Simple cake
Description
For making this cake, I recommend using a medium-sized springform pan (approximately 23 cm in diameter) to achieve a taller and more attractive sponge. Instead of red wine, you can use rum, vodka, or brandy (adding a bit of sugar). The main point is that the cherries should be slightly soaked in alcohol. If desired, prepare a little extra cream and spread it over the cake layer—this will help the sponge absorb more moisture. I suggest taking the cake out of the refrigerator about 20 minutes before serving, as it will taste better this way.
Instructions
- 1
Step 1
1. Remove the pits from the cherries and transfer the berries to a small bowl. Pour wine over them, making sure it completely covers the berries. Let them sit in the refrigerator for several hours (or overnight).
- 2
Step 2
2. Prepare the sponge cake: separate the egg whites from the yolks and beat them with a mixer into a fluffy mass, gradually adding sugar. Add the yolks one at a time and beat again. Mix the flour with baking powder and cocoa, then add to the egg mixture.
- 3
Step 3
3. Gently mix the batter with a spatula and transfer it to a parchment-lined pan. Bake in a preheated oven at 180 degrees for 35 minutes. Check for doneness with a wooden skewer, then let the cake cool completely.
- 4
Step 4
4. Cut off the top of the sponge cake and set it aside for now. Remove the sponge cake crumb, leaving the bottom and sides about 1.5 cm thick. Prepare the cream: beat the soft butter with a mixer until fluffy. Gradually add the condensed milk and continue beating with the mixer for another 3-4 minutes.
- 5
Step 5
5. Set aside 1/3 of the cream for decorating the cake. Mix 2/3 of the cream with the crushed biscuit crumb (reserve a small amount for decoration) and the strained cherries. Soak the bottom and top of the biscuit with the liquid left over from the cherry infusion.
- 6
Step 6
6. Place the cream mixed with biscuit crumbs and cherries into the base with edges, carefully smooth it out. Cover the cake with the "lid" and spread cream over the top and sides.
- 7
Step 7
7. Decorate the sides of the cake with the remaining crushed sponge cake crumbs, cream, cherries, and chopped chocolate. Leave the cake in the refrigerator for several hours.