Cake (tender and juicy)
Description
It might seem that the recipe is complicated and requires skill. But in fact, all the steps for making the cake can be completed over two days, preparing components without spending much time at the stove. Try making the "Drunk Cherry" cake for a celebration—you and your loved ones won't regret it. Serve it warm or chilled. Perfect with tea.
Instructions
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Step 1
1. Prepare the sponge cake. Add a pinch of salt to the whites of 6 large eggs and beat until stiff foam forms, then add 3 tablespoons of sugar and continue beating until the sugar dissolves. In a separate bowl, beat the yolks; after 2-3 minutes, add 3 tablespoons of sugar and beat until dissolved. Combine everything, mixing with a silicone or wooden spatula in one direction.
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Step 2
2. Sift the flour through a sieve, add cocoa to it, and mix in one direction until smooth.
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Step 3
3. Pour the resulting batter into a baking pan lined with parchment paper on the bottom. It's best to use a pan with a diameter of 20 to 24 cm. Place the cake in a preheated oven at 180°C and bake for 25–30 minutes. Carefully remove the cake from the pan, peel off the parchment paper, flip it over, and let it cool completely for at least 2 hours.
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Step 4
4. For the custard cream, take 6 yolks from large eggs, vanilla, and half a cup of sugar. Beat the yolks until they lighten in color and increase in volume. Then pour in half a cup of milk and sift in one tablespoon of cocoa powder and one tablespoon of flour. Mix the ingredients thoroughly and transfer the cream to a saucepan or pot.
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Step 5
5. Place the prepared cream over a water bath and stir occasionally until thickened, which may take 20–30 minutes.
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Step 6
6. Beat soft butter with a mixer, add half a cup of powdered sugar. Gradually add the cooled pastry cream in parts and beat with a mixer until smooth.
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Step 7
7. Cut off the top of the sponge cake with one even layer. Then, with your hands, remove the center of the sponge cake, being careful not to tear its bottom. Do the same with the top part.
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Step 8
8. Prepare the cherries for the cake in advance. You can use frozen ones, but first remove the pits. Pour over with brandy or rum and refrigerate overnight. If you don't have brandy, pour water over the berries and add half a cup of vodka.
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Step 9
9. To finish preparing the filling, mix the sponge cake crumbs from the center of the cake layer with the cream. Drain the cherries and add them as well.
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Step 10
10. To the cognac drained from the cherries, add 2-3 tablespoons of sugar and heat over the stove until boiling. Use this liquid to moisten the entire biscuit, but don't overdo it—the biscuit should not become soggy. Using a spoon, gently press the filling into the biscuit's cavity and slightly into its upper part. Close it up and refrigerate for a couple of hours.
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Step 11
11. To prepare the icing, add sugar to 100 grams of cocoa, pour in milk in parts, and gradually mix it in. Place over medium heat, boil for 2 minutes, then reduce the heat and stir until ready. At the end, add a teaspoon of butter.
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Step 12
12. Place the sponge cake on a rack and generously pour the already cooled chocolate fondant over it. To allow everything to set, refrigerate the cake for 5 hours.
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Step 13
13. The cake is ready to serve, but if desired, it can be decorated with grated chocolate, cherries, or piped with cream. This is pure delight!