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Print Recipe
Cake "Winter Cherry " Recipe
This is a traditional new year's cake in our family. If I prepare a birthday cake that is loved by the hero of the occasion, then this cake is loved by all relatives without exception. Family cake for the most family holiday. It is moderately sweet, light and large in size. I usually divide it into two parts, because the guests come in two stages this evening. Enough for everyone!
Cook Time 90 minutes
Servings
Ingredients
Sponge:
Meringue:
Filling:
Cook Time 90 minutes
Servings
Ingredients
Sponge:
Meringue:
Filling:
Instructions
  1. Defrost the cherries , pour 100 ml of the extracted juice, in which dilute the starch. Add 5 tablespoons of sugar to the cherries , bring to a boil, pour in the juice with starch, stir and set aside to cool.
    Defrost the cherries , pour 100 ml of the extracted juice, in which dilute the starch. Add 5 tablespoons of sugar to the cherries , bring to a boil, pour in the juice with starch, stir and set aside to cool.
  2. Prepare two forms of baking paper size 32 x 32 cm with sides no more than 3 cm for sponge and meringue. The size is determined by the baking tray for my oven. You may have a little more.
    Prepare two forms of baking paper size 32 x 32 cm with sides no more than 3 cm for sponge and meringue. The size is determined by the baking tray for my oven. You may have a little more.
  3. Divide the eggs into yolks and whites.
    Divide the eggs into yolks and whites.
  4. Beat the yolks with sugar into a fluffy light mass, add the milk, mix, then sift the flour mixed with baking powder into it and mix.
    Beat the yolks with sugar into a fluffy light mass, add the milk, mix, then sift the flour mixed with baking powder into it and mix.
  5. Put one of the paper forms on a baking sheet and grease with vegetable oil. Pour the dough into it , flatten and bake for 10 minutes at a temperature of 180*.
    Put one of the paper forms on a baking sheet and grease with vegetable oil. Pour the dough into it , flatten and bake for 10 minutes at a temperature of 180*.
  6. Whisk the whites to steady peaks , gradually adding sugar and vanilla sugar. The second paper billet is also liberally greased with vegetable oil, spread the proteins. First, we level , then make waves with a silicone spatula. Bake for 40 minutes at a temperature of 100 *. Please note that this is not meringue, there should not be a dry crust. The mass remains tender and soft. After the specified time, I slightly open the oven and leave the meringue for another 10 minutes.
    Whisk the whites to steady peaks , gradually adding sugar and vanilla sugar. The second paper billet is also liberally greased with vegetable oil, spread the proteins. First, we level , then make waves with a silicone spatula. Bake for 40 minutes at a temperature of 100 *. Please note that this is not meringue, there should not be a dry crust. The mass remains tender and soft. After the specified time, I slightly open the oven and leave the meringue for another 10 minutes.
  7. Now it remains to whisk the cream with vanilla sugar into a fluffy mass and you can start assembling the cake. First distribute the cooled compote.
    Now it remains to whisk the cream with vanilla sugar into a fluffy mass and you can start assembling the cake. First distribute the cooled compote.
  8. Then a layer of whipped cream.
    Then a layer of whipped cream.
  9. And on top of all cover with a meringue. It is more convenient to do it together. One holds the whites on the paper (from the palms to the elbow bend ), the corners of which are previously cut, over the cake , and the other begins to wrap the paper from below, freeing the whites, and they are immediately placed on the cream, starting from the opposite edge of the cake.
    And on top of all cover with a meringue. It is more convenient to do it together. One holds the whites on the paper (from the palms to the elbow bend ), the corners of which are previously cut, over the cake , and the other begins to wrap the paper from below, freeing the whites, and they are immediately placed on the cream, starting from the opposite edge of the cake.
  10. You can sprinkle with powdered sugar, which I often do. But now I wanted to leave the protruding drops- the tears of an angel. You can align the edges. And cut it in two, or leave it as it is.
    You can sprinkle with powdered sugar, which I often do. But now I wanted to leave the protruding drops- the tears of an angel. You can align the edges. And cut it in two, or leave it as it is.
  11. This is a delicious cut.
    This is a delicious cut.

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