- 8 pcs. Egg
- 1 cup (200 grams) Granulated sugar
- 120 g Flour
- 50 g Cocoa
- 1 teaspoon (5 grams) Baking soda
- 1 teaspoon (5 grams) Baking powder
- 1 kg Frozen cherries
- 120 g Granulated sugar
- 1 l Thick cream;
- 110 g Powdered sugar
- 220 g Sour cream
Chocolate cake is porous, like a soft sponge, sponge cake covered with air cream, cocoa powder, and cherries. Sponge cake with cherries – an excellent sweet dessert, with unforgettable sensations and a delicate taste that will decorate the festive table.
Put the pan of cherries on the fire and bring it to a boil. Reduce the heat and let the berries boil for about 15 minutes. Remove from the stove and set aside to cool. After this, strain the mixture through a sieve to separate the pieces of cherry from the syrup. Such a syrup can be prepared ahead of time so that it becomes truly saturated and then it can be used during the preparation of the cake.
Meanwhile, prepare the cream. To do this, pour cream into the bowl of the mixer. Beat them at high speed for 1 minute until they thicken. Add the icing sugar and beat for another minute. Add sour cream and beat again for a minute. Put the cream in the refrigerator so that it cools well and you can work on it further.
Remove the cake and cream from the refrigerator. Whip the cream for 30 seconds to make it soft and airy. Garnish the cake with cream: you can apply it at any time. Sprinkle cocoa powder on top and layout fresh cherries. Refrigerate the cake for at least 4 hours (it is best to put it in a closed container in the refrigerator overnight).