Cherry cake with sour cream - baking options. Black Forest Cherry Cake (Black Forest) Black Forest Cake

A delicious dessert in a classic style has a lot of recipes, and each housewife adds her own twist to it. Chocolate cherry cake does not require a set of complex ingredients. It is accessible and economical, especially in the summer, when you can buy fresh berries. The dessert is baked in various forms, it can even appear in the form of a roll, while it retains its rich, bright taste.

General principles for making homemade cherry cake

Chocolate cake with cherries has a sponge base. It cannot be assembled from ready-made cakes; you must bake it yourself in the oven and soak it. The presence of cherries led to the name of the chocolate cake “Drunk Cherry”.

The difference in recipes, even among professionals, lies in the addition of special ingredients to the dough and impregnation. Fresh or frozen berries remain an obligatory component.

There are certain rules for preparing dessert that must be followed:

1. To give the cherry a special flavor, it is soaked in liqueur or cognac overnight.
2. It is recommended to beat the dough with a mixer at high speeds to saturate it with oxygen.
3. This berry goes well with liqueur or cognac. These drinks can also be included in the impregnation

Required Ingredients

The cake with chocolate and cherries needs to be made in stages. You can also group the components needed for it.

Ingredients for the dough:

• 150 g flour;
• cocoa in the amount of 75 g;
• sugar 150 g;
• a pinch of salt;
• 100 g butter;
• 3 eggs;
• baking powder packet.

Filling ingredients:

• 300 g frozen cherries;
• 150 g coffee liqueur.

Ingredients for cream:

• 250 ml heavy cream;
• powdered sugar 150 g.

Ingredients for glaze:

• 100 g chocolate;
• 100 g butter.

You can use roasted peanuts for decoration. Fresh cherries are also suitable; they add variety to the chocolate cake. It is recommended to take butter and condensed milk for cream in equal proportions. You can use vanilla sugar for the filling. It can also be added to the dough. Powdered sugar and chocolate add just the right amount of sweetness to the dessert.

Step-by-step preparation

You need to start preparing chocolate-cherry cake with a sponge cake. It turns out fluffy and airy if you beat the ingredients correctly and follow all the subtleties of the recipe. To prepare the crust you need to use a mixer.

A high-quality biscuit is made from sifted flour. This procedure is necessary to give the dessert airiness and lightness. Cocoa and baking powder are added to the flour. After mixing, a dry mixture is obtained.

In a separate bowl, it is recommended to beat with a mixer: eggs, sugar and butter. The latter should be very soft. To ensure that the dough is saturated with oxygen, it is beaten at very high speeds for 5 minutes. Flour is slowly poured into the resulting mixture. During the process, everything must be mixed so that lumps do not appear. The result is a chocolate mixture that is quite liquid in consistency.

The dough is poured into a mold and baked for an hour at 180 degrees. It is best to lay parchment on the bottom to make it easier to remove the finished cake. Baking ovens vary, so you can't rely on the times indicated. It is recommended to check the cake for doneness. This can be done using a wooden skewer or toothpick.

When the cake is cooked, remove it from the oven and allow it to cool for two hours. The dough rises well and holds its shape. From one cake you get two parts if you cut it lengthwise along the side. You can bake it in the oven and slow cooker.

Berry coating

In the summer season, fresh berries can be used, and in winter a frozen product is perfect. The cherries must be pitted, covered with sugar and allowed to stand, drain off the excess juice and dilute with a glass of water. Add the remaining sugar to it and boil for five minutes. Add berries and liqueur to the syrup, cook for a few more minutes and leave to steep overnight. Immediately before preparing the dessert, you need to lay out the berries. They will look great with a cream filling.

Impregnation for cakes

The recipe for chocolate-cherry cake requires the presence of impregnation for the cake layers. With it you can prepare a dish that melts in your mouth. If the syrup turns out to be thick, then it is diluted with water and brought to a boil again without the berries. During cooking, it is recommended to stir the composition several times. The resulting syrup should be soaked into the cakes.

Cream

Cherry cake is prepared with protein or butter chocolate cream. It can be mixed with a spoon or whisk, but quite intensively. It is recommended to prepare the mixture of heavy cream and sugar in advance so that it cools. Beat everything with a mixer and put it in the refrigerator.

If egg whites are used for the cream, they must also be combined with powdered sugar and beaten well. The first soaked part of the cake is smeared with delicious cream, a berry is placed in the middle and covered with the second half. All layers must be coated well. When baking a cherry dessert, you can consider a recipe with sour cream. Kids really like it. This cream can be prepared in advance and refrigerated.

The top of the cake is filled with glaze made from melted chocolate and butter, taken in equal proportions. You can decorate the dessert with leftover cream, cherries and roasted peanuts.

Video of making Black Forest cherry cake

httpss://youtu.be/qlcoGrr65AY

How to make Black Forest cherry cake

The dessert is literally called “Black Forest Cherry Cake.” To prepare this chocolate German delicacy, you need to have a certain skill and endurance. The recipe for chocolate cake with cherries may have variations, but the general cooking concept remains the same. The dough will require the following ingredients:

• sugar 130 g;
• eggs 6 pieces;
• butter 150 g;
• dark chocolate bar;
• 100 g almonds;
• 70 g flour;
• starch 70 g;
• baking powder packet;
• packet of vanillin.

• 700 g cherries;
• cherry confiture in the amount of 300 g;
• liter of heavy cream;
• a packet of vanillin;
• cherry schnapps or cognac in the amount of 15 spoons;
• spoon of grated chocolate.

The recipe for chocolate cake with cherries can be varied by adding ground nuts. The cooking process should be systematized so as not to waste time.

1. In a large bowl, beat butter, sugar, vanilla and eggs using a mixer. It is recommended to introduce the ingredients gradually, stirring constantly. Almonds and grated chocolate are added to the dough base.
2. In a separate bowl, mix sifted flour, starch and baking powder. The resulting mass is added to the oil and beaten well so that there are no lumps left.
3. The dough has a creamy consistency. It must be placed in a greased form and placed in the oven for 50 minutes at 180 degrees.
4. The cake turns out fluffy and very beautiful. After complete cooling, it is divided into 3 parts of equal thickness.
5. While the chocolate cakes are cooling, you need to whip the cooled cream with vanilla sugar and cherry schnapps.
6. Parts of the base are soaked with the remnants of the alcoholic drink.
7. The cakes should be poured with confiture, placed in a thick layer of berries and generously greased with butter cream.
8. This way all three layers of the cake are added. On top it is decorated with cream rosettes and cherries, and sprinkled with grated chocolate.
9. Condensed milk with butter and cocoa can be used as cream.

The German recipe for sweet chocolate pastries does not involve the use of glaze, but this nuance is left to the discretion of the hostess.

Drunken Cherry Cake Recipe

Chocolate cake with cream and cherries has this name for a reason. The slightly sour berry gives a richer taste and aroma when combined with red wine or liqueur. In order for the chocolate dessert to turn out correctly, you must comply with all proportions and follow the instructions.

Ingredients for chocolate sponge cake:

• 6 chicken eggs;
• 350 g sugar;
• flour in the amount of 250 g;
• 4 spoons of cocoa;
• a packet of baking powder;
• vegetable oil.

• can of condensed milk;
• 350 g butter.

• 500 g cherries, fresh or frozen;
• a glass of sweet red wine.

Baking recipes can be different, as well as cream and decoration. You can add proteins and cream to the list of necessary products, and replace wine with liqueur. In any case, you will get a delicate chocolate cake with aromatic cherries, if you do not deviate from the recipe.

1. Pour wine over the berries and place them in the refrigerator for soaking.
2. The whites are intensively whipped with sugar using a mixer, and then the yolks are added one at a time with constant stirring.
3. The flour is combined with cocoa and baking powder, mixed with the egg mass using a spatula. The appearance of lumps must be avoided.
4. The resulting dough is poured into a greased and parchment-lined pan. The chocolate cake is baked at 180 degrees for 45 minutes. After two hours, when the dough has cooled, it can be cut into three equal parts.
5. You can make a sponge cake from chocolate or with the addition of cocoa.
6. The softened butter is whipped with condensed milk until smooth. The cherries are removed from the wine and pressed.
7. It is recommended to soak the chocolate cake with juice, place the berries on it and generously coat with cream. We do this with each layer.
8. You need to coat not only the cake layers with cream, but also the sides of the cake. Decorate the top with grated chocolate and remaining berries. You can make curls from cream.
9. Chocolate, cocoa powder, cherries are used for decoration.

Delicious chocolate cake with cherries served chilled. If it is well-saturated, the layers will not separate from each other.

Cooking Black Forest roll at home

Cherry chocolate cake can be presented in the form of a roll. It is served with a cup of aromatic coffee or tea. For the chocolate sponge cake you will need the following ingredients:

• 5 eggs;
• 150 g sugar;
• flour 100 g;
• half a teaspoon of baking powder;
• spoon of cocoa;
• a packet of vanillin;
• 5 spoons of water.

• canned, fresh or frozen cherries in the amount of 750 g;
• spoon of starch;
• 3 spoons of sugar;
• 40 ml cherry liqueur.

• half a liter of cream;
• 3 spoons of sugar;
• vanillin.

We start preparing the Black Forest chocolate cake with a sponge cake.

1. Whisk the whites into a thick foam in a separate bowl. The yolks with 5 tablespoons of water, sugar and vanilla are also mixed. The mixer must be turned on at maximum speed.
2. Flour and cocoa are combined with the yolk mass, and then with the proteins. Mix the dough carefully so that there are no lumps.
3. Line a baking sheet with parchment and grease. Pour the creamy dough onto it in an even layer. The cake must be baked for 15 minutes at 180 degrees.
4. We dilute the starch in 4 tablespoons of cold cherry juice. Heat the remaining liquid. Combine the starch with 250 ml of boiling juice and cook for 3 minutes. Add liqueur and berries.
5. Place the chocolate cake on a sugar-sprinkled towel and wrap it together with the cloth.
6. Cooled cream, sugar and vanillin are whipped until fluffy.
7. Remove the chocolate cake from the towel, place the berry on one side, and grease the rest of the surface with cream. We roll everything into a roll.
8. For decoration, use the remaining cream and grated chocolate.
9. The roll must lie in the refrigerator for at least 5 hours to soak.

It should be served sliced ​​with candied cherries and a cup of coffee.

Chocolate cherry cake recipes require a variety of decorations and serving methods. It can be topped with fresh or frozen cherries, sprinkled with roasted almonds or peanuts. Without fail, chocolate chips are used to add piquancy to the dessert. It can be filled with icing or decorated with cream rosettes with cherries on the tops.

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 cup 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 hardens 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!

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.

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. Using a kitchen syringe, 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.
Whisk 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 seeds. 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, you need to turn the tubes 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 cup

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. Cool the resulting sponge cake 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 the dark chocolate and decorate the cake with it.

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