A bright, delicate cake wonderfully combines two types of custards with custard, with jelly pudding and will leave guests with bright impressions with the aroma of summer.
It is necessary
- - 5 eggs;
- - 110 g sour cream;
- - 500 ml of milk;
- - 20 g of cocoa powder;
- - 60 g of dark chocolate;
- - 1 teaspoon of baking soda;
- - 320 g flour (210 + 110);
- - 375 g butter (125 + 250);
- - 320 g sugar (110 +110 + 100);
- - 50 g black currant jam;
- - 40 g vanilla pudding (starch);
- - 25 g zest of half a lemon;
- - 160 g cherry jelly (80 + 80);
- - 25 g lemon juice;
Instructions
Step 1
Make a colored cake. Melt 125 g of butter with sugar until completely dissolved and cool. Then add 210 g flour and knead the dough. Shape the dough into a ball and place in the freezer. Mix soda in sour cream, add two eggs, jam, beat cocoa well. Then grate the dough into the mixture on a coarse grater. Stir the contents with a spatula. Place the dough in a 24 cm diameter tin lined with parchment. Bake in an oven preheated to 180 ° C for 30 minutes. Cool the finished cake on a wire rack.
Step 2
Prepare a sponge cake. Beat 3 eggs with 110 g sugar for 5-7 minutes until fluffy white foam. Pour the flour in two steps, mix with movements from bottom to top and in a circle. Divide the dough into a 24 cm diameter mold lined with parchment. Bake in an oven preheated to 180 ° C for 30 minutes. Make notches with a glass of vodka on the seamy side of the cake along the entire diameter.
Step 3
Prepare the cream. Dissolve vanilla pudding in 100 ml of cold milk. The pudding can be substituted with 2 tablespoons of cornstarch. Pour sugar and lemon zest, cut with a ribbon into the remaining milk, bring to a boil and, constantly stirring, combine with the pudding dissolved in milk.
Step 4
Brew the cream by removing the zest from it. Cover the finished cream with cling film, sticking it to the surface, and cool. Add softened butter, lemon juice to the cooled cream and whisk.
Step 5
Collect the cake. Place the colored crust on a platter, saturate with cherry syrup diluted in a little water. Spread the cake with cream, cover with a biscuit cake and press down slightly so that the cream gets into the recesses and covers them only 1/4, otherwise the jelly poured into the recesses may leak out.
Step 6
Put a ring on the cake. Dissolve 80 g of jelly in 150 ml of water, mixed with 2 tablespoons of blackcurrant jam and strained to darken the jelly. Cool and let harden slightly until it is almost like jelly. Pour the jelly over the notches, refrigerate and let set. Dissolve the second jelly (80 g) in 150 ml of water, let cool and thicken. Then cover the surface of the cake with it. Let it solidify completely.
Step 7
Remove the ring by blowing hot air over it with a hair dryer. Cut a ribbon out of parchment that is as wide as the height of the cake and as long as its circumference, and apply chocolate melted in a steam bath or microwave on it. Wrap the tape around the cake, press it to the sides. Place in refrigerator and set aside. Then remove the tape and slice the cake with a hot and dry knife with a sharp, long blade.
