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Print Recipe
Homemade Curd-Cherry Cake Recipe
Delicious, light homemade cake for a family tea party. Easy to prepare and very very delicious.
Cook Time 90 minutes
Servings
Ingredients
For biscuit dough:
For the cream:
Additionally for decoration:
For impregnation of sponge cakes:
Cook Time 90 minutes
Servings
Ingredients
For biscuit dough:
For the cream:
Additionally for decoration:
For impregnation of sponge cakes:
Instructions
  1. In a bowl add eggs (5 PCs.), the total weight without the shell 270 gr. Then add sugar (165 gr.)
    In a bowl add eggs (5 PCs.), the total weight without the shell 270 gr. Then add sugar (165 gr.)
  2. Beat the eggs together with the sugar until a dense consistency. On the surface of the mass, when the whisk of the mixer is removed, a distinct trace of biscuit dough in the form of a ribbon should remain. (see the photo)
    Beat the eggs together with the sugar until a dense consistency. On the surface of the mass, when the whisk of the mixer is removed, a distinct trace of biscuit dough in the form of a ribbon should remain. (see the photo)
  3. Then portions, gradually add the flour (165 gr.). The mixture was gently stirred from the bottom up. The sponge base can be baked in the oven, or you can, as in my case, grease the bowl with a thin layer of butter, sprinkle with flour, make a "French shirt" and put the dough prepared for baking in the bowl. In this case, follow the instructions for the slow cooker.
    Then portions, gradually add the flour (165 gr.). The mixture was gently stirred from the bottom up. The sponge base can be baked in the oven, or you can, as in my case, grease the bowl with a thin layer of butter, sprinkle with flour, make a "French shirt" and put the dough prepared for baking in the bowl. In this case, follow the instructions for the slow cooker.
  4. The finished sponge cake base is wrapped in food wrap, after cooling, put in the refrigerator for complete stabilization and aging of the sponge cake. It is better to keep the biscuit in the refrigerator for 6-8 hours. Then cut the biscuit into several cakes. Everyone will determine the quantitative composition of the cakes themselves.
    The finished sponge cake base is wrapped in food wrap, after cooling, put in the refrigerator for complete stabilization and aging of the sponge cake. It is better to keep the biscuit in the refrigerator for 6-8 hours.
Then cut the biscuit into several cakes. Everyone will determine the quantitative composition of the cakes themselves.
  5. For cream: Cottage cheese (320 gr.) is MANDATORY! RUB through a metal sieve to obtain a uniform structure.
    For cream:
Cottage cheese (320 gr.) is MANDATORY! RUB through a metal sieve to obtain a uniform structure.
  6. In a separate bowl, add the butter (180 gr.). add the powdered sugar (90 gr.). RUB the Mixture with a spatula until smooth and light.
    In a separate bowl, add the butter (180 gr.). add the powdered sugar (90 gr.). RUB the Mixture with a spatula until smooth and light.
  7. Next to the butter mix add condensed milk (120 gr.). The mixture is whipped with a mixer into a homogeneous smooth mass.
    Next to the butter mix add condensed milk (120 gr.). The mixture is whipped with a mixer into a homogeneous smooth mass.
  8. Then add 4 drops of vanilla essence. If you don't have vanilla essence, you can replace it with vanilla sugar. Then add 1 tablespoon of cognac. The mixture is stirred.
    Then add 4 drops of vanilla essence. If you don't have vanilla essence, you can replace it with vanilla sugar. Then add 1 tablespoon of cognac. The mixture is stirred.
  9. In the oil-sugar mixture, add the cottage cheese rubbed through a sieve. The mixture was again beat well with a mixer. Cottage cheese cream is ready.Impregnation for sponge cakes: To impregnate the cakes, we need 3/4 Cup of pitted cherries. RUB the cherries through a metal sieve, then place them on a cloth and squeeze. Dilute the cherry juice with a small amount of water, add sugar to taste. Put on fire, bring the mixture to a boil. While the mixture boils, add 1 teaspoon of starch to the glass, add 1/4 Cup of water. Mix the starch mixture. Pour the starch mixture into the boiling cherry solution. You should get a slightly thick mixture.
    In the oil-sugar mixture, add the cottage cheese rubbed through a sieve. The mixture was again beat well with a mixer. Cottage cheese cream is ready.Impregnation for sponge cakes:
To impregnate the cakes, we need 3/4 Cup of pitted cherries. RUB the cherries through a metal sieve, then place them on a cloth and squeeze. Dilute the cherry juice with a small amount of water, add sugar to taste. Put on fire, bring the mixture to a boil. While the mixture boils, add 1 teaspoon of starch to the glass, add 1/4 Cup of water. Mix the starch mixture. Pour the starch mixture into the boiling cherry solution. You should get a slightly thick mixture.
  10. Grease the cakes liberally with cherry solution-impregnation, add curd cream to each subsequent cake. Assemble the cake. Next, grease the sides and top of the cake with cottage cheese cream. Then sprinkle the sides with biscuit crumbs. To do this, you can dry one cake in the oven, then grind it with a coffee grinder. Or cut/line the top of the sponge cake, dry it in the oven, and then chop and sprinkle the cake. Sprinkle the top of the cake with grated white chocolate and garnish with cocktail cherries.
    Grease the cakes liberally with cherry solution-impregnation, add curd cream to each subsequent cake. Assemble the cake. Next, grease the sides and top of the cake with cottage cheese cream. Then sprinkle the sides with biscuit crumbs. To do this, you can dry one cake in the oven, then grind it with a coffee grinder. Or cut/line the top of the sponge cake, dry it in the oven, and then chop and sprinkle the cake. Sprinkle the top of the cake with grated white chocolate and garnish with cocktail cherries.
  11. Enjoy your tea!
    
Enjoy your tea!

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