Cake
Description
Homemade pastry for tea. Don't be afraid to start making such a cake; it's very simple to prepare, the main thing is to have all the ingredients ready and follow the step‑by‑step instructions. Any cottage cheese and sour cream can be used, just keep the volume ratio. If you don't have brandy, the soaking can be made simply from water and sugar. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a bowl, mix the flour, cocoa powder, and baking powder.
- 3
Step 3
In a mixing bowl, crack 2 eggs, whisk them while gradually adding sugar (70 g) and vanilla powder.
- 4
Step 4
Whisk the eggs until they are light and fluffy.
- 5
Step 5
Gradually add the flour mixture while continuing to beat.
- 6
Step 6
Whisk until a uniform mixture is obtained.
- 7
Step 7
Prepare a baking pan; it should be removable and have high sides. Line the bottom with parchment paper, grease it with butter, and lightly dust with flour.
- 8
Step 8
Spread the dough evenly in the pan, bake at 180 °C for 20–30 minutes, and check doneness with a wooden skewer.
- 9
Step 9
Let the finished crust cool in the pan.
- 10
Step 10
Add the gelatin to a sauté pan, pour in water (115 ml), let it stand for 10–15 minutes, heat to boiling, but do not let it boil.
- 11
Step 11
Beat the cottage cheese, sugar (100 g), sour cream, and vanilla sugar with a mixer.
- 12
Step 12
To avoid lumps, it is advisable to pass the cottage cheese through a sieve.
- 13
Step 13
Pour the gelatin into the cottage cheese mixture when it has cooled slightly.
- 14
Step 14
Return to the crust, remove it from the baking sheet, flip it over, and place it back in the pan, preferably on a new sheet.
- 15
Step 15
Prepare a cherry juice soak with brandy and sugar.
- 16
Step 16
Brush the sponge cake layer with this soaking syrup.
- 17
Step 17
Pour the cottage cheese mixture into the pan over the base and refrigerate for 2–3 hours.
- 18
Step 18
Put the sugar (100 g) into a pot, add half a glass of water, and heat to a boil until the sugar dissolves.
- 19
Step 19
Place the pitted cherries in sugar syrup for 2 hours.
- 20
Step 20
Arrange the cherries in a single layer over the set cottage cheese layer.
- 21
Step 21
Soak the ready-made cherry jelly in water according to the package instructions. You can use slightly less water, not 500 ml but 450 ml. Heat until it reaches a boil, but do not let it boil. Allow this mixture to cool completely and pour the cooled jelly over the cherries, then place the cake back in the refrigerator for 2–3 hours, until fully cooled. If you don’t trust your mold, wrap it on the outside with cling film or parchment so the jelly doesn’t leak.
- 22
Step 22
Carefully release the set cake from the mold, separating it from the walls with a thin knife or a pastry spatula, and transfer it onto a plate.
- 23
Step 23
Pour tea and enjoy an extraordinarily delicious cake.
- 24
Step 24
Thin chocolate sponge, delicate curd mousse and delightful cherry jelly – it’s just a “song”, not a cake!