A cake with cherries and whipped cream is a great dessert and not only, it is also a good reason to cheer up. The taste of this wonderful cake matches its appearance: white and airy, garnished with whole cherries. This magnificent creation of culinary art will delight your guests.
To make a cake with cherries and whipped cream, you will need the following products:
eggs - 3 pcs., - sugar - 3 tablespoons, - flour - 3 tablespoons, - cream 33% - 200 ml., - icing sugar - 50 g, - vanillin - 0.1 g
- peanuts - 50 g, - almonds - 50 g, - walnut - 50 g, - sugar - 120 g, - honey - 100 g, - cognac - 1 tsp
- canned cherries - 500 g.
Technology of making a cake with cherries and whipped cream
Combine eggs with sugar in a bowl and beat first at 3-4 mixer speeds for 7 minutes, then at higher speeds 5-6 for 5 minutes until the mass becomes stable and stops spreading. Then you should carefully introduce the sifted flour and mix quickly and gently with a mixer until completely dissolved.
Grease a baking dish with vegetable oil and cover with parchment if necessary. Pour the prepared biscuit dough into a mold and place in an oven preheated to 200 degrees Celsius. You need to bake the biscuit for 20-25 minutes.
Combine 120 g of sugar with 40 ml. water and put on fire. After 5-7 minutes, honey should be added to the mass and boiled for another 3 minutes. Then add the chopped nuts and continue to boil for another 5 minutes, then pour the cognac over the mass and set it on fire. Cool the finished mass in a bowl in a container with cold water (water cooling) to 80-90 degrees Celsius, and then knead and put on a greased sheet of parchment. Shape the kozinaks into a rectangular shape 1 cm thick and cool to room temperature, and then put them in the refrigerator.
Add powdered sugar and vanillin to the cream and beat until the mass is stable. In time, the process of whipping cream takes 3-4 minutes.
Set aside some of the whole berries (possibly even with a stem) to decorate the cake. If the cherries are fresh or frozen, then they should be defrosted (frozen) and mixed with 80 g of sugar and heated in the microwave.
Cut the cooled biscuit cake into 2 parts. Grease the first cake with cream 0.5 cm thick and add the berries of the prepared cherries with sugar, cover with the cream again and put 2 cake layers neatly on top. The second crust should be laid out with the baked side down. Then either cover the cake completely with cream and carefully level the surface with a knife, or you can only grease the top of the cake.
Put the cream in a prepared pastry bag with a nozzle and form arbitrary decorations on the surface of the product, then put 1 cherry in each.
Cut the kozinaki into thin slices 2-3 mm wide. and a length equal to the radius of the cake. Divide the cake visually into portions and arrange the kozinak slices along the radii of the product.
