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.
Servings 8
Prep Time 10 minutes
Cook Time 90 minutes
Ingredients
Cherry jelly:
- 200 gram Cherry puree
- 50 gram Brown sugar
- 5 gram Gelatin
- 25 milliliters Water
Honey-cinnamon cake:
- 2 tablespoons Honey
- 100 gram Brown sugar
- 70 gram Butter
- 1 pinch Salt
- 0,5 teaspoon Soda
- 0,5 teaspoon Cinnamon
- 2 pieces Chicken eggs
- 1 glass Flour 200 gm
Parfait with cherries:
- 300 milliliters Cream (33%)
- 150 gram Brown sugar
- 1/3 teaspoon Cinnamon in cherries
- 100 milliliters Milk
- 4 pieces Egg yolk
- 200 gram Cherries
- 1 pack Vanilla sugar
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover the mold with plastic wrap and pour the future jelly into it. Freeze.
- 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.
- Whisk the cream and gently mix it with the cooled egg-milk mixture.
- Put the first cake on the bottom of the mold, put cherry jelly on top.
- 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).
- Then pour over the remaining parfait and put the second cake on top (without pressing). Put it in the freezer overnight.
- 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!