Cherry Biscuit Cake
Description
If you already have cherry jam on hand, it will greatly simplify making the dessert! The sponge cake will be ready in just 2 hours, but make sure to cool the sponge thoroughly so the cream doesn't run. Instead of cream, you can use sour cream of any fat content, adding a sour cream thickener and powdered sugar. Give it a try. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Slightly thaw the cherries if you bought them frozen.
- 2
Step 2
Break the chicken eggs into the bowl of a food processor or mixer, add sugar and salt. Beat at high speed for about 3–5 minutes until fluffy foam forms. The main thing is not to overbeat, otherwise the mixture will separate.
- 3
Step 3
It should double in volume and turn white, incorporating air bubbles. Unfortunately, it's impossible to whip chicken eggs to this consistency by hand.
- 4
Step 4
Add the baking powder and premium wheat flour to the container. There's no need to beat the mixture anymore; gently fold the flour into the beaten eggs using a whisk or silicone spatula, being careful not to release the air bubbles.
- 5
Step 5
Grease the baking pan with vegetable or butter, preheat the oven to 180 degrees. Pour the biscuit batter into the pan and place it in the oven on the middle rack for 35-40 minutes.
- 6
Step 6
Turn the finished biscuit cake upside down on its side or base and place it in a cold place. Chill for 30 minutes, then remove from the mold and trim the top.
- 7
Step 7
While the biscuit is baking, simmer pitted cherries with sugar for about 10-15 minutes and then chill. You can use cherry jam, which will soak into the cake layers.
- 8
Step 8
Cut the cooled biscuit horizontally in half and soak one half with cherry juice. Place cherries on the biscuit.
- 9
Step 9
Whip the chilled cream with sugar and cream stabilizer.
- 10
Step 10
Spread one-third of the cream over the cherries and cover with the second cake layer. Soak this layer with cherry juice and coat it with cream, leaving about half of the cream for decoration. Refrigerate the cake for at least half an hour.
- 11
Step 11
Decorate the chilled cake with cream and cherries, fresh mint, or sprinkles. Serve with fragrant tea or coffee.
- 12
Step 12
Ready. Serve at the table.