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Cake with chocolate creams and cherry cream

Cake with chocolate creams and cherry cream

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White countertop: Beat the egg whites well with a pinch of salt. Add the sugar one at a time, beating well after each one. When we have obtained a hard foam that forms spikes, put the oil, then water and mix gently. Lightly incorporate the yolks, grated orange peel and flour in the rain. Mix gently with movements from bottom to top until well incorporated. Pour the composition into a tray lined with baking paper and place in the preheated oven at 180 degrees for about 30-35 minutes. Leave to cool then cut in half.

Black top: Beat the egg whites with a pinch of salt, add the sugar one by one, mixing after each one, add the oil and milk alternately, then the yolks until smooth. Mix flour, cocoa and baking powder then pour into the rain and mix gently until incorporated. Pour the composition into the same tray in which the white top was baked. Bake at 180 degrees for 25-30 minutes. Allow to cool.

Chocolate cream 1:

Break the chocolate into pieces and place in a saucepan with the whipped cream. Bring to the boil and mix well until smooth. After it has cooled, put the rum essence and put it in the fridge for a few hours (at least 2 hours). Mix at first at low speed, then at higher speed until you get a thick and fluffy cream.

Cherry cream:

Put the cherries (mine were from the freezer) together with the juice left by them and the 150 g of sugar on the fire to give a few boils, until the syrup starts to thicken. Remove from the heat, cool and blender. Whip the whipped cream, then in turn incorporate it into the cherry sauce.

Chocolate Cream 2:

Put the milk chocolate together with the whipped cream over a low heat until it melts, then mix well. Let it cool, preferably overnight. Mix well until you get a fluffy cream.

The juice for the syrup is also prepared according to tastes.

Cake assembly: Place a white countertop on a plate, syrup it, spread the dark chocolate cream (we keep this cream for decoration), and spread the cherry cream over the chocolate. Place the black top, syrup and spread the milk chocolate cream. Place the banana slices on top and then put the second white, syrupy top.

Grease the top with the chocolate cream kept from the bitter one, and on top place the edible sheet that is greased both on the back and on the face with special gelatin (I don't know what kind of gelatin my sister-in-law received from the laboratory where he also purchased the edible sheet).

It is decorated after inspiration!

On a plate we put a countertop and mount the cake ring around it.

Over the counter we put half of the cherry cream and the second counter and then the rest of the cream. Cover with the last top and refrigerate until the yogurt cream is ready.
For the yogurt cream, we put the gelatin hydrated in cold water. Mix the yogurt with the powdered sugar and then add the grated orange peel. Dissolve the gelatin over low heat and add it over the yogurt, mixing well. When it starts to harden, add the whipped cream and mix lightly. At the end we add the diced peaches.

Spread the cream over the cake and refrigerate for a few hours, or overnight. After sitting in the fridge, take out the cake ring. Grease the edge with peach jam and garnish with chopped walnuts or sliced ​​almonds.
For the chocolate decoration, put the chocolate on the fire together with the milk and butter and let it melt. Remove from the heat and let cool. With a spoon we put the icing on the edge of the cake, letting it flow from place to place.

How to make this Mon Cheri cake with chocolate and cherries or sour cherries?

Wet chocolate top

I made a wet chocolate countertop as I have shown at length here. However, I used only 2/3 of the ingredients (instead of 7 eggs I put 5 etc). Please respect the quantities given in this recipe, that of the Mon Cheri cake.

I rubbed the butter with salt, vanilla and powdered sugar. I added the yolks and melted chocolate in turn. Separately I beat the egg whites with caster sugar and at the end I carefully mixed the two compositions, adding sifted flour and cocoa. I poured everything in the shape of 22 cm and baked the top at 170 C for 30 minutes (not 45 because it is smaller). After baking, I took it out on a metal grill and left it to cool. I cut it into 2 equal sheets. I kept the beautiful one (bottom) for the top. I straightened the edges of both sheets with scissors to get rid of the outer crust (the place where it was glued to the side wall of the baking tin).

Chocolate ganache cream

I heated the whipped cream until almost boiling. I pulled the pot off the fire and put the broken chocolate in it. I mixed well with a tel. I added the butter and waited for it to melt and homogenize everything. I let the ganache cool for 4-5 hours. After it cooled completely in the fridge, I beat it with the mixer until it swelled, lightened and became frothy. Be careful not to cut! I talked about ganache in detail here.

Filling cherries or cherries with liqueur and gelatin

Look what fine cherries I got from the market! Big, black, stony.

I kept a few whole ones (with tails) for decoration. I washed the rest and removed the seeds. I placed them in a pan with the juice left by them and 2 tablespoons of sugar (about 50 g). I heated them a little while the sugar dissolved. In addition, I put some Amarena cherries (they are black cherries in syrup, with a strong almond flavor). They are found in supermarkets in jars of 300-400 g. A few pieces are enough to give a special taste to this filling. If you don't have them at hand, you can sprinkle the cherries in the pan with a little Amaretto (almond) liqueur. I also put the cherry liqueur. It goes well with Amaretto.

Separately, in another saucepan, I hydrated the gelatin in cold water and left it for 10 minutes. Then I placed the pan on low heat and brought the gelatin to 60 C (I work with a thermometer). Be careful not to boil it because its gelling properties are destroyed!

Finally I poured hot gelatin over the cherries and mixed well. I left the composition to cool on the kitchen table. It takes 20-30 minutes to cool (without plugging in!). If you see that it thickens, you can slightly reheat the cherries and the juice becomes fluid again.

Cake with yogurt cream, cherries and chocolate icing

Cream ingredients: 250gr yogurt, 3 sheets of gelatin, 150 ml liquid cream, 150 g mascarpone, 250 gr pitted cherries (fresh, from compote or frozen), 5 tablespoons sugar, two cups cherry compote

Ingredients for decoration: 150 ml liquid whipped cream, 250 gr household chocolate

Method of preparation: Top preparation. Separate the egg whites from the yolks. Rub the yolks with the oil and a pinch of salt until they become creamy like mayonnaise. Mix the egg whites until they foam hard, then add the sugar and continue mixing until you get a foam that does not fall out of the bowl if you turn it upside down, then incorporate the yolk composition and mix with movements from top to bottom. Add water or milk to the composition, flour mixed with cocoa and baking powder and sift over the composition, then mix well. The obtained composition is poured into a 20 × 30 cm tray, greased with oil and lined with baking paper. Bake the pan in the preheated oven at 180 degrees and bake for about 30 minutes. After it is baked, it is left to cool in the tray, and after it is perfectly cooled, it is cut in width into two equal sheets.

Preparation of the cream: Mix the yogurt with the sugar until it melts. The gelatin is hydrated in cold water for about 10 minutes, then dissolved in a steam bath, without boiling. Add to the yogurt and mix well. Mix the whipped cream until it becomes hard and incorporate it into the yoghurt cream together with the mascarpone cream, then add the pitted cherries and mix until a fine cream is obtained.

Preparation of the glaze. The liquid whipped cream is heated in a bain marie and when it is hot enough, the broken chocolate is added to the composition. Stir until all the chocolate has melted and set aside.

Assembling the cake.Put the first sheet on a tray, syrup with the compote juice, spread the yogurt cream evenly, and put the second sheet on the syrup. Pour the warm chocolate icing evenly over the last sheet. Keep the cake cold for about 2-3 hours then serve the portion and serve.

Chocolate cake with yogurt and raspberry mousse

Melt the chocolate together with the oil in the microwave, let it cool a bit and add it over the eggs. Add flour and cocoa, mix until well incorporated and put in a baking dish greased with butter or lined with baking paper. They went perfectly with yogurt cream and white chocolate. I also chose some blackberries, this time, from the big ones, of culture that are not so. Top: 4 eggs, 100 g chocolate, 2 tablespoons flour, 2 tablespoons starch, 3 tablespoons cocoa, 1 baking powder, 1 rum essence, 60 g sugar. Cream: 900 gr yogurt, 300 gr whipped cream. Chocolate cake, yogurt and fruit: a fine cake with chocolate ganache.

Apr Chocolate cake with yogurt cream and cherries & # 8211 Culinary. Biscuit cake and chocolate cream and mascarpone. Three chocolate tops filled with chocolate cream and yogurt, and between them a sour strawberry jelly. Recently I visited some very dear people, with a special appetite for chocolate.

Initially I wanted to make them a yogurt cream tart and. Dessert Recipes, Recipes, Products. Cake with strawberry or raspberry jelly and yogurt cream with mascarpone.

Jul Bavarian raspberry, vanilla and white chocolate.

Cherry cake and mascarpone cream

Cherry cake and mascarpone cream from the range of fruit cakes. Frozen fruits help us to enjoy not only summer fruit desserts. As I found frozen cherries in a supermarket, I thought how good a cherry cake would be and here it is.

Method of preparation:
For the countertop:
The top is the same as in the recipe for Chocolate Cake with butter cream. In a bowl, mix the butter with the powdered sugar until it becomes a cream. Incorporate one egg yolk at a time. Beat until it is incorporated then add the next.
In another bowl on a baine-marie, melt the chocolate with 40 butter and 15 g of cocoa. Allow to cool, then incorporate into the yolk cream.

Beat the egg whites with 100 g of sugar until it becomes like a meringue. The purpose of the sugar is to give it an egg white consistency and a hold when we incorporate it into the dough.
Put about 1/3 of the egg whites, then incorporate the sifted flour with baking powder. After I have added all the flour, the rest of the egg whites are incorporated with ample movements.

Pour the dough obtained into a cake form of Ø 23 cm lined with baking paper. Place in the preheated oven at 170 ° C, for approx. one hour. Try the toothpick before taking it out of the oven. Leave on a grill to cool. The rising from the center that is formed is removed, then the countertop is divided into three parts. Syrup each with the syrup from the above ingredients.

Cherry cake and two kinds of chocolate

I haven't pampered you with something sweet and good for a while, so here I am with one Cherry cake and two kinds of chocolate which goes great for a more anniversary or a family weekend. This combination of cherries and chocolate is great flour.

For Cherry cake and two kinds of chocolate we need:

  • 3 eggs
  • 6 tablespoons sugar
  • 6 tablespoons milk
  • 6 tablespoons oil
  • 8 tablespoons flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 120 gr white chocolate
  • 100 ml unsweetened liquid cream
  • 2 tablespoons sugar (or less if you don't want very sweet)
  • 2 teaspoons butter
  • 100 gr milk chocolate
  • 100 ml unsweetened liquid cream
  • 2 tablespoons sugar
  • 2 teaspoons butter

Method of preparation Cherry cake and two kinds of chocolate

Because it has to stay in the fridge, we start with the two chocolate creams first.
Cream 1: mix the unsweetened liquid cream with the sugar and put it on the fire until it boils. Remove from the heat and add the chocolate pieces and mix until the chocolate melts. Add the butter and mix well then refrigerate for about an hour until it hardens. From time to time we mix in the cream.

Cake with yogurt cream and cherries

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Black Forest cherries cake

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Tort Regina Maria

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Tiramisu cake with cherries (video)

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Diplomatic cherry cake

pandispan: 4 whole eggs 150g sugar 150g flour salt half a sheath of vanilla butter and flour for lining the tray for the tender and crispy sheet: -1 pack of 250g of the commercial fresh sheet for the cream: -250ml liquid cream 30g sugar flour 4 eggs 40g flour .

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Sweets, Cakes dough ingredients 2 eggs 150g sugar + 1 sachet vanilla sugar 125 ml oil 1 glass yogurt-125g, plain 300 g flour + baking powder filling cherry compote jar but you can put any fruit.

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Sweets, Cake top: 250 g flour 100 ml oil 100 ml milk fat 1 handful of raisins a little brandy essence 3 large eggs 400 g sour jam (rosehips, raspberries, corcoduses or plums) 1 sachet baking powder a little lemon juice 1 teaspoon peel of orange ganache cream.

Cherry cake

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Vanilla cream with fruit and cream

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Chocolate Cake With Cherries

This Chocolate Cake With Cherries it is perfect for holidays, birthdays or family parties, when you can impress your relatives and friends with very little effort. If you like to make cakes from scratch, this recipe is for you.

With the holidays approaching, the cakes are back in the spotlight. The best are the cakes in my opinion, because they are usually beautifully decorated, they are well accepted by everyone, they are made as a holiday gift and they become even more appreciated if they are made at home.

This cake is easy to make and extremely delicious. It can be made with fresh, frozen cherries, from compote or even from cherries. Of course, if you like sour cherries, the cake is the best, but not made with other cherries, it does not leave much to be desired.

Chocolate and cherries are made to go well together, which makes this cake excellent.

How to make chocolate cake with cherries:

The top is a combination of sugar, flour, cocoa, oil, hot water, baking powder and baking soda. It's easy to do. The flour is mixed separately with baking soda and baking powder. The egg whites are separated from the yolks and beat hard. Rub the yolks with sugar, water, oil and cocoa well with a whisk or an electric mixer.

Add the yolk cream over the egg whites, lightly stirring from the bottom up so as not to lose the air from the egg whites. Then add the flour with baking powder and baking soda. Mix with a spatula, from bottom to top.

Put the composition in a cake form with detachable walls, 23cm, lined with baking paper on the bottom. Bake at 175C for about 20 minutes or until it passes the toothpick test. Allow to cool in the form.

While the countertop is baking, make cream, which is a combination of butter, sugar and a simple pudding made from milk, starch and cocoa. (See recipe below and necessary ingredients). To this cream add melted chocolate and cherries, in any shape you want. As I said above, you can put fresh pitted cherries, frozen, compote or even sour cherry.

The cake is built in the way it was baked, which would be good to have removable walls. The top is not cut, it is kept in shape, over which is added the cream from which a few spoons are kept to decorate the cake. Put the cake in the fridge for a few hours.

When the cream is set, remove the cake from the shape in which it was built and place it on a metal grill under which an ordinary baking tray is placed. The icing, made of chocolate and butter, which melt together beforehand, is poured warmly over the cake, leaving the chocolate to flow on its images.

Decorate with the rest of the cream from which you can pour hazelnuts with pos and cherries.

If you want to make individual desserts from this recipe, bake the cake top in a rectangular or square shape and cut into pieces according to preference. You can build the cake in metal shapes, then decorate as you wish.

This cake is worthy of any celebration. It is quite simple to make, with a thin base of the countertop and a fluffy chocolate cream, like a mousse, which will be to everyone's liking.