/, or rather, I still have part of the cake cooking cake "Raspberry breeze". It is I used to experience.
On top of the soaked cake spread cream and cherry weight, even out and put into the fridge until fully cured, preferably overnight but at least 4 hours. In my case, I covered with cling film and sent in the freezer, forgetting about it for 3 weeks. The day before serving, I pulled the cake out of the freezer, moved it into the fridge, where he spent the night. In the morning I decorated, as they say, than God sent. Because I often bake cakes, I still have some blanks. For example, in the form of chocolate flowers made with silicone molds. Or is there a portion of the cream, which I also freeze and then use as needed. You can decorate the cake according to your wishes and fantasies. In the end, this is the cake I did.
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