For
the base:
2 cups flour
10 eggs
2.5 cups of sugar
50g cocoa powder
For the cream:
50g cocoa powder
600 g butter
6 tablespoons milk
3 cup sugar
4 eggs
For the filling:
2.5 cups of cherries
0.5 cups of brandy
100 g chocolate
2 packets of vanilla sugar
Preparing for the cherry filling: 2 days before cooking cake cherry clean of seeds and put them in the bank. Absorb vanilla sugar, stir and tamped down with a wooden spoon and pour the cognac. Bank cover and place in the refrigerator.
Base: cook biscuit dough, pour it into the prepared round, greased and floured, and bake in a medium hot oven until cooked.
Cream: cocoa mix with a little sugar, pour the milk and put on a low heat, stirring constantly, until sugar is dissolved. Remove the saucepan from the heat. The finished weight of cool. Butter with sugar, gradually adding the prepared egg mass, egg and vanilla sugar. Whipping cream (preferably with a mixer) until the sugar is dissolved.
Assembling the cake: Cut the cooled cake horizontally ready in half and each half of the crumb unplug, leaving him near the side walls of a layer of about 1.5-2 cm excavated crumb Rub with 1/3 of cooked cream, add half of the prepared cherries and gently mix two forks to cherry remained intact. Divide the weight in half and place in the prepared biscuit shape, after brushing them in cream. Platter oil cream and put on it a biscuit workpiece laid in her stuffing. Cover with a layer of cream, spread on it the rest of the cherry, with a layer of cream on top and gently knock the second filled with stuffed biscuit blank (you put it on a wooden cutting board, gently knock on her piece and gently slide it on the cake.) Top and sides of the cake and pour the hot melted chocolate mixed with 1-2 tablespoons of milk, and smooth the icing with a knife dipped in hot water.
Good cake to cool and if you want to put on the surface of the glaze greeting inscription Drawing masses. This cake will be a good gift to the prom.
2 cups flour
10 eggs
2.5 cups of sugar
50g cocoa powder
For the cream:
50g cocoa powder
600 g butter
6 tablespoons milk
3 cup sugar
4 eggs
For the filling:
2.5 cups of cherries
0.5 cups of brandy
100 g chocolate
2 packets of vanilla sugar
Preparing for the cherry filling: 2 days before cooking cake cherry clean of seeds and put them in the bank. Absorb vanilla sugar, stir and tamped down with a wooden spoon and pour the cognac. Bank cover and place in the refrigerator.
Base: cook biscuit dough, pour it into the prepared round, greased and floured, and bake in a medium hot oven until cooked.
Cream: cocoa mix with a little sugar, pour the milk and put on a low heat, stirring constantly, until sugar is dissolved. Remove the saucepan from the heat. The finished weight of cool. Butter with sugar, gradually adding the prepared egg mass, egg and vanilla sugar. Whipping cream (preferably with a mixer) until the sugar is dissolved.
Assembling the cake: Cut the cooled cake horizontally ready in half and each half of the crumb unplug, leaving him near the side walls of a layer of about 1.5-2 cm excavated crumb Rub with 1/3 of cooked cream, add half of the prepared cherries and gently mix two forks to cherry remained intact. Divide the weight in half and place in the prepared biscuit shape, after brushing them in cream. Platter oil cream and put on it a biscuit workpiece laid in her stuffing. Cover with a layer of cream, spread on it the rest of the cherry, with a layer of cream on top and gently knock the second filled with stuffed biscuit blank (you put it on a wooden cutting board, gently knock on her piece and gently slide it on the cake.) Top and sides of the cake and pour the hot melted chocolate mixed with 1-2 tablespoons of milk, and smooth the icing with a knife dipped in hot water.
Good cake to cool and if you want to put on the surface of the glaze greeting inscription Drawing masses. This cake will be a good gift to the prom.