Chocolate Cherry Cake with Creamy Custard

Steps

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  1. First, make a biscuit. Separate 5 chicken proteins from yolks. Add a pinch of fine salt to proteins and half a teaspoon of lemon juice.
  
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  2. Gradually increasing the mixer speed to maximum, beat the whites in a lush white foam. Continue beating, gradually add 75 g of sugar to the protein. Whisk the mixture to steady peaks.
  
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  3. Combine the yolks with the remaining sugar.
  
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  4. Using a mixer, beat the mixture for 5 minutes so that it increases in volume and brightens.
  
  
  
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  5. Combine whipped whites with yolks. Using a silicone spatula, mix the mixture to a uniform consistency.
  
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  6. In a separate bowl, mix the dry ingredients for the dough: sifted wheat flour, cocoa powder, baking powder, potato starch 40 g and ground spices. Stir the mixture until smooth.
  
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  7. Add dry mixture to the beaten eggs. With gentle movements, mix the ingredients using a silicone spatula, achieving a uniform consistency of dough.
  
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  8. Pour the dough into a detachable mold or a multicooker bowl with a diameter of 20-22 cm, covered with parchment and lubricated with butter.
  
  
  
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  9. Bake the biscuit in the oven at an average level at 180 degrees for 30 minutes. For multicookers, you need to select the "Baking" or "Biscuit" mode. Depending on the manufacturer, the time of baking a biscuit in a multicooker will take 50-60 minutes. Get the finished chocolate sponge cake out of the mold and let it completely cool.
  
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  10. Prepare the cream. In a deep bowl, combine 3 chicken eggs, sugar, vanillin and potato starch 30 g.
  
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  11. Stir the mixture to a smooth consistency.
  
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  12. Constantly stirring the egg mixture with a whisk, pout 150 ml of hot milk in a thin stream.
  
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  13. Pour the resulting mixture into a saucepan with the remaining hot milk.
  
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  14. Constantly stirring, cook the cream until thickened over low heat. Then cover the finished custard with food film into contact and leave it until completely cooled down.
  
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  15. In a deep bowl, whisk the softened butter with a mixer.
  
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  16. Continue beating the butter, add to it 1-2 tablespoons of custard.
  
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  17. In the result, there should be a thick and smooth cream. Put it into the fridge for 30-40 minutes to cool down.
  
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  18. Cut ready biscuit3 cakes of the same thickness. Each cake soak with black coffee.
  
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  19. Lubricate the biscuit cake with a layer of creamy custard. From above distribute cherry in liqueur, cleaned from stones. Alternating layers of biscuit, cream and cherry, form a cake. Grease the sides of the cake with the remaining cream. It is not necessary to cover the top of the product.
  
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  20. For a chocolate glaze (ingredients: milk - 4 tbsp.; sugar - 5 tbsp.; cocoa powder - 2 tbsp.; butter - 50 g.), mix cocoa powder, sugar and milk in a small ladle or saucepan. Put the glaze on the fire and, constantly stirring, bring it to a boil. Then add a piece of butter to the glaze and bring the mixture to a boil again. Let the glaze cool to room temperature so that it thickens and decorate the finished cake with it.
  
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  21. Put the chocolate cake with custard and cherries into the fridge for 3-4 hours so that it is soaked. Decorate the cake up to you.
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  22. As a decor, you can use meringue, marshmallow, chocolate and jelly sweets, marmalade, nuts, dried fruit or fresh berries.
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  23. Bon appetit!