Ingredients: Korzhі:, boroshna, candied powder, vershok butter, egg, cocoa, rozpushuvacha, salt, Basic cream:, sour cream 30%, egg, corn starch, zucru, vanilla zukru, seru cremette hochland, mascarpone, pockrita cream:, seru cremette hochland, buttermilk, candied powder, cherry filling:, cherries without dust, apple pectin, zukru
Cooking method:
Korzhi: Beat vershok butter + tsukrova powder + sil. Dodati in masu egg, beat. Dodati in masu dry ingredinti parts: boroshno, cocoa, rozpushuvach. Fix it.
The cake is shaped like a bottle: just divided into 8 parts. Rozkatuєmo on D20. Frozen roskatanі workpieces 30-40 min. Vipikaymo one cake at 200 degrees 7 minutes, ready-made hot cake, prepared until D19
Basic cream: In a saucepan add sour cream, eggs, zukor, vanilla zukor and corn starch. Cook until thickened, gradually soften. Ready brewed chill and vitrimati in the refrigerator for 3-4 years. With a mix of brewed brews with sire mascarpone, beat it to the same level, add sire cremette to beat it.
Cherry filling: add cherries to a saucepan, add zukor mixing with pectin. Boil and boil 2 minutes.
Cream for pokrittya: Add all the ingredients in the bowl to the combine and beat until the one-sided mass is approved.
Formuvannya: apply the base cream on top of the cake, sprinkle with cherry filling on top. And so all the cakes. Before pokryvannya cream rub in the refrigerator for 3-4 years.