Cherry cream for cake
Description
The recipe won't take much time. To prepare the cherry cream for a cake, you'll need heavy cream (33% fat content is ideal), frozen cherries (or cherries in syrup), but make sure they are pitted. You can make this cream without gelatin, but with gelatin it turns out more rich and delicious, like a mousse. Serve chilled.
Instructions
- 1
Step 1
To prepare the cream, first mix the cottage cheese and powdered sugar. Soak the gelatin in a small amount of slightly warm water. Grate the zest from the lemon and squeeze the juice. Add the juice and zest to the cottage cheese, then blend again with a blender. Separately, whip the cream into stiff peaks. Mix the dissolved gelatin with a small amount of the cottage cheese mixture (3 tbsp). Then add this mixture to the main cottage cheese base, along with the whipped cream. Gently stir. Add cherry juice for color. Now divide the resulting cream, setting aside one-third. To the remaining portion, add cherries. Mix well. It should look like in the photo.
- 2
Step 2
Spread the finished cream between the cake layers and let them soak. The soufflé cream is absorbed very well into sponge cake layers, but it also pairs nicely with other types of layers (for example, shortbread).
- 3
Step 3
Use the cream without cherries to coat the sides of the future cake.
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Step 4
The cream sets best after several hours of chilling in the refrigerator. So, put the cake in the fridge for a couple of hours. Then you can proceed with the decoration.
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Step 5
The cake with cherry cream can be decorated with the same cherries and almond petals. By the way, the cake, like the cream, is much tastier when chilled.