Cake ”Drunk Cherry”
by Editorial Staff
Very delicate and airy cake. Chocolate sponge cake with cherries and buttercream.
Ingredients
For biscuit:
- Eggs – 6 pcs.
- Sugar – 100 g
- Flour – 100 g
- Cocoa – 3 tablespoons
For impregnation:
- Cherries (frozen) – 200 g + 200 g for cake decoration
- Sugar – 170 g
- Cognac – 50 g
For the cream:
- Butter – 100 g
- Powdered sugar – 3 tablespoons
- Coffee – 2 tablespoons
For decoration:
- Cream 33-35% – 500 ml
- Chocolate – 150 g
Directions
- To prepare our biscuit, you need to separate the whites from the yolks.
- Beat the whites until firm peaks. Add 50 g of sugar and continue beating until the sugar is completely dissolved.
- Then we add the second half of the sugar to the yolks and beat until the yolks turn white.
- Stir with a whisk, introduce our proteins gradually into the yolks and mix well.
- Then you need to sift the flour, add cocoa. Mix the flour with cocoa well and gradually add to the proteins.
- Grease the biscuit mold with oil and sprinkle it with flour. Put the dough in a mold and put it in a preheated oven.
- Bake at 180-190 degrees for 40-50 minutes. For 15 minutes until cooked, lower the temperature to 150 degrees.
- Preparing impregnation for the cake “Drunken cherry”. To do this, take half of the cherry (it is better to take ice cream), peel the cherries, add 70 grams of sugar. We put it in the refrigerator for 30 minutes.
- After this time, put the cherries with sugar in a saucepan and add brandy. Cook for 2-3 minutes over low heat.
- Add 100 ml of water, bring to a boil and cook for about 3-5 minutes.
- Then we take out the cherry and gradually add 100 grams of sugar while stirring our impregnation with a whisk. After adding sugar, cook for another 5-7 minutes. Remove from heat and let cool to room temperature.
- Preparing the cream for the cake “Drunken cherry”. We take butter at room temperature and begin to beat it with icing sugar. CAUTION, do not kill oil! Beat for about 5 minutes. Then add coffee (if you have granules, grind them into powder) and beat for another 2-3 minutes.
- We begin to collect our delicious cake. Cut the biscuit into 2 pieces. We saturate each part with impregnation and let stand for 10-15 minutes.
- While the biscuit is soaking, put a water bath and heat 75 grams of chocolate with the addition of cream.
- After our biscuit has stood, coat one part with cream and spread 100 grams of cherries.
- After that, we fill it all with chocolate (only it needs to be cooled so that the cream does not exfoliate). Cover with the second half of the biscuit.
- Then whip the cream with 2 tbsp powdered sugar, to steady peaks. Cover the cake with cream, sprinkle with grated chocolate, and layout the cherries.
Cake “Drunk cherry” is ready!
Enjoy your meal!
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