Cake "Lion"

Category: Confectionery
Lion Cake

Ingredients

Cream (not less than 20%) 1 l
cottage cheese 200 g
Rye bread 300 g
sugar 3/4 st
gelatin 45 g
cherry 500 g
Cherry juice 1.5 tbsp
butter 80 g
lemon 1
horse (for children can be replaced with syrup)
bitter chocolate 70 g

Cooking method

  • Cut the cherries in half, free them from the pits and drown them in cognac
  • Pour gelatin with warm water and leave to swell
  • In a blender / harvester, grind chocolate and butter, add bread there (along with the crust), blender))
  • Add 3 tbsp. l. sugar, a pinch of salt and 40 grams of cognac. We mix the homogeneous mass thoroughly
  • Lining the split form / suitable bowl with cling film and carefully compact the bread mass with a thin layer. If you do it with a dome, then leave a little mass.
  • We put it in the refrigerator to freeze a little.
  • Souffle:
  • Meanwhile, heat the cream over low heat with the remaining sugar, a pinch of salt, and the zest of half a lemon. Do not bring it to a boil!
  • Heat the gelatin, mix 1/3 with a small amount of cream, pour into the lemon-cream mixture, combine it all with cottage cheese and beat thoroughly with a mixer / blender.
  • Mix the remaining gelatin with cherry juice and the juice of half a lemon.
  • Now take our bread and chocolate bowl
  • spread a little curd-creamy mass
  • on top of a piece of cherry
  • refrigerate until solid
  • gently pour some of the cherry juice on top
  • spread the creamy mass
  • then again cherries, juice, and so on, until you run out of ingredients or space
  • Put it in the refrigerator for at least 3 hours. Then we take out and carefully stick the bottom (this is for those who will do in a bowl)
  • and again in the refrigerator for at least 12 hours.
  • We take out the finished cake and turn it on a plate.
  • Can be garnished with whipped cream or drizzled over with melted chocolate

Note

- you need to remove the lemon zest WITHOUT the white part. Only yellow. Can be gently grated
- if children eat the cake, then brandy can be replaced with syrup
- if you don't like the taste of rye bread, replace it with biscuit or cookies
- it is better to make the bread layer thinner, otherwise it will clog everything with its taste
- instead of cherries, you can use any other berries / fruits
- you can add vanillin to the cream

Lozja
Original! And how does it taste - a cake with rye bread? What does it look like?
lungwort
: hi: In old pre-revolutionary books such a basis would be called a monastery cake. For an amateur.
dopleta
I'm not surprised anymore. Absolutely the same recipe with the same photo and text was posted on the Internet two years ago but with a different name - Lion Cake and by a different author: 🔗
Kamusik
This is called the girl dug into the open ...
Margit
Quote: dopleta

I'm not surprised anymore. Absolutely the same recipe with the same photo and text was posted on the Internet two years ago but with a different name - Lion Cake and by a different author: 🔗
We are kind, we will pretend that we have not noticed anything!
lizard
No, the text is not quite the same, do not slander. Our recipe has an original leaving: a horse. How
dopleta
Quote: lizard

No, the text is not quite the same, do not slander. Our recipe has an original leaving: a horse. How

Medusa
"... add 40 grams of cognac"
And if you add 39 grams of cognac, then it will be different, author's recipe?!
In the days of the USSR, chemists-colleagues baked inventions like pancakes: they change the temperature regime or concentration by a degree or a percentage - and here's a new invention for you, having even minimal, but distinctive features. A department or research laboratory of 5-6 operating bayonets was able to sprinkle 30-40 inventions and ratsuh in a month!

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