The popular English dessert of the most simple products. Exquisite, delicate, airy dessert from my childhood.
For the dough:
- Sour cream – 300 g
- Flour – 2 cups
- Eggs – 4 pcs
- Condensed milk – 300 g
- Sugar – 200 g
- Cocoa – 1 tbsp
- Baking powder – 1 tsp
- Sour cream – 900 g
- Sugar – 150 g
- Nuts – 50-10 g
- Cherry – 500 g
- Corn starch – 1 tbsp
Whisk the sour cream with sugar to thicken, add the condensed milk. Eggs with sugar whisk for about 10 minutes in a food processor until a thick dense foam. Then connect the mass of sour cream with whipped eggs. Mix flour with baking powder and are often added to the egg-mass sour cream.
Tip: To keep the airiness, not knead the dough for a long time.
Divide dough into 3 parts. In the first part, add cocoa to get the chocolate cake. Chocolate and light 1 piece of dough put in a form laid by parchment, bake for 15-20 minutes at 200 degrees.
Cover the baking parchment, spread the light weight of the entire width, level. Bake for 8 minutes at 200 degrees.
Sour cream. Sour cream whisk with sugar to thicken, so that it is not dripping from a spoon.
Tip: use a cream with a fat content of 20% or more. It is less moisture. If you have 10-15% fat sour cream, pre-strain her serum.
Nuts fry in a dry frying pan until golden brown, clean, and is detailed with a knife.
Cherry put in a saucepan, bring to a boil, add the corn starch. Cook until slightly thicken, cool.
Wide cake lubricate the sour cream, put the cherries and fold tight roll. Roll cut into pieces 1,5-2 cm. Cover the bowl with cling film on the bottom and sides of the roll lay plentifully grease cream. Sprinkle with nuts and place a cherry. Chocolate cake, cut into cubes 1×1 cm. Soak each slice of cream and place in the middle of the cake. Promazhte again cream, sprinkle with nuts and cover with a light round Korzh. Place in the refrigerator overnight. Ready cake flip, remove the bowl and film. Serve on a large platter, garnish with cherries and orange peel.