Two‑tone cherry cake
Description
The two‑tone cherry cake is great because it can be baked both in summer, during the fresh cherry season, and in winter—from frozen cherries. The recipe is simple, even an inexperienced cook can succeed. The main thing is to follow the step‑by‑step instructions for the recipe. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a mixing bowl, crack the eggs, add salt, sugar, sour cream, and mix.
- 3
Step 3
Add softened butter to the bowl.
- 4
Step 4
Combine the flour and baking powder, pour into a bowl.
- 5
Step 5
Add 1 tablespoon of starch to the dough.
- 6
Step 6
Knead the dough with a mixer.
- 7
Step 7
Divide the dough into 2 parts. To the part that will remain white, add vanilla extract; to the other part — chocolate. Add 1 tablespoon of rum (or cognac).
- 8
Step 8
Add cocoa to half of the dough (with rum added), and mix well with a mixer until smooth.
- 9
Step 9
Remove the pits from the cherries.
- 10
Step 10
Spread the batter into a baking pan, without mixing the layers of white and chocolate batter, and place cherries between the layers. The batter can be layered in various ways, but the main point is not to mix the layers.
- 11
Step 11
Bake the cake at 180°C for 1 hour.
- 12
Step 12
Melt the white and dark chocolate (or a chocolate bar) in the microwave in short bursts, and apply a chocolate lattice to the cupcake when it has cooled to room temperature.
- 13
Step 13
While the chocolate is still soft, attach a few cherries to it. Place it in the refrigerator to set for about 30 minutes.
- 14
Step 14
Two‑tone cherry cake turned out beautiful and very tasty. I wholeheartedly recommend making it.