Cherry cherry cake with sour cream

Step-by-step cooking

1. Step 1:

   

   Pour one hundred and sixty grams of dried cherry berries into a measuring cup and grind with a blender to the state of flour.

2. Step 2:

   

   Pour the flour obtained from dried cherry berries into a thick-walled glass jar.

3. Step 3:

   

   Pour two hundred and fifty milliliters of hot milk into a jar with cherry flour.

4. Step 4:

   

   Thoroughly mix the cherry flour with hot milk.

5. Step 5:

   

   Close the jar with a lid and cover it with a warm cap for two hours so that the cherry is well steamed and infused.

6. Step 6:

   

   To make a biscuit, break three chicken eggs into a large bowl.

7. Step 7:

   

   Mix the eggs thoroughly in a bowl with a mixer.

8. Step 8:

   

   We continue to mix the eggs with a mixer, gradually adding two hundred grams of sugar.

9. Step 9:

   

   Carefully beat the egg-sugar mixture until a white fluffy mass is obtained.

10. Step 10:

    

    Sift one hundred and sixty grams of wheat flour into a bowl and add half a teaspoon of baking powder.

11. Step 11:

    

    Add half a teaspoon of soda to the bowl along with the flour and mix with a whisk.

12. Step 12:

    

    Pour the remaining flour into a bowl and mix all the ingredients together thoroughly.

13. Step 13:

    

    Drain the excess liquid from the jar with the infused and steamed cherry.

14. Step 14:

    

    Add the steamed cherry in small parts to the bowl with the dough and mix.

15. Step 15:

    

    Mix all the ingredients thoroughly in a bowl until smooth.

16. Step 16:

    

    We put the resulting air dough into a baking sheet covered with baking paper.

18. Step 17:

    

    Evenly place the dough with a tablespoon and carefully place the baking sheet in the oven preheated to one hundred and seventy-five degrees for thirty minutes, then turn off the oven and let the biscuit stand in it for ten minutes.

19. Step 18:

    

    Taking the biscuit out of the oven, remove it from the baking sheet and leave it to lie on baking paper for a few hours.

20. Step 19:

    

    Cut the cooked biscuit into four equal parts.

21. Step 20:

    

    To prepare sour cream, put eight hundred grams of 20% sour cream in a large bowl.

22. Step 21:

    

    Add one hundred and fifty grams of powdered sugar in parts to the bowl, stirring constantly.

23. Step 22:

    

    Beat sour cream with powdered sugar to a thick homogeneous mass.

24. Step 23:

    

    Smear all the sliced layers of sponge cake with cooked sour cream and assemble the cake from them.

25. Step 24:

    

    To prepare the glaze, pour 75 gr into a saucepan. (3 tbsp.l.) cocoa powder.

26. Step 25:

    

    We put 90 gr in a saucepan. (3 tablespoons) butter.

27. Step 26:

    

    Pour seventy-five grams (3 tablespoons) of sugar into a saucepan.

28. Step 27:

    

    Pour forty-five milliliters (3 tablespoons) of milk into a saucepan and mix all the ingredients well.

29. Step 28:

    

    We put the saucepan on the stove, which was turned on at a low temperature and constantly stirring with a whisk, we prepare the glaze until a homogeneous mass of a beautiful brown color.

30. Step 29:

    

    Decorate the cake with the cooled glaze, distribute it evenly and level it on the top biscuit layer.

31. Step 30:

    

    We prepare protein custard and filling a cooking bag with it, decorate the cake with beautiful roses, patterns and make an inscription.

32. Step 31:

    

    Cooking together, cooking simply, cooking at home the most delicious dishes from available products according to our recipes! Bon appetit and tea for everyone!