Kitchen appliances and utensils
- 2 deep bowls;
- mixer;
- sieve;
- kitchen scales;
- plate;
- oven;
- split form (22 cm);
- baking paper;
- ring for the assembly of the cake;
- deep plate;
- serving dish;
- knife;
- stew-pan.
Ingredients
- eggs - 5 pcs.
- sugar - 225 g
- flour - 125 g
- cocoa - 12 g
- salt - 1 pinch
- water - 63 ml
- frozen cherry - 300 g
- icing sugar - 100 g
- sour cream 20% - 700 ml
- gelatin - 15 g
- cream 32% - 200 ml
- chocolate - 100 g
- vanilla sugar - 2 sachets
Step cooking
- Sift 125 g of flour into a deep bowl, add 12 g of sifted cocoa to the flour and mix the dry ingredients.
- In a separate bowl, combine 5 eggs, a pinch of salt and 125 g of granulated sugar, then beat the ingredients with a mixer until thickened.
- After you have beaten the eggs with sugar, take the cocoa flour and sift to the egg mixture, then mix all the ingredients with a whisk.
- Following the dry ingredients, carefully pour in 21 ml of water and mix the dough again from the bottom up.
- Turn on the oven and heat it well while you prepare the biscuit for baking. Take a detachable mold with a diameter of 22 cm, cover the bottom of the mold with baking paper and pour the biscuit into the mold. In order to prevent air from forming in the biscuit, the form, along with the contents, must be slightly tapped on the countertop. Bake a biscuit at a temperature of 180 degrees for 35-40 minutes, then turn off the oven, open it and hold the biscuit for another 5-7 minutes inside.
- Take out the biscuit and go carefully with a knife along the edges, as the dough could stick a little, then disconnect the side of the form and take out the biscuit, removing it from the parchment. Put the biscuit on the wire rack until it cools completely.
- Now you can start preparing the layer for the cake. Put 300 g of frozen cherry in a stewpan and add 100 g of granulated sugar to it, then send the stewpan to the fire and bring to a boil.
- In a deep plate, pour 15 g of gelatin to 42 ml of cold water (4 tbsp.), Mix and leave to swell.
- In a bowl, add 700 ml of 20% sour cream, 100 g of powdered sugar and 2 packets of vanilla sugar. Mix all the ingredients with a whisk; you do not need to whip them.
- By this time, gelatin has already swollen and solidified, so it is necessary to place it briefly in the microwave and melt (do not bring to a boil).
- The casserole with cherries should be removed from the heat and pour in the melted gelatin, mixing thoroughly. Next, pour this mixture into sour cream with icing sugar and mix with a whisk until smooth, then put in the refrigerator for 10-15 minutes.
- Cut the settled biscuit into 2 equal parts and place one of them in a special ring for assembling the cake, or use the upper part of the split mold.
- To soak the biscuit, warm well 100 ml of milk and stir 1 tsp. cocoa. Pour part of the biscuit with this mixture. Next, fill the biscuit with sour cream-cherry mousse and send it all to the refrigerator, without removing the ring, for 1 hour.
- After an hour, soak the top cake and lay on top of the mousse. Put the cake all night in the refrigerator.
- Now you can start decorating the cake. Prepare the ganache by mixing 100 g of cream of 32% fat and 100 g of dark chocolate in a saucepan, put the pan on a small fire, and constantly stir the ingredients with a whisk, not allowing them to boil.
- Take the cake out of the refrigerator and start pouring icing on the middle of the cake, then distribute it gently with a knife, grabbing the sides of the dessert.
- From the remaining cream, you can make a cake decoration by whipping them with a mixer, and then decorate them randomly with a pastry syringe.
Video recipe
Sometimes you really want a beautiful home-made multi-layer cake with mousse inside, however, not everyone can cook such beauty. In the presented video recipe, the author will demonstrate how easy it is to bake such a dessert even for a beginner. You can easily make a magnificent biscuit, as well as understand how to prepare sour cream and cherry mousse.
Dear readers, did you like this recipe? Have you tried to make such a cake? What cakes are your favorites, and how often do you bake them for your loved ones?
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