Главная » Cooker » Cake with cherry and sour cream — a delicacy for winter and summer

Cake with cherry and sour cream — a delicacy for winter and summer

It has long been observed that it pleases us in the winter, sea buckthorn, cranberries, lingonberries and cherries. It is very difficult to freeze Victoria, for this you have to work hard, and everything is easy and simple with cherries, washed, dried on fabric, put in a bag and enjoy the winter with a delicious berry.

But it is not interesting to eat it without additives, but the cooked cherry cake is a real treat for the whole family.

Of course, you can make any biscuit cream with cherries, but just imagine how beautiful the chocolate sponge cake will look with white cream and blood-red ripe layers of cherry. About this culinary masterpiece will be discussed.

Beauty and taste in chocolate

If you just imagine this variety of colors in this cake, then immediately want to bake it.

What is required for cooking:

  • 3 eggs;
  • Wheat flour — 3/4 cup;
  • Sugar — 200 gr .;
  • Cocoa — 1/4 cup.
  • Sour cream 25% — 500 gr .;
  • Sugar — 1/4 cup;
  • Cherry, fresh or frozen without stones — 1 cup;
  • Syrup from cherry jam — 4 tbsp. spoons.

Since we use sour cream, it is necessary to weigh the sour cream, putting it in a colander covered with gauze and putting this design on the pan. We remove all construction for 12 hours in the refrigerator.

It is better to do this procedure in the morning, since in the evening we will be engaged in the preparation of a biscuit.

Begin cooking biscuit.

Since we want to make a chocolate sponge cake, it is better to cook it the day before serving.

We assort eggs on yolks and squirrels. Beat the whites first, separately, only after we have mild peaks, we begin to add a third of the norm of sugar from the recipe.

It is better to introduce sugar gradually, pouring it in a stream while the mixer is running.

Now we will deal with loose ingredients that need to be sifted and mixed well. After that, beat the yolks with the remaining sugar and slowly begin to enter the dry mixture.

Only after pouring the entire dry mixture into the biscuit blank, beat the dough for another 1-2 minutes and add the proteins prepared beforehand. It is necessary to enter them on 2 tablespoons, carefully mixing with a plastic spatula after each injection.

Heat the oven to 180-190 degrees, spread the parchment into a baking dish and pour out the dough. We send our biscuit in the oven for 25-30 minutes. You shouldn’t constantly check its readiness by opening the door.

Biscuit dough does not like when disturbed at the time of baking, so it can easily deflate and settle. And instead of a beautiful air cake, you get a thin chocolate pancake.

When you put the cake in the oven, remove the cherry from the freezer and put the mug of berries in warm water. So the cherry quickly defrost. If summer time and cherry is available fresh, then remove the bones from it.

The sponge cake is ready, but you need to hold it for 10-15 minutes with the oven closed, but still cooling. Since if you immediately begin to take it out of the heat, then most likely it will fall off, and if it stands in the oven, it will cool down a little.

After 15 minutes, remove the finished cake from the oven and leave to cool at room temperature for another 2 hours. But if time does not allow, then one hour is enough.

When the biscuit cake has cooled, divide it into 2 equal parts with a long sharp knife or fishing line.

Cooking sour cream.

Beat the weighed sour cream at low speed until it becomes thick and lush. After this, we begin to pour a thin stream of sugar, slightly increasing momentum.

After all the components of the cake are ready to begin to collect this culinary masterpiece.

First, we soak each cake on top with syrup from cherry jam, which can be mixed with red wine. But this is only if there are no children in the house.

If the cake with cherries is designed for kids, then dissolve 4 tablespoons of syrup in 100 ml. boiled water. With this mixture abundantly soak the cakes and leave for 15 minutes.

After this procedure, we grease the lower crust with cream, spread the cherry berries evenly and cover with the second crust. The whole cake is richly coated with the remaining cream, not forgetting the sides.

You can decorate the pastry with cherries, grated chocolate or crushed nuts.

When the cake is fully prepared, put it in the refrigerator overnight and serve in the morning for coffee or tea.

But this cake is assembled on the contrast of colors, it is very tasty, but not everyone loves chocolate cakes. Of course, you can make a biscuit cake made of light cakes and also soak them with sour cream. But the joy will be more if the colors are now swapped.

Light cake and dark cream. Sour cream chocolate cream is as easy to make as usual.

But in this case it is better to take instant cocoa for coloring.

Biscuit with chocolate cream sour cream

But you can bake a completely different cake with a cherry, which is made only during the ripening season of the berry. Why not make baking in the winter? The answer is simple, the berries should be fresh, do not get wet when frozen.

It is possible and in the winter, but from good cherry jam without stones. The more ripe and larger the cherry, the more delicious the sponge cake will be.

Let’s start by listing the ingredients for the cake:

  • 3 eggs;
  • Wheat flour — 180 gr .;
  • Sugar sand — 180 gr .;
  • Sour cream — 2 glasses;
  • Instant gelatin — 1.5 tbsp. spoons;
  • Icing sugar — 100 gr .;
  • Boiled water — 100 ml .;
  • Fresh cherry berries — 2 cups;
  • Milk chocolate — 1 tile.

Let’s start as always with cooking biscuit cakes.

Regarding the weighing of sour cream do not worry, since we will mix it with gelatin, and you get a very resistant cream. The cake will be three-layered, so it will look great in the cut.

Just in case, take another glass of cherry to decorate the cake on top.

You can prepare a biscuit, as always with the division of eggs into components, but the current as we do not need too high cake, then we will not deal with this procedure. Cooked from whole eggs Korzh will be more than enough.

We put the oven to warm up and line the bottom of the form with parchment for baking. By the way, the form should be taken only detachable, since the cake will be assembled exactly in it.

To get the finished cake from the usual, not detachable form, it is very difficult, or rather, practically impossible.

Beat the eggs, first in pure form, and then begin to add sugar. We start work with low speed mixer, gradually increasing the speed to the maximum.

That’s what you shouldn’t expect to do, it’s because of sifting flour, since it’s filled with air will give the necessary lightness to biscuit. After you begin to add flour, remove the mixer and bring the dough to readiness with a spoon or spatula, mixing the ingredients from the bottom up.

Pour the dough into the prepared in advance form and put in a preheated oven for 25-30 minutes. At this time, do not open the oven door.

We are engaged in cherry, it must be well washed, dried and removed the bones. When the sponge cake is ready, we check it with a wooden skewer. If the tree comes out of the cake dry, then there is no doubt in readiness.

Leave the cake to stand in the oven turned off, then leave for another hour at room temperature, without removing it from the mold. Only then can you start to prepare the cream.

The cream is somewhat strange, and very different from the classic sour cream, but it is also very tasty. Gelatin is almost invisible, and stamina remains good.

In order to properly prepare the cream of sour cream and gelatin, it is necessary to dissolve the gelatin in hot water. After all the grains have dissolved, and the gelatin is a little cold, pour the mass into sour cream, sugar powder will go there too.

Whip sour cream with gelatin and sugar no more than a minute.

We collect the cake right in the form.

First, spread cherry berries in an even layer, trying to close the entire perimeter of the cake with them. Next pour out sour cream and put this strange dish in the fridge.

After a couple of hours, we get a frozen cake and three chocolate bar on a fine grater. Sprinkle on top of the cake and decorate with beautiful and ripe berries.

But you should not heavily cover chocolate with cherries, it is enough to make sun-rays from the berries or to lay out the face of a child.

Again, we remove the masterpiece in the refrigerator, now until the morning. First of all, after you get the cake out of the fridge, it must be removed from the mold and put on the dish.

When you cut a cake to treat your relatives with new pastries, you yourself will be amazed how beautiful it will be in the section.

We do not use any impregnation, because under a layer of cream, the cherry will be slightly pressed and the sponge will well soak in its juice. If you want to make such a dessert in the winter, then in the summer, take care of the delicious jam from the pitted cherries. In order for the dessert to be as beautiful and tasty as possible, cherry berries should be removed from the jam and let them drain a little.

It is fashionable to use a thin gauze bag suspended above the glass.

О admin


Check Also

French macaroni cookies: recipes with photos in the oven

Refined and incredibly tasty French macaroon according to the classic recipe is prepared on the basis of almond flour. On ...

French honey cake dessert — a worthy kings recipe

Here are our housewives and bake dessert for their children themselves, since most of the children have a sweet tooth, ...