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Drunken cherry cake in icing

Drunken cherry cake in icing, Prescriptions, Any category, Any kitchen, Pastries and desserts, Russian cuisine, Cakes

Ingredients portion 4

Sugar 250 g

Chicken egg 2 pieces

Cocoa powder 6 tablespoons

Sour cream 200 g

Wheat flour 1.5 cups

Butter 250 g

Condensed milk 0.3 cans

Cherry 165 g

Milk 2 tablespoons

Soda ½ teaspoon

Cooking instructions 2 hours + 1 day

1 Beat the eggs with 1 cup sugar, add the baking soda, 3-4 tablespoons of cocoa powder and knead well. Then add sour cream and flour. Knead the mixture until it has no lumps. Take a medium-sized round baking tray, grease it with oil and then pour the mixture into it. Bake at 200 degrees for 20-30 minutes. You can check whether the cake is ready by piercing it with a toothpick: pierce it in a few places, if the toothpick is dry, the cake is ready. Allow the cake to cool slightly and remove from the oven.

2 While the cake is cooling, make the cream. Mix the melted butter (200 g) with the condensed milk. Then add the “drunken cherries”.

3 Remove the lid from the cooled cake. Cut the crust along the edge with a knife and then thread through the middle. Remove the crumbs as much as possible and crumble into the cream. Fill the empty crust with the filling and cover the top.

4 Boil the icing. Mix the remaining sugar (3 tablespoons), 2 tablespoons cocoa, milk and cook over a low heat until the sugar has dissolved, stirring all the time. Add 50 grams of butter and leave to cool. Spread over the cake and leave to soak in the refrigerator for a couple of hours.

Recipe tip The day before baking the cake, prepare the “drunken cherries”: pour vodka or brandy over the cherries to cover them and leave for 12-24 hours.

Bread pudding with apples and cinnamon

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .