Cake "Compote in cognac"

Category: Confectionery
Compote cake in cognac

Ingredients

Cakes:
Margarine 1 pack (200 g)
Eggs 3 pcs.
Sugar 1 glass
Cocoa 3 tbsp. l. with a slide
Baking powder 1 sachet
Vanillin
Poppy 3 tbsp. l.
Cherries (fresh or frozen) 15 pieces
Flour 5 tbsp. l. with a slide
Powdered sugar 2 tsp
Any berry 300-400 g
Cream:
Cream 350 ml
Sugar 150 g
Red Ribes ≈ 400 g
Sugar (for currants) 140 g
Gelatin by Dr. Oetker 1 sachet
Cognac 60 ml

Cooking method

  • Cakes:
  • Melt margarine. Mix sugar with cocoa, add to margarine. Beat in 3 eggs, mix. Pour in baking powder, poppy seeds, vanillin. Add flour. The dough should not be thick, but thicker than for pancakes.
  • I added gooseberries to the finished dough, 400 grams (what was it), cut each berry in half lengthwise ... Carefully mixed the berries into the dough. Baking 60 min. Baked on the Firebird rug.
  • Remove with a steam rack, allow to cool, cut into three cakes.
  • Cream:
  • Beat the cream with sugar. Beat the red currants (400 grams) separately with sugar (to taste). Stir gelatin from Dr. Oetker with 60 ml of cognac. Let stand for 10 minutes for the gelatin to swell. Heat the cognac with gelatin in a water bath. stirring with a spoon until the gelatin is completely dissolved. Slowly add whipped berries to the cream and whisk all the time, then pour cognac with gelatin in a thin stream (continuing to beat). Remove the cream in the refrigerator until half solidified. (hour or two).
  • Assembly:
  • Grease the cakes with cream, collect the cake. I was controlled with a tape made of non-stick fabric (I do not have a split ring). She wrapped the tape around the cake and stapled it. I put the collected cake in the refrigerator for two hours. (Ideally, you can hold it for up to five hours to transform the cream into a soufflé, but I didn't have time). Get it. Drizzle with glaze and garnish with nuts. I made the frosting from a broken chocolate bar, 50 g butter, and some cream. Melt, stirring, pour over the cake, and send to the refrigerator for several hours to harden the cream.
  • Now the cake is in the refrigerator again, waiting for everyone to arrive.
  • I got a step during assembly (apparently, I put the cakes in the wrong order) ... Therefore, it so happened that half the height of the cake was covered with glaze, and half with cream ... I did not grease the sides with cream, it happened by itself during assembly.
  • Compote cake in cognac

Note

Chocolate Cherry Miracle Cake 🔗

Shurshun
On the advice of Lika, I baked this miracle. The height is not to say that it is great - I do everything at night as always, so I don't want to make noise. and in vain. I lose height on whipping. tomorrow I'll decorate with cream - I'll post a photo. In the meantime, here's what happened before the decoration. It smells modest, but I have never had such a cake yet - it has such an interesting consistency, I just want to try it ... It cools down quickly, so you can decorate it in an hour. The height of my tortilla is three rows of keys) But the proportion was different.
Pack of margarine 180 gr (Crumpet)
0.5 tbsp. Sahara
3 tablespoons of cocoa without top
7 gr. baking powder
I didn't put the cherries.
Flour 4 tablespoons without top.
Tomorrow I will fool around with cream for the first time. Not interesting with glaze


2009,03,16 0001 Pie Chocolate and cherry miracle.jpg
Cake "Compote in cognac"
Gasha
Shurshun, "Miracle" and should not be high, but, nevertheless, it can be easily cut into three cakes, and after assembly with cream, a cake of a normal height is obtained ... I am glad that you discovered this recipe for yourself ... How to try , please tell me, did you like it?
Shurshun
and here is the hero of the occasion.
cut into 3 cakes, it is plastic, cut like soft butter. TASTING mmmmm
cream filling: whipped frozen red currants (I wanted sour) with vanilla yoghurt gourmet, I must say, half-fermented, so grown together.Beat in a blender with knives for 5 minutes. I immediately poured the yogurt so that the sound of the berries was not heard)) It turned out something between thick yogurt and a soufflé. Spread it on the bottom layer. waited 5 minutes. Then on the second she poured a bold pile. then from above to the top the remainder. one good handful of berries, 450 grams of yogurt (how much was in the bottle). poured cinnamon and the rest of the crumbs on top. stood in the refrigerator for a day. The cake has absorbed almost all the filling. The photo shows the cake, but there was all a raspberry miracle. The filling on top was 1.5 centimeters ... a thick layer. I put the layers neatly so that the filling would not squeeze out. they are light as fluff - you will definitely succeed.
Excuse me for not writing for a long time - I FOR THE FIRST TIME endured so as not to immediately shrink ...
The cake stood for a day, with a filling for 14 hours. I tried very hard to forget. I remembered about the photos already climbing into it with a spoon right on the platter. For me, no one has a recipe against the wildness?


2009,03,17 0001 Pie Chocolate Cherry Miracle.JPG
Cake "Compote in cognac"
Gasha
Shurshun, just a fairy tale !!! With red currants - mmm ...
Shurshun
girls, I popped half of the cake. Not cloying - a fairy tale truly. I'll go install the hood myself .... unload at the same time
Gasha
Modified recipe from Ani Sevashova:

For the test:

1 pack of margarine (250 gr)
3 eggs
3/4 cup sugar
4 table. spoons (with a slide) cocoa
1 bag of baking powder
vanillin
1/3 cup poppy seeds
faceted glass of flour with a small slide

For the cream:

1 bag frozen cherries
0.5 l 33% - x cream
2/3 cup sugar

Do not melt the margarine completely. Remove from the stove and knead the remaining block. Melted margarine + sugar + eggs + vanillin + baking powder + cocoa - mix everything for a long time, so that the eggs will disperse. Slowly add flour, helping with a spoon ... Do not stir actively, but gently splash with a spoon, if you add the flour carefully, the biscuit will turn out to be light, airy and porous. Add poppy seeds gradually. The dough is like thick sour cream. To grease the bottom and the walls are growing. oil. Pour dough and Baking 65 + 20. (My cartoon bakes longer than others ... See for yourself, maybe 65 minutes is enough for you).

Cream:

Strain the defrosted cherries through a sieve. Beat the berries in a blender, gradually adding sugar. With a mixer in a separate bowl, beat the cream ... When the whipped cream reaches its peaks, add the cherries with sugar ... beat everything.

Compote cake in cognac

Cut the warm cake into three parts. Allow to cool completely. Spray with impregnation. You don't have to splash ... I sprinkled with liquor. Liberally smear the cakes with cream ... Not regretting. Top and sides too. Sprinkle with grated chocolate and almonds, if available.

Compote cake in cognac

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