Cake for February 23

Cooking

Step 1

Separate the whites from the yolks. Beat the yolks with sugar. Separately, beat the whites in a strong foam, add to the yolks and gently stir with a spatula until smooth. Mix flour, cocoa and baking powder, gradually add to the eggs, mixing gently. Put in a greased detachable form and put in an oven preheated to 180 degrees for 40 minutes.

Step 2

Defrost cherries, add sugar, put on medium heat and cook for 5 minutes until thickened. Taste for sweetness, if not enough sugar, then add more. Transfer to a sieve to drain the syrup.

Step 3

Beat the yolks with regular and vanilla sugar, add flour and a little milk, beat until smooth. Heat the rest of the milk, pour in a thin stream into the yolks with sugar and flour, stirring all the time with a whisk. Pour back into the saucepan and cook (still stirring) over low heat until thickened. Remove from heat, cool.

Step 4

Separately, beat the cream to soft peaks, soft butter until white, mascarpone. Add the cooled custard to the butter, beat. Add mascarpone and beat again. Add the whole mixture to the whipped cream and mix well with a spatula until smooth.

Step 5

Cut the cooled cake into 3 parts.

Step 6

Soak the 1st cake well with cherry syrup, smear with cream, lay out cherries and smear with cream again. Put the second cake on top, soak it and coat with cream. Soak the 3rd cake with syrup and put this side on the cream. Place the cake in the refrigerator for the cream to set.

Step 7

Remove spilled cream. Cover the top and sides of the cake with the remaining cream. Put away in the cold.

Step 8

Pour water into a small saucepan and add sugar, add the remaining cherry syrup (if it's over, add lemon juice). Cook over medium heat until thick and test for a medium ball. Beat egg whites into a strong foam. When the syrup is ready, pour it into the whites in a thin stream, whisking all the time, Continue whisking for another 7-10 minutes. Let the cream cool down.

Step 9

Decorate the cake with a pastry bag.