Baking

Drunken cherry cake

Delicious, always relevant Drunk cherry cake. There are many recipes for this cake, we offer one of the Drunken Cherry options – with mascarpone.

A delicate, fragrant cake will decorate your festive table. Drunk cherry will always create a feeling of celebration, no matter how you prepare it.

It is prepared quickly and easily compared to other cakes. Prepare your ingredients ahead of time and make preparations (e.g. thaw and soak cherries). Frozen cherries can be replaced with cherries in their own juice. Celebrating the New Year or a birthday will be more interesting and funnier with Drunk cherry cake.

Ingredients for making drunken cherry cake:

An interesting video on the topic – How to make chocolate sprinkles:

Preparation of drunken cherry cake:

Heat the oven to 170 degrees. Line a 24 cm diameter form with parchment paper.

Combine flour with cocoa. Break the eggs and separate the whites and yolks. Beat the egg whites to soft peaks, add sugar one spoon at a time and beat to stiff peaks. Continuing to beat, add yolks one at a time. Beat well.

Sift flour and cocoa into the whipped mass and carefully mix with a spatula, moving from the bottom up until a homogeneous mass without lumps. We put the dough in a form. Bake for 35-40 minutes. to a dry match. Do not open the oven during baking so that the cake does not fall.

Take the finished biscuit out of the oven, turn it upside down, lift it at a distance of 50 cm from the worktops and drop the biscuit directly into the mold. Now in this form, upside down, we send the biscuit to cool on a wire rack for 4-5 hours. When the biscuit cools down, turn the mold over. With a knife, carefully separate the cake from the walls of the mold, open the mold and take out the biscuit. It is better to let the biscuit stand for at least 7-8 hours.

Thaw cherries, pour cognac and leave for at least 3 hours. Put it on a sieve to drain excess liquid. Do not pour out the liquid. A few cherries can be set aside for decoration.

With a sharp knife, cut off the “lid” from the biscuit, about 1 cm thick. Stepping back 1 cm from the edge, we select the pulp, thus forming a “biscuit basket”. Grind the biscuit pulp into crumbs. Soak the “basket” and “lid” of the biscuit with brandy-cherry syrup.

Beat the cooled cream with powdered sugar until stiff peaks, add mascarpone and beat again (set aside a couple of spoons of cream for decoration). Add a cherry and half of the biscuit crumbs. We mix.

Fill the biscuit “basket” with the resulting cream, cover with a biscuit “lid” and press. We put it in the refrigerator.

Break the chocolate into small pieces. We heat the cream, remove it from the heat and put the chocolate in the cream. Stir with a spatula until the chocolate is completely melted. Let the glaze cool a little. Pour glaze over the surface and sides of the cake. Sprinkle the sides of the cake with biscuit crumbs and send the cake back to the refrigerator so that the glaze hardens.

When the glaze has cooled, decorate the cake with cream and cherries. Put the cake in the refrigerator for another hour and you can serve it.

Drunk cherry cake is ready!

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