Cake with cherries
98 - -
Delicious dessert (brownies) with canned cherries. Soft cake combined with the sweet and sour cherry and a refreshing gentle cream. It turned out amazing combination!!! The cream is no oil taste, it is easier and turns white. The shape holds perfectly. The Foundation took the recipe Ludmilla Matschulat (Demchenko), thanks to her huge, slightly changing the composition of the cream under your products. On the website there are similar recipes, but this one is different.
Ingredients for Cake with cherries
- Chicken egg - 3 PCs
- Sugar - 100 g
- Margarine - 150 g
- Vanilla sugar - 1 package.
- Leavening agent - 1 package.
- Flour - 150 g
- Cherry - 1 ban.
- Cream - 250 ml
- Curd - 250 g
- Powdered sugar - 3 tbsp.
- Thickener for cream - 1 package.
- Juice - 350 ml
- Jelly - 2 Pach.
- Water - 150 ml
- Powdered sugar - 1 tbsp
Step by step instruction of cooking Cake with cherries
Soft margarine or butter vzbit with sugar and vanilla sugar, add eggs, beat, then add the sifted flour mixed with baking powder, mix well or blend. I got distracted and whipped eggs with sugar, then added the margarine.
Put into a form with size 24x24, level.
Bake in preheated oven for 25 mins at 180 deg. Allow to cool in the form.
In cream add the powdered sugar and beat Yes stable peaks. The secret to fast whipping: cold bowl, cold beaters of the mixer and cold cream. With a mixer on maximum speed whisk the cream. In the beginning it will seem that nothing is happening, but for 5 minutes the mixture starts to thicken. Watch, as soon as the mass keeps the form (sustained peaks), stop whisking, the oil we need.
In curd add sugar powder and a thickener for cream, whisking briefly to combine with the whipped cream, and again whip. The mass was homogeneous, put into the refrigerator for an hour, the cream will become stronger.
The cooled cake to flip, remove baking paper, place the sliding frame, I was placed in a form in which baked. To put the cherry (to soak the biscuit is not recommended, because moisture will be enough of a cherry and cream), from top to distribute the cream, smooth.
To align the surface of the cream, I took the cling film, slightly wet it with water and wet side put on the cream, past the roller for the test tape was removed.
Cook the glaze. Mix cherry juice from berries, add water, the volume should be 500 ml, add the powdered sugar and jelly powder (I Gustin), weld, as it is written on the package, cool slightly.
Pour cream frosting. Put into the refrigerator for a few hours.
Here is my jelly (Gustin).
Cut into portioned brownies and invite relatives to tea.