Gluten-Free Cherry Cake

Baking and Desserts | Russian cuisine

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

Gluten-Free Cherry Cake

Ingredients

20% Sour Cream - 14.1 oz
Chestnut flour - 7.1 oz
Corn Starch - 1.8 oz
Buckwheat Groats - 7.1 oz
Chocolate eggs - 2 pieces
Vanilla salt - 0.2 oz
Cream 22% - 3 fl oz
Sugar - 1.8 oz
Water - 3 fl oz
Amaretto Liqueur - 0 fl oz
Chocolate shavings - 0 oz
Chocolate 53% - 10.6 oz

Step by Step guide

Step 1

To prepare the cake layers, beat the eggs with sugar. Then add the sour cream and the flour mixed with starch. Pour into a metal ring with a diameter of 20 cm, lining the bottom with parchment paper. Bake at 347°F for 20 minutes. Check readiness with a skewer. Allow the sponge to cool completely, then cut into three layers.

Step 2

To prepare the cream, mix the sour cream with sugar and vanilla sugar. Let it sit until the sugar dissolves. Whip the cream separately and combine it with the sour cream mixture.

Step 3

To prepare the syrup, bring the sugar and water to a boil, remove from heat, and add the Amaretto.

Step 4

Melt the chocolate to a temperature of 50-131°F, pour 2/3 onto a marble surface, cool to 29-86°F, carefully spreading it over the surface. Use a spatula to gather it and add it to the remaining chocolate. Spread the finished chocolate on a cooled baking sheet and use a scraper to collect shavings with sharp movements.

Step 5

Soak the prepared layers with syrup and layer with cream. Assemble the cake and let it rest. Sprinkle the top and sides with chocolate shavings and decorate with fresh blueberries.