Cake olga

14 servings
2 hours

The products needed to make the dough. In the photo - the volume of products for 2 cakes.

Fry walnuts until ruddy in a dry, hot pan.

We will clean washed apples from seeds, cut into thin wedges. Add nutmeg, cinnamon, honey and 1 tbsp. l sugar. We mix and leave on demand.

Cool walnuts chop (preferably finely).

First, we prepare the dough for the 1st cake. Lightly pick up 3 eggs with 1 cup of sugar. It is enough that the sugar and eggs mix well and the sugar dissolves slightly. You can even refuse to use a mixer and vigorously mix until the eggs and sugar are completely homogeneous with a whisk or wooden spoon.

Pour half of the crushed walnuts into the egg mixture and stir.

Sieve 1 cup of flour through a fine sieve directly into a mixture of sugar and eggs. We mix the dough - it should have the consistency of thick sour cream.

Heat the oven to 180 ° C. We lubricate the split mold with a diameter of 24 cm with vegetable oil (preferably put a circle of parchment paper on the bottom of the mold, it will be easier to remove the cake: just turn over the finished cooled cake and carefully remove the layer of parchment paper from it).

Pour a quarter of the prepared apples to the bottom of the mold.

Top the apples with half the dough, then pour out another quarter of the apples and fill them with the remaining dough. The surface of the bark should be flat, and the dough should completely cover the apple wedges. You can do it easier, as follows: put half of the entire volume of cooked apples on the bottom of the mold, pour dough on them, gently mix it with apples. Put the mold with the 1st bark in the preheated oven, bake for 25-30 minutes. Cool in the mold.

When the 1st cake cools, take it out of the mold, rinse it on top with cherry jam. Knead in exactly the same way as shown in the previous photos, dough from the remaining half of the products and bake the same 2nd cake. As an option: in the dough of the 2nd cake you can add 1 tbsp. l finely ground coffee or half chopped chocolate.

Only one cake can be covered with jam, or you can, in order to strengthen, make the taste of the cake brighter, do the following. In a small saucepan, melt 100g cherry jam over a low heat. Wipe it through a sieve or grind it in a blender until homogeneous, add 2 tbsp. l water, put it on a strong fire. With constant stirring, bring the mixture to a boil and immediately remove it from the heat. Let's let the mixture cool a little. We impregnate both cakes with it.

Products for filling and chocolate glaze, as well as for decorating the cake.

Marshmallows are divided into halves. We pour hot water into the glass and, dipping a knife in it, cut each half of the marshmallow into two more parts. Hot water allows you to cut marshmallows smoothly and carefully, and the marshmallow mass does not stick to the knife blade. Then we put chopped marshmallows on the cake in one layer.

Beat the unsweetened cream in a food processor with a cream fixer (if they are low in fat) until thick. You can beat it with a metal whisk, first placing the container with cream on ice or in cold water. Put the whipped cream on top of the marshmallow, while not forgetting to put some of the cream separately in order to grease the sides of the lower cake cake, and another 2 tbsp. cream to put in chocolate icing.

We break 1. 5 bars of chocolate into pieces (leave half the bar on chocolate crumbs) and put it in a bowl with cream together. Place the bowl in a water bath. The water should be very hot, but not boiling. Melt the chocolate, stirring constantly, and make sure that it mixes evenly with the cream.

We put a second cake on top of the cream layer and press it slightly to grab the marshmallow layer. If the sides of the biscuit turned out to be uneven and sloppy, they need to be cut off a little. This is best done with a sharp knife in a circle, thus forming an even cylinder. Pour the melted chocolate onto the top of the cake and distribute it with a shoulder heated in hot water. Let the glaze cover the side surface of the upper bark.

Thawed, peeled from the seeds, spread the cherries on the glaze, gently pressing into the chocolate. Let the chocolate freeze for 10 minutes. Coat the sides of the lower bark in a circle with the rest of the cream and sprinkle with chocolate crumbs. We put the cake in the refrigerator. Take it out and cut it before serving. In chilled form, it tastes even tastier! Cook and try, you will love it!