Cherry cherry cake on kefir with sour cream and prunes

10 servings
8 hours

The first to cook CREAM. Take sour cream at least 20% fat, I weigh it and leave it overnight in the refrigerator in a colander. You can immediately take more fatty or farm sour cream, but it will add calories.

Simply mix the weighed sour cream with sugar, leave for 10 minutes to dissolve the sugar, then remove it to the refrigerator until the desired moment. Sour cream will get worse, thicken in the refrigerator . /You can take thick sour cream and beat with owls. powder. or instead of sour cream take cream, including vegetable for whipping 35% good & quot; Shantipak & quot ;/.

Products for cakes.

We are preparing DOUGH. Cheryomukha must be sifted.

Break the eggs into a deep bowl, stirring to add sugar, a pinch of salt, then pour in the kefir. Mix again.

In the resulting mixture, in 2-3 steps, stir in dry cherry . /In this recipe, it does not steam, but who is used to it, you can steam 90 ml of boiling milk, cover it and leave it until cooled. Further according to the recipe/.

Add sifted flour with baking powder to the cherry cherry mass in 3-4 steps, mix . /If you use soda, add it after kefir, do not extinguish it first, the fermented milk product will do it/.

Ready-made batter is liquid, like low-fat sour cream and everything in bubbles, this is the norm, it should not be thicker than fatty sour cream. If the cherry is steamed, flour can be added a little.

I'm comfortable baking biscuit in a slow cooker/Redmond/. Lubricate the plum with the bowl. oil, lightly pour flour and gently pour out all the dough. Baking mode for 1 hour 50 minutes. If baked in the oven, t 180 gr for 20-30 minutes if poured into 2 molds. If in one form, then at 1 h-1. 10. Close the bottom of the split mold with parchment against leakage and lubricate with oil, including the sides. Take the form d 17-24cm. Readiness to check for dry ray.

After the sound signal, turn off the multi, slightly open the cover and leave the biscuit in it until cooled. It will not be lush, it will be porous and wet. Cut into three cakes.

Prepare SYRUP for soaking the cake. Pour 60 ml of water into 60 grams of sugar, bring to a boil and cook for 5 minutes. Add 1 part to the cooled one. liqueur or cognac, stir and immediately soak the cake with a silicone brush.

We collect CAKE. The bottom of the lower bark is thinly greased with cream and & quot; glued & quot; to a wide dish. Flatten the cream layer.

Put the prepared prunes in one layer and cover it with a thin layer of cream. We put a second bark on top.

Cover it with a layer of cream and sprinkle it with crushed nuts.

Cover with a third bark and lubricate it with the remains of the cream, including the sides. Leave on the table for impregnation.

And we prepare GLAZE. Mix 1 tbsp of milk, soft butter, 50gr, 2 tbsp. quality cocoa powder, 5 tbsp. sah. powders. Cook over low heat, rubbing with a silicone spatula until homogeneous.

The ready-made glaze looks like liquid chocolate, let it cool a little, but it quickly sets and immediately cover the cake.

Decorate at your discretion. While the glaze is liquid, arbitrary divorces can be made. Let the cake stand for 1 hour on the table/cover with a dome - a lid, like for a microwave/. Then remove to the refrigerator overnight for soaking.

The finished cake is tender, well-soaked, not cloying. Cheryomukha cakes harmonize well with prunes, nuts and coffee aroma.