Festive cake "Drunken cherry"
8 servings
105 minutes
The festive cake 'Drunken Cherry' is a magnificent combination of tender sponge soaked in aromatic cognac and juicy cherries drowning in creamy frosting. This dessert, originating from Russian cuisine, is famous for its rich flavor and elegant presentation. Historically, 'drunken' desserts were popular among the aristocracy as alcohol enhances the depth of flavor of the ingredients. The sweetness of condensed milk harmoniously intertwines with the bitterness of chocolate, creating a perfect balance. The cake is decorated with fresh berries and fruits, making it a true work of art. Such a dessert is perfect for a festive table; it will not only delight with its taste but also impress with its exquisite appearance.
1
Pour cognac over the cherries and let them steep for a few hours.
- Pitted cherries: 400 g
- Cognac: to taste
2
Beat the eggs with sugar and vanillin, gradually increasing the mixer speed. Whip for a long time until a thick foam forms.
- Chicken egg: 7 pieces
- Sugar: 210 g
- Vanillin: 1 piece
3
We line the bottom of the removable form with paper - 2 sheets from a notebook (one is missing), place them on the table overlapping, trace the bottom of the form with a pen, cut out a circle with scissors and place it in the form. This way, the biscuit will be very easy to remove when it's done and it won't burn.
4
In 3 stages, we add flour and cocoa, mixing the batter with a spoon. We mix only in one direction - from bottom to top. The batter should not be mixed for too long, so we try to do everything carefully and quickly.
- Wheat flour: 190 g
- Cocoa: to taste
5
Pour the batter into the mold. Attention! The mold must be prepared in advance! Do not leave the batter with flour added and then pour it. If you have already placed the batter in the mold, it can sit before baking, but do not manipulate the batter after it has rested, otherwise there is a risk that the sponge will not rise.
6
Place the sponge cake in a preheated oven at 180°C. Bake for 40-45 minutes.
7
The baked sponge must cool down. Then we run a knife between the sponge and the sides of the mold, separating them. We open the mold, flip the sponge over, and remove the bottom. Next, we detach the paper. The sponge base for the cake is ready. We cut it into two parts with a long knife. We place the bottom on a serving tray.
8
Preparing the cream: Whip 200 g of soft butter and a can of condensed milk. Do not whip the cream for too long. If it loses its homogeneity, place the bowl with the cream in a water bath, warm it slightly, and whip again.
- Butter: 240 g
- Condensed milk: 1 jar
9
Set aside some cream for frosting the cake. Add cherries (without liquid) to the remaining cream. Mix well. Remove the center from the cake and crumble it into the cream. Leave only the edges. Mix the cream - the filling for the cake is ready.
- Pitted cherries: 400 g
10
Pour the remaining cherry juice with cognac over the biscuits, especially soaking the thick edges well. The top sponge needs less soaking, as it shouldn't get too soft; it will need to be placed on top of the lower layer.
- Cognac: to taste
11
Spread the cream mixture on the bottom part of the cake and smooth it out, then place the top layer on top.
12
Add butter to the remaining cream and whip. Spread the cake on top and sides.
- Butter: 240 g
13
Melt the chocolate and you can add some milk to make the glaze more liquid. Let it cool to a consistency where the chocolate is not yet solid but not hot enough to melt our buttercream.
- Dark chocolate: 1 piece
14
We spread glaze on the edges of the cake, allowing it to drip down the sides in some places. This results in a chocolate ring about 4 cm, with a white center.
15
Next, we arrange the fruits and berries. These can be any berries and fruits, such as quartered figs, red currants, and black chokeberries.
- Fruits: to taste