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 Honey Cakes with Parfait and Cherry Recipe
Cakes "Cherry fantasy". This unusual pie combines a delicate, melting in the mouth parfait with pieces of juicy cherries, a delicate aroma of honey and cinnamon with a slight sourness of fragrant cherry jelly.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Cherry jelly:
Honey-cinnamon cake:
Parfait with cherries:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Cherry jelly:
Honey-cinnamon cake:
Parfait with cherries:
Instructions
  1. To begin with, let's take a cherry for parfait: remove the seeds from the cherry and put it in a small saucepan. Add the cinnamon and sugar and boil over low heat for five minutes, let cool completely and repeat the procedure.
    To begin with, let's take a cherry for parfait: remove the seeds from the cherry and put it in a small saucepan. Add the cinnamon and sugar and boil over low heat for five minutes, let cool completely and repeat the procedure.
  2. Honey cake: mix butter, sugar, honey, salt, soda, cinnamon and 1 egg. Put it in a water bath and heat the mixture, stirring constantly, until the sugar completely dissolves. Add 1/3 of the flour and beat the mixture until a light foam forms, until it is set aside.
    Honey cake: mix butter, sugar, honey, salt, soda, cinnamon and 1 egg. Put it in a water bath and heat the mixture, stirring constantly, until the sugar completely dissolves. Add 1/3 of the flour and beat the mixture until a light foam forms, until it is set aside.
  3. Beat the egg, as for a biscuit, and add to the bulk (it should be at room temperature). At the end, add the remaining flour and mix gently. It turns out quite a liquid dough.
    Beat the egg, as for a biscuit, and add to the bulk (it should be at room temperature). At the end, add the remaining flour and mix gently. It turns out quite a liquid dough.
  4. Cover the baking sheet with parchment paper. Place the dough on a baking sheet and smooth it out with a thin layer. Bake in a preheated 180 degree oven for 12-15 minutes (or until light golden brown). the finished cake is allowed to cool and cut into 2 halves according to the size of the mold in which we will prepare the dessert.
    Cover the baking sheet with parchment paper. Place the dough on a baking sheet and smooth it out with a thin layer. Bake in a preheated 180 degree oven for 12-15 minutes (or until light golden brown). the finished cake is allowed to cool and cut into 2 halves according to the size of the mold in which we will prepare the dessert.
  5. Prepare cherry jelly. Beat the cherries with a blender and rub through a sieve. In a small saucepan, mix the cherry puree with sugar. Bring the mixture to a boil over medium heat. Cool down a little and enter the pre-soaked and melted gelatin.
    Prepare cherry jelly. Beat the cherries with a blender and rub through a sieve. In a small saucepan, mix the cherry puree with sugar. Bring the mixture to a boil over medium heat. Cool down a little and enter the pre-soaked and melted gelatin.
  6. Cover the mold with plastic wrap and pour the future jelly into it. Freeze.
    Cover the mold with plastic wrap and pour the future jelly into it. Freeze.
  7. Prepare an English cream. Grind the egg yolks with sugar and vanilla sugar white. Bring the milk to a boil and pour a thin stream into the yolks, stirring constantly so that the yolks do not curdle. Pour the resulting mixture back into the pan, put it on a low heat and cook, stirring constantly, until thickened. Cool.
    Prepare an English cream. Grind the egg yolks with sugar and vanilla sugar white. Bring the milk to a boil and pour a thin stream into the yolks, stirring constantly so that the yolks do not curdle. Pour the resulting mixture back into the pan, put it on a low heat and cook, stirring constantly, until thickened. Cool.
  8. Whisk the cream and gently mix it with the cooled egg-milk mixture.
    Whisk the cream and gently mix it with the cooled egg-milk mixture.
  9. Put the first cake on the bottom of the mold, put cherry jelly on top.
    Put the first cake on the bottom of the mold, put cherry jelly on top.
  10. Pour 2/3 of our parfait on the jelly and put it in the freezer for 30 minutes. Then take it out and distribute it over the cherries (pre-fold it on a sieve to stack the excess syrup).
    Pour 2/3 of our parfait on the jelly and put it in the freezer for 30 minutes. Then take it out and distribute it over the cherries (pre-fold it on a sieve to stack the excess syrup).
  11. Then pour over the remaining parfait and put the second cake on top (without pressing). Put it in the freezer overnight.
    Then pour over the remaining parfait and put the second cake on top (without pressing). Put it in the freezer overnight.
  12. Cut the finished dessert into portions. Before serving, decorate the top with the remaining cherries and put the dessert in the refrigerator for 30-50 minutes. Enjoy your meal!
    Cut the finished dessert into portions. Before serving, decorate the top with the remaining cherries and put the dessert in the refrigerator for 30-50 minutes. Enjoy your meal!
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