Cherry Cake
Description
Perfectly pairs with tea and coffee. To make the cake moist and juicy, be sure to soak the layers with syrup. You can make the syrup yourself by mixing boiled water and powdered sugar in any proportion, or use ready-made syrups available in supermarkets. The dessert is ready. Serve it at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the sponge cake. Let the cream ingredients sit in the refrigerator.
- 2
Step 2
Using a whisk or mixer, beat the sugar and eggs until the mixture increases in volume. Add the milk and oil. Mix well.
- 3
Step 3
Add the sifted flour, cocoa, and baking powder. Mix until smooth.
- 4
Step 4
The dough turns out soft, I would even say rather runny. Pour it into the multicooker bowl (previously grease the bowl with oil) and bake for 45 minutes in "Baking" mode.
- 5
Step 5
Remove the finished biscuit from the multicooker pot and let it cool completely.
- 6
Step 6
While the sponge cake is cooling, prepare the ingredients for the cream: sour cream with the highest fat content you can find (mine is 21%), whipping cream stabilizer (one package is intended for 500 g of cream), powdered sugar, and pitted cherries.
- 7
Step 7
Beat the sour cream with a cream stabilizer using a mixer, then add powdered sugar. Continue beating until a thick cream forms.
- 8
Step 8
The cream is ready!
- 9
Step 9
Cut the cooled biscuit into two layers. Soak each layer with syrup. Place a portion of the cream on the bottom layer, then add cherries on top and smooth them out.
- 10
Step 10
Cover with the second cake layer, then frost the sides and top of the cake with cream.
- 11
Step 11
Decorate the cake as you wish. I used a piece of chocolate with nuts, grating it coarsely directly over the cake. With the leftover cream, I made little flowers. Place the cake in the refrigerator for 2-3 hours.