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Sponge cake with cherry, jelly and 2 types of cream
How to cook Sponge cake with cherry, jelly and 2 types of cream
Step 1
Prepare the jelly in advance according to the package instructions or make it from your own berries. Jelly should be dense. Take gelatin based on 200 g of juice 7-8 g of gelatin
Step 2
Biscuit: Beat the eggs with sugar with a mixer (10 minutes), add the sifted flour, cocoa, baking powder, vanilla sugar and gently mix with a spatula from the bottom up. Bake 2 cakes in 2 shapes: round and heart. Cool down. Cut each cake lengthwise into 2 pieces. Soak with cherry syrup and lay out the cherries. Pour in custard.
Step 3
Cherry syrup: Rinse the cherries, cover with sugar, let stand so that the juice stands out. Boil min 5-10. Get the cherry, pour alcohol and leave to soak. Use the juice to soak the cakes. To impregnate this cake, at least 200 gr of juice is required.
Step 4
Custard: Boil milk. Grind the eggs with sugar, add the sifted flour, stir. If thick, add some cold milk. Pour the mixture into boiling milk and cook, stirring constantly until the desired consistency. Cool and beat with butter until fluffy.
Step 5
In the topmost cake, baked in the shape of a heart, cut a recess in the shape of the future jelly decoration and carefully place it there. Spread the custard over the entire cake and place in the fridge to set. Better at night. Decorate with white cream.
Step 6
Protein cream: Lemon juice 2 tsp Cook syrup from sugar, water and lemon juice. Check for a soft ball. Beat the cold whites with salt until thick and carefully add the syrup on a spoon and beat immediately. When the mass has increased in size, has become more magnificent and thicker, the cream is ready.
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