Any food will sooner or later become boring. This also applies to delicacies and desserts. Every hostess from time to time comes to the thought: "I want something like that, unusual!" The "Drunken Cherry" cake belongs to this category, and the process of its "birth" is fascinating.
Biscuit base
The main "highlight" of this aromatic and mouth-watering delicacy is the cherry filling. We will talk about it below. And you need to start cooking dessert with biscuit cakes.
Ingredients for the biscuit:
- 2 tbsp. flour;
- 2 tbsp. Sahara;
- 4 tbsp. l. sour cream;
- 2 tbsp. l. cocoa;
- 5 eggs;
- 2 tsp soda (quenched with vinegar).
Preparation: beat eggs with sugar, add all the sour cream and cocoa, soda. Mix thoroughly with two glasses of flour. Pour the dough into a frying pan (or into a special form), pre-greased with margarine and slightly sprinkled with flour. Bring the cake to readiness at a temperature of 180-200 ° C. It is easy to check its condition: if the stuck wooden stick remains dry, the mass has not adhered to it, then the process is complete. Cool the biscuit, cut off its "crown", remove the crumb and set it aside until the cream is ready. From the cake will remain a "skeleton", something like a bread "plate" of biscuit crusts.
Secret cream
The secret of cherry "drunkenness" is in its saturation with liqueur or cognac. It is necessary to pour the berry pulp in advance so that it has time to soak. The main thing: do not forget to remove the bones! And the cherry itself can be both fresh and canned, frozen is also suitable.
Ingredients for the cream:
- 500 g of butter;
- 500-600 g pitted cherries;
- 150-200 ml of brandy or liqueur;
- 2 tbsp. granulated sugar;
- 2 tbsp. water.
Preparation: Boil the syrup from the prepared sugar and water. The thickened syrup should not spread if you drop it on a saucer. Soften the butter and pour in the chilled syrup little by little, then beat the mixture. Cherries, before getting into the cream, should be infused with alcohol for three hours. Add it to the cream along with the biscuit mass and put it in a biscuit blank - "box". Close this "box" with the cut off top of the biscuit.
Glaze: time to polish
Ingredients:
- 100 g of butter;
- 6 tbsp. l. milk (water);
- 12 tbsp. l. Sahara;
- 3 tbsp. cocoa;
- vanillin.
Mix water, cocoa and sugar in the indicated proportions and boil over low heat, stirring until the sugar is completely dissolved, then add butter and a little vanillin. Cover the cake with the resulting warm "filling" and cool. Put the final touch: decorate the dessert with whole cherries, mint leaves, grated chocolate. For contrast with darker icing, white is the best choice. The desired non-standard delicacy is ready: an original cake with a spicy, unique taste.
