Cherry Cake Is A Heavenly Delight

Step-by-step cooking

1. Step 1:

   

   How to Make Cherry Cake A Heavenly Delight? Prepare the products. For this cake, you can take any cherry — fresh, frozen or canned. The main thing is that it should be seedless.

2. Step 2:

   

   If you took a frozen cherry, then start cooking by defrosting it. Put the colander in a bowl. Put the cherries in it. We will need the juice that will drain from it.

3. Step 3:

   

   Prepare the products for making a biscuit. You can take both powdered sugar and sugar, it does not matter. Remove the eggs from the refrigerator in advance, they should become room temperature — then the biscuit will rise better. If you do not have time to do this, then put them in warm water.

4. Step 4:

   

   How to make a biscuit? Beat the eggs with powdered sugar to a fluffy, light mass. Beat better with a mixer at medium speed. With this whipping, bubbles of the same size will form, and when baking, the biscuit will rise better and more evenly. At high speeds, the bubbles will turn out to be of different sizes, and the big ones will burst without letting the biscuit rise.

5. Step 5:

   

   Sift the flour into the egg mass. Sifting will saturate it with air, and the biscuit will turn out even more magnificent.

6. Step 6:

   

   Mix the flour with a silicone spatula. Don't do it with a mixer. Our goal is to keep the bubbles in the dough as much as possible, and the spatula will do it in the best way. The dough should become homogeneous, without lumps.

7. Step 7:

   

   Prepare a biscuit baking dish, I have a diameter of 20 cm. It is better to cover the bottom with parchment, and lubricate the sides with butter. It will be more convenient to use a split form. Pour the dough into the mold, level the top.

8. Step 8:

   

   Bake the biscuit in the oven, preheated to 180 ° C, top-bottom mode, 20-25 minutes, until golden brown. Cool the finished biscuit.

9. Step 9:

   

   While the biscuit is cooling, prepare the cream. Whipping cream should be well cooled, so they will rise better and faster. Choose high-quality, natural cream, without milk fat substitutes. For the cream, you can also take both powder and sugar.

11. Step 10:

    

    How to make a cream? Whisk cream with powdered sugar until thick.

12. Step 11:

    

    Add mascarpone to the cream. Mix the cream with a whisk.

13. Step 12:

    

    Prick the finished biscuit with a fork over the entire surface. Mix the juice that has flowed from the cherries with a small amount of sugar. Soak the sponge cake with this juice. If you have fresh cherries, then take some sugar syrup instead of juice. If the cherry is canned, then the syrup is from canned food.

14. Step 13:

    

    Assemble the cake. To do this, it is better to take a split form. Put the cherries on the cake, spread it evenly.

15. Step 14:

    

    Put the cream on top. Put the cake in the refrigerator overnight.

16. Step 15:

    

    Grate the chocolate on a fine grater. It is more convenient if it comes from the refrigerator.

17. Step 16:

    

    Sprinkle the cake with chocolate.

18. Step 17:

    

    Gently slide the knife between the cake and the mold, and then remove the sides of the mold. Decorate the cake with fresh cherries if desired. Serve to the table. Bon appetit!