Fresh cherries are wonderful on their own:and its taste and color are incomparable to anything. But cherries are good not only in their “natural” form. They are frozen, added to desserts, pickled, used to make wine, baked in pies, and used to make jams and confitures. And what about the famous cherry compote! We offer you a recipe for an amazingly delicious chocolate cake called “Drunken Cherry”, which is suitable for both a festive feast and a mischievous bachelorette party. So if you have planned a celebration or want to please yourself and your loved ones with a delicious dessert, then this recipe will come in handy. In addition, you can make the Drunken Cherry cake from the most common products. The chocolate cake with cherries is baked in one biscuit layer nine to ten centimeters high. To get a delicious and airy cake, the recipe and technology for its preparation must be strictly followed.

Cherries for cake

It is the drunken cherry that makes this cake special and piquant. The more successfully you "drunken" the berries, the more successful the cake itself will be. Ingredients:

• 500 g of pitted cherries
• cognac for cherry tincture

Preparation:Cherries for the cake should be prepared in advance. To do this, you need to select and throw away all the wormy and rotten berries, and remove the pits from the remaining whole cherries. To make the cherries "drunk", they need to be soaked in cognac for at least twelve hours (it is better to do this in the evening). If the berries are too sour, it is recommended to add two or three tablespoons of sugar to the cognac. Instead of cognac, you can use brandy, vodka or liqueur, but cognac is the most suitable drink for this case.

Sponge cake biscuit

Traditionally, the recipe for a classic sponge cake is used for the Drunken Cherry cake. But you can also make a sponge cake with soda or bake an oil sponge cake or sour cream cake. Simple sponge cake Ingredients:

• 700 g of sugar
• 10-12 eggs
• 1 tbsp. cocoa spoon
• 3 tbsp. flour of the highest grade
• 1 tbsp. whiskey spoon
• 2 teaspoons baking powder
• some vanillin

Preparation:To prepare the sponge cake, beat the sugar and eggs with a mixer until fluffy. Add cocoa powder and vanilla, mix everything thoroughly. Pour in the whiskey, carefully add the baking powder and flour and beat everything again until smooth and fluffy. The cake dough is ready. Next, grease a 28-30 cm springform pan with butter and sprinkle it with a little flour. Pour the dough into the pan and place it in an oven preheated to 160 degrees on the second level from the bottom for an hour and a half. After an hour and a half, take out the pan, remove the sides and cover the sponge cake with a damp napkin. In this form, place it on the lowest level of the oven for another 30 minutes at the same temperature. After half an hour, take out the finished sponge cake and after it has completely cooled, carefully cut off its top. Then remove the middle of the cake with a spoon, leaving walls two centimeters thick. Classic Sponge Cake Recipe Ingredients:

• 6 eggs
• 1 cup of flour
• 1 cup of sugar

Preparation: Separate the yolks from the whites.Grind the yolks with sugar until a homogeneous white mass is formed. Add flour, cocoa powder and mix thoroughly. Beat the cooled egg whites until stiff (until sharp peaks form). Carefully, one tablespoon at a time, add the egg whites to the flour mixture: add the egg whites, mix gently and add a new portion. The dough should be fluffy and “breathing”. Pour the dough into the prepared pan and bake (about forty minutes) over medium heat until a “dry toothpick” test comes out clean. Remove the middle of the finished cooled sponge cake as well. Sponge cake with sour cream Ingredients:

• 3 cups flour
• 2 cups of sour cream
• 1 cup of sugar
• 3 eggs
• 0.5 tsp. soda
• 2 tsp. cocoa powder

Preparation:Mix sour cream with sugar and eggs. Mix flour with cocoa and soda. Add dry mixture to liquid mass and knead dough. Bake in a greased form (26 cm in diameter) for about fifty minutes.

Cream Cake

While the cake is baking, prepare the cream.The cream should be made from softened butter. This recipe calls for condensed milk for the cream, but this cake can be made with any other butter cream. Cream recipe with condensed milk Ingredients: 500 g butter; 3 tablespoons cocoa; 1 can of condensed milk. Preparation: Remove the cherries from the cognac and place in a sieve (for fifteen minutes). Lightly beat the softened butter and, continuing to beat, gradually (one tablespoon at a time) pour the condensed milk into the butter. At the end of beating, add cocoa powder to the cream. Put the cherries and biscuit crumbs into the finished cream. If desired, you can pour two or three tablespoons of cognac from the cherries into the cream. Charlotte cream recipe Ingredients:

• 200 g of butter
• 1 tbsp. fresh milk
• 1 tbsp. Sahara
• 2 tbsp. spoons of flour

Preparation:First, you need to make the custard. Pour the milk into a thick-bottomed saucepan, add sugar and bring to a boil. Dissolve the flour in a small amount of cold milk until a homogeneous (lump-free) liquid gruel is formed, dilute with hot milk and pour into the saucepan with milk and sugar. Cook over very low heat, stirring constantly, until boiling. Cool the finished custard completely. Lightly beat the softened butter and, continuing to beat, gradually pour the custard into the butter.

Cake glaze

This cake can be covered with any chocolate glaze. But we suggest you use the sour cream glaze recipe. Ingredients:

• 50 g of butter
• 3 tbsp. tablespoons of cocoa
• 2 tbsp. tablespoons of sour cream
• 3 tbsp. spoons of sugar

Preparation: Mix sour cream and sugar, put on the fire and bring to a boil. Then add butter and cook the glaze until the butter dissolves.

Conclusion

Fill the center of the sponge cake with cream andcover with the cut off top. Decorate the cake with chocolate icing and cherries. The cake should be prepared the day before the holiday, and to ensure that it soaks well, do not put it in the refrigerator immediately. Cool the cake a couple of hours before the expected feast. We recommend reading:

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