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Cake "Black Forest" to the New Year's table
A photo: photo from the book “Pies for beginners” Ingredients: Dough: 4 eggs120 g sugar 90 g flour 30 g butter 20 g starch15 g cocoa powder 1 pinch of cinnamon Stuffing: 400 g frozen cherry 200 ml water 200 g sugar 1 glass (50 ml) of kirsch tsp. CinnamonCream: 250 g cream with at least 30% fat 1 sachet (10 g) of vanilla sugar 80 g dark chocolate, at least 60% cocoa For decoration: 250 g cream with at least 30% fat 1 tsp. with a slide of icing sugar, 150 g chocolate a few nuts or marzipan1 tbsp. l sugar sand Preparation method: For the filling, transfer the cherries from the bag to the bowl without defrosting. Sprinkle with cinnamon. Prepare a syrup: pour boiling water over the sugar and stir to dissolve, add kirsch. Pour the syrup over the cherry and leave to marinate for a few hours (preferably overnight). Bake a sponge cake. To do this, beat the yolks and a half sugar to a thick light mass. Clean whisk the whites to a dense dense foam. Then add the remaining sugar and beat again until the mass is shiny and thick. Mix whites and yolks gently with a spoon. Pour the sifted flour with starch, cocoa and cinnamon. Stir as gently as possible. Pour in melted, unheated butter. Stir from the edge to the middle, trying to minimize mass. Put the dough in the form. Bake at 200 ° C for 25–30 minutes. Prepare a creamy chocolate cream. Pour the cream into the saucepan, add the vanilla sugar and with stirring, heat almost to the boil. Put the chocolate pieces, remove from the stove and stir until a smooth shiny mass is obtained. Cool it in the refrigerator for 2–3 hours so that it becomes completely cold. Cold cream with chocolate, beat with a mixer at maximum speed, just like regular cream. When the mass becomes lush, thick and brightens strongly, stop. Put the finished cream in a pastry bag. Assembly. Flip the cherry on a strainer to stack the syrup. Set aside a dozen berries for decoration. Cut the sponge cake into three cakes. Soak the bottom cake in about six tablespoons of the syrup. Seed out a little less than half of the cream in the form of circles on the bottom cake. Put cherry between the cream rings. Add a little cream to the cherries and spread to form an even layer. Cover with a second cake, soak it and perform the same operations with the remaining cream and cherry. Saturate the last cake and cover it with a cake. Smash the remaining cream, add powdered sugar and stir gently. Set aside a third of the cream in a cornet with a curly nozzle for decoration, coat the rest with the rest. To decorate a room temperature chocolate with a knife, remove the chips and immediately put in the freezer so that it does not melt. Cool the remaining chocolate well and rub it on a grater. Sprinkle chocolate chips on the side of the cake, put chocolate chips in the middle. To make an ornament of frozen cherries, put a piece of marzipan or a nut in each berry to keep it in shape. Pound sugar in the mortar is not too fine and sprinkle the berries. Put on the cake. Put the cake in the fridge for 2 hours. You can eat!
