Cherry Caprice cake
Recipe Ingredients
Dough:
- 7.0 oz chocolate
- 7.0 oz butter
- 7 eggs
- 7.0 oz sugar
- 3-3.5 cups flour
- 3.5 oz starch
- 3.5 oz breadcrumbs
- 2 teaspoons vanilla
- 2 teaspoons baking powder
Cream:
- 17.5 oz cherries (canned or fresh)
- 2 cups sour cream
- 1 cup sugar
- 0.7 oz gelatin
- Whipped cream for decoration
Preparation
Soak gelatin in cold boiled water for 1 hour.
Leave a little bit of chocolate for decoration and melt the rest in water bath.
Cream butter with sugar and vanilla.
Separate the whites from yolks. Add yolks to the butter and mix well.
Add melted chocolate and mix.
Beat the whites.
Add the whites to the chocolate mix and carefully mix.
Add starch, breadcrumbs, baking powder, and flour. Mix the dough, so that it is not too thick.
Bake two layers (I have a mold that is 10.2” diagonally), cook at 350 F for 25-30 minutes. Cut every layer horizontally into two parts, so, as a result, you will have 4 layers.
Prepare the cream. Bring gelatin to a boil, but don’t keep boiling. Combine sour cream with sugar and inject the mix into the cooled down gelatin. Leave several cherries for decoration and remove pits from cherries. Spread the cream on the first layer.
Put the second layer on top of it, spread with cream, place the cherries, cover with the third layer as well as thoroughly spread with cream and cover with the last layer. Spread the top of the cake with whipped cream, decorate with cherry and grated chocolate.
Bon appétit!
