Cherry cake with curd cream

Cherry cake with curd cream

Ingredients

• For test:
• Eggs - 4 pcs.
• Sugar - 1 cup
• Flour - 5 tablespoons
• Vanillin - on the tip of a knife
• Cocoa - 3 teaspoons
• Baking powder
• For cream:
• Curd - 200 g
• Sour cream - 200 g
• Powdered sugar - 100 g
• Water - 100 ml
• Gelatin - 1.5 teaspoons
• Vanillin - on the tip of a knife
• As well as:
• Frozen cherries, pitted - 300 g
• Gelatin - 1.5 teaspoons
• Sugar - 1 tablespoon

Directions

1. Defrost cherries, put in a colander. Save the juice (you should get about 100-150 ml, if necessary, add water to the desired volume). Soak 1.5 tsp in it. gelatin.
2. Soak 1.5 tsp. gelatin in 100 ml of cold boiled water.
3. Separate whites from yolks. Remove the whites from the refrigerator.
4. Grind the yolks with 1 glass of sugar and vanilla. Add flour, baking powder and cocoa, mix.
5. Whisk the whites. Gently fold into the batter and mix.
6. Pour the batter into a springform pan (26 cm). Bake in preheated oven until toothpick dry.
7. Cool the biscuit and cut lengthwise into 2 cakes.
8. Beat cottage cheese, sour cream, powder and vanillin. Dissolve the gelatin soaked in water (in the bath or in the microwave). Pour the gelatin into the cream and beat again.
9. Cover the springform with cling film. Put the first cake on the bottom (cut up). Lubricate 3 tbsp. cream.
10. Separate a handful of cherries, spread the rest evenly over the cake. Pour in curd cream.
11. Put the second cake on top (cut down). Often pierce the crust with a toothpick.
12. Dissolve gelatin with cherry juice. Pour into a blender. There also add the remaining cherries and 1 tbsp. Sahara. Grind until smooth.
13. Pour cherry jelly over cake.
14. Put the cherry cake with cottage cheese cream in the refrigerator for at least 4 hours.