Composition / ingredients
Step-by-step cooking
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Cake, you can also with protein decorations, beat in a combine, add milk and mix. Beat the eggs with 0.5 cups of sugar and add to the crumbs. Grease the mold with vegetable oil or butter. Lay out our mixture, set the baking program for 60 minutes.
Put the cherries in a saucepan, add 0.5 tbsp. sugar, boil over low heat for 5-7 minutes, until the sugar dissolves, then add starch, and boil until thickened. Turn off and let cool.
Pour the pastry cream into a container and beat until thickened.
Cut the cooled cake into four parts, lubricate each cake liberally with cream, put a little cherry on one of the cakes (I think the sourness inside will not hurt). When all the cakes and sides of the cake are smeared, pour the remaining cherries over the cake. Refrigerate for a couple of hours. Enjoy your meal!
Caloric 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
- 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
- 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 cherry - 61 kcal/100g
- Starch - 320 kcal/100g
- Sponge cakes - 258 kcal/100g
