Pastry
Description
The recipe won't take much time. First, let's prepare the "drunken" cherries. Place cherries into a glass jar and pour over brandy or liqueur in a 1:2 ratio. Add sugar and close the jar with a lid. The longer the cherries sit in this sweet liqueur, the better they will taste. A few hours before serving, place the cherries in the refrigerator. Now, prepare the dough. Mix 2 cups of flour, 2 eggs, 1 cup of sour cream, sugar, raisins, 50 g of butter (or margarine), and a pinch of baking soda. Add the flour gradually, not all at once. Preheat the oven to 200°C (390°F) and bake the dough in molds for 20–25 minutes. Next, prepare the cream. Dilute condensed milk with a small amount of water, pour the mixture into a saucepan, and bring to a boil. Let it cool. Beat the butter until fluffy. While beating, gradually add the cooled condensed milk mixture, then add vanilla, liqueur or brandy, and cocoa. Mix thoroughly. The cream is ready. Now, take two bars of milk or dark chocolate (200 g) and melt them over a water bath. Into the melted chocolate, add a couple of teaspoons of flour and mix vigorously. Cut the warm cake layers into pieces. Spread each piece with cream and stack them into 2–3 layers. Decorate the top layer of the pastries with the prepared chocolate glaze, chopped nuts, and the "drunken" cherries. Serve cooled or slightly warm.