Biscuit cake likes any additives, berries, fruits, both fresh and frozen. I really like this cake and all my friends.
Of course, you can cook any cream for a biscuit with a cherry, but just imagine how beautiful it will look chocolate biscuit with white sour cream and cottage cheese. Sour cream and cottage cheese always approached each other, it is possible and so it is every day.
If you just imagine this variety of colors in this cake, then immediately want to bake it.
What will be required for preparation:
Biscuit
Eggs chicken 3 pcs
Wheat Flour 4 cups
Sugar 200 g
Cocoa - 1/3 cup
Sour cream with cottage cheese
Sour Cream 500 gr
Sugar 1/4 cup
Cottage cheese 200gr
Impregnation
- Cherries fresh or frozen pitted - 1 glass
Preparation of biscuit.
Since we want to make a chocolate biscuit, then cook it better the day before serving.
We sort eggs for yolks and squirrels. Whisk the whisk first separately, only after the soft peaks are obtained, we begin to add a third of the norm of sugar from the recipe. Sugar is best introduced gradually, pouring it with a trickle when the mixer is running.
Now we will deal with the loose ingredients, which must necessarily be sifted and mixed well. After that, beat the yolks with the remaining sugar and slowly start to enter a dry mixture. Only after all the dry mix is poured into the biscuit preform, whisk the dough for another 1-2 minutes and add the proteins prepared in advance. Enter them should be 2 tablespoons, carefully mixing with a plastic spatula after each injection.
Preheat the oven to 180-190 degrees, spread the parchment into the baking dish and pour out the dough. We send our biscuit to the oven for 25-30 minutes. Do not constantly check its readiness by opening the door. Biscuit dough does not like very much when it is disturbed at the time of baking, so it can easily be blown away and settle. And instead of a beautiful air cake you will get a thin chocolate pancake.
When you put the cake in the oven, get the cherry from the freezer and put a mug with a berry in warm water. So the cherry will defrost quickly. If the time is summer and cherry is available fresh, then remove from it bones. Biscuit is ready, but it should be kept for 10-15 minutes with a closed, but still cooling oven. Since if you immediately take it out of the heat, it is likely that it will fall off, and if it stays in the oven, it will cool down a little. After 15 minutes, take out the finished cake from the oven and let it cool at room temperature for another hour or two. But if time does not allow, then one hour is enough.
When the biscuit cork is cooled, divide it into 2 equal parts using a long sharp knife or fishing line.
Here we are ready to biscuit cakes now turn to cooking cream.
Sour cream with cottage cheese.
We beat the sour cream and cottage cheese at low speed until it becomes thick and lush. After that, start with a thin trickle to pour sugar, slightly increasing the speed.
After all the ingredients of the cake are ready to begin to impregnate the cakes with cream.
First we impregnate each cake with a syrup from the cherry jam, which can be mixed with red wine. But this is only if the house has no children. If the cherry cake is for babies, then dilute 4 tablespoons of syrup in 100 ml. boiled water. With this mixture, we soak up the cakes and leave for 15 minutes. After this procedure, lubricate the lower cake with cream, spread evenly cherry berries and cover with a second crust. The whole cake is abundantly blotted with the remaining cream, not forgetting about the sides. You can decorate pastries with berries of cherry, grated chocolate or crushed nuts.
When the cake is completely ready, it is desirable to put it overnight in the fridge and in the morning to serve coffee or tea.
Here we have a culinary masterpiece.
Bon Appetit.