This is possibly the most summer cake imaginable. Moist sponge cake, the most delicate cream and juicy sweet cherries in jelly. This is an incredibly delicate combination!
Preparing such a summer cake with cherries is a snap and relatively short-lived. It only needs time to harden and stabilize. The products in the recipe are the simplest and most accessible to everyone.
By the way, this cake can be prepared all summer long. Just swap cherries for other seasonal berries or fruits such as cherries, strawberries, peaches, or apricots. Well, also replace the jelly for pouring with a suitable one. And you will always have a delicious dessert on your table, from which it is impossible to tear yourself away.
In cherry season, be sure to make such a cake. It is also suitable for home tea drinking, and at the festive table will delight guests.
Ingredients:
- cherries - 700 g
- hot water - 450 ml
- jelly with cherry flavor - 1 pack (500 ml)
- sugar - 1 tbsp. l.
Biscuit:
- eggs - 2 pcs.
- flour - 2 tbsp. l. with a middle slide
- sugar - 2 tbsp. l.
Custard:
- milk - 500 ml
- sugar - 100 g (0.5 cups)
- butter - 100 g
- flour - 2 tbsp. l.
- starch - 1 tbsp. l.
- yolk - 1 pc.
- vanilla sugar - 8 g
Step by step recipe
Bake a biscuit
1. First, bake a biscuit.
Separate 2 eggs yolk and white.
2. Begin to beat the whites with a pinch of salt and gradually add 2 tbsp. l. Sahara.
Be sure to beat until firm, stable foam.
3. Add 2 yolks one at a time to the whipped whites and beat a little more.
4. Sift 2 tbsp into this mixture. l. flour in 2-3 approaches. Gently and briefly mix the dough with a spatula. The dough should remain airy.
5. Transfer the finished dough into a mold, the bottom of which is covered with parchment paper. We carefully distribute the dough over the shape.
The diameter of my mold is 21 cm.
6. We put in the oven preheated to 180 degrees. We bake for 20 minutes.
Cooking cream
7. Pour 250 ml of milk into a saucepan and put on the stove to boil.
8. While the milk is boiling, prepare the rest of the ingredients. Pour 2 tablespoons into a bowl. flour, 1 tbsp. starch, 1 yolk, pour in 100 g of sugar and pour 250 ml of cold milk.
Mix everything with a whisk until smooth.
9. As soon as the milk boils, pour the prepared mixture into it in a thin stream, while constantly stirring. Cook over low heat until thickened. Remove the finished cream from heat and let it cool to room temperature.
10. The custard base is already cold. Put 100 g of butter at room temperature in a separate bowl. Begin to beat it with a mixer and add 8 g of vanilla sugar. Beat the butter until whitened and increase in volume for about 3-5 minutes.
11. In the whipped butter, without stopping whipping, add the custard base in small portions, about a tablespoon. If you mix everything at once, then the cream will turn out to be not so airy.
Cooking syrup for impregnation
12. Pour 100 ml of water into a saucepan and add 100 g of sugar. We put on the stove, bring to a boil and boil for 1 minute. Cool the syrup to room temperature.
We collect the cake
13. Remove the cooled biscuit from the mold and remove the parchment paper.
Cut off the top crust from the biscuit.
14. In the form in which the biscuit was baked, put the acetate film in a circle and put the prepared biscuit on the bottom.
Soak the biscuit well with sugar syrup.
15. Put the finished custard on top. We put the cake in the refrigerator for 10-15 minutes, and in the meantime, prepare the ingredients for the next layer.
16. Pour 1 pack of cherry jelly and 1 tbsp into a bowl. Sahara. We fill everything with 450 ml of hot water. We mix everything until the gelatin is completely dissolved. A pack of jelly is designed for 500 ml of water, I took a little less. Leave the jelly to cool to room temperature.
17. We take 700 g of washed cherries and remove the seeds from it. I take out the bones with a safety pin. Gently insert it into the cherry and take out the pit. Instead of cherries, you can use cherries, apricots, peaches, or any berries.
18. The custard is already frozen on top and put the prepared cherries on it.
19. Pour a layer of cherries with already cooled jelly. First, fill in about the third part of the jelly and set in the refrigerator to freeze.
If you pour all the jelly at once, then the cherries will float.
20. The first layer of jelly is frozen, now pour out the remaining jelly. Again, put the cake in the refrigerator to freeze for about 2 hours.
21. The cake has frozen, we take it out of the mold, remove the acetate film and put it on a large dish.
The cake with cherries turned out to be very tasty and light, just for a hot summer day. It perfectly combines delicate biscuit, light custard and fragrant cherries. Be sure to cook it, please your family and friends with such a delicious dessert.
Video recipe
The recipe is taken from my culinary site. gotovimop.com