Let the finished sponge cake rest for ~8-12 hours (it is better to bake the sponge cake in the evening and assemble the cake the next day).
Carefully cut the biscuit lengthwise into 3 equal layers.
Rinse the cherries with clean cold water, place in a bowl, cover with sugar (50 g) and leave for 30 minutes.
Pour the resulting cherry juice into a clean container.
We will need 170 ml of cherry juice (if there is not enough juice, add water).
Prepare cherry syrup.
Pour cherry juice into a small saucepan and add sugar (~120 g).
Bring the juice and sugar to a boil and simmer the syrup slightly for ~3 minutes.
During this time the syrup should thicken slightly(!).
Remove the pan with the syrup from the heat, add the cherries and stir.
Advice. When adding cherries, the syrup becomes thinner. Therefore, if necessary, the syrup along with the cherries can be boiled for about 1 more minute.
Remove the pan with the cherries from the heat, cover with a lid and let the cherries cool completely in the syrup.
Remove the cherries from the syrup using a slotted spoon and place in a colander to drain as much of the syrup as possible from the cherries.
Collect and save all the syrup.
Advice. If desired, you can add a little cognac to the syrup (about 1 tablespoon).
Prepare chocolate cream.
Chop the chocolate with a knife.
Heat the cream and powdered sugar in a saucepan (but do not bring to a boil).
Remove the pan with hot cream from the heat and add the chopped chocolate.
And mix.
Cool the chocolate mass and put it in the refrigerator for ~30 minutes (you can leave it in the refrigerator overnight).
The chocolate-cream mass should thicken during this time.
Lightly(!) beat the thickened chocolate buttercream with a whisk (you don’t need to beat it too hard to prevent the cream from separating).
Assembling the cake.
Place one of the three cake layers on a plate.
Drizzle cherry syrup over crust.
Place chocolate cream on the cake and spread evenly over the entire surface.
Then soak the second cake layer with syrup and place it on the cake layer greased with chocolate cream, soaked side down.
Soak the top of the cake with a little more syrup.
Whip the cream.
The cream must be well cooled before whipping.
Advice. To quickly cool, pour the cream into a bowl and place the bowl with the cream and whisk in the freezer for 5 minutes (turn on the timer so you don’t forget about the cream, as it should not be allowed to freeze).
You can put the bowl with cream and whisk in the refrigerator and cool for ~15 minutes.
Beat the cream (250 ml) with a mixer at medium speed until it begins to thicken.
When the marks from the whisk become visible (the cream itself at this moment does not yet hold its shape and the marks from the whisk immediately float), add sifted powdered sugar (2 tablespoons) in small portions.
Continue beating until a clear texture begins to emerge from the whisk.
It is important not to over-whip the cream, but to stop in time. Because with further whipping, the cream will begin to turn into butter, and even slightly beaten cream will “float” and decorations made from it will not hold their shape.
The whipping time depends on the fat content of the cream and the power of the mixer.
It is better to finish whipping the cream with a hand whisk - this makes it easier to control the condition of the cream and not overwhip it.
Brush the soaked crust with whipped cream and top with the syrup cherries.
Advice. You can place the whipped cream in a piping bag and pipe it onto the cake in circles, leaving space between the rows of cream; place cherries between rows of cream.
Soak the remaining 3 cake layers with syrup and brush the soaked side with the remaining whipped cream.
Place the cake cream side down.
Lightly press the cake and trim the edges, giving the correct shape.
Whip another 200 ml of cream with powdered sugar (1.5 tablespoons).
Coat the cake with whipped cream and smooth the surface and sides of the cake with the cream.
Today I offer for your consideration a recipe for chocolate cake: light, summery, moderately sweet and with a pleasant cherry sourness. Sour cream complements the cake very favorably, emphasizing the aroma of dark dark chocolate and diluting the cherry flavor of the filling. This is a very delicate chocolate cake with chocolate sour cream and cherries. It is quite easy and simple to prepare, so any housewife can handle the cake in a few hours.
Ingredients:
for chocolate sponge cake:
- 5 eggs;
- 1 tbsp. flour;
- 1 tbsp. Sahara;
- 5 tbsp. cocoa powder;
- 2 tsp baking powder for dough;
for chocolate and sour cream:
- 1 kg sour cream;
- 1 tbsp. powdered sugar;
- 4 tbsp. cocoa powder;
- a few drops of vanilla extract or a couple of pinches of vanillin;
for glaze:
- 150 g dark dark chocolate;
- 150 g butter.
For filling:
- 1 kg of fresh or frozen cherries;
- 1 tbsp. water;
- 0.5 tbsp. Sahara;
- 1 tbsp. cognac or brandy (optional);
- 50 g dark dark chocolate;
- 2 tbsp. starch.
To assemble the cake you need a mold with a diameter of 24-27 cm and a height of about 8 cm.
Recipe for chocolate cake with cherries and sour cream
1. In order for the sour cream to be thick and hold its shape well in the cake, the sour cream should be weighed out before starting cooking. This will remove excess liquid (whey). For this task we select a tall and large pan. We lay gauze folded in 2 layers on it, as shown in the step-by-step photo.
2. Carefully place sour cream in cheesecloth.
As for the choice, it is better to use 20% fat sour cream in the recipe. It will make the cake lighter and less caloric. If you want the cake cream to be rich, you can also use sour cream with a fat content of 30%.
3. Tie the gauze into a knot and hang it on a long spoon so that the sour cream in the gauze does not touch the bottom of the pan. Cover the pan with a lid or plate and let it sit in the refrigerator for 3-4 hours.
4. Prepare the cherries. We wash the berries, separate them from the branches and remove the seeds in any convenient way. If there is no special device for squeezing out the seeds, you can use a regular pin or hairpin. Using a rounded pin, pry up the seed at the junction of the berry and the twig and carefully remove the seed.
5. To prevent the berries from having a very strong taste in the cake, let’s prepare the cherries in their own juice. This way our filling will be much more harmonious in the cake. Place the peeled cherries in a saucepan, add half a glass of water and half a glass of sugar. It is necessary that the cherries in their own juice turn out sour, then you will feel a pleasant contrast of sweet and sour in the cake. Place the pan on low heat.
6. Meanwhile, dilute 2 tbsp. starch in the remaining half glass of cold water.
7. When the cherries boil in their own juice, remove the pan from the heat and pour in the starch, stirring the contents of the pan. If you pour starch into a boiling and seething liquid, it may seize in lumps, and we do not want this.
8. Bring the cherries in their own juice to a boil and cook for a minute until thickened. Immediately remove the pan from the heat so that the berries do not lose their shape. As it cools, the juice will become thicker and more jelly-like.
9. Leave the cherries until they cool completely. For convenience, you can tip it into a colander. Despite the fact that you will need both berries and juice for the filling, it will be more convenient to select more beautiful and whole cherries for decorating the cake.
10. In order for the chocolate cake with cherries and sour cream to have a certain frame, you need to bake a chocolate sponge cake. Break 5 eggs into a deep bowl and add 1 cup of sugar.
11. Beat with a mixer at high speed until foamy. The egg mass should turn white and increase in volume.
12. Add 1 glass of flour, 2 tsp. baking powder and 5 tbsp. cocoa powder.
13. Gently beat with a mixer so that the bulk ingredients do not scatter in different directions. The chocolate dough should become homogeneous, reminiscent of liquid sour cream in thickness.
14. Cover a deep baking sheet with parchment and pour the chocolate dough onto it. I use a special silicone mat. You can also use a regular silicone mold that fits the diameter of a springform pan to assemble the cake. I do not recommend baking sponge cakes in a springform pan, since the batter may leak out of it through the joints. So, bake the chocolate sponge cake in an oven preheated to 200 degrees for 15-25 minutes (depending on the height of the pan).
15. Cool the finished biscuit completely, then cut out a circle along the base of the mold. If you baked a sponge cake in a round pan, you need to cut it into 2 layers.
16. Cut the remaining chocolate biscuit into small cubes.
17. It's time to start preparing the sour cream. Transfer the weighed sour cream from cheesecloth into a deep bowl. Add 1 cup of powdered sugar here. If you use sugar instead of powder, you will feel its crystals in the finished cream. Add 5-6 drops of vanilla extract or a couple of pinches of vanillin. Vanilla will give the delicate cream a pleasant and captivating aroma. Adjust the amount of powdered sugar to your taste, how sweet you like it.
18. Beat the cream with a mixer at medium speed.
19. We begin to assemble the cake. Place chocolate sponge cake on the bottom of the springform pan. Lubricate it with cherry juice and place berries on top.
20. Grease with half of the sour cream.
21. Grate 50 g of dark dark chocolate on a fine grater. It goes perfectly with cherries, emphasizing its aroma and sourness in the cake. Place the biscuit cubes and sprinkle with grated chocolate.
22. Pour juice on top and lay out cherries (reserve 15-16 pieces for decorating the cake).
23. To make the cake even more chocolatey, add 4 tbsp to the remaining sour cream. cocoa powder and beat with a mixer until smooth.
24. Grease the cake with the remaining chocolate sour cream. Place in the freezer for 3-4 hours so that the side of the cake freezes well and the shape can be easily removed. In addition, the chocolate cake will be more moist and tender after being frozen.
25. As you can see in the photo, it is very easy to remove the mold from the frozen cake.
26. Using a long and wide knife, transfer the cake to a dish or tray for decoration and serving. The edges of the dish can be covered with foil so that the chocolate glaze with which we will pour the cake does not stain the dishes.
27. Break 150 g of dark chocolate into a heat-resistant glass bowl and add 150 g of butter.
28. Send to a steam or water bath. Melt the chocolate and butter, stirring occasionally until the chocolate mixture is smooth.
29. Pour glaze over the cake. The cooler the surface of the cake, the faster the chocolate icing will set. Place the chocolate cake in the refrigerator for 2-3 hours. The glaze will harden on top, and the inside of the cake will completely defrost and become very tender and soft.
30. Decorate the surface of the cake with the reserved cherries. I also used cocktail cherries.
Chocolate cake with cherries and sour cream is ready! You can cut it and enjoy a delicious dessert.
Bon appetit!
1) BLACK FOREST CAKE
INGREDIENTS:
for test:
● 270 g flour
● 300 g sugar
● 6 eggs
● 200 g butter
● 6 teaspoons cocoa
● 2 teaspoons soda
For filling:
● 750 g pitted cherries
● 100 g sugar
● 1 cinnamon stick
● 2 teaspoons starch
● 1 liter of cream 35%
for impregnation:
● 200 milliliters cherry syrup
For decoration:
● 10 cherries
PREPARATION:
Beat the eggs well with sugar. Melt the butter. In a bowl, combine beaten eggs, butter and cocoa. After this, combine the sifted flour with baking soda and gradually pour into a bowl. Mix everything well and knead the dough. Place the dough in a mold lined with paper. Bake at 180 degrees for 35 minutes. After this, remove the cakes from the oven, place on a plate, cool and cut lengthwise into three cakes.
Filling: Strain the cherries through a colander, using a bowl to catch the juice. In a saucepan, combine cherry juice, sugar, cinnamon and starch, diluted in a tablespoon of water. Mix everything, put on fire and cook for 2 minutes. Then add the cherries, leaving a few berries for decoration. Mix everything well, remove the cinnamon stick and cool the mixture. Cool the cream and beat with sugar.
Cake assembly: Pour cherry syrup over the cake evenly and leave to soak. Place the cake on a flat dish. Use a kitchen syringe to draw circles on the cake using whipped cream, like on a target. After this, place the filling between the cream rings. After this, brush with more cream and cover with a cake soaked in syrup. Brush the second cake well with cream and place the third cake. Grease the top and sides of the cake with cream. Cake decoration. Decorate the cake with cherries. Place in the refrigerator to soak.
2) CAKE “CHERRY IN CHOCOLATE”
INGREDIENTS:
for test:
● 1 cup flour
● 1 cup sugar
● 6 eggs
● 1 cup cherries
● vegetable oil for lubricating the mold
for cream:
● 1 tbsp. spoon of gelatin
● 2 tbsp. spoons of sugar
● 100 milliliters of water
For decoration:
● 100 g chocolate
● 10 cherries
PREPARATION:
Sort the cherries, remove stems and seeds, and wash. Prepare biscuit dough from flour, eggs and sugar. Grease the mold with vegetable oil and place the dough into it. Bake the sponge cake in an oven preheated to 180 degrees for 20 minutes. Remove the finished biscuit from the oven, cool and cut into two layers. Combine the cream with sugar and beat with a mixer until foamy. Soak gelatin in water for 20 minutes. After this, dissolve the gelatin over low heat and, without ceasing to stir, gradually pour into the creamy mass. Grease the cake with the prepared cream and spread the cherries evenly on it, leaving a few berries to decorate the cake. After this, place the second sponge cake on the cherries. Grease the top and sides of the cake with cream and sprinkle with grated chocolate. Decorate the cake with berries.
3) CHERRY CAKE 
INGREDIENTS:
for test:
● 200 g chocolate
● 200 g butter
● 7 eggs
● 150 g sugar
● 250-300 g flour
● 100 g starch
● 100 g breadcrumbs
● 2 teaspoons vanilla sugar
for cream:
● 500 g cherries
● 500 g sour cream
● 200 g sugar
For decoration:
● whipped cream to taste
● chocolate to taste
● cherries to taste
PREPARATION:
Melt the chocolate in a water bath. Grind the softened butter with sugar into a homogeneous mass. Add vanilla sugar and stir. Divide the eggs into whites and yolks, add the yolks to the butter and beat lightly. After this, stirring constantly, add melted chocolate, starch, crackers, baking powder and sifted flour. Mix everything with a whisk until smooth.
Beat the chilled egg whites and gently mix into the chocolate mixture. Divide the prepared dough into 2 equal parts. Place each piece of dough one at a time on a greased baking pan and bake 2 cakes. Bake the cakes for 25-30 minutes at 180 degrees, then cool completely. Cut each cake horizontally into 2 layers with a sharp knife.
Cream: To prepare the cream, beat the sour cream with sugar. Wash the cherries, dry with a paper towel and remove the pits. Assembling the cake: Apply an even layer of prepared cream to the bottom cake. Cover with the second cake layer. Grease the second cake with cream as well. Place cherries on top in an even layer. Cover with the third cake layer and generously brush it with sour cream. Cover with the fourth layer.
Decoration: Spread the top and sides of the finished cake with a thin layer of sour cream and decorate with whipped cream. Sprinkle grated chocolate on top of the cake and decorate with cherries.
4) CHOCOLATE CAKE WITH CHERRY 
INGREDIENTS:
for test:
● 3 eggs
● 1.5 cups sugar
● 1 cup sour cream
● 2 cups flour
● 2 teaspoons baking powder
● 3 tbsp. spoons of cocoa
For filling:
● 200 g pitted cherries
● 2 tbsp. spoons of flour
for cream:
● 500 g fat cottage cheese
● 1 tbsp. spoon of sour cream
● 2/3 cup powdered sugar
For decoration:
● whipped cream to taste
● grated chocolate to taste
● cherries to taste
PREPARATION:
Beat the eggs with a mixer into a thick, fluffy foam. After this, add sugar, cocoa and sour cream. Mix everything until smooth. Add the sifted flour mixed with baking powder. Knead into a homogeneous dough. Rinse the cherries thoroughly, dry with a paper towel and mix with flour. After this, place in the dough. Place the prepared dough in a greased baking dish and place in a preheated oven.
Bake at 170 degrees for 45-60 minutes. Check the readiness of the cake with a wooden skewer. After this, cool the cake and use a sharp knife to cut it into three parts. Beat the cottage cheese with a blender into a homogeneous mass. Add powdered sugar, sour cream and beat again. Generously layer the finished cakes with the prepared curd cream, as well as the top and sides of the cake. Decorate the cake with whipped cream, grated chocolate and cherries.
5) CHERRY CHEESE CAKE 
INGREDIENTS:
for the base:
● 1 cup ground biscuits
● 1/2 cup almonds
● 80 g butter
for cream:
● 750 g cream cheese
● 3 eggs
● 170 g sugar
for the cherry layer:
● 300 g pitted cherries
● 125 g sugar
● 1 tbsp. spoon of starch
● 2 tbsp. spoons of cold water
PREPARATION:
Grind the almonds using a blender into a homogeneous mass. Grind the cookies into crumbs and mix with nuts. Add butter, stir and place on the bottom of the springform pan.
Bake in an oven preheated to 170 degrees for 10 minutes, then cool. Place the cherries in a saucepan, add sugar and place over low heat. Bring to a boil and cook until the sugar is completely dissolved. Dilute the starch with cold water and pour, stirring constantly, over the cherries. Cook until thickened, then cool. Beat the cream cheese and sugar into a homogeneous fluffy mass. Without stopping beating, add eggs one at a time.
Place an even layer of cherries on the base of the cake. Place the prepared cream on top of the cherries and smooth out. After this, cover with foil and bake in a water bath at 160 degrees for 40-50 minutes. When the middle of the curd mass begins to tremble slightly when tapped on the pan, remove from the oven and leave at room temperature for an hour. After this, run a sharp knife along the sides of the mold, separating the cheesecake from the mold and refrigerate for 6-8 hours. The finished cheesecake can be decorated with whipped cream and cocktail cherries.
6) CAKE “MONASTERY HUT” 
INGREDIENTS:
for test:
● butter – 200 grams
● sour cream – 200 grams
● flour - 2.5 cups
● soda - one teaspoon without top
● vanillin - on the tip of a knife
For filling:
● pitted cherries - one kilogram
for cream:
● sour cream 25% - 1000-900 grams
● powdered sugar - 150 grams
● walnuts - 1 cup
For decoration:
● grated chocolate
PREPARATION:
Line a colander with gauze, folded several times, and put sour cream there for the cream. Place the colander in the refrigerator for 5-8 hours. Melt the butter or margarine. Add soda to the sour cream for the dough and mix with melted butter. Then add vanillin and flour. Mix thoroughly and knead the dough. Wrap it in cling film and put it in the refrigerator for 3 hours. Remove the pits from the cherries and squeeze the juice through cheesecloth. Divide the finished dough into 15 even parts. Roll out each part to a thickness of about 3 mm. Cut out rectangles of the desired length with a width of 8-9 cm from the rolled out dough.
It is advisable that all the logs turn out the same, then the cake will turn out tasty and beautiful.
Place a row of cherries on the rectangle and wrap it in a tube, pressing the dough tightly with your hands. We pinch the edges of the tube. Do the same with the remaining rectangles.
Preheat the oven to 180 degrees. Grease a baking sheet with vegetable oil and sprinkle with flour. Place the tubes on a greased baking sheet, seam side down. Place the baking sheet in the oven for 10 minutes. During baking, the tubes need to be turned over so that they brown on both sides. Remove the finished “logs” from the oven and cool. Beat the sour cream with sugar and add half the chopped walnuts. Mix well. Place 5 of the largest “logs” on a large flat dish and coat them with sour cream. Place 4 tubes on top and coat with cream. Then 3, 2 and 1 tube, covering each layer with cream. Sprinkle the cake with the remaining chopped walnuts and chocolate.
For better impregnation of the cake, you need to leave small gaps between the tubes. Place the finished “Monastery Hut” in the refrigerator for at least 24 hours.
7) CAKE “DRUNKEN CHERRY”
INGREDIENTS:
for test:
● 3 cups flour
● 2 cups sour cream
● 1 cup sugar
● 3 eggs
● 1/2 teaspoon baking soda
● 2 teaspoons cocoa
● 2 cups cherries
● 1/2 cup cognac
for cream:
● 200 g butter
● 1/2 can of condensed milk
for glaze:
● 3 tbsp. spoons of milk
● 2 tbsp. spoons of cocoa
● 7 tbsp. spoons of sugar
PREPARATION:
Pour pitted cherries into the prepared container and pour cognac. Let it brew for 12 hours. Combine sour cream with soda. Then add sugar, cocoa, eggs, flour and knead a thin dough.
Transfer the dough into a mold and place in an oven preheated to 180 degrees for about 30-50 minutes.
Let the finished cake cool slightly. Let's cut off the top. Remove the crumb from the second part of the cake. The bottom should be at least 1-1.5 cm. Remove the cherries from the liquid and place in a colander.
In order to prepare the cream, you need to beat condensed milk with softened butter and cognac in which the cherries were soaked. Mix the cream with chopped crumb and cherries. Fill the empty cake with this mixture and cover with the top. Press lightly on top with your hand. Let's prepare the chocolate glaze. Combine cocoa with sugar, add milk and cook, stirring, until the mixture thickens. Pour glaze over the finished cake and decorate it with the remaining cherries.
CAKE “DRUNKEN CHERRY IN CHOCOLATE” 
INGREDIENTS:
for biscuit:
● 8 eggs
● 1.5 cups sugar (for proteins)
● 8 tbsp. spoons of sugar (for yolks)
● 1-1.2 cups flour
● 2 cups cherries
● 1 glass of cherry liqueur
● 100 g chocolate
for cream:
● 1 tbsp. spoon of gelatin
● 500 milliliters cream 35%
● 1/2 cup sugar
for glaze:
● 1.5 cups sugar
● 6 tbsp. spoons of cocoa
● 6 tbsp. spoons of milk
● 50 g butter
PREPARATION:
Fill pitted cherries with cherry liqueur and set aside for 1-2 hours. Divide the eggs into whites and yolks. Separately, beat them with sugar. Carefully combine the yolks with the whites and gradually add the flour. Mix carefully and the dough is ready! Let's prepare a crust from the resulting dough. To do this, pour the dough into a mold and put it in a preheated oven. Bake until done at 170-180 degrees. Meanwhile, prepare the glaze. Mix cocoa with sugar and pour in milk. Place on the fire and bring to a boil. Add butter and cook over low heat until thickened. Let's prepare the cream. Beat the cream with sugar.
Heat the soaked and swollen gelatin and stir with a spoon until the gelatin is completely dissolved (do not boil). Then cool and pour into the cream in a thin stream. Beat the resulting mass using a mixer. Grate the chocolate. Take the finished biscuit out of the mold, let it cool and cut it lengthwise into 2 parts. The sponge cake (optional) can be soaked in cherry liqueur.
Let's assemble the cake in the following order:
1st layer: sponge cake;
2nd layer: cream;
3rd layer: cherry (remove from the liqueur);
4th layer: grated chocolate;
5th layer: sponge cake.
Grease the top and sides of the cake with cream. Pour chocolate icing and decorate to your taste.
9) CAKE “PANCHO” 
INGREDIENTS:
for test:
● eggs - six pieces
● sugar - 2 cups
● soda - 1/3 teaspoon
● cocoa - four tablespoons
● lemon juice - 1/2 tbsp. spoons
● flour - 2 cups
for cream:
● sour cream 25% – 700 grams
● sugar - 1 glass
For filling:
● frozen cherries – 200 grams
● nuts – 1 cup
● powdered sugar - to taste
For decoration:
● dark chocolate – 50 grams
PREPARATION:
Separate the whites from the yolks. Beat the whites with a mixer into a strong foam. Then add sugar in portions, add egg yolks and cocoa one at a time and beat well. Add flour and soda, quenched with lemon juice, to the dough. Preheat the oven to 180 degrees. Grease the cake pan with butter. Pour the dough into the mold and put it in the oven. Let the resulting sponge cake cool and cut it into a 2 cm high cake.
Cut the rest of the biscuit into squares. In a separate bowl, beat the sour cream with a mixer (about 10 minutes). Then add sugar and beat again. Spread the cut cake with sour cream. Place cherries on top of the cake and sprinkle with powdered sugar. Place chopped nuts on top of the cherries. Then dip the biscuit pieces into the cream and place them on the nuts. Then again cherries, nuts, pieces of biscuit, etc. Pour cream on top of the cake. Melt dark chocolate and decorate the cake with it.
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Sponge cake loves any additives, berries, fruits, both fresh and frozen. It is difficult to freeze some berries, as they not only lose their taste, but also become unpresentable. But with cherries, this procedure is painless. Firstly, a berry with a seed is quite dense, and secondly, as practice shows, the more sour the berry, the better it lends itself to freezing.
It has long been noted that sea buckthorn, cranberries, lingonberries and cherries make us happy in winter. Freezing Victoria is very difficult, you have to work hard to do this, but with cherries everything is easy and simple, wash it, dry it on a cloth, put it in a bag and enjoy the delicious berry in winter. But eating it without additives becomes uninteresting, but a prepared cake with cherries is a real holiday for the whole family.
Of course, you can make any cream for a sponge cake with cherries, but just imagine how beautiful a chocolate sponge cake with white sour cream and blood-red ripe layers of cherries will look. This culinary masterpiece will be discussed.
Beauty and taste in chocolate
If you just imagine this variety of colors in this cake, you will immediately want to bake it.
What you need for preparation:
Biscuit:
- Chicken eggs – 3 pcs.;
- Wheat flour – 3/4 cup;
- Sugar – 200 gr.;
- Cocoa – 1/4 cup.
Cream:
- Sour cream 25% – 500 gr.;
- Sugar – 1/4 cup;
Impregnation:
- Fresh or frozen pitted cherries – 1 cup;
- Cherry jam syrup – 4 tbsp. spoons.
Since we are using sour cream, we need to weigh out the sour cream by placing it in a colander covered with gauze and placing this structure on the pan. We put the entire structure in the refrigerator for 12 hours. It is better to do this procedure in the morning, since in the evening we will prepare the biscuit.
Let's start preparing the biscuit.
Since we want to make a chocolate sponge cake, it is better to prepare it the day before serving.
Separate the eggs into yolks and whites. First, beat the whites separately; only after soft peaks have formed do we begin to add a third of the sugar from the recipe. It is better to introduce sugar gradually, pouring it in a stream while the mixer is running.
Now let’s deal with the bulk ingredients, which must be sifted and mixed well. After this, beat the yolks with the remaining sugar and slowly begin to introduce the dry mixture. Only after all the dry mixture has been poured into the biscuit preparation, beat the dough for another 1-2 minutes and add the whites prepared in advance. They should be administered in 2 tablespoons, mixing thoroughly with a plastic spatula after each injection.
Preheat the oven to 180-190 degrees, spread parchment paper into a baking dish and pour the dough. Place our biscuit in the oven for 25-30 minutes. You shouldn’t constantly check its readiness by opening the door. Biscuit dough really doesn’t like being disturbed during baking, so it can easily deflate and settle. And instead of a beautiful airy cake, you get a thin chocolate pancake.
When you put the cake in the oven, remove the cherries from the freezer and place the mug with the berries in warm water. This way the cherries will defrost quickly. If it is summer time and fresh cherries are available, remove the pits from them. The biscuit is ready, but you need to keep it for 10-15 minutes in a closed but still cooling oven. Because if you immediately take it out of the heat, it will most likely fall off, but if it sits in the oven, it will cool down a little there. After 15 minutes, remove the finished cake from the oven and leave to cool at room temperature for another 2 hours. But if time does not allow, then one hour is enough.
When the sponge cake has cooled, divide it into 2 equal parts using a long sharp knife or fishing line.
Preparing sour cream.
Beat the weighed sour cream at low speed until it becomes thick and fluffy. After this, we begin to pour in sugar in a thin stream, increasing the speed slightly.
After all the components of the cake are ready, we begin to assemble this culinary masterpiece.
First, soak each cake on top with cherry jam syrup, which can be mixed with red wine. But this is only if there are no children in the house. If the cherry cake is intended for children, then dilute 4 tablespoons of syrup in 100 ml. boiled water. Soak the cakes generously with this mixture and leave for 15 minutes. After this procedure, grease the bottom cake with cream, spread the cherries evenly and cover with the second cake. Coat the entire cake generously with the remaining cream, not forgetting the sides. You can decorate baked goods with cherries, grated chocolate or crushed nuts.
When the cake is completely ready, put it in the refrigerator overnight and serve it with coffee or tea in the morning.
But this cake is based on the contrast of colors, it is very tasty, but not everyone likes chocolate cakes. Of course, you can make a sponge cake from light-colored cake layers and also soak them in sour cream. But the joy will be greater if the colors are now reversed. Light cake and dark cream. Making chocolate cream from sour cream is as easy as regular one. But in this case, it is better to use instant cocoa for coloring.
Sponge cake with chocolate cream made from sour cream
But you can bake a completely different cake with cherries, which is made only during the berry ripening season. Why shouldn't you bake in winter? The answer is simple, the berries must be fresh and have not gained moisture during freezing. It is possible in winter, but from good pitted cherry jam. The riper and larger the cherries, the more delicious the sponge cake will be.
Let's start by listing the ingredients for the cake:
- Chicken eggs – 3 pcs.;
- Wheat flour – 180 gr.;
- Granulated sugar – 180 gr.;
- Sour cream – 2 cups;
- Instant gelatin – 1.5 tbsp. spoons;
- Powdered sugar – 100 gr.;
- Boiled water – 100 ml;
- Fresh cherries - 2 cups;
- Milk chocolate – 1 bar.
Let's start, as always, by preparing the sponge cake.
There is no need to worry about weighing out the sour cream, since we will mix it with gelatin, and we will get a very stable cream. The cake will have three layers, so it will look great when cut. Just in case, take another glass of cherries to decorate the top of the cake.
You can prepare a sponge cake, as always, by separating the eggs into components, but since we do not need a cake that is too high, we will not engage in this procedure. A crust made from whole eggs will be more than enough.
Set the oven to preheat and line the bottom of the pan with baking parchment. By the way, you only need to take a detachable form, since the cake will be assembled in it. Taking the finished cake out of a regular, non-split mold is very difficult, or rather, almost impossible.
Beat the eggs, first in their pure form, and then start adding sugar. We start working with low mixer speeds, gradually increasing the speed to maximum. What you shouldn’t get away with is sifting the flour, since it is saturated with air and will give the sponge cake the necessary airiness. After you start adding flour, remove the mixer and bring the dough to readiness using a spoon or spatula, mixing the ingredients from the bottom up.
Pour the dough into the prepared form and place in a preheated oven for 25-30 minutes. At this time, do not open the oven door.
We are working on cherries; they need to be washed well, dried and the bones removed. When the biscuit is ready, check it with a wooden skewer. If the tree comes out of the cake dry, then there is no need to doubt its readiness. We leave the cake to stand in the switched off oven, then leave it at room temperature for another hour without removing it from the mold. Only after this can you start preparing the cream.
The cream is somewhat strange, and very different from classic sour cream, but it is also very tasty. The gelatin is almost invisible and the staying power remains good. In order to properly prepare the cream from sour cream and gelatin, you need to dissolve the gelatin in hot water. After all the grains have dissolved and the gelatin has cooled a little, pour the mixture into the sour cream, along with the powdered sugar. Beat sour cream with gelatin and sugar for no more than a minute.
Assemble the cake directly in the mold.
First, spread the cherries in an even layer, trying to cover the entire perimeter of the cake with them. Next, pour in the sour cream and put this strange dish in the refrigerator. After a couple of hours, we take out the frozen cake and grate the chocolate bar on a fine grater. Sprinkle on top of the cake and decorate with beautiful and ripe berries. But you shouldn’t heavily cover the chocolate with cherries, just make sun rays from the berries or put a child’s face on it.
We put the masterpiece in the refrigerator again, now until the morning. First of all, after you take the cake out of the refrigerator, you need to remove it from the mold and put it on a plate. When you cut the cake to treat your family with new pastries, you will be amazed at how beautiful it will be when cut.
We do not use any impregnation, since under the layer of cream the cherry will press down a little and soak the biscuit well with its juice. If you want to make such a dessert in winter, then in the summer take care of delicious pitted cherry jam. In order for the dessert to be as beautiful and tasty, you need to remove the cherries from the jam and let them drain a little. It is fashionable to use a thin gauze bag suspended over a glass.
