Composition / ingredients
Step-by-step cooking
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Soak the gelatin for cherry jelly.
Boil the juice, set aside from the stove and add the soaked gelatin.
Mix everything well and pour it into a rectangular shape.
Leave to freeze.
For a chocolate sponge cake, beat eggs with sugar, add vanilla, flour, cocoa and baking powder.
Beat everything well and pour it on a baking sheet covered with baking paper.
Put the baking sheet in a preheated 180 degree oven for 15 minutes.
Get the baked cake. Remove from the baking sheet along with the paper and leave to cool.
Cut the cooled cake into two equal parts.
Beat eggs with sugar for two rolls. Add flour. Beat again.
Measure the baking sheet, cut the baking paper in half. Lay a foil border between the paper.
Pour the dough for rolls on paper, dividing it in half (I poured it with a spoon on one half of the baking sheet, then on the other).
Put the baking sheet in a preheated 180 degree oven for 8-10 minutes.
Remove the finished cakes from the baking sheet, roll them together with the paper into a roll. Leave it on the table.
Beat eggs with sugar for one roll, add flour. Beat again.
Also lay the baking sheet, as in the previous case, but you need to pour the dough only on one half of the baking sheet.
Bake for 8-10 minutes at 180 degrees.
Roll the finished cake together with the paper into a roll.
First you need to make a pink cream.
To do this, boil the milk. Add butter, beat with a whisk.
Add sugar to vanilla pudding, stir, pour in a few spoonfuls of cold milk, mix, pour in milk with butter and cook the cream.
Add pink dye to the hot cream. Mix everything well and set aside, stirring the cream periodically so that it cools evenly.
Soak gelatin for white cream.
Dissolve the soaked gelatin in a water bath.
Beat cream with powdered sugar, add vanilla, dissolved gelatin. Mix everything well.
Put the cream in the refrigerator for 5-8 minutes.
Put one of the halves of the chocolate cake on the dish.
Grease the cake with white cream.
Cherry jelly cut into cubes.
Unwrap one roll, smear it with pink cream, put a strip of jelly and wrap the roll again.
Do the same with the remaining rolls.
Place the rolls on a greased cake.
Smear the top of the rolls and the space between them with white cream.
Put the second half of the chocolate cake on top.
Since in the future, after the cream solidifies, it is planned to cut the dance into cakes, then it is not necessary to decorate it. Just sprinkle with powdered sugar.
After cutting into portions, you can decorate each cake with chocolate.
Put the dance in the refrigerator for a few hours for impregnation.
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
- 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
- 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
- Gelatin - 355 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Cherry juice - 47 kcal/100g
- Ready pudding - 135 kcal/100g
- Food coloring - 0 kcal/100g
