Drunk cherry cake

I also tried this cake at a party, also a version of "mash". Tasty, but didn't like it. some very dense and you will not understand what to eat. either a cake, or a wet potato (cake).
I even leave a bit of the "inside" of the biscuit. Layered somehow not so dense. but it's still quite satisfying, you can't eat much, but you want more with your eyes ...

Yes, I still have the insides of the biscuit left so completely with a bowl (about 2 glasses). And I made the cream with a margin. Now I smear and eat on bread!

It dawned on me .... Nadia, you can make potatoes!

aaaaaaaaa! I wanted potatoes already I'm dying
Well, why did it dawn on you, Yelenka ?!

aaaaaaaaa! I wanted potatoes already I'm dying
Well, why did it dawn on you, Yelenka ?!

It's not my fault!
I didn’t guess before, but today you pushed me to this idea.

It dawned on me .... Nadia, you can make potatoes!

Yes, I immediately thought, but it was so lazy, and then the cream went well with bread. There was already nothing left. I decided for my husband to make such a cake on May 7. Though he got a piece of it, he said softly, why am I wearing such cakes to everyone, but I don't do it for him? And this was said by someone who practically does not eat cakes! Therefore, I will make him a personal cake for the day of jam, let him eat!

Wow, it turns out I squeezed the photo. Getting better

Wow, it turns out I squeezed the photo. Getting better

Yeah, I kept waiting and waiting and had to show mine ...
Oh, almost my cutter, my cherry was in excess of the current and everything was trying to fall out during the cut. Have you got the cover on top? Or was there a space between the sides?

Somehow the lid lay down well, as if it should be. And cherries so on the cut turned out to be simple. In fact, it was decent. There was only one cake left, there was no harvest that year.

Somehow the lid fell down well, as if it should be. And cherries so on the cut turned out to be simple. In fact, it was decent. There was only one cake left, there was no harvest that year.

In general, I bought an ice cream and immediately poured it with vodka, 2 packs of 400 grams. There was still a glass left, but her husband almost sentenced her. Tomorrow I'll go buy another one to make such a cake for his birthday.

and I, and I made it. thanks for the recipe! unfortunately did not capture the whole, only the remains.

really liked it, strong.

Girls, is the white cream sour cream? Is it sour cream + powdered sugar or what?

Girls, is white cream sour cream? Is it sour cream + powdered sugar or what?

If the condensed milk is not boiled in cream, it will be light. I liked the boiled one more.

If the condensed milk is not boiled in cream, it will be light. I liked the boiled one more.

Thank you, varenka + sl. But I really like this cream, but I see that in previous posts Varvara and Tatiana have a very white cream, I thought that sour cream, like with sour cream, the cream would be easier, probably.

Thank you, varenka + sl. But I really like this cream, but I see that in the previous posts Varvara and Tatiana have a very white cream, I thought that sour cream, like with sour cream, the cream would be easier, probably.

It seems to me that sour cream will not roll, the taste is lost. Cherry gives sourness, and in sour cream it will be more felt. And then the color may be distorted in the photo. I made the first one with raw condensed milk, it was light inside, and a bit thinner. But I did the second son, so he was so thick, creamy, super.There was no cake in the cut, and even so I forgot to take a picture, he was leaving for the hostel. But there was a little bit of insides. so I did something like potatoes, current with cherries. Tasty, I liked the boiled one more. The cake is not strong and it seemed to me heavy. He was the first to leave with a bang and it wasn't even enough ...

Wow, it turns out I squeezed the photo. Getting better

Hello, tell us the secret of your filling in the cake and how does it taste?

No secret, everything is according to the recipe. Only condensed milk, judging by the photo, not boiled :) It tastes delicious

No secret, everything is according to the recipe. Only condensed milk, judging by the photo, not boiled :) It tastes delicious

Tanyusha, so there your cake in the cut is indicated. Don't you remember what condensed milk you whipped with butter?

Of course I don’t remember. It's when it happened. Judging by color

Of course I don’t remember. It's when it happened. Judging by color

but I remember ...

No secret, everything is according to the recipe. Only condensed milk, judging by the photo, not boiled :) It tastes delicious

thanks, I will create

Helen, I have "THANKS" for the wonderful recipe. Ever since I first baked this wonderful cake, it is my favorite.
Only I made some adjustments to suit the tastes of my family. Perhaps it will be useful to someone. The main wish of my friend, my colleague in eating goodies, is "Mommy, make it tasty, but NOT fatty, NOT sweet and NOT high in calories." The eternal dispute between the Figure and the Stomach
I bake the biscuit exactly according to the recipe (if the cake is for home tea, I count the components for 4 eggs). After cooling, I cut off the lid, and cut the main part of the box around the circumference with a knife with a short blade around the circumference, parallel to the edge of the biscuit, stepping back about 7-8mm inward (5 the resulting side wall breaks a little, 1cm is thick). I hold the knife vertically, without cutting to the bottom of the cake about 1 cm. Then with an ordinary tablespoon I select the middle in the direction from the center to the edges (when the spoon rests against the cut made with a knife, the inner part of the "box" remains in the spoon, and the remaining "wall" of the box has the same thickness around the entire circumference. Sorry for the verbosity, I am trying to explain understandably.
I make the cream from 20% sour cream weighed overnight. I beat it with sugar (to taste, we do not like very sweet) and vanilla sugar, add a little gelatin (soaked and melted in MV).
Further, everything follows the instructions of the Author.
And one more thing: when filling the box and tamping the filling components (pieces of biscuit, cherry, cream), the walls soaked in alcohol-cherry syrup sometimes weaken and the cake takes on the shape of a "barrel". This can be avoided if, when assembling the cake, you first separate the pastry into a biscuit.
Elenka-Lenochka, I hope I did not offend you with my variations on the theme of your wonderful recipe

[Vita_K]

Vita_KThank you for your version of the cake filling and detailed instructions!
Most of the time you want to cook this cake, but its high calorie content stops it. I thought about using sour cream, but was afraid that the cake would float.
I will definitely cook according to your recommendations!

Girls, hello! take me, a novice pastry chef, into your ranks. Help! Friends ordered a cake "drunk cherry" in the form of a car for his son's birthday. The fact that the cake is not for children did not stop it, my mother wants it, period. What do you think will work? because it is soft inside, will it turn out to blind something?

[Elenka]

Elenka, the cake turned out to be awesomely delicious! thank you very much for the recipe. The only thing is that I didn't have it properly soaked. For some reason, the impregnation did not pass through the crust, only 5-7 mm flowed, and in the end it was as if the edge was damp. Probably it is not necessary to impregnate with cherry tincture or dilute it, it seems to me that my tincture is thick

Lena, baked your cake, everyone is delighted. I will repeat it again. Delicious.I put all the crumb inside the box, so the lid did not lie flat, I put the fried nuts into the slot. The cake is like a skirt. I was very afraid to soak, now I will pour it harder, especially the lid. The recipe is very successful, thanks

Height 9.3 cm. The eggs were SB.

Larissa, thanks for the photo and feedback! : rose: It's nice to me that I liked the cake, it was a success, and my recipe and my modest experience came in handy.

Girls, and who tried to cover this cake with mastic? Does it work? Will it sag under the mastic?

Girls, please tell me how much by weight does the cake come out according to this recipe?

The cake comes out by weight a little less than 2 kg. Not bulky, but heavy.

The cake comes out by weight a little less than 2 kg. Not bulky, but heavy.

thanks for the answer. just what you need :)

Lenusya, thank you for the cake recipe! The biscuit was baked according to the recipe, and the cream was made 500 gr. sour cream + 1 tbsp. sugar + 200 gr. soft butter + a little vanilla (I write the proportions for myself, for the next time). The cream is sweet with a hint of vanilla. I added cherries and dough to the cream, mixed and filled the "bowl" of biscuit with this filling. Of course, she sprinkled the "bowl" of biscuit and the lid with cherry liqueur from the strained cherries. At the same time, I left a part of the cream for the coating on top and along the edges; You could, of course, decorate with grated chocolate on top. But I decided to do it.

[Gaby]

Gaby, Vika, thank you very much for the detailed report! I will definitely try your version of the cream.

Helen, the filling of the cake turns out to be soft, but that's exactly what I like. When I was treated to a cake with just such or a similar filling, I tried it for the first time. Subsequently, that woman taught me how to prepare cherries for such a cake in the summer. I haven't done this for a long time, but this summer I again prepared a 1.5 liter jar.

Vikusya, teach me how to prepare cherries for a cake!

Helen, honey, I didn't see your question, I'm sorry. The recipe is the same as yours, only this is done in the summer in season and by the fall, in winter, the cherry turns out to be well alcoholized. The pits are removed from the cherries, put in a jar and filled with good vodka, you can add sugar at will, a glass or as much as you like. I do not add, for me sour cherry in combination with a sweet cake is.
It's just that when I was taught, then nobody froze cherries yet, twenty years ago. In the summer I plan whether I will cook such a cake during the year or not. If not, then I don't.
Only I do not advise anyone to pour moonshine, you get fi, cherries with the taste of moonshine. I tried, I thought the cherry would score the moonshine. Did not happen.
It's good that I stopped by today for a recipe for the dough.

Vika, dear, thank you! I will definitely do it in the cherry season!

Dear Lenochka, I wish you a Happy New Year! I wish you and your family health, love, happiness and good mood!
As you might have guessed, I made your cake for the new year. This time the biscuit turned out to be simply unusually airy and tender. As my friend said, your cake is delicious, but the biscuit in this cake is simply extraordinary, divine (though she said that in November, but it doesn't matter when, I just forgot to bring her words then).
Here I bring you another thank you!

Only I do not advise anyone to pour moonshine, you get fi, cherries with the taste of moonshine. I tried, I thought the cherry would score the moonshine. Did not happen.

Vic, we must also take into account the quality of the moonshine. It is important. There is such moonshine in nature that vodka, compared to it fu-fu-fu ... I answer for my words))

Vic, we must also take into account the quality of the moonshine. It is important. There is such moonshine in nature that vodka, compared to it fu-fu-fu ... I answer for my words))

Natasha, I completely agree with you, this is exactly what I now have, like vodka, with three-fold purification on birch charcoal and completely devoid of fusel oils and the whiskey aroma. It was in this summer that I poured cherries, I just did not specify. It is made by one of my friends, who lives almost in the forest and she has developed her own recipe for bringing it to such a delicious state, through repeated experiments. And I warned about the usual moonshine with its fusel aroma.

And I warned about the usual moonshine with its fusel aroma

So we are refining ourselves with the dryers, with cleaning ...But the result is pleasing. now no store-bought vodka))