Honey cake with cherry

0
1627
Kitchen Russian
Calorie content 175.9 kcal
Portions 10 port.
Cooking time 195 minutes
Proteins * 5.1 gr.
Fats * 10.9 g
Carbohydrates* 22.9 gr.
Honey cake with cherry

Instead of the classic honey cake, you can prepare the original truffle honey cake with the addition of cherries. Chocolate cakes and cream go well with the tart sourness of cherry berries. This is a cake for real fans of everything chocolate.

Ingredients

Cooking process

step 1 out of 6
Mix honey (the most fragrant, preferably buckwheat), sugar and butter in a saucepan and melt in a water bath with constant stirring. Gently mix in scrambled eggs, citric acid, soda, quenched with lemon juice, and sifted cinnamon and cocoa flour.
step 2 out of 6
Brew this mixture in a water bath and chill. Divide the mass into 6 parts. Roll out pieces of dough into cakes with a diameter of 24 cm, prick with a fork.
step 3 out of 6
Bake in an oven preheated to 200 degrees for about 5 minutes, the main thing is not to overexpose. Cool the cakes and fold.
step 4 out of 6
Pour cream with a fat content of 30% or more into a bowl, which must be previously held for 5 minutes. in the freezer. Chill the beaters in the freezer beforehand. Whisk the cream until peaks.
step 5 out of 6
Put the chocolate in a bowl and melt in a water bath or in pulses for 10 seconds. in the microwave, stirring constantly. Do not allow water or too high a melting point to enter the chocolate, otherwise the chocolate will curdle. Whipping the cream, gently add a little bit of chocolate into it so that it does not curl. Stir everything thoroughly. For the filling, wash the cherries, peel them. Measure the berries and put in a saucepan, add 3 tbsp. l. sugar and 50 ml of water, stir everything and bring to a boil. Throw the resulting mixture on a sieve and squeeze with your hands after cooling. Boil the juice before soaking the cakes.
step 6 out of 6
Place the first crust on a plate or flat dish, saturate it with cherry juice. Grease liberally with truffle cream and lay out some of the cherries as the filling. Cover with the next crust. So collect the whole cake. Grease the last crust and sides of the cake with cream. The decor can be made to your liking. You can take one crust, break it into pieces, and grind it in a coffee grinder, blender, or food processor. Sift this crumb through a sieve to get even grains, and sprinkle with this crumb on the cake. Put the dessert in the refrigerator so that it is soaked, before covering it with a high lid so that the product does not absorb excess odors from the refrigerator.

Bon Appetit!

 

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