Air biscuit, chocolate cream cheese and cherry compote - a wonderful and very tasty combination😊. From these ingredients, one cake with a diameter of 16 cm (3 cakes) is obtained, or 3 cakes with a diameter of 16 cm. 14 cm, or 5 bento cakes with a diameter of 10 cm (two cakes each).
Ingredients: For biscuit: room temperature butter, sugar, eggs, flour, cocoa, soda, baking powder, room temperature kefir temperature, For cherry compote:, pitted cherries, corn starch, sugar, For filling cream:, curd cheese, cream 33-35%, sugar. powder, dark chocolate 50-55%, For smoothing cream: butter 82.5%, sugar. powder, curd cheese, cold milk for impregnation
Cooking method:
Turn on the oven to heat up to 160 C. We cover the baking sheet with parchment. Mix butter and sugar for 2 minutes. mixer until smooth. Add the eggs one at a time, mixing well each time. After the introduction of the last egg, beat the mass for 3 minutes at maximum speed.
Sift and mix with a whisk flour, cocoa, soda and baking powder. Pour the resulting mixture to the egg-oil mass. We mix. We add kefir. Mix the dough first with a mixer at high speed, and then with a spatula.
Pour a homogeneous dough onto a baking sheet, level it, bake for 25-30 minutes. We cover the finished biscuit, overcrowded and send it to the refrigerator for at least 1 hour.
For compote, mix cherries and sugar in a saucepan. Add mixed starch and water. We mix. Bring to a boil over medium heat, simmer for 2 minutes until thickened. Transfer to a bowl, cover with cling film and refrigerate.
For the cream for the filling, combine cheese, cream and powdered sugar. Beat with a mixer until thick. Melt the chocolate in the microwave for 15 seconds. Cooled to room temperature, add a spoonful to the whipped cream. At the end, mix with a spatula. Transfer to a pastry bag and refrigerate until assembled.
Remove the parchment from the biscuit. Cut out circles of the desired diameter.
We spread the first cake on the substrate, soak it with milk, deposit an even layer of cream cheese. We level. We plant a side from it along the edge. Put compote in the center, cover with cream again.
We spread the second biscuit, soak it. We make a draft level with cream, wrap the cake with cling film and send it to the refrigerator.
For the smoothing cream, beat the butter and powder on high speed until fluffy and bright. We add cheese. Stir, stir with a spatula. Align and decorate the cake.