Let's prepare a “Drunk Cherry” cake for the holiday.

Drunken Cherry Cake is an excellent dessert for a holiday table. The essence of the recipe comes down to preparing a chocolate sponge cake with a delicate and at the same time juicy cherry cream filling. Our step-by-step guide to preparing this cake will help even a novice cook create not only a tasty, but also a beautiful dessert for a festive feast.
On this topic:

Secrets of growing and caring for Morozovka dessert cherries

Aug 31, 2020

An indispensable exhibit of Siberian gardens is the Ural cherry...

Aug 28, 2020

Tasty and healthy - preparing viburnum jam for the winter

Aug 23, 2020

How to make apple cider at home -...

Aug 19, 2020

BACK FORWARD 1 of 139

Let's start preparing drunken cherries in the home kitchen

1. We marinate the cherries. First of all, wash the fruits and remove the seeds from them. This can be done with a regular pin, inserting it closed inside the berry, prying up the seed and removing it out.
2. Pour wine over the cherries and leave to marinate for two days in the refrigerator. In winter, fresh fruits can be replaced with frozen ones. Instead of wine, you can take tincture, rum, liqueur and any other aromatic strong drink.

• Delicious and simple seafood pasta recipe
• Nut cake - a fantastic dessert with a simple recipe at home
• Cake “Enchantress” - we are preparing a delicious dessert from childhood for the whole family.…

You can give it more refined notes by adding cardamom, cloves, cinnamon and other spices to taste.

The second important process is baking a fluffy, airy sponge cake.

To do this, carefully separate the whites from the yolks. Grind the yolks with half the sugar and vanilla until they lighten and begin to increase in volume.

Beat the egg whites with a mixer, increasing the speed and gradually adding the second half of the sugar. The required state is when the mass retains its shape and does not spread.

Combine flour and cocoa, after sifting them. This procedure is important for enriching dry products with air - then the dough turns out more airy.

Combine all three ingredients. First, sweet yolks with half the beaten whites. Carefully, using upward movements, add the mixture of flour and cocoa to the mixture and, lastly, the remaining whipped whites. The mass becomes homogeneous, which means it’s time to pour it into a tall baking dish. A caveat is that the mold should be cold, so while you are preparing the dough, let it, already greased, stand in the refrigerator for some time.

Preheat the oven to 180-200°C. Place the pan in the oven for 30 minutes. After the time has passed, there is no need to immediately remove the cake from the oven; let it cool slowly inside it. Before you start cutting the biscuit, you need to let it sit for 4-6 hours.

At this time we prepare the cream.

1. In our case, it will be charlotte, but experienced housewives can replace it with their own branded cream of a similar texture or regular cream, grated with butter.
2. So, grind the egg and sugar.
3. Heat the milk to a boil, add vanillin and add the egg mixture in a thin stream, stirring the mixture constantly. Cook it over low heat until thickened, stirring all this time so that it does not burn. Let it cool.
4. Beat the softened butter with a mixer until fluffy. Mix the cooled mass with whipped butter - the airy filling for the biscuit is ready.

Step-by-step recipe for “Drunk Cherry”

Filling

Usually the dessert begins with pickling the cherries, because the fruits must stand in alcohol for several days. This will make them more aromatic and juicy.

For the filling you need: 300-350 g of cherries, 300 g of good cognac or wine.

Let's start cooking:

1. We wash the berries.
2. Remove the seeds from them. Try to damage the cherries as little as possible so that they do not lose juice.
3. Pour alcohol so that it covers all the fruits.
4. Leave to marinate in the refrigerator for two days.

Helpful Tips:

1. If there is little time left before the holiday, you can infuse cherries for only 12 hours.
2. In winter, berries are often replaced with frozen ones. To make the cake juicy, choose blast-frozen fruits. They retain more juice and vitamins. It is better to defrost cherries in the refrigerator. You can prepare the fruits faster by gently heating them in a water bath.
3. Instead of wine for pickling, you can use rum, whiskey, good liqueur, liqueur or other aromatic alcohol.
4. To make the cherries tastier, add cardamom, cinnamon, cloves and other favorite spices to the marinade.

Baking a sponge cake is one of the most important stages, so we recommend that you follow the recipe carefully and the cake will turn out fluffy and beautiful. The classic dessert uses butterless chocolate sponge cake. A similar method of baking sponge cake is also used in the classic Black Forest cake.

For the cakes you need:

• 200 g good dry flour
• 6 medium eggs
• 250 g sugar
• vanillin

Kitchen utensils: 20 cm mold, blender, mixer or whisk.

So let's get started:

1. Preheat the oven. When cooking begins, the temperature should be 180°C.
2. Grease the bottom of the mold with a small amount of oil. There is no need to coat the edges, this will only make the biscuit heavier and prevent it from rising.
3. Place the mold in the refrigerator.
4. Separate the yolks from the whites.
5. Grind the yolks with half the sugar and vanilla.
6. Beat until they lighten in color and increase in size several times. The mass is ready when the small depression is tightened very slowly.

7. Fluff the whites with the remaining sugar.
8. When the whites are well beaten, they do not spread on a flat surface, but retain their shape; the mass itself has a characteristic even shine.
9. We continue to prepare the cake. At this stage, combine flour and cocoa. Dry foods must be sifted to enrich them with air.
10. Add half the whites to the yolks and mix.

11. After the mass has become homogeneous, pour in the flour in parts.
12. Lastly, fold in the remaining whites.

Helpful Tips:

1. To prevent the dough from settling, it must be stirred not in a circular motion, but in a direction from bottom to top.
2. Egg whites will whip better if you start at low speeds and gradually increase the power of the mixer or blender. But you cannot reduce the intensity of rotation, because of this they may lose volume.
3. To make the sponge cake tall, use a mold with a small diameter.

When you have very little time, you can prepare dessert in a quick way. Of course, the cake will not be as interesting, but making it is much easier.

The ingredients for such a dessert can be bought at your nearest store, and its creation will take no more than 1-1.5 hours. In this recipe, the cherries are not pickled, just a little alcohol is added to the cream.