Cherry cake paradise delight

8 servings
1 hour 30 min

Very delicious cake! A la tiramisu with cherries. The most delicate cream, soft biscuit, sour cherry. One word is pleasure.

How to make Cherry Cake Paradise Delight? Prepare the products. For this cake, you can take any cherry - fresh, frozen or canned. The main thing is that she is pitted.

If you have taken frozen cherries, then start cooking by defrosting them. Put a colander in a bowl. Put the cherries in it. We will need juice that will drain from her.

Prepare the biscuit products. You can take both powdered sugar and sugar, this is not important. Remove the eggs from the refrigerator in advance, they should become room temperature - then the biscuit will rise better. If you did not have time to do this, then put them in warm water.

How to make a biscuit? Whisk the eggs with icing sugar until fluffy, light. It is better to beat with a mixer at medium speed. With such whipping, bubbles of the same size will form, and when baking, the biscuit will rise better and more evenly. At high speeds, bubbles will turn out to be of different sizes, and large ones will burst, preventing the biscuit from rising.

Sift the flour into the egg mass. Sifting will saturate it with air, and the biscuit will turn out even more magnificent.

Stir the flour using a silicone spatula. Don't make it a mixer. Our goal is to keep the bubbles in the test as much as possible, and the paddle will do it in the best way possible. The dough should become homogeneous, without lumps.

Prepare a biscuit baking tin, I have a diameter of 20cm. It is better to cover the bottom with parchment, and grease the sides with butter. It will be more convenient to use a detachable form. Pour the dough into the mold, flatten the top.

Bake the biscuit in the oven, preheated to 180 ° C, top-bottom mode, 20-25 minutes, until golden. Cool the finished biscuit.

While the biscuit cools, make the cream. Whipping cream should be well chilled, so it will rise better and faster. Choose high-quality, natural cream, without milk fat substitutes. For the cream, you can also take both powder and sugar.

How to make a cream? Whisk the cream with the icing sugar until thick.

Add mascarpone to the cream. Stir the cream using a whisk.

Tip the finished biscuit over the entire surface with a fork. Mix the juice that has been stacked with cherries with a little sugar. Soak biscuit with this juice. If you have fresh cherries, take some sugar syrup instead of juice. If the cherry is canned, then the syrup is made of canned food.

Collect the cake. To do this, it is better to take a detachable shape. Put the cherries on the cake, distribute it in an even layer.

Top with the cream. Put the cake in the fridge overnight.

Grate the chocolate on a fine grater. It is more convenient if it comes from the refrigerator.

Sprinkle chocolate over the cake.

Gently slide a knife between the cake and the tin, then remove the sides of the tin. Garnish the cake as you like with fresh cherries. Serve to the table. Enjoy your meal!

How to beat cream correctly? It is important that the cream is fat, at least 33%. Whipping utensils and the cream itself should be cold, hold them for at least 1-2 hours in the fridge. Beat with a mixer at minimum RPM, gradually increasing the speed. How do you know that the cream is whipped enough? The cream mass should maintain its shape and not spread. Stop whipping at this point. Otherwise, the cream will turn into oil.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use the useful information in this article!

Read all the secrets of making a tall, beautiful, lush biscuit in an article about biscuit dough.