Macho cake at home

9 servings
6 hours


1. Turn on the oven 180 degrees Celsius for preheating.

2. Make the cake sponge pastry. To do this, sift wheat flour into a separate bowl and mix it with baking powder - this way the dough will turn out to be more fluffy structure, and the cakes will rise more and become higher. Separate egg whites from yolks into other dishes. Beat the whites with a mixer until a lush white foam, gradually adding fine sugar to them. Whisk, increasing the speed of the mixer until the sugar has completely dissolved. Then introduce egg yolks one at a time and beat again with a mixer until fluffy. Then, in small portions at several times, introduce the sifted flour along with the baking powder and mix the dough until smooth. The dough should be thick and poured with tape. Divide the dough into two equal parts and add cocoa powder to one of them, mix. Then make a cake baking tin and grease it with butter. Bake one at a time, first one bark, then the other. The readiness of the bark can be checked using a toothpick. Cool the cakes.

3. Rinse the cherries, dry and carefully, without damaging the berries, remove all the bones. Put white bark on a large flat dish and it's good to spit it with jam (I have cherry). Break the chocolate cake into pieces. Then dip each piece in sour cream (fat content of 20% or more is best) and put it on the bottom cake mixed with berries. Fill with sour cream residues.

4. Make chocolate fudge to garnish the cake. Melt dark chocolate in a water bath and pour fatty cream into it. Mix the fondant well for uniformity. And immediately, until she froze, pour it over the top layer of the cake in a chaotic order or laying out some pattern. You can also pour out the rest of the sour cream on top (if left). Put the cake in the refrigerator for at least 4 hours (you can do more) so that it soaks well. Successful culinary experiments!