Cherry sponge cake. Cherry cake with sour cream cream - baking options

Biscuit cake loves any additives, berries, fruits, both fresh and frozen. It is difficult to freeze some berries, as they not only lose their taste, but also acquire an unpresentable appearance. But with cherries, such a procedure is painless. Firstly, a berry with a stone is quite dense, and secondly, as practice shows, the more acidic the berry, the better it lends itself to freezing.

It has long been noticed that it pleases us in winter, sea buckthorn, cranberries, lingonberries and cherries. It is very difficult to freeze Victoria, you have to work hard for this, but with cherries everything is easy and simple, washed, dried on a cloth, folded into a bag and enjoy the most delicious berry in winter. But it becomes not interesting to eat it without additives, but the cooked cake with cherries is a real holiday for the whole family.

Of course, you can make any cream for a cherry sponge cake, but just imagine how beautiful a chocolate sponge cake with white sour cream and blood-red ripe cherry layers will look. This culinary masterpiece will be discussed.

Beauty and taste in chocolate

If you just imagine this variety of colors in this cake, you will immediately want to bake it.

What is required for cooking:

Biscuit:

• Chicken eggs - 3 pcs.;
• Wheat flour - 3/4 cup;
• Sugar - 200 gr.;
• Cocoa - 1/4 cup.

Cream:

• Sour cream 25% - 500 gr.;
• Sugar - 1/4 cup;

Impregnation:

• Fresh or frozen pitted cherries - 1 cup;
• Cherry jam syrup - 4 tbsp. spoons.

Since we are using sour cream, it is necessary to weigh out the sour cream by putting it in a colander covered with gauze and placing this design on a saucepan. We clean the entire structure for 12 hours in the refrigerator. This procedure is best done in the morning, as in the evening we will prepare a biscuit.

Let's start making biscuits.

Since we want to make a chocolate biscuit, it is better to prepare it the day before serving.

Separate the eggs into yolks and whites. Beat the whites first separately, only after soft peaks are obtained, we begin to add a third of the sugar norm from the recipe. It is better to introduce sugar gradually, pouring it in a trickle with the mixer running.

Now let's deal with bulk ingredients, which must be sifted and mixed well. After that, beat the yolks with the remaining sugar and slowly begin to introduce the dry mixture. Only after all the dry mixture is poured into the biscuit blank, beat the dough for another 1-2 minutes and add the proteins prepared in advance. They should be introduced in 2 tablespoons, thoroughly mixing with a plastic spatula after each injection.

Preheat the oven to 180-190 degrees, spread parchment into a baking dish and pour the dough. We send our biscuit to the oven for 25-30 minutes. Do not constantly check its readiness by opening the door. Biscuit dough really does not like being disturbed at the time of baking, so it can easily deflate and settle. And instead of a beautiful airy cake, you get a thin chocolate pancake.

When you put the cake in the oven, remove the cherry from the freezer and put the mug with the berry in warm water. So the cherry will quickly defrost. If it is summer time and fresh cherries are available, then remove the seeds from it. The biscuit is ready, but you need to hold it for 10-15 minutes with the oven closed, but still cooling. Since if you immediately begin to take it out of the heat, then most likely it will fall off, and if it stands in the oven, it will cool down a little there. After 15 minutes, remove the finished cake from the oven and let it cool at room temperature for another 2 hours. But if time does not allow, then one hour is enough.

When the biscuit cake has cooled, divide it into 2 equal parts using a long, sharp knife or fishing line.

Cooking sour cream.

Beat the weighed sour cream at low speed until it becomes thick and fluffy. After that, we begin to pour sugar in a thin stream, slightly increasing the speed.

After all the components of the cake are ready, we begin to collect this culinary masterpiece.

First, soak each cake on top with cherry jam syrup, which can be mixed with red wine. But this is only if there are no children in the house. If the cherry cake is for babies, then dilute 4 tablespoons of syrup in 100 ml. boiled water. Soak the cakes generously with this mixture and leave for 15 minutes. After this procedure, grease the bottom cake with cream, spread the cherries evenly and cover with the second cake. We generously coat the entire cake with the remaining cream, not forgetting the sides. You can decorate pastries with cherries, grated chocolate or crushed nuts.

When the cake is completely ready, put it in the refrigerator overnight and serve with coffee or tea in the morning.

But this cake is assembled on the contrast of colors, it is very tasty, but not everyone likes chocolate cakes. Of course, you can make a biscuit cake from light cakes and also soak them with sour cream. But the joy will be greater if the colors are now reversed. Light cake and dark cream. Chocolate cream from sour cream is as easy to prepare as regular. But in this case, it is better to take instant cocoa for coloring.

Biscuit with chocolate cream

But you can bake a completely different cake with cherries, which is made only during the berry ripening season. Why not bake in the winter? The answer is simple, the berries must be fresh, not saturated with moisture when frozen. It is possible in winter, but from good pitted cherry jam. The riper and larger the cherry, the more delicious the biscuit cake will turn out.

Let's start by listing the ingredients for the cake:

• Chicken eggs - 3 pcs.;
• Wheat flour - 180 gr.;
• Sugar sand - 180 gr.;
• Sour cream - 2 cups;
• Instant gelatin - 1.5 tbsp. spoons;
• Powdered sugar - 100 gr.;
• Boiled water - 100 ml;
• Fresh cherries - 2 cups;
• Milk chocolate - 1 bar.

Let's start, as always, with the preparation of a biscuit cake.

There is no need to worry about weighing sour cream, as we will mix it with gelatin, and we will get a very persistent cream. The cake will turn out to be three-layered, so in the context it will look great. Just in case, take another glass of cherries to decorate the top of the cake.

You can cook a biscuit, as always, by dividing the eggs into components, but since we do not need a too high cake, we will not engage in this procedure. A cake made from whole eggs will be more than enough.

Put the oven on to preheat and line the bottom of the baking dish with parchment paper. By the way, you need to take only a detachable form, since the cake will be assembled in it. It is very difficult to get a finished cake from a regular, non-detachable form, or rather, it is almost impossible.

Beat the eggs, first in pure form, and then start adding sugar. We start work with a low speed of the mixer, gradually increasing the speed to maximum. That's what you should not turn out to be, so it's from sifting flour, as saturated with air, it will give the biscuit the necessary lightness. After you start adding the flour, remove the mixer and bring the dough to a boil with a spoon or spatula, mixing the ingredients from the bottom up.

Pour the dough into a pre-prepared form and put in a preheated oven for 25-30 minutes. At this time, do not open the oven door.

We are engaged in cherries, it must be washed well, dried and the bones removed. When the biscuit is ready, check it with a wooden skewer. If the tree comes out of the cake dry, then there is no doubt that it is ready. We leave the cake to stand in the turned off oven, then leave it at room temperature for another hour without removing it from the mold. Only after that you can start preparing the cream.

The cream is somewhat strange, and very different from the classic sour cream, but it is also very tasty. The gelatin is almost invisible, and the durability remains good. In order to properly prepare the cream of sour cream and gelatin, it is necessary to dissolve the gelatin in hot water. After all the grains have dissolved, and the gelatin has cooled down a bit, pour the mass into sour cream, and powdered sugar will also go there. Beat sour cream with gelatin and sugar for no more than a minute.

We collect the cake directly in the form.

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First, spread the cherries in an even layer, trying to cover the entire perimeter of the cake with them. Next, pour the sour cream and put this strange dish in the refrigerator. After a couple of hours, we take out the frozen cake and three chocolate bars on a fine grater. Sprinkle on top of the cake and decorate with beautiful and ripe berries. But do not heavily cover the chocolate with cherries, it is enough to make sunlight from the berries or lay out the face of a child.

We put the masterpiece in the refrigerator again, now until the morning. First of all, after you take the cake out of the refrigerator, you need to take it out of the mold and put it on a dish. When you cut the cake to treat your family with new pastries, you will be amazed at how beautiful it will be in the cut.

We do not use any impregnation, because under a layer of cream, the cherry will press down a little and soak the biscuit well with its juice. If you want to make such a dessert in the winter, then take care of delicious pitted cherry jam in the summer. In order for the dessert to be just as beautiful and tasty, the cherries must be taken out of the jam and allowed to drain a little. It is fashionable to use a thin gauze bag suspended over a glass.

Summer is the time for ripe berries and the time when you definitely need to make some kind of dessert or cake from them. A biscuit cake with cherries, and besides, chocolate is a real classic of the genre, which no one in the house can resist. Even those who are on a diet will not resist. And most importantly, that everyone will appreciate your culinary skills, although you have not bothered much and for a long time.

List of required ingredients:

To prepare the biscuit:

• eggs - 6 pieces;
• sugar - 350 grams;
• vanilla sugar - 1 sachet;
• flour - 250 grams;
• cocoa powder - 60 grams;
• baking powder for dough - 10 grams.

To prepare the cream:

• sour cream (store 30%) - 800 grams;
• powdered sugar - 100-150 grams (to taste);
• thickener for sour cream - 2 sachets;
• fresh or defrosted pitted cherries - 300-350 grams.

For decoration:

• grated chocolate (milk or black) - 100 grams.

Cooking process

Preparation of chocolate biscuit:

1. In a bowl suitable for beating, mix eggs with sugar. Then add one sachet of vanilla sugar.
2. Beat with a mixer until the sugar is completely dissolved, and the eggs will not increase several times. Whipping time 5-7 minutes.
3. In the resulting white consistency, add the sifted flour, cocoa powder and baking powder for the dough. All this is mixed a little with a mixer at low speed.
4. We prepare in advance a form covered with parchment paper and smeared with butter or margarine. Pour the biscuit dough into the mold and send it to the oven preheated to 180 degrees. Baking time 40-45 minutes. We check the readiness with a toothpick - if there is no raw dough left on it, then the pie is ready. Remove the finished cake from the oven and set aside to cool.
5. You can also cook a biscuit in a multicooker on the "Baking" mode, with the time set to 60 minutes. At the end of baking, open the lid and leave the cake to cool for 15-20 minutes, then carefully remove it from the mold.
   We cut the biscuit into three even parts and start preparing the sour cream.

Cream preparation:

1. Pour sour cream into a bowl suitable for whipping and add powdered sugar. The main thing is not to overdo it with powdered sugar, so that the cream does not turn into a butter-like consistency. Beat until the sour cream thickens a little.
2. Add thickener. The recipe uses a thickener in the proportion of 1 sachet per 400-500 g, however, you should always look at the label, because the proportion can be completely different. Continue whisking until the cream turns into a creamy consistency.

Cake preparation:

1. We begin to collect our biscuit cake with cherries. We coat the first part of the biscuit well with sour cream. Arrange the prepared cherries evenly on top. Exactly half of the entire cherry should be laid out on one cake.
2. Carefully put the second cake, press down and repeat the same steps - coat with cream and put the remaining berries.
3. We evenly put the third cake and distribute the remaining cream, namely, we coat the sides and a little top in a circle.
4. Sprinkle the top of the cake evenly with chocolate chips. So you can use nuts, powdered sugar or cocoa powder.
5. We send the finished cake overnight in the refrigerator so that it can be completely saturated with cream and cherries.

Cherry biscuit cake is not only easy, but also insanely delicious. It is difficult to find a person who does not like biscuits, and when sweet and sour cherries with delicate sour cream, in a composition with chocolate flavor, this is an ideal delicacy for both family tea drinking and for the arrival of invited guests.

You don’t need to shamanize over this cake and walk on tiptoe near it, as it turns out the first time and remains a favorite for a long time.

Our today's biscuit cake with cherries will be original, I deliberately chose the recipe with a photo with a twist so that you can surprise your family with it. At first glance, baking is difficult to prepare, but if you follow the recipe step by step, the process will be easy, and the result will please.

According to my technology, the biscuit always comes out very airy, tender, vanilla, with sour cream and juicy cherries - in a word, deliciousness.

Ingredients

• - 4 things. + -
• - 1 tbsp. + -
• - 1 tbsp. (with slide) + -
• Baking powder - 1 tsp + -
• - 3 tablespoons + -
• - 3 tablespoons + -
• Vanillin - 1 pinch + -
• - 500 ml + -
• Cherries - 500 g + -
• - 250 g for cream and 300 g for cherries + -
• Vanilla - 1 pinch + -

Cooking

Let's get cooking biscuit dough. Pour the eggs into the bowl for whisking.



Add sugar to them.



Beat the mixture at high speed for 10 minutes until the volume doubles.



Add the baking powder to the flour and lightly mix the dry ingredients.



Gradually add the flour to the egg-sugar mixture, gently mixing with a spatula from top to bottom.

*So that when adding flour, the fluffy egg mixture does not lose volume, you need to mix the flour quickly, otherwise the air will leave the mass.



Continuing to knead, add 3 tablespoons of boiling water and vanilla. Next, you need to very quickly pour the dough into molds, level the tops and put in a preheated (up to 180 ̊С) oven.



Cherries should be prepared ahead of time. First of all, remove the bones, then add sugar, stir the berries until it dissolves and leave to infuse for 12 hours.



When the berry gives up the juice, we throw it into a colander. It will become much sweeter, and at the same time decrease in size. The result will be 250 grams. Juice can be used to make compotes or to impregnate the same biscuit.



Cooking cream. Pour sugar into the bowl.



Add thick fat sour cream.



We love vanillin very much, so I throw it in a small amount into the future cream. Next, beat everything well with a mixer at high speed, until the sugar dissolves. Sour cream becomes thick, so it confidently rests on the shoulder blade.



I usually bake biscuits for about 40 minutes. But this time I trusted not only experience, but also intuition - the view through the oven door indicated that the dough was still damp. Therefore, I turned off the gas only when a rich aroma of biscuit went through the kitchen.

I chose round shapes for the biscuit, because the idea for the cake, as mentioned at the beginning of the article, is non-standard.



We trim 2 parts in size. The knife should cut from top to bottom. Cut the sides first, then the bottom.



A top view will indicate the remaining flaws. Holding the knife vertically, cut off the excess.



Putting one part on top of the other, I visually divided them into equal parts and began to cut.



There were 5 of them in total. In the section, you can see how airy they are and baked well. Later, I realized that it was necessary to make marks on the cakes, so that later, when folding them, not to be confused.

A sweet dessert with cherries is a very tasty treat for guests or loved ones, which is suitable for any occasion. There are many options for preparing sweets with this sweet and sour berry. You just have to choose the right recipe with step-by-step instructions, prepare all the necessary ingredients and tools. In addition, you need to properly decorate the finished dessert so that it looks really beautiful and festive on the table.

How to make cherry cake

To prepare a cherry cake, you need to decide on its basis: it can be shortbread, biscuit, chocolate - any to your taste. The same applies to cream and soufflé, in which cherries or other ingredients are added to saturate the taste with new notes. For cooking you will need:

• mixer;
• detachable baking dish;
• baking paper;
• silicone or wooden spatula.

Food preparation

Since today you can not only pick a dark red berry from a tree with your own hands, but also buy a frozen one in a store, it is important to choose the right fruits and prepare them. Fresh ones should be washed, the stalks removed, a small incision made and the stone carefully squeezed out. Frozen should be left to thaw, and at room temperature, and then drain excess moisture.

Cherry cakes - recipes with photos

Classic options, author's desserts - all this is possible if you have the necessary ingredients and tools for cooking at hand. Thanks to a huge number of recipes with photos and detailed instructions, you can make the most delicious cake, where this beautiful berry will be the main highlight. You will find ways to decorate and decorate the finished treat right after the recipes.

drunken cherry

• Time: 90 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 324 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

One of the most famous cherry desserts, which has found many fans in the world. Cherry and chocolate cake is so tasty that it's hard to refuse, but making it yourself can be a real challenge. For alcohol impregnation, it is better to use cognac, but some prefer vodka or rum. You can take any berry - fresh or frozen.

Ingredients:

• flour - 220 g;
• cocoa - 4 tbsp. l.;
• baking powder - 1 tsp;
• eggs - 6 pcs.;
• sugar - 200 g;
• cherry (remove from a fresh bone) - a glass;
• cognac - 50-100 ml;
• condensed milk (not cooked) - 300 ml;
• drain oil. - 220 g;
• chocolate (black. milk) - 100 g;
• cream - 180 ml.

Cooking method:

1. Prepare a biscuit: beat eggs with sugar, cocoa, add flour with baking powder. You should get a thick mass. Grease a round baking dish and pour the dough into it. Bake the biscuit at 180°C for 30-35 minutes.
2. Beat condensed milk with butter, add berries and gently (!) mix with a spoon.
3. When the biscuit is ready, cut it in half, separating the bottom from the top. Remove the pulp of the lower cake a little with a spoon, put in a creamy mass and mix.
4. Soak the cakes with alcohol.
5. Put the filling in the bottom cake, cover with a biscuit on top, and then put it in the refrigerator for soaking (a couple of hours is enough).
6. For the glaze, melt the butter and chocolate in a small saucepan, pour in the cream, stirring occasionally. Brew the glaze.
7. Gently spread it over the entire surface of the dessert.

chocolate

• Time: 60 to 120 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 350 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

This recipe will appeal to anyone who is partial to whipped cream. There is no butter cream in the composition, so each piece just melts in your mouth. The chocolate base is prepared with milk, so it turns out airy and tender. You can take any berry for the filling, including from compote, but in this case you should not expect a bright rich cherry taste. Decoration will be chocolate icing and chopped nuts.

Ingredients:

• flour - 250 g;
• milk - 280 ml;
• granulated sugar - 300 g;
• eggs (medium, chicken) - 2 pcs.;
• cocoa powder - 50 g;
• oil rast. (odorless) - 4 tbsp. l.;
• butter (82.5%) - 100 g;
• baking soda - 1.5 tsp;
• alcohol vinegar (9%) - 0.5 tsp;
• fat cream (33%) - 0.5 l;
• sugar powder - 120 g;
• cherry - 500 g;
• chocolate - 50 g;
• cognac - 50 ml;
• nuts - for decoration.

For glaze:

• cream or milk - 3 tbsp. l.;
• cocoa (alkalized) - 3 tbsp. l.;
• sugar (fine sand) - 3 tbsp. l.;
• butter - 50 g.

Cooking method:

1. Prepare the chocolate base: you need to heat the milk in a water bath and melt a piece of butter (50 g) in it. Do not replace it with margarine!
2. Pour in vegetable oil, add cocoa, eggs, sugar, soda (quench with vinegar) and mix everything with a whisk. Next, you need to add flour and knead the batter.
3. It is convenient to bake the base in a sliding form at 180 ° C for half an hour or until it is baked. You can check this with a toothpick: it should be dry after piercing.
4. While the base is cooling, prepare the filling: whip the cream, then pour in the powdered sugar, mix with a spatula.
5. Cut the biscuit into three equal cakes.
6. Spread the mass over the bottom cake in rings so that there is a gap of about 1.5–2 cm between them.
7. Melt the chocolate in a saucepan, add cognac and pitted berries. Stir. Gently spoon the cherry mixture between the rings with a spoon. Put a new cake on top, repeat the steps.
8. Cover with a third layer. Spread the rest of the cream over the entire surface.
9. Place in the refrigerator to firm up the cake a little. At this time, make chocolate icing: melt the remaining butter in a ladle, pour in milk or cream, add cocoa and sugar. Stir.
10. Gently pour the slightly cooled glaze on top so that it spreads and begins to flow down the sides.
11. Decorate the chocolate covered cherry cake with chopped nuts on top.

monastery hut

• Time: 1 hour.
• Servings: 5 persons.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

To prepare it, you can take not only fresh or frozen berries, but also cherry jam, which is even easier to cook with, because it spreads less, has a sweet rich taste. The monastery hut is not only a delicious delicacy, but also looks very unusual: a house is formed from rolls, which is smeared with sour cream.

Dough Ingredients:

• butter - 200 g;
• flour (highest grade) - 2.5 tbsp.;
• sour cream - 1 tbsp.;
• baking powder - 1 tsp;
• sugar - 5 tbsp. l.;
• vanillin - on the tip of a knife.

Cream Ingredients:

• sour cream 25% (preferably homemade) - 1 l;
• powdered sugar - 150 g;
• butter - 200 g.

Filling:

• pitted cherries (or jam) - 750 g;
• sugar - 300 g.

Cooking method:

1. Jam must be made from fresh or frozen berries. To do this, cover the berries with sugar, put on fire and boil for 10-15 minutes. Remove the fruits with a slotted spoon and leave to cool.
2. Beat sour cream with softened butter, adding powdered sugar. Put in the refrigerator for an hour.
3. Prepare the dough: mix the butter with flour into crumbs, pour in sour cream, add baking powder, sugar, vanillin. Put the finished dough in the refrigerator to make it firmer.
4. Take out the dough and roll it out with a rolling pin. Maximum length - 20 cm, width - 8 cm, thickness - 0.7 mm.
5. Divide into 15 strips.
6. Lay the berries in each along the middle, fasten the ends so that you get a long tube.
7. Bake at 180 ° C for a quarter of an hour.
8. After they have cooled down, start collecting the dessert: put some of the cream on the dish, put 5 tubes on top. Lubricate them too. Repeat until you complete the pyramid.
9. Smooth the surface with the rest of the cream so that the shape of the hut is triangular.
10. Decorate the cake with cherries and sour cream chocolate chips, nuts.

With frozen cherries

• Time: 1.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 310 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

When the summer harvest is over, and there are a lot of goodies in the freezer, you can use them to make a delicious dessert. The main disadvantage is that the frozen berry must first be thawed, and this should be done only at room temperature, without using a microwave. This will take half a day, so if you plan to prepare dessert by a certain time, then take care of this in advance.

Ingredients:

• biscuit - 1 pc.;
• cottage cheese (fine-grained) - 400 g;
• sour cream - 250 g (fatty);
• gelatin - 10 g;
• water - 0.5 tbsp.;
• sugar - 200 g;
• mascarpone - 150 g;
• frozen cherries - 200 g.

Cooking method:

1. Prepare a biscuit in a sliding form and cool. Its height should not be more than 2 cm, so that the excess can be cut off.
2. Beat cottage cheese with sour cream, sugar and cheese (in a blender).
3. Set the gelatin to swell in water, then heat, but do not bring to a boil.
4. Drain all the liquid from the berries, add to the curd mass. Pour hot gelatin there, mix everything thoroughly with a wooden spatula.
5. Pour the filling on the cake, leave for 3 hours to harden.
6. Decorate with dark chocolate.

With cherry jam

• Time: 60 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 250 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

An easy recipe for a delicious meal. For cooking, you will need ready-made cherry jam, but you only need the berries to be pitted. Shortbread dough goes well with protein cream, which, due to cherry jam, begins to play with a pleasant fruity sourness, and slightly toasted nuts give the whole delicacy some originality.

Ingredients:

• flour - 2.5 tbsp.;
• butter - 200 g;
• eggs - 4 pcs.;
• sugar - 1 and ¾ st.;
• chopped walnuts - 1.5 tbsp.;
• cherry jam (pitted) - 1 tbsp.;
• soda - 1 tsp;
• vanilla sugar - 1 sachet.

Cooking method:

1. Soften the butter, rub it with egg yolks and a glass of sugar.
2. Add soda, vanilla and sifted flour. Knead a tight dough.
3. Divide into 3 parts, roll out cakes. Bake each cake at 200°C until golden brown. Cool down.
4. Cool the whites in the refrigerator, and then beat with the addition of the remaining sugar until peaks form.
5. Add cherry jam and stir gently.
6. Spread alternately prepared cream on the cooled cakes.
7. Coat the top and sides too. Sprinkle with nuts. Leave the cake for a couple of hours to soak.

With sour cream

• Time: 20 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 300 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: easy.

This simple recipe will appeal to those who do not like to spend a lot of time preparing desserts. The secret is that the cakes are ready-made, and you can choose any - white or chocolate. All you have to do is prepare a delicious cream and assemble a sour cream cake with cherries, and this will take no more than half an hour of your time. Use fresh or frozen berries.

Ingredients:

• cakes - 3 pcs.;
• homemade sour cream - 1 tbsp.;
• powdered sugar - 0.5 tbsp.;
• pitted cherries - 400 g.

Cooking method:

1. Beat sour cream with powdered sugar with a mixer.
2. Gently stir in the berries.
3. Assemble the cake: coat each cake with sour cream filling.
4. Garnish with berries or chocolate of your choice.
5. Leave the cake with cherries and sour cream in the refrigerator for 3-4 hours to soak. It is better to extract it right before serving.

Winter cherry cake

• Time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 350 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

This dessert can also be called popular, because it is not very difficult to prepare it, and the result is always excellent. Delicate chocolate biscuit, light filling and sweet and sour berries are the perfect treat for any occasion. It is called a winter dessert because it is dominated by a snow-white cream, which covers the entire dessert, including the sides.

Dough Ingredients:

• flour - 250 g;
• eggs - 4 pcs.;
• butter - 200 g;
• cocoa - 70 g;
• powdered sugar - 200 g;
• baking powder - 1 tsp;
• vanillin - a pinch.

Cream Ingredients:

• sour cream - 700 ml (fat is better);
• pitted cherries - 400 g;
• powdered sugar - 200 g.

Cooking method:

1. Dissolve the butter, mix with cocoa.
2. Separate the yolks from the whites. Whisk egg whites to white peaks.
3. Mix the whites, yolks, sugar and butter mixture with a mixer. Pour the flour gradually until the dough begins to resemble fatty sour cream.
4. Fill the mold with dough, press in a few cherries (20 pieces) and bake at 180 ° C for about half an hour.
5. Divide the cooled biscuit in half. Transfer the bottom crust to a platter. This will be the base.
6. Whisk sour cream with powdered sugar. Set aside a portion to cover the cake, gently mix the rest of the mass with the berry with a spoon.
7. Assemble the cake: put the filling in the bottom cake, cover the cake on top and spread the whole cake and edges with cream without berries.
8. Garnish with nuts and chocolate chips.

• Time: 60 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 400 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: high.

Delicate dessert with sour cream is called Pancho. It is prepared from fat sour cream (not less than 25%, but better more). If it is not possible to purchase one in the store, then you can increase its fat content yourself. To do this, put a liter of 20% sour cream in gauze and hang over a dish for a day or keep in a colander. The liquid will go away, and as a result, a dense mass will remain, which is ideal for preparing a stable filling.

Dough Ingredients:

• flour - 200 g;
• eggs - 4 pcs.;
• sugar - 200 g;
• baking powder - 5 g;
• cocoa powder - 20 g;
• salt - a pinch.

Cream Ingredients:

• sour cream 30% - 700 ml;
• granulated sugar - 300 g;
• vanilla sugar - 15 g.

Filling Ingredients:

• canned cherries - 150 g;
• berry syrup - 60 ml.

Cooking method:

1. Mix eggs, sugar, baking powder, cocoa and salt with a mixer, add flour. The density of the dough should resemble mayonnaise.
2. Bake the cake for 30 minutes at 180°C.
3. Beat sour cream with sugar and vanilla until smooth.
4. Cut the cooled biscuit so that one cake is 1.5 cm thick. Put it aside, cut the second into cubes.
5. Set aside 4 tbsp. l. the finished cream in a separate bowl, mix the rest of the mass with berries and pieces of biscuit.
6. Cover a round salad bowl with parchment and put the whole mass into it, tamp.
7. Pour the berry syrup over the cake and place on top. Leave for 3 hours in the refrigerator.
8. After a while, take out the almost finished cake, turn over and remove the salad bowl. Remove the parchment and cover the cake with the remaining cream with a spatula.

• Time: 1 hour 30 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 340 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: high.

Another famous dessert that has gained popularity all over the world is the Black Forest cake. A pleasant taste is achieved with the help of a delicate filling and a pleasant cherry sourness. Airy biscuit cakes are saturated with juice and aroma of berries, so the delicacy just melts in your mouth. The highlight is that the dessert uses two different creams.

Biscuit Ingredients:

• eggs - 5 pcs.;
• sugar - 200 g;
• cocoa - 35 g;
• flour - 120 g;
• baking powder - 1 tsp;
• potato starch - 35 g;
• butter - 55 g.

White Cream Ingredients:

• cream 33% - 400 ml;
• powdered sugar - 3 tbsp. l.

Dark Cream Ingredients:

• cream - 70 ml (fattest or homemade);
• bitter chocolate - 50 g;
• powdered sugar - 1 tbsp. l.

Filling Ingredients:

• pitted cherries - 300 g;
• sugar - 35 g;
• cognac (brandy) - 1 tbsp. l.

For decor:

• chocolate - 50 g;
• cocktail cherry - optional.

Cooking method:

1. First, the base is prepared - a biscuit. Beat eggs with sugar, baking powder and cocoa, then add flour and starch. Melted butter and pour into the dough. Stir.
2. Bake a biscuit in a sliding form for 30-40 minutes at 180 ° C.
3. Boil the berry with sugar, add cognac. Cool down.
4. For the bottom cake you will need a dark cream. To do this, pour the cream into a ladle and heat. Add powdered sugar, chocolate. Stir and refrigerate until thickened.
5. Divide the biscuit into three cakes. Take the bottom one, put it on a dish and spread with chocolate cream.
6. Next, prepare the white cream. To do this, cool the cream, beat until peaks with powdered sugar.
7. Cover the bottom cake with the next one, carefully using a pastry syringe, spread the white cream into rings, leaving gaps. Put the cooked berry in these intervals.
8. Cover everything with the third cake, then generously coat with cream, including the walls.
9. Garnish with chocolate chips, cocktail berries.
10. Leave for several hours in the refrigerator to harden.

Biscuit with mascarpone

• Time: 50 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 250 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

A delicious dessert with a biscuit base and mascarpone cheese cream will be a wonderful treat for guests. Cherry adds a pleasant sourness to buttercream, and not too sugary taste will appeal to those who do not like too sweet dishes. In the context, the cake turns out to be beautiful, so you should not spend much time decorating: just enough chocolate chips, which are sprinkled on top of the dessert.

Ingredients:

• eggs - 3 pcs.;
• sugar - 100 g;
• flour - 150 g;
• mascarpone - 250 g;
• powdered sugar - 150 g;
• cream 33% - 200 ml;
• pitted cherries - 500 g;
• dark chocolate - 50 g.

For impregnation:

• water - 60 ml;
• cognac - 1 tbsp. l.;
• sugar - 70 g.

Cooking method:

1. Prepare a magnificent biscuit: beat the eggs with sugar until white, add flour. Pour the dough into a sliding form and bake until ready for 20-25 minutes at 180 ° C.
2. At this time, make the filling: mix the cheese with powdered sugar. Whip the cream to peaks. Mix cheese and cream.
3. Put a layer of berries on the prepared biscuit, spread the cream. All this is done right in the form.
4. Grate chocolate on top.
5. Remove the dessert for 3-5 hours to soak.

Cherry chocolate brownie

• Time: 50 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 300 kcal per 100 grams.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

A cake is not always the main treat for a festive table. Another delicious dessert, for example, brownies, may well become such. This chocolatey, moist biscuit is especially popular in the West, but in Russia it can often be ordered in coffee shops. If you add a juicy berry to it, then the taste of the brownie will become even better. Biscuit is served in small pieces, because it is very high-calorie and sweet. It is best eaten with portioned ice cream in balls.

Ingredients:

• butter - 130 g;
• sugar - 100 g;
• dark chocolate - 100 g;
• egg - 2 pcs.;
• flour - 60 g;
• vanillin - a pinch;
• pitted cherries - 100 g.

Cooking method:

1. Melt butter and chocolate in a saucepan, add sugar and stir until melted.
2. Whisk the eggs.
3. Pour the chocolate-butter mixture into the eggs, mix. Add vanilla and berries.
4. Add flour and mix gently with a spatula.
5. Line a 10 x 20 cm tin with parchment paper and pour in the mixture.
6. Bake for half an hour in the oven at 150 ° C. The brownie inside should remain moist.
7. Serve chilled with a scoop of ice cream.

You can decorate the cake with whatever you like, but experienced confectioners prefer not to mix a lot of ingredients. Most recipes include chocolate cakes, so it’s worth decorating the top of the cake with chocolate: it can be shavings, confiture, crumbs or chocolate icing, which will cover the entire surface of the treat. It is also good to use a cocktail cherry for decoration, which is soaked in sugar syrup, has a stalk and holds its shape well. Decorate desserts with nuts such as almonds, walnuts, jelly looks beautiful, mint sprigs.

Video

Adding a little sifted flour, beat further at the minimum speed of the mixer, kneading the dough. Also add vanilla sugar. The dough will turn out like pancakes.

Set the program "Baking" for 45 minutes.

Remove the finished biscuit and cool on a wire rack. If you bake a biscuit in the form (you need a small form - with a diameter of 18-20 cm), also grease the form, sprinkle with flour, lay out the dough. Bake the cake in a preheated oven at 180 degrees for about 35 minutes.

Place the second part of the biscuit on top and also grease with cream and lay out the remaining cherries. Cover with the rest of the biscuit. Place the sponge cake in the refrigerator for 1 hour.

Next, the sides and top of the cake can be lined and decorated with wet meringue or whipped cream. I decorated with wet meringue, slightly tinted with food coloring. In order to prepare wet meringue, you need to add 0.5 cups of sugar to 2 raw egg whites, a pinch of citric acid and vanilla sugar, beat everything with a mixer a little, then, continuing to beat, place the bowl with the proteins in a water bath. Beat the cream in a water bath over low heat for about 10 minutes until thick, stable peaks. Next, remove the cream from the water bath and continue beating for about 2-3 more minutes. Dyes can be added to the finished wet meringue. The sides of the cake can be sprinkled with chocolate chips or grated chocolate, decorate the cake on top with a pastry bag with cream nozzles and cherries. Put the delicious sponge cake with cherries in the refrigerator for at least 1 more hour and you can serve.
Cake cut.