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Print Recipe
Cake "Sweet Cherry" Recipe
Delicious cake "Sweet cherry" on a chocolate sponge cake with rich cherry cream and compote of fragrant cherries will give you an unforgettable pleasure! The cake turns out to be incredibly delicious, light, rich and fabulously beautiful! Join us! This is a great pastry for any holiday!
Cook Time 60 minutes
Servings
Ingredients
Sponge:
Impregnation:
Compote:
Cherry cream:
Cream to cover:
Cook Time 60 minutes
Servings
Ingredients
Sponge:
Impregnation:
Compote:
Cherry cream:
Cream to cover:
Instructions
  1. Melt the chocolate, milk and butter in a water bath. Mix everything well.
    Melt the chocolate, milk and butter in a water bath. Mix everything well.
  2. Whisk the whites with half a serving of sugar and a pinch of salt at medium speed (10 minutes).
    Whisk the whites with half a serving of sugar and a pinch of salt at medium speed (10 minutes).
  3. Beat the yolks with the second half of the sugar until the mass increases three times (7-10 minutes).
    Beat the yolks with the second half of the sugar until the mass increases three times (7-10 minutes).
  4. Sift flour with starch and baking powder twice together.
    Sift flour with starch and baking powder twice together.
  5. Add one-third of the meringue to the yolks with a spatula. Sift the dry ingredients on top and mix gently. Mix 2 tbsp of the dough with the chocolate mass and return to the bowl. Mix the rest of the meringue. Bake immediately using a 26 cm ring for 40-50 minutes in a preheated 180 degree oven.
    Add one-third of the meringue to the yolks with a spatula. Sift the dry ingredients on top and mix gently. Mix 2 tbsp of the dough with the chocolate mass and return to the bowl. Mix the rest of the meringue. Bake immediately using a 26 cm ring for 40-50 minutes in a preheated 180 degree oven.
  6. When ready, cool the sponge cake, then remove from the ring, wrap in plastic wrap and send to the refrigerator for 8 hours.
    When ready, cool the sponge cake, then remove from the ring, wrap in plastic wrap and send to the refrigerator for 8 hours.
  7. For compote: mix sugar with pectin. Cut the cherries into chunks and heat the puree to 45 degrees. Add the sugar and pectin, stirring continuously with a whisk, and add the cherries and lemon juice. Bring the mixture to a temperature of 85 degrees. Cool to 50 degrees, and put in the refrigerator.
    For compote: mix sugar with pectin. Cut the cherries into chunks and heat the puree to 45 degrees. Add the sugar and pectin, stirring continuously with a whisk, and add the cherries and lemon juice. Bring the mixture to a temperature of 85 degrees. Cool to 50 degrees, and put in the refrigerator.
  8. For impregnation, mix all the ingredients and bring to a boil. Cool. To impregnate during Assembly.
    For impregnation, mix all the ingredients and bring to a boil. Cool. To impregnate during Assembly.
  9. For the cream, mix the cream cheese, powdered sugar and cream. Beat on medium-high speed for 3-4 minutes until stable peaks form. Add mascarpone and cherry puree. Mix everything well.
    For the cream, mix the cream cheese, powdered sugar and cream. Beat on medium-high speed for 3-4 minutes until stable peaks form. Add mascarpone and cherry puree. Mix everything well.
  10. Divide the sponge cake into 3 cakes 2 cm thick.
    Divide the sponge cake into 3 cakes 2 cm thick.
  11. Soak the sponge cake with cherry impregnation.
    Soak the sponge cake with cherry impregnation.
  12. Assembling the cake in the ring. Sponge cake-cream-compote-cream.
    Assembling the cake in the ring. Sponge cake-cream-compote-cream.
  13. Then again, sponge cake-cream compote-cream sponge cake and cream. Put it in the refrigerator for 2-3 hours.
    Then again, sponge cake-cream compote-cream sponge cake and cream. Put it in the refrigerator for 2-3 hours.
  14. Next, prepare the cream for coating: Mix all the ingredients for the cream and beat at medium-high speed for 3-4 minutes until stable peaks.
    Next, prepare the cream for coating: Mix all the ingredients for the cream and beat at medium-high speed for 3-4 minutes until stable peaks.
  15. Cover the cake with cream using a pastry bag. Line the cake and refrigerate for 2 hours (or overnight).
    Cover the cake with cream using a pastry bag. Line the cake and refrigerate for 2 hours (or overnight).
  16. Decorate the chilled cake as desired! I decorated it with chocolate and cookies.
    Decorate the chilled cake as desired! I decorated it with chocolate and cookies.
  17. Bon Appetit!!
    Bon Appetit!!

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