Celebratory cake If you like cherry and chocolate, if you like to bake and experiment, try to cook this cake. Do not be afraid of a large number of steps. In cooking it is important to understand the stages of preparation. While the cake is baked, it is possible to make a coating, impregnation and cream. If someone is not suitable for impregnating rum, use cherry or orange juice. Cherries I used frozen, but from the fresh berries the taste of the cake will be even more interesting. Bon Appetit!
Ingredients:- Chocolate black 150 g
- Eggs chicken 7 pcs.
- Butter 200 g
- Sugar 200g
- Wheat Flour 200 g
- Baking powder 1 tsp.
- Sugar vanilla 1 tsp.
- Cherry confiture 100 g
- Rum dark 60 ml
- Berry syrup 60 ml
- Rum dark 30 ml
- Sugar 75 g
- Potato starch 2 tbsp. l.
- Water 30 ml
- Cherry frozen 400 g
- Cream 200 ml
- Sour cream 200 g
- Sugar powder 50 g
- Sugar vanilla 1 tsp.
- Rum dark 30 ml
- Gelatin 5 g
- Step 1 The preparation of the cake can be divided into several stages. For cooking oil biscuit take: chocolate black, 5 yolks, 7 proteins, 1 tsp. vanilla sugar, 200 g of soft butter, 200 g of sugar, 200 g of flour.
- Step 2 Chocolate melted in a water bath. Cool the chocolate mass.
- Step 3 One by one rub the yolks into the chocolate mass, mixing thoroughly.
- Step 4 Combine the creamy butter with sugar and vanilla until white.
- Step 5 In the chocolate-yolk mixture by parts, rub the oil mixture, thoroughly mixing.
- Step 6 Turn the oven on for 160 ° C heating mode. Prepare the form: lining the bottom of the detachable form (24 cm) with parchment paper, grease the bottom and walls with butter. Sift the flour. Add the baking powder. Mix.
- Step 7 Whisk the proteins in a firm foam until firm peaks.
- Step 8 Mix the whipped proteins in portions from the bottom up into the chocolate mass. The mass will become airy.
- Step 9 Piece gently in a flour mixture.
- Step 10 Pour the dough into the prepared form. Put in a hot oven. Bake at 160 ° C for 1 hour. Check the skewers for readiness. Bake to dry the edge.
- Step 11 To prepare the cherry coating you need to take a frozen cherry without pits, water, dark rum, sugar, potato starch.
- Step 12 Put the cherries in a saucepan, add water and rum. Bring to a boil over a low heat, cook for 5-7 minutes.
- Step 13 Dissolve starch with water. Thin trickle to enter to the cherry. Hold on the fire until the sauce thickens. Remove from heat.
- Step 14 Put in a plate. Cool it down.
- Step 15 To make the impregnation, take the cherry syrup, rum, cherry jam (I cooked the cherry in sugar syrup). Rum mixed with cherry syrup.
- Step 16 To prepare the cream, you need to take cream 30% fat, sour cream 25% fat, dark rum, vanilla sugar, gelatin, sifted sugar powder.
- Step 17 Gelatin pour 1 tbsp. water.
- Step 18 Whip the cream with sugar powder and vanilla sugar into a lush foam.
- Step 19 Beat up the sour cream. Gelatine dissolved in hot rum. Mix with sour cream.
- Step 20 Whipped cream, sour cream with rum and gelatin mix. Ready cream put in the refrigerator (you can in the freezer for 15 minutes).
- Step 21 Remove the finished cake from the oven. Cool the cake 7-8 minutes in the form.
- Step 22 Then put it on the grate.
- Step 23 Make a small vertical wedge-shaped incision along the entire height of the crochet. This will help to perfectly combine the two halves of biscuit after filling with cream. To smoothly cut the cake, you need to make a horizontal incision with a sharp knife on the side. Insert a thin line into the incision. Pull it with both hands, pulling them together. You will not even notice how quickly and smoothly the fishing line will cut the cake.
- Step 24 While the cake is a little warm, it needs to be soaked. Pour over the whole surface of the cake with a mixture of rum and cherry syrup.
- Step 25 Evenly distribute the cherry in the syrup.
- Step 26 The second cake also pour the remaining mixture of rum with cherry syrup. Leave the cakes on impregnation, at least 40 minutes. They will become dense and will not crack when you apply them on the cream.
- Step 27 Put a layer of cream on the bottom layer with the cherry.
- Step 28 Combining the wedges, cover the cake with cream second layer.
- Step 29 Lubricate the side of the cake evenly with a silicone spatula.
- Step 30 On top of the cake lay the cherry filling. Put the cake in the refrigerator for 30 minutes.
- Step 31 Finished cake on the sides covered with chocolate chips. Put again in the cold for 1-2 hours.