We offer two recipes for deliciously delicious cakes made of biscuit cakes with cherry filling. Such a dessert will be the best decoration of any sweet table and will certainly win the favor of all its tasters.
Chocolate biscuit cake with sour cream
Ingredients:
- cocoa powder - 65 g;
- refined vegetable oil - 55 ml;
- flour - 240 g;
- one chicken egg;
- baking powder - 20 g;
- milk - 160 ml;
- granulated sugar - 200 g;
- hot water - 100 ml;
- chocolate;
- leaves of fresh mint;
For cream:
- sour cream fat content of 15% - 760 g;
- granulated sugar - 350 g;
- gelatinous powder - 3 tbsp. spoons;
- berries without cherries - 200 g.
Preparation
Preparation of the dough begins with beating the egg with sugar before dissolving the sugar crystals and brightening. Next, pour refined oil and continue to whisk. Then we combine in a separate container sifted flour, cocoa powder and baking powder, mix and add gradually to the egg-and-oil mixture. The next step will be the addition of milk in the dough, after which also a little whisk, and, without stopping the process, pour the boiled water to boil.
After a minute, pour the resulting dough into a pre-lined parchment leaf and then an oily form with a diameter of twenty centimeters. We place the workpiece on an average level heated to 200 degrees oven and oven at this temperature mode for 45 minutes. After that, we cool the cake, cut it in half and put the lower part into a split form.
For the filling fill the cherry without pits with boiling water, add 150 grams of sugar and put it on the fire. We bring the mass to a boil, stirring, so that the sugar crystals are dissolved and removed from the fire. If the cherry is frozen, then it should be cooked a little more on moderate heat until soft. Then we throw the berries in a colander and give them a good flow. Gelatin soak in a quarter cup of water for swelling, and then place on the fire and heat, stirring, until dissolved, but do not allow to boil, and then cool to a warm state. Mix the sour cream with the remaining sugar, then add gelatin and stir until homogeneous.
Half the sour-gelatin mixture is combined with the cherry and poured onto the lower cake in the mold. We cover with the second cake, pour out the remaining mixture and let it freeze in the refrigerator. Before serving, decorate the surface of the cake with grated chocolate and fresh mint leaves.
Delicious cake from sponge cakes with fruit and mascarpone
Ingredients:
For biscuit:
- cocoa powder 35 g;
- granulated sugar - 95 g;
- flour - 75 g;
- three chicken eggs;
For cream:
- mascarpone - 220 g;
- cottage cheese soft - 220 g;
- Cream fat content of 33-35% - 220 ml;
- granulated sugar - 120 g;
- cherry frozen - 320 g;
- two small bananas;
- gelatine - 20 g;
For impregnation:
- granulated sugar - 75 g;
- Cherry juice.
Preparation
To a thoroughly whipped egg with sugar, we add flour and cocoa powder and bake biscuit cake from the test. To do this, pour the dough into a parchment leaf lined with a size of 20 centimeters and stand in the oven for forty minutes at 175 degrees. It is better to bake a biscuit a day before the supposed design of the cake, before it has managed not only to cool well before cutting, but also a little
As an impregnation we mix the juice obtained from the defrosting of cherries with sugar, bring it to the volume of the glass, heat it to a boil and cool well.
Gelatin soak in the water according to the instructions, and then warm up a little until it dissolves. Beat first cottage cheese with mascarpone and granulated sugar, and then in another container - cream and mix everything to homogeneity, adding also gelatin.
Now we collect the cake. In the split form we place the impregnated bottom cake, lay out the layer of the cream, the berries and, cut with medium cubes, the banana and cover with the second generous layer, leaving a little for the decoration of the top. Then cover with a second soaked biscuit cake, cover it with the remaining cream and place it in the refrigerator for a while. Before serving, decorate the cake to your liking. You can just sprinkle it with cocoa powder or grated chocolate.