Composition / ingredients
Cooking method
1. Let's bake a sponge cake according to the classic recipe. To do this, beat the whites separately, the yolks separately, with sugar, of course, dividing it in half. Whites - to strong peaks, yolks - white.
Sift the flour together with cocoa powder and baking powder. Combine the flour with the yolks and part of the proteins, mix gently. We introduce the rest of the proteins, we also gently interfere. Pour the dough into the mold (detachable), having previously lined the bottom with baking paper. Bake at 180 degrees for one hour. We remove the finished biscuit from the mold and leave it for 4-5 hours.
2. We proceed to the cream. Pour the milk into a saucepan, bring to a boil, add sugar, cook until it dissolves, stirring. In a separate bowl, whisk the eggs with a whisk and pour them into the hot milk in a thin stream (while stirring continuously). Simmer the mixture over low heat until it begins to thicken, then set aside to cool. Butter is slightly heated and whipped with a mixer, gradually pouring in the egg-milk mixture.
3. From the biscuit we cut off a thin layer (about one and a half centimeters thick), from the remaining biscuit we choose the crumb, and moisten the walls with cherry liqueur.
4. We divide the cream into two parts, one of which is mixed with biscuit crumb and berries infused with alcohol for 2-3 hours. We fill the biscuit shell with the resulting mass, close it with a previously cut thin cake. The second part of the cream is used to coat the surface of the cake and send it to the refrigerator.
5. While the cake is cooling, we will prepare a ganache. We put pieces of chocolate in the hot cream, put it in a water bath and, stirring, wait for the chocolate to completely dissolve.
6. We take the cake out of the refrigerator and pour it with ganache (which has managed to cool down to room temperature), forming beautiful smudges. We send it to the refrigerator for an hour, then we take it out and decorate it according to your taste and desire, for example, with fresh berries.
Eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherries - 61 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Cherry liqueur - 299 kcal/100g
- Baileys Liqueur - 327 kcal/100g
- Liquor - 327 kcal/100g
- Baking powder - 79 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
