Drunken Cherry Cake
8 servings
120 minutes
The 'Drunken Cherry' cake is an exquisite dessert of Russian cuisine, combining the rich taste of chocolate sponge with aromatic cherry filling. The recipe's origins trace back to home cooking, where juicy berries soaked in liqueur transform a simple cake into true gastronomic magic. The delicate sponge, infused with coffee, is filled with a mixture of pulp, condensed milk, and butter, creating a velvety texture. Classic dark chocolate icing adds depth to the flavor. This cake is perfect for festive gatherings or cozy tea times – its rich taste and light alcoholic note make it a favorite dessert for special occasions.
1
Whip the egg whites to stiff peaks. Whip the yolks with sugar separately. Mix flour with baking powder (can substitute with baking soda and vinegar) and gently fold in the egg whites. Add the yolks and knead the dough. Grease a round pan with oil and dust with flour. Evenly spread the dough and bake at 180 degrees for about 40 minutes to 1 hour, depending on the oven. Do not open the oven for the first 30 minutes to prevent the cake from 'falling'. Check readiness with a toothpick.
- Sugar: 2 glasss
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 teaspoon
- Chicken egg: 12 pieces
- Butter: 300 g
2
Take the cake out and let it cool. Carefully cut off the top part to create a 'cap' (as shown in the picture). Remove the pulp and mix it with softened butter, condensed milk, and cherries. To ensure the cake is fully soaked, I brew strong coffee and dip the inner edges and 'cap' in it. Then, tightly layer the pulp with cherries and cover with the cut-off part of the cake.
- Butter: 300 g
- Condensed milk: 1 jar
- Cherries in liqueur: 1 jar
3
You can experiment with frosting, but I personally love it made from dark chocolate.
- Cocoa powder: 4 teaspoons