The cake consists of two different cakes: colored and biscuit. Smeared with custard containing vanilla pudding. The recesses are filled with jelly. A very unusual combination, but the delicacy turns out to be very tasty.
It is necessary
- - 320 g granulated sugar
- - 320 g flour
- - 375 g butter
- - 1 tbsp. l. cocoa powder
- - 4 tbsp. l. jam
- - 150 ml of water
- - 110 g sour cream
- - 1 tsp soda
- - 5 eggs
- - 500 ml of milk
- - 40 g vanilla pudding
- - 80 g jelly
- - 1/2 lemon zest
- - 1/2 lemon juice
- - 60 g dark chocolate
- - 50 ml cherry syrup
Instructions
Step 1
Make a colored cake. Melt 125 g butter and 110 g granulated sugar, cook until the sugar dissolves. Cool and add 210 g flour, knead the dough. It will turn out smooth. Roll it into a circle and freeze it.
Step 2
Stir soda in sour cream, add 2 eggs, cocoa and jam, beat well. Grate the frozen dough and add to the sour cream and egg mass, mix.
Step 3
Line the baking sheet with baking paper and lay out the dough. Bake in a preheated oven to 180 degrees, about 30-35 minutes. Check the readiness of the cake with a torch. Remove from oven and cool.
Step 4
Make a sponge cake. Whisk together 110 g granulated sugar and 3 white eggs. Add flour and mix by folding from bottom to top.
Step 5
Line the baking sheet with baking paper and lay out the dough. Bake in a preheated oven to 180 degrees, about 30-35 minutes. Check the readiness of the cake with a torch. Remove from oven and cool. With the help of a glass, make notches in the cake around the entire diameter.
Step 6
Prepare the cream. Dissolve vanilla pudding in 100 ml of milk. Add granulated sugar and lemon zest to the remaining milk. Put on fire and bring to a boil, then pour the pudding diluted in milk in a thin stream and brew the cream, remove the zest. Remove from heat. Cover the cream with plastic wrap and cool completely. Add lemon juice and butter to the cooled cream, whisk well.
Step 7
Dissolve the cherry syrup in a little water. Place a colored crust on a dish, soak in syrup and brush with cream, cover with a biscuit cake and lightly press down with your hand. Put a ring on the cake.
Step 8
Make jelly. Dissolve 80 g of jelly in 150 ml of water and add 2 tbsp. jam. Put on fire and cook until boiling. Remove from heat and cool completely, let thicken. Pour this jelly over the recesses and refrigerate until it solidifies. Remove the ring and serve.
