Cake for February 23

Name: Cake for February 23
Yield: 12
Ingredients: squirrels - 2 pcs.; sugar - 1 tbsp.; water - 0.5 tbsp.; lemon juice - 1 tbsp. l.; milk - 500 ml; yolks - 3 pcs.; sugar - 250 g; flour - 3 tbsp. l.; butter - 100 g; cream 33-35% - 200-300 ml; mascarpone - 250 g; vanilla sugar - 1 tsp; frozen cherries - 600 g; sugar - 80-100 g; eggs - 5 pcs.; sugar - 5 tbsp. l.; flour - 3 tbsp. l.; cocoa - 2 tbsp. l.; baking powder - 1 p.

Cookinero 29 October 2022

How to cook Cake for February 23

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.

Servings: 12

Calories: 570.2 kcal

Fats: 26.7

Proteins: 8.8

Carbohydrates: 74.3

Ingredients

squirrels - 2 pcs.

sugar - 1 tbsp.

water - 0.5 tbsp.

lemon juice - 1 tbsp. l.

milk - 500 ml

yolks - 3 pcs.

sugar - 250 g

flour - 3 tbsp. l.

butter - 100 g

cream 33-35% - 200-300 ml

mascarpone - 250 g

vanilla sugar - 1 tsp

frozen cherries - 600 g

sugar - 80-100 g

eggs - 5 pcs.

sugar - 5 tbsp. l.

flour - 3 tbsp. l.

cocoa - 2 tbsp. l.

baking powder - 1 p.

Cake for February 23 - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of fruit instead of cherries?

Yes, you can substitute cherries with other berries like raspberries or strawberries. You can also use canned fruits like peaches or apricots, drained well. Adjust the sugar in the syrup accordingly depending on the sweetness of the fruit.

How long does the cake last, and how should I store it?

This cake is best stored in the refrigerator due to the cream frosting. It will stay fresh for up to 3-4 days. Make sure to cover it loosely to prevent it from drying out.

Can I freeze this cake?

While you can freeze this cake, the texture of the cream and mascarpone may change slightly upon thawing. If you want to freeze it, do so before the final meringue frosting is applied. Thaw it overnight in the refrigerator before decorating.

What if I don't have mascarpone cheese? Is there a substitute?

If you don't have mascarpone, you can substitute it with cream cheese. Make sure the cream cheese is at room temperature and well-drained to avoid a grainy texture in the frosting.

Can I make this cake gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free. The rest of the ingredients should naturally be gluten-free.

What's the best way to ensure the cake layers are evenly soaked with syrup?

Use a pastry brush or a squeeze bottle to evenly distribute the cherry syrup over the cake layers. Don't over-soak, as this can make the cake soggy. Lightly brushing each layer is usually enough.

Can I reduce the sugar content in the cake?

Yes, you can reduce the sugar in the cake batter and cherry filling to your taste. However, keep in mind that sugar contributes to the cake's moisture and texture, so reducing it too much may affect the final result. Start by reducing it by 25% and adjust from there.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Uzbek pilaf

Pancakes with dry milk

Pink salmon baked in creamy sauce

Tomatoes stuffed with mushrooms

Cole slaw with red cabbage

Mushroom soup with champignons