Frozen cherry cake. cherry cake

Let the finished biscuit rest for ~8-12 hours (it is better to bake the biscuit in the evening and collect the cake the next day).
Carefully cut the biscuit lengthwise into 3 identical cakes.

Rinse the cherries with clean cold water, put in a bowl, cover with sugar (50 g) and leave for 30 minutes.

Pour the resulting cherry juice into a clean bowl.
We will need 170 ml of cherry juice (if the juice is not enough, add water).
Prepare cherry syrup.
Pour cherry juice into a small saucepan and add sugar (~120 g).

Bring the juice with sugar to a boil and reduce the syrup a little for ~3 minutes.
The syrup should thicken slightly (!) during this time.
Remove the saucepan from the heat, add the cherries and stir.

Advice. When adding cherries, the syrup becomes more liquid. Therefore, if necessary, the syrup can be boiled together with cherries for about 1 more minute.

Remove the saucepan with the cherries from the heat, cover with a lid and let the cherries cool completely in the syrup.
Remove the cherries from the syrup with a slotted spoon and place in a colander to drain as much of the syrup as possible from the cherries.
Collect all syrup and save.

Advice. If desired, a little cognac can be added to the syrup (about 1 tablespoon).

cook chocolate cream.
Chop the chocolate with a knife.
In a saucepan, heat the cream with powdered sugar (but do not bring to a boil).
Remove the pot of hot cream from the heat, add the chopped chocolate.

And mix.

Cool the chocolate mass and put it in the refrigerator for ~ 30 minutes (you can leave it in the refrigerator overnight).
The chocolate cream mass should thicken during this time.
Thickened chocolate buttercream lightly (!) whisk with a whisk (you do not need to beat strongly so that the cream does not exfoliate).

Cake assembly.
Put one of the three cakes on a dish.
Drizzle with cherry syrup.

Pour the chocolate cream onto the cake and spread evenly over the entire surface.

Then soak the second cake with syrup and put it on a greased chocolate cream cake soaked side down.
Top the cake with a little more syrup.

Whip cream.
Chill the cream well before whipping.

Advice. For quick cooling, pour cream into a bowl and place the bowl with cream and a whisk for whipping for 5 minutes in the freezer (turn on the timer so as not to forget about the cream, as it must not be allowed to freeze).
You can put the bowl with cream and whisk in the refrigerator and chill for ~15 minutes.

Whip cream (250 ml) with a mixer at medium speed until it begins to thicken.
When traces of the whisk become visible (the cream itself at this moment does not yet hold its shape and the traces of the whisk immediately swim), in small portions add sifted icing sugar (2 tablespoons).
Continue whisking until a clear relief begins to emerge from the whisk.

It is important not to overwhip the cream, but to stop in time. Since with further whipping, the cream will begin to turn into butter, and even a slightly beaten cream will “float” and decorations from it will not hold their shape.
Whipping time depends on the fat content of the cream and on the power of the mixer.
It is better to finish whipping the cream with a hand whisk - it is easier to control the condition of the cream and not to over-whip it.
Lubricate the soaked cake with whipped cream and lay out the cherries from the syrup.

Advice. You can put the whipped cream in a pastry bag and squeeze it onto the cake in circles, leaving a distance between the rows of cream; put the cherries between the rows of cream.

Soak the remaining 3 cakes in syrup and brush the soaked side with the remaining whipped cream.

Lay cake cream side down.
Press the cake lightly and trim the edges, giving the correct shape.

Beat another 200 ml of cream with powdered sugar (1.5 tablespoons).
Spread the whipped cream on the cake and smooth the surface and sides of the cake with cream.

cherry cake - it's an exquisite decoration holiday table and its main highlight. Having prepared this dessert correctly, you will get a tender, fragrant and incredibly tasty dish. Just from one look at the photo, for example, the Black Forest cake is already salivating, but its recipe is completely simple and it turns out to be inexpensive in cost.

Most simple option you can consider the recipe for a three-layer cake, where the bottom layer is a biscuit, then a layer of tightly packed cherries and the last layer is cream. In general, they go well with cherry filling. different types test. The recipe may contain both shortbread or biscuit dough, as well as honey cake dough, sour cream or even puff pastry.

But for the cream, it is better to choose very fat sour cream or cream of medium fat content. Then the taste of the cake will turn out to be more saturated and bright. In the absence of fresh berries, the recipe can be changed and canned in own juice. This allows you to cook cherry cake all year round. But cherry for cocktails, although it looks incomparable in the photo, is undesirable, because it will not give the desired taste and aroma of naturalness.

Black Forest Cherry Cake Recipe

As the most sophisticated example, you can take the Black Forest cake recipe with white or chocolate cakes. His photo causes a storm of emotions and impressions. Every housewife is obliged to prepare such a dessert at least once in her life.

Another name for this dish is "Black Forest". Its recipe appeared back in the 1930s in Germany, but its origin is not associated with the region of the same name in this country. In fact, the history of the origin of this culinary masterpiece is still not known.

We will take the recipe with white cakes. Ingredients:

1. Dough: butter(150 g), sugar (1.5 cups), vanilla (1 teaspoon), whites and yolks (4 each), cocoa powder (3 tablespoons), flour (1 cup), baking powder (1 teaspoon) .
2. Cream and filling: cherries in their own juice (0.6 kg of cherries + 250 ml of juice), cherry brandy (4 tablespoons), starch (1 tablespoon), high-fat cream (500 ml), sugar (50 g), cherry dry jelly (2 teaspoons), boiling water (2 tablespoons), chocolate bar (100 g).

Cooking:

1. While the oven is heating, beat the butter, vanilla, sugar and egg yolks.
2. Pre-mixed water, flour, cocoa and baking powder are poured into the resulting lush thick mass.
3. Separately, beat the whites with sugar, and then fold into the dough.
4. Put the dough in a greased with butter detachable form and bake at 180 degrees for about 40 minutes
5. After cooling, cut the cake lengthwise into two equal parts.
6. Drain the juice from the cherries into a separate bowl.
7. Cherries also put in a bowl and pour a little liqueur, leave for 1-2 hours.
8. Stir the starch in 2 tablespoons of the drained juice, and boil the rest.
9. Pour starch into boiling juice and cook until transparent and thick.
10. Cool this mass and grease the first cake with it.
11. Then put the cherries in one dense layer (this will take about 500 g).
12. Remove the cream from the refrigerator and beat with sugar in a cold bowl.
13. In another bowl, dissolve dry jelly in boiling water and cool it by placing it in a bowl with ice.
14. Mix the jelly and cream, and grease the first layer with them.
15. Then cover with a second cake and spread the cream over the entire cake.
16. Chopped chocolate and cherries can be used as decoration.

If in this cake you want to use fresh cherries, then you can include fresh juice in the recipe instead of canned, and add sugar to it to taste.

Recipe for a cherry cake with a delicate nut biscuit

This cherry cake with sour cream is made from two types of biscuit. The photo of this dessert looks very bright and unusual. Thanks to the walnut cake, it is given unusual taste. This simple recipe can be considered a derivative of the usual three-layer cherry cake.

Ingredients:

1. White dough: sugar (0.5 cup), proteins (5 pcs.), Corn starch (15 g), salt (0.25 teaspoon), vanilla sugar or vanillin (10 g).
2. Dough with nuts: yolks (5 pcs.), Sugar (0.5 cup), crushed vanilla crackers (20 g), baking powder (5 g), wheat flour (15 g), boiling water (35 g), vanilla sugar or vanillin (10 g), finely chopped walnuts(1 incomplete glass).
3. Cream and filling: pitted cherries (250 g), cream with a fat content of more than 33% (300 ml), sugar (50 g), gelatin (5 g), almond flakes (100 g).

Cooking:

1. Beat egg whites with salt until stiff, then stir in sugar, starch and vanilla.
2. In an oven preheated to 200 degrees, bake this dough for about 15 minutes, and then remove and cool.
3. Beat the yolks and sugar until an almost white thick mass is obtained, then pour in the crackers, vanilla and pour in the water.
4. Mix the baking powder with flour here and, after mixing, pour in the nuts.
5. Place baking paper in the mold, and then pour the dough.
6. Bake at 200 degrees for 25 minutes, then remove and cool.
7. Soak gelatin in 2 tablespoons of water, and then put on fire, stirring until dissolved. You can't boil it!
8. Meanwhile, while the gelatin is cooking and cooling, beat the sugar and cream.
9. Mix cream with gelatin.
10. Set aside a few tablespoons of cream in a separate bowl and set aside.
11. Combine the rest of the mass with cherries and spread on the walnut cake.
12. Cover with protein biscuit and grease with the remaining cream.
13. Garnish with almond flakes.

Dessert "Monastic hut"

Another unique recipe baked dessert with cherries is called "Monastic hut". This dish is shaped like a sloping roof lined with sweet dough rolls (“logs”) stuffed with cherries. For spreading between rolls, whipped cream is used, which, in combination with cherries, cannot be replaced by any other cream. The cake is decorated with grated chocolate or chocolate icing, and then without fail left for several hours for impregnation.

All of the above cakes have been very popular all over the world for many decades. Do not give yourself the pleasure of trying them and you.

Video recipe for making cherry cake

Homemade cakes are delicious desserts handmade from natural ingredients. Prepare them with fresh berries and fruits.

The cake will decorate the holiday and will be an addition to tea for guests.

Homemade cherry cake

it delicate dessert With air cream from sour cream, the taste of which is complemented by fresh cherries.

Ingredients:

• six tbsp. cocoa powder;
• four eggs;
• liter of sour cream;
• one and a half stack. flour;
• one teaspoon of soda;
• three st. l. milk;
• 30 g butter;
• three stack. Sahara;
• 400 g berries.

Step by step preparation:

1. Beat the eggs with a glass of sugar in a strong foam for about 10 minutes.
2. Combine soda with a glass of sour cream, stir and add to the egg mixture.
3. Sift cocoa with flour, pour into the mass and mix gently with a spatula.
4. Bake the cake for half an hour at 180, then reduce to 165 and cook for another 20 minutes.
5. Mix one and a half cups of sugar with the rest of the sour cream and beat with a blender until all the grains of sugar dissolve.
6. Cut the cooled biscuit cake crosswise into two so that one is thicker.
7. Lubricate the cake, which is thinner with cream, lay out the cherry.
8. Cut the second cake large pieces and dip in cream, put beautifully on a greased cake with berries and pour cream on all sides. Refrigerate.
9. Mix milk with sugar and cocoa, put on water bath get ready.
10. When the ingredients are well dissolved, add the oil and remove from the stove.
11. Pour icing over cake and decorate with cherries.

In addition to cherries, you can use other berries or fruits: this way the cake will turn out more tasty and beautiful.

Cherry cake with condensed milk

An airy dessert with cherries and cream made from boiled condensed milk with butter.

Required Ingredients:

• 7 eggs;
• 2.5 stack. Sahara;
• 1.5 stack. flour;
• 3 art. spoons of cocoa;
• 1 pack oils;
• 320 gr. berries;
• a pinch of cinnamon;
• bank of condensed milk;
• stack water;
• flavoring "Rum" - two drops;
• nuts;
• chocolate.

Cooking steps:

1. Put berries with a glass of sugar on the stove, pour in water, remove from heat after boiling.
2. Put the berries in a bowl, add cinnamon with flavoring, pour over the syrup. Leave the berries to marinate.
3. Whisk the eggs into the foam and pour in the sugar in portions, continuing to beat.
4. Slowly enter into egg mass flour through a sieve. Bake a biscuit for forty minutes.
5. Cut the biscuit into three cakes, strain the berries.
6. Beat softened butter with a mixer and add condensed milk with cocoa.
7. Soak the cake with syrup, cover with cream and lay out the berries, set aside 8 cherries.
8. Soak the rest of the cakes too and cover with cream. Cover the finished cake with cream.
9. Cut the chocolate into chips and refrigerate, dry the cherries for decoration a little, put a nut inside each and dip in crushed sugar.
10. Arrange the berries beautifully on the cake and sprinkle with shavings.

Biscuit cake loves any additives, berries, fruits, both fresh and frozen. It is difficult to freeze some berries, as they not only lose their taste, but also acquire an unpresentable appearance. But with cherries, such a procedure is painless. Firstly, a berry with a stone is quite dense, and secondly, as practice shows, the more acidic the berry, the better it lends itself to freezing.

It has long been noticed that it pleases us in winter, sea buckthorn, cranberries, lingonberries and cherries. It is very difficult to freeze Victoria, you have to work hard for this, but with cherries everything is easy and simple, washed, dried on a cloth, folded into a bag and enjoy the most delicious berry in winter. But it becomes not interesting to eat it without additives, but the cooked cake with cherries is a real holiday for the whole family.

Of course, you can make any cream for cherry biscuit, but just imagine how beautiful it will look. chocolate biscuit with white sour cream and blood-red ripe layers of cherries. This culinary masterpiece will be discussed.

Beauty and taste in chocolate

If you just imagine this variety of colors in this cake, you will immediately want to bake it.

What is required for cooking:

Biscuit:

• Chicken eggs - 3 pcs.;
• Wheat flour - 3/4 cup;
• Sugar - 200 gr.;
• Cocoa - 1/4 cup.

Cream:

• Sour cream 25% - 500 gr.;
• Sugar - 1/4 cup;

Impregnation:

• Fresh or frozen pitted cherries - 1 cup;
• Cherry jam syrup - 4 tbsp. spoons.

Since we are using sour cream, then it is necessary to weigh the sour cream, putting it in a colander covered with gauze and placing this design on the pan. We clean the entire structure for 12 hours in the refrigerator. This procedure is best done in the morning, as in the evening we will prepare a biscuit.

Let's start making biscuits.

Since we want to make a chocolate biscuit, it is better to prepare it the day before serving.

Separate the eggs into yolks and whites. Beat the whites first separately, only after soft peaks are obtained, we begin to add a third of the sugar norm from the recipe. It is better to introduce sugar gradually, pouring it in a trickle with the mixer running.

Now let's deal with bulk ingredients, which must be sifted and mixed well. After that, beat the yolks with the remaining sugar and slowly begin to introduce the dry mixture. Only after all the dry mixture is poured into the biscuit blank, beat the dough for another 1-2 minutes and add the proteins prepared in advance. They should be introduced in 2 tablespoons, thoroughly mixing with a plastic spatula after each injection.

Preheat the oven to 180-190 degrees, spread parchment into a baking dish and pour 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 he is disturbed at the time of baking, so he can easily deflate and settle down. And instead of a beautiful airy cake, you get a thin chocolate pancake.

When you put the cake in the oven, take the cherry out of the freezer and put the mug with the berry in warm water. So the cherry will quickly defrost. If it is summer time and fresh cherries are available, then remove the seeds from it. The biscuit is ready, but you need to hold it for 10-15 minutes with the oven closed, but still cooling. Since if you immediately begin to take it out of the heat, then most likely it will fall off, and if it stands in the oven, it will cool down a little there. After 15 minutes, take out finished cake from oven and set to cool room temperature another 2 hours. But if time does not allow, then one hour is enough.

When biscuit cake cool, divide it into 2 equal parts with a long sharp knife or fishing line.

Cooking sour cream.

Beat the weighed sour cream at low speed until it becomes thick and fluffy. After that, we begin to pour sugar in a thin stream, slightly increasing the speed.

After all the components of the cake are ready, we begin to collect this culinary masterpiece.

First, soak each cake on top with cherry jam syrup, which can be mixed with red wine. But this is only if there are no children in the house. If the cherry cake is for babies, then dilute 4 tablespoons of syrup in 100 ml. boiled water. Soak the cakes generously with this mixture and leave for 15 minutes. After this procedure, grease the bottom cake with cream, spread the cherries evenly and cover with the second cake. We generously coat the entire cake with the remaining cream, not forgetting the sides. You can decorate pastries with cherries, grated chocolate or crushed nuts.

When the cake is completely ready, put it in the refrigerator overnight and serve with coffee or tea in the morning.

But this cake is assembled on the contrast of colors, it is very tasty, but not everyone likes it. chocolate cakes. Of course you can cook biscuit cake from light cakes and also soak them with sour cream. But the joy will be greater if the colors are now reversed. Light cake and dark cream. Chocolate cream from sour cream is as easy to prepare as regular. But in this case, it is better to take instant cocoa for coloring.

Biscuit with chocolate cream

But you can bake a completely different cake with cherries, which is made only during the berry ripening season. Why you shouldn't bake winter period? The answer is simple, the berries must be fresh, not saturated with moisture when frozen. It is possible in winter, but from good pitted cherry jam. The riper and larger the cherry, the more delicious the biscuit cake will turn out.

Let's start by listing the ingredients for the cake:

• Chicken eggs - 3 pcs.;
• Wheat flour - 180 gr.;
• Sugar sand - 180 gr.;
• Sour cream - 2 cups;
• Instant gelatin - 1.5 tbsp. spoons;
• Powdered sugar - 100 gr.;
• Boiled water - 100 ml;
• Fresh cherries - 2 cups;
• Milk chocolate - 1 bar.

Let's start, as always, with the preparation of a biscuit cake.

There is no need to worry about weighing sour cream, as we will mix it with gelatin, and we will get a very persistent cream. The cake will turn out to be three-layered, so in the context it will look great. Just in case, take another glass of cherries to decorate the top of the cake.

You can cook a biscuit, as always, by dividing the eggs into components, but since we do not need a too high cake, we will not engage in this procedure. A cake made from whole eggs will be more than enough.

Put the oven on to preheat and line the bottom of the baking dish with parchment paper. By the way, you need to take only a detachable form, since the cake will be assembled in it. It is very difficult to get a finished cake from a regular, non-detachable form, or rather, it is almost impossible.

Beat the eggs, first in pure form, and then start adding sugar. We start work with a low speed of the mixer, gradually increasing the speed to maximum. That's what you should not turn out to be, so it's from sifting flour, as saturated with air, it will give the biscuit the necessary lightness. After you start adding the flour, remove the mixer and bring the dough to a boil with a spoon or spatula, mixing the ingredients from the bottom up.

Pour the dough into a pre-prepared form and put in a preheated oven for 25-30 minutes. At this time, do not open the oven door.

We are engaged in cherries, it must be washed well, dried and the bones removed. When the biscuit is ready, check it with a wooden skewer. If the tree comes out of the cake dry, then there is no doubt that it is ready. We leave the cake to stand in the turned off oven, then leave it at room temperature for another hour without removing it from the mold. Only after that you can start preparing the cream.

The cream is somewhat strange, and very different from the classic sour cream, but it is also very tasty. The gelatin is almost invisible, and the durability remains good. In order to properly prepare a cream of sour cream and gelatin, it is necessary to dissolve the gelatin in hot water. After all the grains have dissolved, and the gelatin has cooled down a bit, pour the mass into sour cream, and powdered sugar will also go there. Beat sour cream with gelatin and sugar for no more than a minute.

We collect the cake directly in the form.

First, spread the cherries in an even layer, trying to cover the entire perimeter of the cake with them. Next, pour the sour cream and put this strange dish in the refrigerator. After a couple of hours, we take out the frozen cake and three chocolate bars on a fine grater. Sprinkle on top of the cake and decorate with beautiful and ripe berries. But do not heavily cover the chocolate with cherries, it is enough to make sunlight from the berries or lay out the face of a child.

We put the masterpiece in the refrigerator again, now until the morning. First of all, after you take the cake out of the refrigerator, you need to take it out of the mold and put it on a dish. When you cut the cake to treat your family new pastries, then you yourself will be amazed at how beautiful it will be in the context.

We do not use any impregnation, because under a layer of cream the cherry will press down a little and soak the biscuit well with its juice. If you want to make such a dessert in the winter, then in the summer take care of delicious jam pitted cherries. In order for the dessert to be as beautiful and delicious berries take the cherries out of the jam and let them drain a little. It is fashionable to use a thin gauze bag suspended over a glass.

Let's make a biscuit. Separate the whites from the yolks. Beat the yolks with half a glass of sugar. Whisk egg whites in a separate bowl. When a good foam appears, gradually add 0.5 cups of sugar. Beat until firm peaks. After that, carefully shift the proteins to the yolks and mix with a mixer at the lowest speed. Gradually pour all the flour through a sieve, then cocoa. The mixer at this time is running at minimum power.

Melt butter until liquid. Pour it into the dough while warm. Stir with a spatula, or in the same way - with a mixer. We take a baking dish, grease it with oil. Pour the dough into it. Set to bake at 200 degrees for 30 minutes. Readiness is checked with a toothpick.

While the biscuit is resting in a secluded place, we will make the cream. Pour a liter of cream into a deep container, mix them with a glass of sugar (or powdered sugar). Add 50 grams of starch. Beat it all with a mixer at the highest speed until the cream thickens. Then put the cream in the refrigerator.

Well, now my frozen cherries will come in handy. Boil it with a glass of sugar and a little water. You can make this in advance, or take ready-made jam. I'm in no rush, I can do it anyway. I boil the cherries until the juice becomes viscous. Don't pour too much water! Cool down.

We cut the rested cake into 2-3 parts, as you prefer. If your form is high and narrow, cut it into 3. We impregnate each cake (it is possible from 2 sides) with cherry syrup. If the syrup is too thick, dilute it with water or cognac.

We take out the cream from the refrigerator. Lubricate their cake. We take out a few cherries, place them on top of the cream. Cherries can be cut. We put the second cake on the first one, spread it again with cream, put the berries. We cover the third. Now gently brush the sides of the cake with a spatula. So it will be much more elegant.

We coat the top with cream, leaving a little for decoration. Three bars of chocolate on a fine grater, sprinkle the cake with them. We shift the remaining cream into a bag with a hole, squeeze out such figures from above. We also post cherry berries. The cake is ready! You can eat it right away, or you can put it in the refrigerator so that it is better soaked. Enjoy your meal!