You don't have to buy a cake for the holiday in the store, try making it yourself. Only at first glance it seems that it is very difficult, but if you have initial skills in cooking, even the incredibly delicious Drunk Cherry cake will be able to do it.
Required products for the recipe
Dough: 9 eggs, 180 g flour, 80 g cocoa powder, 0.5 tsp. flour for baking.
For the filling: 2, 5 tbsp. pitted cherries, 0.5 tbsp. cognac or rum.
For cake cream: 400 g of condensed milk, 300 g of butter.
For chocolate glaze: 180 ml cream, 25 g sugar, 25 g butter, 150 g dark chocolate.
Cake preparation
For the cake to live up to its name, cherries need to fall asleep with 2 tablespoons. sugar and pour over cognac or rum. Leave it to brew for 24 hours.
Start with a biscuit the next day. Separate the egg whites from the yolks. Beat the whites into a cool foam with 90 g of sugar. Beat the yolks separately, also with 90 g of sugar. Pour 130 g flour, 80 g cocoa powder into a clean bowl and stir. Add half of the whites to the beaten yolks, stir gently so that the whites do not settle. Then slowly pour the cocoa flour through a sieve to avoid lumps, while stirring constantly. Finally, add the rest of the proteins. This will make the biscuit dough.
Stir the dough from top to bottom in one direction.
Place the dough in a prepared dish lined with oiled paper. It is advisable to take a form with a diameter of no more than 25-26 cm. Place the dough in an oven preheated to 180 ° C. Bake without opening the door for 60 minutes. Put the finished biscuit on the table and cool.
While the biscuit is cooling, work on the cream. Soften the butter at room temperature, put it in a mixer and whisk, then add the condensed milk and whisk again. The cream is ready. You will also need a syrup to soak the cakes. As it, take the juice from the cherries, which have been infused for a day.
Cut the top off the cooled biscuit, then cut out the pulp, making the cake like a bowl with 1.5 cm thick walls. Moisten the sides of the bowl with cherry juice with cognac or rum. Mix all the trimmings with the cream, leaving a little for sprinkling. Add the strained cherries. Stir and fill a biscuit bowl. Cover with the top cut off before and put to cool in the refrigerator.
Get some icing. Pour 150 g dark chocolate into a bowl. In another bowl, heat the cream with 30 g of sugar. And when the sugar melts, pour the mixture into the chocolate and begin to grind until it is completely melted. Finally, add 30 g of butter. Grind until smooth.
Remove the cake from the refrigerator, cover with chocolate icing and sprinkle with biscuit crumbs. Then plant cream roses and different figures, put a cherry in the center of each.
To make the chocolate glaze stick well to the biscuit, coat the sides with cherry jam first.
Place the Drunken Cherry cake in the refrigerator for 2-3 hours, after which it can be served.
