Cake
Description
It will be perfect with tea and coffee. Just a pure “Mikhalich”. You can pour chocolate over the whole cake or just the top, and make small chocolate drips on the sides. It looks very festive. The pastry is ready. Serve to the table.
Instructions
- 1
Step 1
For the sponge cake, beat the eggs with sugar.
- 2
Step 2
Heat the milk together with butter until it boils. Mix it into the eggs together with flour and baking soda.
- 3
Step 3
Stir in the ground and roasted nuts.
- 4
Step 4
Add cocoa and pour the batter into a baking pan. Diameter – 20–22 cm. Place in the oven, preheated to 180 °C, for 40–50 minutes.
- 5
Step 5
Let the baked sponge cake cool and cut it into 3–4 layers.
- 6
Step 6
For the cream, whisk heavy cream with powdered sugar.
- 7
Step 7
Soak the layers with cherry juice.
- 8
Step 8
Spread the cream and arrange the cherries.
- 9
Step 9
Assemble the entire cake completely. Place it in the refrigerator and let it set for several hours.
- 10
Step 10
For the cake glaze, melt the chocolate with the cream. Let it cool.
- 11
Step 11
Cover the cake with chocolate and decorate it to your liking.