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Cream and cherry cake with a taste of eclairs

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Cream and cherry cake with a taste of eclairs

Tender and melting in your mouth cake. Tastes like eclairs, because the dough custard, acharnae. The competition "School time"


Cooking time- Number of servings-

Ingredients for Cream and cherry cake with a taste of eclairs




Step-by-step instruction of cooking Cream and cherry cake with a taste of eclairs


Step 1

Put the oil in the water, bring to the boil until complete dissolution of oil. Add the flour and quickly stir to avoid lumps.
Reduce the heat and stir until until the dough thickens and forms a ball. The dough should not stick to the sides of the pan.


Step 2

Remove the pan from the heat and one by one drive egg, stirring immediately.Remove the pan from the heat and one by one drive egg, stirring immediately.


Step 3

The bottom of the form (I took the top off of a split form and baked without it) to lubricate raises. oil and put a piece of dough to a thickness of 1,5-2 cm, flatten and bake in the oven at 200 degrees 25-30 minutes. 
From the entire test will get 2-3 layers depending on the diameter of the mold.The bottom of the form (I took the top off of a split form and baked without it) to lubricate raises. oil and put a piece of dough to a thickness of 1,5-2 cm, flatten and bake in the oven at 200 degrees 25-30 minutes.
From the entire test will get 2-3 layers depending on the diameter of the mold.


Step 4

CREAM: 
Soak gelatin in 40 min. 
Until gelatin swells, make the creamCREAM:
Soak gelatin in 40 min.
Until gelatin swells, make the cream


Step 5

to prepare the custard as described on the bag 
or is it better to make your own, such as here, then the chocolate and add immediately to the milk 
https://www.povarenok.ru/recipes/show/25508/to prepare the custard as described on the bag
or is it better to make your own, such as here, then the chocolate and add immediately to the milk
https://www.povarenok.ru/recipes/show/25508/



Step 6

in hot cream to chop the chocolate, cooling 
I took porous with hazelnuts, it is milder and better crumblesin hot cream to chop the chocolate, cooling
I took porous with hazelnuts, it is milder and better crumbles


Step 7

whip creamwhip cream


Step 8

gently mix them with custard 
if the cream be not very sweet, you can add condensed milk (I added 3 tbsp. lodges.)gently mix them with custard
if the cream be not very sweet, you can add condensed milk (I added 3 tbsp. lodges.)


Step 9

gelatin to warm to dissolve, cool and pour a thin stream into the cream, stirring once, a little cool at room temperature


Step 10

collect the cake: 
cakes to be cut from the edges across the diametercollect the cake:
cakes to be cut from the edges across the diameter


Step 11

and uncoverand uncover


Step 12

put in a detachable formput in a detachable form


Step 13

to put some of the cream on top, and lightly press the cherries, another cake+cream and cherries, etc.to put some of the cream on top, and lightly press the cherries, another cake+cream and cherries, etc.


Step 14

cherry home canningcherry home canning


Step 15

put the cake in the fridge (I usually put at night)put the cake in the fridge (I usually put at night)


Step 16

the top was decorated with balls of choux pastry with cream, they can be watered dark chocolate, but that was not so without itthe top was decorated with balls of choux pastry with cream, they can be watered dark chocolate, but that was not so without it