Cake "Variations on the theme" Drunk cherry "

Category: Confectionery
Cake Variations on the theme of Drunken cherry

Ingredients

Eggs C0 4 things
Sugar 150 g
Cocoa 30 g
Flour 100 g
Sour cream 15-20% 100 g
Baking powder 8-9 g
Vanillin on the tip of a knife
For cream
Sour cream 15-20% 250 g
Homemade cottage cheese 250 g
Homemade (market) cream 500 g
Sugar 50 g
Black chocolate 180-200 g (2 tiles)
For
frozen cherries 500 g
cognac 150 g
sugar 50 g
Form with a diameter of 22 cm

Cooking method

  • Attempts to find out the origin story of the popularly beloved "Drunken Cherry" did not bring success, I only found out that the Black Forest cake with cherries, chocolate and whipped cream is popular in Europe, but it differs both from the traditional recipe and from the one that I will gladly offer you.
  • The variation was born from our family love for moist, not very sweet, even slightly sour, cakes, and from a rejection of butter creams. The daughter calls this variation "business class cake", and it is not in vain: a cake with a noble, harmonious taste, ponderous, plump ... I recommend!
  • So, let's start with cherry-intoxication. We defrost it, carefully drain the juice (you can even squeeze it slightly), put it in a container, pour sugar on top and fill it with cognac (the cherries should be completely covered with it). Let it brew for a day. In emergency cases, I limited myself to six hours, but a day is better. I’ll say right away that replacing with good rum is equivalent, but for vodka and moonshine, as for me, not. To reduce the cost, you can use less noble drinks or glaze instead of chocolate, but in the end we will also get a less noble taste.
  • Now about the biscuit. At first, I used my favorite chocolate-chiffon biscuits for this cake, but their delicate structure turned out to be a drawback (later I will show at what point), I needed to find a composition for a less delicate structure of the cake.
  • This was invented: we divide the eggs into whites and yolks, whisk the whites, at the end of whipping, gradually introduce sugar, we get a dense elastic mass that holds firmly on the whisk.
  • Cake Variations on the theme of Drunken cherry
  • Shake the yolks, without beating, with sour cream, mix the dry ingredients separately.
  • Pour the yolk-sour cream mass onto the whipped proteins, stir gently and gently. Here you need to moderate your zeal and not bring it to fluidity, the mixture is still dense, like this
  • Cake Variations on the theme of Drunken cherry
  • Now we sift the mixture of dry ingredients onto the dough and, just as gently, by folding, mix until smooth. As a result, a dough of "bloody" consistency is obtained. The husband criticized this photo, hinting at some physiology, but I will insert it anyway so that it is clear what needs to be portrayed
  • Cake Variations on the theme of Drunken cherry
  • Bake at a temperature of about 180 degrees, do not allow burning, the taste is hopelessly suffering from this. The dough can rise slightly with a dome, depict a slight crack - this is not critical, when it cools, the cake flattens and takes on the desired shape. It is better to let him rest for 6 hours, as much as possible.
  • For the cream, I choose cottage cheese with sourness, I take very little sugar, the cake gets almost all its sweetness thanks to chocolate. Those who like it sweeter and without acidity should choose cottage cheese of a neutral taste and put more sugar. We interrupt the cottage cheese and sugar with a blender into a homogeneous smooth mass to completely remove the graininess. In the finished cream, cottage cheese as a separate component is not felt at all. Homemade heavy cream (250 grams, the rest will go into the cream for finishing) mix with sour cream, beat until firm (do not interrupt!), Add the curd mass, stir.
  • Drain the cherries.
  • Assembling the cake.
  • The task is to make a "box" out of the cake
  • Turn the cake over and thinly cut off the top (which was the bottom before turning over), like this
  • Cake Variations on the theme of Drunken cherry
  • Then we make a circular cut with a sharp knife around the circumference of the cake, without cutting through the bottom, leaving a wall thickness of about 5-6 mm. We also cut the middle with a "grate" without cutting the bottom, first with vertical cuts (with a step of about 1 cm), then with horizontal cuts. Choose the middle with a teaspoon. Here in this photo you can see the circular cut, the "grid" cutting, and how I began to select the resulting blocks. It's easy to do, the second time everything turns out well and quickly, you just need some skill
  • Cake Variations on the theme of Drunken cherry
  • It was at this stage that the delicate chiffon biscuit began to crumble, and after adding the cream it was painted completely. And we like to have some dough cubes left.
  • When the middle is selected, such a box remains. If in the process the bottom did break through, it's not scary, patch up the hole with a piece of biscuit, just putting it on top.
  • Cake Variations on the theme of Drunken cherry
  • Saturate the sides and bottom of the box with the syrup left over from the infusion of the cherries. If you like wetter cakes, then you can slightly spill the syrup and pieces selected from the middle. Add all the cream, the strained cherries, carefully, trying to maintain the integrity of the pieces, mix. In a water bath or in the microwave, melt the chocolate, quickly and carefully mix it into the mass so that the chocolate does not have time to cool down and become lumps. If this does happen, it's not critical, it's just that there will be splashes of chocolate drops in your cake. You don't have to try to distribute all the chocolate evenly, then in the finished cake sweet dark chocolate areas will alternate with light sour creamy ones.
  • We transfer the finished mass into a "box", level it and cover with a "lid", which we also slightly soak with syrup. For assembly (if the adjustable ring is busy) I use this homemade design: I wrapped the "box" with a wide polyethylene strip (cut it off from the bag) and put on a side from the split form on top. In the photo I have two bowls of cake mass, because there are two cakes in the assembly at the same time. The family says it is inhumane to bake a "drunk cherry" and give it to strangers, even for money. Therefore, when baking this cake to order, I always make another, small one - for my
  • Cake Variations on the theme of Drunken cherry
  • Here they are, collected, pressed from the top by the bottoms of the form, are sent to infuse and gain taste. The taste becomes brightest about a day after assembly.
  • Cake Variations on the theme of Drunken cherry
  • For the finishing cream, whisk the remaining cream (250 grams) at low revolutions until thick, but not granular, without stopping whipping, add the melted chocolate (the remaining bar), whisk for a very short time, until the chocolate is distributed. So that the chocolate does not come in lumps, I let the cream warm up to room temperature before whipping.
  • We decorate as you wish, this is what I got
  • Cake Variations on the theme of Drunken cherry
  • Alternatively, you can use the chocolate icing on the cake instead of using the finishing cream.

The dish is designed for

Weight about 2 kg

Time for preparing:

2 hours

Note

One of the most beloved cakes in our family, among the customers there are also his fans
I hope you enjoy it too!

celfh
Tatyana, Tanya, gorgeous cake!
The design is very beautiful
NataliARH
Tatyana, thanks for the cake (y) I can imagine, if it's a pity to sell it's a BOMB !!! I bookmark this beauty and deliciousness!
Burunduk
celfh, NataliARHthank you girls! Will you bake - bring pictures, eh? Well interesting! :-)
Arka
Special thanks for the informative story!
Well, the cake is incomparable, and decorated with taste, without, excuse me, "gypsy".
It is a pity that you are not a Minsker ...
You, Tatiana, not a chipmunk, you are a Master!
Burunduk
Arka, Nata, thank you for your warm feedback! "Master" with a capital letter is very honorable
Why is it a pity that she is not a Minsker? I have been looking for a reason to come to Belarus for a long time. Mom comes from there, but there is no one to go to, unfortunately
Arka
I can throw the address, where with such a cake they will always be glad to see
Burunduk
Come on! Who knows, the earth is round
please
An obsolete cake, I liked the composition of the cream !!!
Merri
Tatyana, incredibly, in 2 hours such a cake!
Rusalca
Quote: Burunduk
The variation was born from our family love for moist, not very sweet, even slightly sour, cakes, and from a rejection of butter creams.
That's exactly how I love! Tanechka, thanks for the recipe! I will definitely use it! While reading, already colic in the stomach began, so deliciously written! Bravo!
Burunduk
Quote: please
An obsolete cake, I liked the composition of the cream !!!
please, in making the cake, in general, uncomplicated, worth a try!
Burunduk
Quote: Merri
Tatyana, it's incredible, in 2 hours such a cake!
Merri, Ira, I'm talking about the same! And if there is no need to decorate the cake, and just cover it with icing, then even less
Burunduk
Quote: Rusalca
That's exactly how I love! Tanya, thanks for the recipe! I will definitely use it! While reading, already colic in the stomach began, so deliciously written! Bravo!
Rusalca, Anya, thank you! Bake for health, for sure there will be fans of this cake
Tortyzhkin
Appetizing cake !! Tanya, very nicely designed, nothing more))
Tanya, what kind of mixer do you have, where whites were whipped?
Burunduk
Tortyzhkin, Ksyusha, thank you I have Bosh MUM 5
Tortyzhkin
Thank you!
tartlet
Cool !!!
sparta
Inspired, you Tanya, fond memories of me ... A long time ago, when I was not married, I often baked this cake for my parents, one by one ... Very, very tasty! Then there were children, there is no time for a drunk cherry ... Today I will master the monastery hut, the next one will be "noble drunk cherry". Thanks for the recipe!

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