Cake "Autumn Kiss". Delicious homemade cake recipe

Hello everyone! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!

Today I want to invite you to cook a delicious homemade "Autumn Kiss" cake.

The cake is made from honey sponge cake and yoghurt custard, with a layer of cherries and chocolate.

The cake is tall and very beautiful in section.

You can watch a step-by-step video recipe in my video below.

Let's cook

First, let's prepare the yoghurt custard.

Mix in a saucepan

• 130 grams or 6.5 tbsp. tablespoons without top sugar
• 50 grams or 2.5 tbsp. whole spoons of wheat flour

• add 2 eggs and mix until smooth
• add 400 grams of thick natural yogurt. Optionally, yogurt can be replaced with sour cream

• mix until smooth and cook on the stove. Cook over medium heat, stirring constantly with a spatula
• when the mass begins to thicken, we change the spatula to a whisk, make the fire minimal and stirring constantly, bring the mass to a boil
• boil the boiled mass constantly stirring over low heat for about 1-2 minutes. The finished custard base should be like pudding in consistency.

• remove the pan from heat and add 15 grams or 3 tsp. spoons of vanilla sugar, vanilla sugar can be added to taste. Stir until smooth
• add 80 grams of butter. Stir until smooth
• put the cream in another bowl so that it cools down faster, cover with cling film in contact and leave to cool to room temperature

Let's make a honey biscuit

• to 100 grams of butter
• add 110 grams or 4 full tbsp. spoons of liquid honey

• we put the pan on the stove. Melt butter over medium heat, stirring with honey until smooth
• add 8 grams or 1 full tsp. a spoonful of soda. Stir until smooth
• boil the mass over low heat for about 2 minutes, until a beautiful amber color

• remove the pan from the heat, stir, and when the mass stops boiling and settles, pour it into another bowl. Stirring, cool to room temperature

• pour 3 eggs into the bowl
• add a pinch of salt

• beat at medium speed of the mixer until the eggs begin to foam
• when the eggs are frothed, gradually add 80 grams or 4 tbsp. tablespoons without top sugar. Beat the eggs at medium speed of the mixer until the sugar dissolves.
• when the sugar dissolves, gradually increase the speed of the mixer to the maximum and beat the egg mass until the air state at maximum speed of the mixer
• the egg mass should brighten, increase in size by about 2 - 2.5 times and a pattern from the rim will be visible on the surface

• to the beaten eggs, gradually add the honey mass at room temperature, and, stirring with a whisk, combine until smooth

The mass becomes liquid, but at the same time remains airy.

• sifting, add 160 grams or 8 tbsp. tablespoons without the top of wheat flour. Mix with a whisk, in a circular motion from bottom to top, until uniform

I bake a sponge cake in a 33 x 22 cm mold. The form is covered with a Teflon rug, you can cover it with parchment paper. If you are not sure about the quality of your parchment paper, then lightly grease it with vegetable oil.

• pour the dough onto a baking sheet and evenly level

• we remove to bake in an oven preheated to 180 degrees for 15-18 minutes, until a beautiful golden color. My biscuit was baked for 15 minutes
• We check the readiness of the biscuit with a wooden stick. Pierce, if the stick comes out dry, then the biscuit is ready. It is not necessary to overdry the biscuit
• cut the biscuit in half and put it on a wire rack to cool to room temperature

Let's make cherry confit

• Pour 8 grams of gelatin into 50 grams (ml) of water. Stir and leave to swell

• to 90 grams or 4.5 tbsp. spoonfuls of sugar
• add 10 grams or 1 tbsp. a spoonful of cornstarch, cornstarch can be substituted for wheat flour. Stir until smooth

• from 300 grams of pitted cherries, using a blender, make mashed potatoes. I use frozen, slightly thawed cherries

• add sugar with cornstarch. Stir until smooth and cook on the stove
• cook, stirring constantly with a spatula, until boiling. When the mass boils, make the fire minimal and, stirring, boil the mass for 1 minute
• remove from heat and add the swollen gelatin to the hot, but not boiling cherry mass. My gelatin swells quickly, if you don't, then fill it with water in advance

• mix until smooth and pour into another bowl so that the mass cools faster. Stirring occasionally, cool to room temperature
• cut off the edges of the cooled biscuit. I don't cut a lot, literally 3-4 mm. We remove the cut pieces to the side, from which we will prepare crumbs later
• cut both halves of the biscuit in half lengthwise. I got 4 cakes, each measuring 16 x 21 cm

• chilled custard, beat well mixers until airy

Let's form a cake

• put the first cake on a plate, install a detachable form and an acetate film

• evenly spread half of the cream on the cake
• cover the cream with the second cake layer, slightly press down the cake
• pour the cherry puree cooled to room temperature on the cake. We evenly level and put in the freezer for 20-30 minutes, the cherry layer should harden a little

• when the cherry layer hardens a little, it becomes jelly-like, cover it with a third cake, press the cake slightly
• evenly spread the remaining half of the cream on the cake

• cover the cream with the fourth cake layer, slightly press down the cake

Put the cake in the refrigerator and prepare a chocolate layer.

Let's make chocolate icing

Mix in a saucepan

• 100 grams or 5 tbsp. tablespoons without top sugar
• 40 grams or 4 tbsp. cocoa spoons

• add 150 grams or 3 full tbsp. tablespoons of thick natural yogurt. Optionally, yogurt can be replaced with sour cream
• mix until smooth and cook on the stove. Stir constantly over medium heat until the sugar is completely dissolved.
• bring to a boil and boil the mass over low heat for about one minute
• remove from heat and add 60 grams of butter to the hot mass. Stir until smooth

• the chocolate icing is ready, pour the icing on the cake and evenly level
• grind the previously cut edges of the biscuit into crumbs. Lightly sprinkle some of the crumbs with chocolate icing

• we put the cake in the refrigerator soak and stabilize for 6-8 hours, I usually put it away at night
• free the chilled cake from the mold and the acetate film. Sprinkle the edges of the cake with previously prepared crumbs

Cake "Autumn Kiss" is ready, you can serve it to the table. I advise you to cook it!

A wonderful cake both for home tea drinking and for a festive table!

Ingredients designed for a cake measuring 16 by 21 cm (round shape diameter 20-21 cm), 8 cm high, weighing 2000 grams.

In 1 tablespoon without top - 20 grams of flour, with top - 30 grams of flour.

In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams of sugar.

Honey biscuit

• 110 grams (4 full st. spoons) liquid honey
• 100 grams of butter
• 8 grams (1 tsp. spoon) soda
• 3 eggs (weight without shell 170 grams +/- 15)
• a pinch of salt
• 80 grams (4 tbsp. tablespoons without top) sugar
• 160 grams (8 tbsp. spoons without top) wheat flour

Yoghurt cream

• 400 grams of thick natural yogurt or sour cream
• 2 eggs (weight without shell 115 grams +/- 10)
• 130 grams (6.5 tbsp. tablespoons without top) sugar
• 50 grams (2.5 tbsp. spoons without top) wheat flour
• 15 grams (3 tsp. spoons) vanilla sugar
• 80 grams of butter

Cherry confit

• 300 grams pitted cherries
• 90 grams (4.5 tbsp. tablespoons without top) sugar
• 10 grams (1 tbsp. spoon) cornstarch
• 8 grams (2 tsp. spoons) gelatin
• 50 grams (ml) water

Chocolate glaze

• 40 grams (4 tbsp. spoons without tops) cocoa
• 100 grams (5 tbsp. tablespoons without top) sugar
• 150 grams of thick natural yogurt or sour cream
• 60 grams of butter

I also recommend taking a look at the page with these recipes.

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I wish you bon appetite and good mood!

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