For this cake, you can use any cherry: fresh, frozen or canned. The main thing is to clean it from the bones and soak it with a paper towel. Excess moisture can negatively affect the biscuit, and it will turn out raw.
Ingredients
- Chicken eggs - 4 pieces
- Flour - 150 g
- Sugar - 1 glass
- Cocoa - 3 tbsp.l .
- Baking powder - 0,5 tsp.
- Starch - 1 art.l.
- Cherry (without a bone) – 100 g
- Cocoa - 3 art.l.
- Sugar - 50 g
- Milk - 60 ml
- Butter - 40 g
- Food coloring (red) – a couple of drops
Step-by-step cooking recipe
Beat eggs with sugar until fluffy.
Add the sifted flour, baking powder, cocoa and mix.
Mix the cherries with starch and also add to the dough.
Cover the split form with parchment paper, pour in the dough and send it to the oven preheated to 180 degrees for 35-40 minutes.
Fill the gelatin with cold water and put it aside for 20 minutes.
Mix milk with starch and bring to a boil over low heat. Remove from heat, cool.
Add the swollen gelatin to the milk mixture and mix well.
Mix cream with sugar, beat with a mixer for 1.5-2 minutes.
Add the preform with gelatin and mix until smooth.
Place the cake in a detachable mold, pour in the souffle and put it in the refrigerator for 1.5-2 hours.
Mix sugar with cocoa.
Add milk and melted butter. Stir until smooth and bring to a boil over low heat.
Immediately turn off the heat, cool slightly and add the dye.
Take the cake out of the refrigerator, pour over the cooled icing and put it back in the refrigerator for 2-3 hours.
