Торт Пряная вишня | CAKE SPICY CHERRY

CAKE SPICY CHERRY To prepare it, we will need: for a biscuit: 150 g of sugar 90 g of flour 30 g of cocoa 6 eggs 1 ppm nutmeg 1 tsps of cinnamon 1 tsps of cardamom for syrup: 200 g of sugar 150 g cherries (fresh or frozen) 100 g of water for cream: 500 g sour cream (fat 25% or more) 300 g dark chocolate (70% cocoa) 1 ppm nutmeg 1 tsps of cinnamon 1 tsps of cardamom First of all, we heat the oven to 180 degrees Celsius. I have an electric oven and I use top-bottom mode. Now we start preparing the biscuit dough. We separate proteins from yolks. Proteins are whipped at medium speed until foam formation. Then gradually add sugar in parts, continuing to beat. Whipping to steady peaks. Yolks are mixed with cocoa and spices. Cocoa is sure to sift so that there are no lumps in the dough. We connect yolks with proteins very carefully. Add the sieved flour and carefully connect all the components together. It is impossible to interfere actively and for a long time, otherwise proteins will fall. So we act quickly, surely, but carefully. To bake this volume of dough I use a mold with a diameter of 18 cm. But I will bake 2 biscuits and divide the dough into two parts. You can bake the entire volume in one mold. The mold is caught with parchment and poured into it dough. It is not necessary to lubricate the shape with oil. We level a shovel. Bake in a heated to 180 degrees oven for 30-40 minutes. We check readiness with a wooden stick - it should come out of the biscuit dry and clean. The ready biscuit will cool down on the grate. Then we wrap it in tape and send it to the refrigerator for at least 4 hours (better for the night). Now we 'll make syrup to soak the biscuit. We connect cherries, sugar and water in a bowl. Put on medium fire and cook for 5 minutes until sugar dissolves. Then cool down (it is better to leave overnight in the refrigerator.). Let's cook the cream. In melted chocolate we add sour cream (first in small portions). Thoroughly mix and add spices. We cover with tape in contact and send to freeze in the refrigerator (better for the night). The next day we begin to assemble the cake. First we divide the biscuit into cake layers. I do it with the usual big knife and thread. I put under the knife a support, in the form of a book and mark the height of the future root, a little cutting the biscuit. Then I put the book away and put in the incision thread, cross the ends and start pulling them in different directions. As a result, we get a perfectly flat cake layers. Repeat this procedure for subsequent cake layers. I have four cake layers, three of which I will use in a cake. The first cake layer is laid on the substrate, fixed with cream so that it does not slide. Soak in cherry syrup (use syrup berries later). Put on the cake layer part of sour cream (it is more convenient to do it with the help of a confectionery bag). Align with a blade and lay on top cherry made of syrup, slightly it is drowned. Cover with the second root and repeat the procedure: soak in syrup, lubricate with sour cream and lay out berries. Then we cover with the third cake layer, we impregnate with syrup and we grease with cream (we don't use some berry any more). We level top and sides of cake. We send to the refrigerator before hardening. We decorate cake further on the discretion or we leave to such. The composition of "Easy Lemon" belongs to the performer of Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/.... Original version: http://incompetech.com/music/royalty-... isrc=USUAN1200076. Performer: http://incompetech.com/