Cake "Drunk cherry without butter" - easy!

Category: Confectionery
Drunk cherry cake without butter - easy!

Ingredients

Pitted cherries jar 750 ml
Wheat flour, premium 200 gr.
baking powder 2 tsp
soda 1/4 tsp
salt 1/4 tsp
sugar 180 + 45 + 90 gr.
odorless vegetable oil 125 ml.
natural cocoa powder 30 + 30 + 30 gr.
instant coffee 1 and 1/3 st. l.
water 175 + 70 ml.
protein 8
yolk 5+2
condensed milk 1 can
regular milk 1 and 1/2 cans
starch 3 tbsp. l.
gelatin 5 gr.
cream 20% 65 ml.
Cognac or vodka about 200 ml.

Cooking method

  • Cherry preparation:
  • Cherries can be used fresh, frozen or rolled up in their own juice. It must be poured with brandy or vodka and insisted in the refrigerator for at least 2 days, and preferably a week. You can also use cherries infused with cognac or vodka for several months (who makes preparations in the summer). Before preparing the cake, put the cherries in a colander or sieve, and collect the vodka / cognac in a container - we use this liquid to soak the lid of the biscuit.
  • Biscuit:
  • Stir coffee and cocoa (30 g) in hot water (175 ml) until smooth and smooth. Cool down.
  • Mix bulk products in a large bowl: flour (sift), sugar - 180 g, baking powder, soda, salt.
  • Beat the yolks-5 pcs., Combine them with butter and a mixture of cocoa and coffee. Mix well.
  • Combine the free-flowing mixture with the chocolate-butter mass, mix well.
  • Beat the whites with 45 gr. sugar to steady peaks.
  • Add 1/4 of the proteins to the chocolate mass and stir with a spatula from the bottom up by folding.
  • Add the remaining proteins in the same way and mix in the same way.
  • Pour the biscuit mass into an unlubricated dish with a diameter of 26 cm, lining the bottom with parchment, and bake in a preheated oven at 150 C for about 60-80 minutes. Check with a wooden toothpick - it must be dry.
  • Cool the finished biscuit and release it from the mold. After complete cooling, carefully cut off the lid and remove the entire crumb from the biscuit, leaving the walls and bottom as thin as possible. If the lid is thick, the crumb can also be slightly plucked from it. Don't forget to soak the lid with cherry liquid afterwards. The crumb needs to be torn into pieces or cut with a knife, put in a separate large container.
  • Cream:
  • Pour condensed milk and milk into a saucepan with a thick bottom (condensed milk can - measuring jar). Dissolve the starch in a little cold water, add 2 yolks, stir and pour into the milk mixture. Pour in 30 gr. cocoa and mix thoroughly with a mixer so that the cocoa is completely dissolved. Cook the mixture over low heat, stirring constantly (!), For about 15 minutes, until the mass thickens. Let the mass cool down
  • Glaze:
  • In a saucepan, mix 70 ml water, 90 g sugar, 30 g cocoa, cream and cook over low heat for 10 minutes.
  • At this time, soak the gelatin in a few tablespoons of water. Let stand for 10 minutes.
  • After the mass has cooked, remove from heat and add the swollen gelatin. Stir until the gelatin is completely dissolved. Let it cool to 40C. The icing can be prepared in advance and stored in the refrigerator, and when it's time to pour it over the cake, just reheat it over low heat or in a micowave to 40 C.
  • We collect the cake:
  • Mix the cooled cream with crumb and cherries. Fill the biscuit box with the mass. To cover with a lid. Cover with glaze.

Time for preparing:

3 hours

Note

I have compiled this recipe from four different recipes, some of which I borrowed from this site: Chocolate Chiffon Biscuit, Chocolate Icing on Gelatin, Brazilian Custard with Condensed Milk, Classic Drunk Cherry Cake.I really love the Drunken Cherry cake, but I don't like butter cakes and I don't want the cake to be too high in calories. The problem is that "Drunken Cherry" is a very high-calorie and fatty cake - you can't eat a lot of it. And when the butter in the cream solidifies, the cake turns out to be rather dry. My goal was to make "Drunken Cherry" without oil and juicy, not too sweet, but without losing its identity. I think that I have achieved my goal: my cake turned out to be very tender. And I am not a big fan of cakes in general, I ate a whole piece at once, and did not feel after feeling heaviness and nausea, because the cake turned out to be not greasy at all! I will definitely cook it more than once - the guests liked it! The only caveat: there are quite a lot of cherries in the cake, not everyone likes it. Therefore, it is possible to reduce the jar of the used cherries from 750 ml. up to 550-600 ml.

Fox Alice
The husband is delighted with the cake: soft and rich chocolate!
And in my opinion, cherries are better half as much. Too drunk.

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