Cherry Cake with Sour Cream Frosting
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
8
Description
Cherry Cake with Sour Cream Frosting
Ingredients
- Egg white - 6 pieces
- Powdered Sugar - 12.3 oz
- Wheat Flour - 5.3 oz
- Sour Cream - 2 lbs
- Unsweetened cherry juice - 5 fl oz
- Canned water chestnuts - 17.6 oz
- Gelatin - 2 teaspoons
- Chocolate - 3.5 oz
- Whipped Cream - to taste
Step by Step guide
Step 1
Soak the gelatin in a small amount of cold boiled water and let it sit for 25-30 minutes. Place the cherries on paper towels and let them dry.
Step 2
Beat the egg whites until stiff peaks form and gradually add 170 grams of powdered sugar while continuing to beat. Break the chocolate into small pieces. In a saucepan, bring 3/4 cup of water to a boil, add half of the chocolate, and cook, stirring, until the chocolate is completely melted. Let it cool slightly.
Step 3
Add the melted chocolate to the sifted flour and mix until smooth. Gently fold in the beaten egg whites.
Step 4
Preheat the oven to 356°F (350 degrees Fahrenheit). Pour the batter into a greased and parchment-lined 21 cm (8 inch) springform pan. Place in the oven and bake for 20-25 minutes. Let it rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5
Prepare the frosting. Whip half of the sour cream, gradually adding the remaining powdered sugar and cherry liqueur. While continuing to whip, add the bloomed gelatin and the remaining sour cream.
Step 6
Cut the cake into 3 layers. On one layer, place the canned cherries and spread one-third of the frosting. Place the second layer on top and spread the same amount of frosting. Cover with the third layer.
Step 7
Spread the remaining frosting on the top and sides of the cake. Grate 50 grams of chocolate and sprinkle it on top.
Step 8
You can decorate the cake with whipped cream roses and candied cherries. Before serving, refrigerate for 2 hours.
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