- sugar - 700 Grams
- eggs - 10-12 pieces
- cocoa - 1 Art. spoon (plus 3 tablespoons in cream)
- flour - 3 Cups
- cognac - 1 st. spoon (plus for cherry tincture)
- baking powder - 2 teaspoons
- Vanillin - To taste
- Butter - 500 Grams (cream)
- bank of condensed milk - 1 Piece (cream)
- cherries without pits - 500 Grams (cream)
Cake "Drunken cherry" is best prepared on the eve of the holiday, so that overnight it can soak in the refrigerator. Preparation: Pour the cherry with cognac and let stand for at least 12 hours. If the cherry is sour, add 2 tablespoons of sugar. Beat the sugar and eggs with a mixer. Add cocoa and vanillin, stir. Add cognac, baking powder and flour. Beat until smooth. Preheat the oven to 160 degrees. Lubricate the split form with a diameter of 28-30 cm with butter, lightly sprinkle with flour and shake off the excess. Pour the dough into a dough shape and bake for 1 hour 30 minutes in the middle of the oven. Get the form, remove the sides and cover the biscuit with a damp cloth. Place the biscuit shape on the bottom rack of the oven for 30 minutes. Allow the biscuit to cool completely. Carefully cut off the top of the cake and take out the pulp with a spoon, leaving the walls 2 cm thick. Grind the biscuit pulp. To prepare the cream, whip condensed milk, butter and cocoa. Add the cherry and crushed biscuit. Fill the filling with biscuit cake and cover with a cut biscuit cover. Decorate the cake with chocolate icing and cherries. Cool before serving.
Servings: 8