Cake "Miss Cherry"

Description

This cake was invented long ago, but to cook it does not have enough time. Now, finally, I can treat you all very delicious sponge cake with a layer of sprinkled, layer the cherries, which gives the necessary acidity to dilute the sweetness of the glaze of white chocolate covered with almonds. Invite everyone to a tea party!!! ))

Ingredients

Chicken egg

2 piece
Sugar

85 g
Flour

65 g
Vanilla

1 pinch
Egg white

3 piece
Sugar

3 tsp
Condensed milk

3 tsp
Gelatin

2 tsp
Milk

5 tsp
Salt

2 pinch
Cherry

150 g
Sugar

3 Tbsp
Corn starch

2 tsp
White chocolate

160 g
Butter

50 g
Condensed milk

2 Tbsp
Almonds

40 g

Cooking

Add eggs, sugar and vanilla.

Beat until density (7-10 minutes with a mixer).

Gradually pour the sifted flour.

Gently (from the bottom up) stir the batter until smooth.

From parchment to cut out the bottom and bumpers on the size of the form in prepared pan pour the batter (I used silikonovoe, diameter 18cm). Immediately apologize for the photo in the form. I have seen life, it's time to change! I promise to improve!! )) Bake in a preheated to 150C for 20-25 minutes. Then leave cake in off oven for 5 minutes.

The biscuit should be quite rosy. Leave it in the form for 10-15 minutes to cool, then get it.

While the cake cools, you can make a soufflé. To start gelatin pour milk and leave to swell.

Beat 2 protein with a pinch of salt until fluffy. Continuing to whisk, gradually add 2 tsp sugar and 2 tsp of condensed milk. The fluffiness will be lost. As it should be.

Separately beat 1 egg white with a pinch of salt until fluffy. Add 1 tsp of sugar. Beat until strong peaks.

Gelatin dissolve in a water bath or in the microwave for 10-15 seconds. Do not boil! Hot gelatin in a thin stream add in the beaten egg whites and beat well.

In whipped with condensed milk, add whites beaten egg whites with the gelatin. Mix gently.

The cooled cake cut into two layers (for the first time decided to try to cut it with thread... and did not work, but the taste of my miss not felt))).

For this cake it would be better to use a split mold. But if not, then you can silicone form lay cling film (for convenience, because then you will need from the form to remove the cake). This time I soak the cakes with syrup from the boiling water with condensed milk. Now the output after the test: the Lower layer do Not soak! Otherwise it is too soft, even wet. But the top half can be a little soak.)) So, one cake to put on top of plastic wrap.

On top lay the future of the souffle. And put into the freezer for 20 minutes, and stays faster grabbed.

Meanwhile, frozen cherries put in a saucepan and add the sugar. Proverjaem just a couple of minutes to cherry juicy.

Then add starch (I used corn, but you can and potato).

Cook until thick (about 2 minutes). Cool.

By this time, the souffle is already grasped. On top of the soufflé put the cherry layer.

Cover with the second cake layer and soak. Dipping will need to dissolve in 50 ml of boiling water 1 tsp of condensed milk.

Now the frosting. White chocolate and butter dissolve in a water bath (or in a barely warm oven). I used 160g of chocolate, but you can put smaller, just the chocolate layer is a little thinner.))

To melted chocolate add condensed milk (because white chocolate burns badly and quickly turns into clumps, I decided to add a little condensed milk). Due to the large number of chocolate cake not get cloying, the taste of his sweet measure, just as it should. )) But still it is better to use less chocolate in the glaze, so as to cut the thick chocolate layer is not very comfortable.. But to eat, very tasty!! )) In General, a matter of choice. )) The next time I will make the glaze thinner ))

Glaze to put on top the cake.

Sprinkle with almond petals and again to remove in the freezer for 15-20 minutes and stays completely seized. After that, the cake put into the fridge for impregnation. I have it was a night (and less!). Ready cake turned 18 cm in diameter and 5 cm in height.

And now it is time to cut the cake into brownies and enjoy its delicate flavor!!! ))

Cute cooks, help yourself!!! ))) Bon appetit!!! )))

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