Drunken Cherry Cake in Glaze
8 servings
120 minutes
The 'Drunken Cherry' cake in glaze is a refined dessert born in Russian cuisine, captivating with its rich chocolate flavor and gentle tartness of cherries. It features an airy cocoa sponge soaked in creamy condensed milk and aromatic 'drunken' cherries that add a piquant touch. The cocoa glaze made from sugar and milk completes the composition, creating a velvety texture and deep taste. This cake is perfect for festive occasions as it is not only delicious but also looks beautiful on the holiday table. The combination of chocolate, cream, and berries gives it an enchanting harmony while the soaking makes it especially tender. Such a dessert will be a true gem of any feast, surprising guests with its sophisticated taste and originality.
1
Beat the eggs with 1 cup of sugar, add baking soda, 3-4 tablespoons of cocoa powder, and mix well. Then add sour cream and flour. Mix until lumps disappear. Take a medium-sized round baking dish, grease it with vegetable oil, and pour in the prepared mixture. Bake at 200 degrees for 20-30 minutes. You can check the readiness of the cake with a wooden toothpick: poke the cake in several places, and if the toothpick is dry, the cake is ready. Let the cake cool slightly and remove it from the oven.
- Chicken egg: 2 pieces
- Sugar: 250 g
- Baking soda: 0.5 teaspoon
- Cocoa powder: 6 tablespoons
- Sour cream: 200 g
- Wheat flour: 1.5 glass
2
While the cake cools, make the cream. Mix softened butter (200 g) with condensed milk. Then add the 'drunken cherries'.
- Butter: 250 g
- Condensed milk: 0.3 jar
- Cherry (sour): 165 g
3
Remove the lid from the cooled cake. Cut the edge of the cake with a knife, then pull a thread through the middle. Remove the crumb as much as possible and crumble it into the cream. Fill the empty cake with the filling and cover it with the top.
4
Make the glaze. Mix the remaining sugar (3 tablespoons), 2 tablespoons of cocoa, milk, and cook on low heat until the sugar dissolves, stirring constantly. Add 50 grams of butter and cool. Coat the cake and refrigerate for a couple of hours to soak.
- Sugar: 250 g
- Cocoa powder: 6 tablespoons
- Milk: 2 tablespoons
- Butter: 250 g
