Thursday, May 5, 2016

The Cherry Cake

Red fruit is often more intense flavor and as such goes well and does not interfere with gentle creams, like the vanilla. The cake is easy with sour notes of cherries, mostly with simple ingredients, yet tasty to sweeten up. Creamy cubes with cherry are the real summer cake that refreshes the body and soul. The palate will be joyful because this cake perfectly complement the rich flavors of vanilla cream, buttery biscuits and creamy fruit layer of cherries that are very healthy and beneficial to our organism.

Crust :
  • 10 tablespoons flour
  • 2 tablespoons cocoa
  • 12 spoons of sugar
  • 6 eggs
  • 4 tablespoons milk
  • 4 tablespoons oil
  • 4 tablespoons lukewarm water
  • 1 baking powder
Dry ingredients, 10 tablespoons of flour, 2 tablespoons of cocoa and one baking powder equate to a smaller bowl. Separate the egg white and yolk to a different bowls. In a bowl, add the egg whites with 12 spoons of sugar and whisk in the firm snow. Whisk egg yolks foamy and then add 4 tablespoons of oil, 4 tablespoons of milk and 4 of lukewarm water. Then, in the mixture with egg yolks gradually add the dry ingredients. When the mixture equalize gradually add the beaten egg whites and gently stir them with the mixture. An equivalent mixture pour into a rectangular baking pan lined with parchment paper, and bake for abouth 20 minutes at 180 degrees.The best way to make sure that the biscuit is baked is to prick the tip of a knife, if it is not to remain no trace of a mixture the biscuit is baked.

The vanilla cream :
  • 700 ml. of milk
  • 100 g. of sugar
  • 6 egg yolks
  • 2 bags of vanilla pudding
  • 2 bags of vanilla sugar
  • 1 tablespoon of starch
  • 150 g. of white chocolate
  • 150 g. of butter
  • 1 tablespoon of sour cream
Cherries filling :
  • 250 g. of drained cherries from the compote
  • 500 ml juice of cherries from the compote
  • 5-6 tablespoons of sugar
  • 1 bag of raspberries pudding
  • 1   of starch
  • 1 tablespoon of margarine (20-30g.)
  • 200 milliliters of cream 
Crust II:
  • 300 g. of biscuit
  • 3 tablespoon of milk
First, cook the vanilla cream:

Put the 550 ml of milk on medium strong fire. Mix the sugar and egg yolks with a whisk, so then add remaining 150 ml of milk, vanilla sugar, vanilla pudding and starch. Mix well with a whisk so the mixture remains smooth. When the milk boils in a very thin stream pour in the mixture with the egg yolks, stirring all the time. Cook over low heat stir continuously until cooked thick cream. In the cream, add white chocolate and 50 g. of butter, stir until added ingredients are melted. Leave the cream to cool, and mix it occasionally. When the cream has cooled completely, mix well with the mixer. Add 100 g. of margarine at room temperature torn to pieces. Again mix with the mixer at top speed for a few minutes. At the end add the sour cream to it and mix well with the rest of the cream.

Cherries filling :

Drain the cherries well, so you get a 500 ml. of juice compote.
In 500 ml. of cherry juice, add sugar, pudding powder and starch. Cook over medium heat, stirring until you have a thick filling. When you remove from the heat, add the tablespoon of margarine. In the hot mixture add drained cherrys and stir. Hot filling pour over the first biscuit that you put on the plate. If the cherry stuffing is cool enough, over it arrange the row of biscuits that have previously dipped in a milk, then  coat with vanilla cream, well-align.

As a final layer whisk the cream and coat the cake, leave for a few hours in the refrigerator. Cut into cubes and serve.

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