Dishes for Christmas

Pliatsok Chocolate-cherry

Chocolate-cherry cake – an incomparably tasty multi-layered dish. Such pastries are a feast for the taste buds.

Pliatsok Chocolate-cherry disappears from the table very quickly and will certainly cause a sensation among your guests.

Pliatsok Chocolate-cherry is a classic combination of chocolate, cherries and fluffy biscuit. Chocolate cream deserves special attention, which nicely shades the taste of cherries in the cake.

Chocolate-cherry pie – ingredients

  • For bіskvіtu:
  • Eggs – 7 pieces.
  • Flour – 7 tbsp.
  • Starch – 1 tbsp.
  • Baking powder – 2 tsp.
  • Sugar – 7 tbsp.
  • For the chocolate sponge cake:
  • Eggs – 3 pieces.
  • Flour – 3 tbsp.
  • Sugar – 3 tbsp.
  • Cocoa – 1 tablespoon
  • For the cream:
  • Milk – 2,5 glasses.
  • Sugar – ¾ cup.
  • Flour – 3 tbsp.
  • Starch – 3 tbsp.
  • Milk or dark chocolate – 200 g.
  • Cocoa – 1 tablespoon
  • Yolks – 3 pieces.
  • Oil – 250
  • For the cherry layer:
  • Cherries (fresh or frozen) – 400 g.
  • Boiling water – 3 glasses.
  • Cherry jelly – 3 packages.
  • For the icing:
  • Powdered sugar – 3 tbsp.
  • Hot water – 3 tbsp.
  • Oil – 4 tablespoons
  • Cocoa – 3 tablespoon
  • Additionally:
  • Chopped peanuts.

Pliatsok Chocolate-cherry

Sponge cake

Separate the proteins from the yolks. Beat the egg whites with a pinch of salt to a stable foam, add sugar one spoon at a time, beat well at the highest speed of the mixer each time. Add yolks one by one, beat at the lowest speed of the mixer.

Mix flour, starch and baking powder, sift to egg mass. Gently mix with a wooden spoon.

Cover the bottom of the mold (25×40) with parchment, spread the dough, level it. Bake at 180 degrees for 30-35 minutes. Cool, cut thin cakes into 2 layers.

Chocolate biscuit

Chocolate biscuit is prepared in the same way as biscuit, only we add a spoonful of cocoa to the dry ingredients.

Cream

Add egg yolks, flour, starch and cocoa to a glass of milk, mix well so that there are no lumps.

We put the rest of the milk on fire, add sugar, bring to a boil. Pour the previously prepared mixture into boiling milk, stirring constantly, bring to a boil.

We transfer the cooked cream into a ceramic dish, cover it with food saliva so that it touches the entire surface of the cream. Leave to cool.

Melt the chocolate in a water bath, leave to cool.

Beat the butter to a soft cream, add the cooked cooled cream one spoon at a time, beat until smooth. Add melted chocolate one spoon at a time, beat well.

Cherry mass

Cover cherries with water, bring to a boil, boil for 2 minutes, remove from heat, add jelly. Mix well. We leave it until it cools down and becomes slightly runny.

Glaze

Dissolve powdered sugar in hot water, add oil, heat until the oil dissolves, sift cocoa, and mix well with a fork until smooth. Remove from heat, leave to cool.

We make a braid

We put the lower sponge cake again in a form covered with cling film. Spread half of the cream on the biscuit, level it. Spread half of the thickened jelly with cherries on top of the cream (it still drips from the spoon, but no more water. Cover with a chocolate biscuit, spread the rest of the cream, level it, spread the rest of the cherries with the jelly, cover with the second sponge cake.

Pour glaze over the cake, sprinkle with chopped peanuts.

Before serving, it is advisable to keep the patties in the refrigerator for 5-6 hours.

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