Cherry chiffon cake
Description
Homemade treats for tea. You can bake a cherry chiffon cake in a multicooker: place the batter into the multicooker bowl (no need to grease it) and bake using the "Baking" mode for 80 minutes. To remove the cake from the bowl, turn the multicooker upside down and leave it until completely cooled, then simply lift off the bowl. You'll get a tall, fluffy cake. Be sure to reserve some cream and berries for decoration. If only adults will be enjoying the cake, you can marinate the cherries in brandy. Good luck and enjoy with tea or coffee.
Instructions
- 1
Step 1
Beat the egg yolks with 180 grams of sugar.
- 2
Step 2
Pour in the cooled cocoa cooked with water, add the butter, mix, then add the flour, baking soda, and salt.
- 3
Step 3
Add the egg whites, beaten with 45 g of sugar, to the dough in parts and bake in a round pan at 180 degrees for 40 minutes.
- 4
Step 4
Cool the finished sponge cake and carefully cut off the top layer.
- 5
Step 5
Carefully remove the center of the sponge cake with a spoon.
- 6
Step 6
Carefully crush the pulp by hand.
- 7
Step 7
Add cherries and whipped cream to the sponge cake.
- 8
Step 8
Place the cream inside the cake.
- 9
Step 9
Cover the cake with the top lid.
- 10
Step 10
Warm the cream, add sugar and bring to a boil. Add the broken chocolate, melt it, then add the soft butter. Mix well and let cool. Ganache is ready.
- 11
Step 11
Cover the cake with ganache.
- 12
Step 12
Garnish with whipped cream and cherry.