Sour cream cake with cherries

Step-by-step cooking

1. Step 1:

   

   Products for making cakes. I pre-cut the butter into pieces and put it in a small saucepan, heated it over low heat, stirring, brought it to almost complete dissolution. She took the saucepan off the heat and left it to cool. Flour and cocoa powder were previously sifted.

2. Step 2:

   

   Beat the eggs into a bowl and start beating with a mixer.

3. Step 3:

   

   Gradually pour in a thin stream of sugar and whisk at high speed for 5 minutes.

4. Step 4:

   

   Should get a lush egg mass.

5. Step 5:

   

   In a saucepan, combine sour cream and cooled butter, stir with a whisk until smooth.

6. Step 6:

   

   Quench the soda with vinegar and add it to the sour cream mass, mixing thoroughly.

7. Step 7:

   

   Whipping the egg mass with a mixer, pour the sour cream mass into it and mix until a homogeneous consistency.

9. Step 8:

   

   Mix the sifted flour to the resulting mass, continue to beat and get a homogeneous dough.

10. Step 9:

    

    Divide the dough into two equal parts, add cocoa powder to one of them and mix until uniform color. Add a couple of spoonfuls of flour to the light dough and stir.

11. Step 10:

    

    We prepare 2 molds of the same diameter: lubricate each with a piece of butter, sprinkle with flour or breadcrumbs, or you can cover with parchment paper. We send the molds to an oven preheated to 180/200 degrees. Bake white and chocolate biscuits for about 30 minutes until ready. After the specified time, we take out the molds and cover them with light towels, leave for 20 minutes. Remove the towels, take out the biscuits on the grill and leave to cool.

12. Step 11:

    

    Put sour cream (it should be fat and thick) in a bowl and add sugar to it. Beat the sour cream until smooth and the sugar is completely dissolved at a low speed.

13. Step 12:

    

    Cut the cooled biscuits lengthwise into two equal parts, we get 4 cakes.We put the first chocolate cake on a wide dish, lubricate it with sour cream. On top we put a layer of pre-washed, pitted and drained of excess juice in a colander cherries, cover it with cream. Cover the top with a light cake. Repeat the layers in the same order: sour cream-cherry-cream. Cover with another chocolate cake and spread the filling:sour cream-cherry cream.

14. Step 13:

    

    Cover the cake with the last light cake on top and lubricate it with the remaining sour cream. The sides of the cake are also smeared with cream and sprinkled with pre-chopped lightly fried walnuts.

15. Step 14:

    

    Sour cream cake with cherries should be infused in the refrigerator for at least 6 hours for impregnation. After the specified time, we decorate the surface of the cake with melted chocolate (I also added marmalade) and leave it in the refrigerator for 10 minutes so that the chocolate on the cake freezes. We take the sour cream cake with cherries out of the refrigerator, cut it up and help ourselves! Enjoy your meal!