Chocolate cake with cherry coulis and cherry cream. Classic winter cherry cake How to make an unusual Easter cake

Preparing Easter cake "Kulich"

The dining room smelled of hyacinths,
Ham, Easter cake and Madeira,
It smelled like Easter in the spring,
Orthodox Russian faith.
Igor Severyanin

As Easter approaches, I want to offer everyone an interesting and simple dessert recipe. I came up with the idea of ​​decorating this cake in the form of an Easter cake myself. I used gingerbread cake as a basis. And this is the result.

The undoubted advantage of my Kulich cake is the speed of preparation. We won’t bake anything either. Already when preparing the recipe, the idea occurred to me that instead of gingerbread, you can use ready-made sponge cakes, breaking them into pieces.

So, I suggest that those with a sweet tooth treat themselves and their loved ones with such a cake in the form of an Easter cake for Easter!

How to prepare “Kulich Cake” step by step with photos at home

To prepare the Kulich cake you need: chocolate gingerbread, sour cream 25% fat, powdered sugar, bread crumbs without spices and salt (or take regular white crackers and grind), slightly peeled walnuts, canned pineapple and confectionery sprinkles for decoration. You will also need a paper or springform cake pan for 400 grams.

Dip each half of the gingerbread into the cream and place on the bottom of the cake pan. So, gingerbread by gingerbread, close the bottom of the mold. Several pieces of gingerbread will have to be broken into smaller ones to cover the voids, especially in the very first layer. Then grease this layer of gingerbread with additional cream.

Now we continue, dipping the gingerbread halves, laying out layers. Grease each layer with sour cream. The sour cream will fill small voids. For the last top layer, we try to leave the convex parts of the gingerbread cookies. We try to lay out the last layer in a small mound. To do this, place another gingerbread half in the center on top. And from it, in smaller pieces, go down to the edges. Coat the top layer with cream and place in the refrigerator for 1 hour (more is possible).

What is confit - in fact, this is a French term that implies berry, fruit puree with sugar, boiled to a jelly state. By and large, a jelly-like, dense layer. I personally use it as a layer for cakes and pastries. Prepares quickly and is very effective in desserts.

Ingredients:

cherry puree - 300 grams

sugar - 100 grams

starch - 12 grams, preferably corn starch

leaf gelatin - 15 grams

water 100 ml

So first of all, soak our gelatin in cold water, gelatin can be broken into pieces. Next, I defrosted the cherries, added sugar and starch.

And pureed it using a blender.

Then I put the berry puree in a saucepan and brought it to a boil on the stove. Then I remove it from the heat, squeeze out our gelatin and add it to the berry mass.

I take a blender and again puree our confit well. We pour all our berry confit into molds, I have a plate, and I first wrapped it in cling film, cooled it and hid it in freezer. Once it has hardened well, it can be used for its intended purpose. For example, he went into the cake. Well, something like this, I hope it was useful! Inspiration!

Prepare the ingredients.

Soak leaf gelatin (6-8 g) in a bowl of cold(!) water.

Advice. If you are using powdered gelatin rather than sheet gelatin: soak it in a small amount of liquid (proportions 1:6) and leave for 45-60 minutes to swell. Heat the swollen gelatin over low heat until dissolved, without allowing it to boil.

Thaw the strawberries and puree them in a blender.
Mix pectin (12 g) with sugar (50-60 g).
Place part of the strawberry puree (100 g) in a small saucepan and heat to 40°C.

Add sugar mixed with pectin in a thin stream, stirring continuously (in the photo all the sugar and pectin are added to peach puree just for clarity - it’s better to add sugar while constantly stirring, then the mixture will be homogeneous, without lumps).

Bring the puree to a boil, stirring constantly with a silicone spatula, and remove from heat.

Add the squeezed sheet gelatin (or powdered gelatin solution) and mix well.

Add remaining strawberry puree(150 g) and mix well again until smooth.

Advice. When heated, fruit and berry purees lose their aroma, so it is better to heat part of the puree and then add the remaining puree to it, room temperature, - then the taste, benefits and aroma are preserved as much as possible.

A cake ring covered with cling film, or a portion silicone mold(depending on the recipe) place on a flat, flat surface (for example, a cutting board).
Pour strawberry puree into a 5mm thick ring.

Tip 1. You can check the thickness of the layer with a toothpick. If you poured the puree in a thicker layer, scoop out the excess with a spoon.

Tip 2. The thickness of each layer is important in mousse cakes. They should not be too high - this is done not only for aesthetic reasons, but also for the sake of taste. When several textures and flavors are combined in one cake, everything must be balanced so that when tasting the cake, no single layer takes over the dominant role. Therefore, do not try to pour all the mousse or coulis into the mold when assembling the cake - if there is any excess left, it is better to assemble a couple of cakes that you can taste before the cake is ready.

Chocolate cake“Cherry truffle” If you are an amateur chocolate chocolate under chocolate, then this cake recipe is for you. This cake will be given to you by the rich chocolate taste combined with cherry sourness. Cherry base sponge cake consist of 4 chocolate cake layers and 3 layers of filling: truffle cream, cherry ganache, cherry coulis. Cherries for the cake can be used fresh or frozen, and chocolate should only be of the best quality. Ingredients for a cake diameter of 18-19 cm: For biscuits Flour - 320 g Sugar - 220 g Eggs - 2 pcs Soda - 1 tsp Baking powder - 1 tsp Cocoa - 5 tsp (25 g) Milk - 200 ml Vegetable oil - 80 g Cool boiling water - 200 ml Chocolate ganache (main cream) Chocolate - 200 g Cream 26-30% - 100 g Butter - 100 g Cherry ganache Cherry puree - 70 g Dark chocolate - 100 g Cream 26- 33% - 50 ml Butter - 20 g Cherry coulis Cherry puree - 150 g Gelatin - 8 g Sugar - 50 g Water for gelatin - 40 ml Truffle cream Dark chocolate - 90 g Cream - 70 g Powdered sugar - 1 tbsp. It is worth saying that the cake is very filling. Despite the fact that the diameter of the cake is 18-19 cm, it is quite enough for 9-10 people. Therefore, don’t let the number of fillings scare you, the preparation is simple, and such a chocolate cake is worth it. Preparation chocolate cakes for the cake To prepare the chocolate-cherry cake, we will use a sponge cake recipe in boiling water. Let me clarify in advance that the prepared dough needs to be divided into 2 parts and baked in two forms. The specificity of the dough is such that a large amount of dough in the mold is poorly baked. For chocolate sponge cake combine flour, baking soda and cocoa. In another bowl, beat eggs and sugar well until fluffy and thick. Add milk to eggs and vegetable oil, mix. Combine dry and liquid ingredients and pour boiling water into the dough. Cover the bottom and sides of the mold with parchment and pour the liquid chocolate dough into it. Bake the biscuits for 50 minutes at 180°C until the toothpick is dry. These cakes do not settle, so at the end of baking you can check their readiness. Cool the finished biscuits, wrap them in cling film and place them in the refrigerator for a couple of hours. The biscuits can be stored in the refrigerator for several days. Preparing chocolate ganache to cover the cake The main cream that will be used for leveling and additional filling will be chocolate ganache. Here's everything you need to make chocolate ganache: The ganache in this recipe is pliable for leveling and creates a soft shiny structure. After a few minutes of staying at room temperature, it becomes even more appetizing, and you want to scoop the cream onto your finger to try it. To prepare the ganache, I used milk chocolate. + Melt the chocolate in a water bath until smooth. You can also melt chocolate in the microwave. Microwave the chocolate for 30 seconds, then remove the chocolate from the oven and stir. So repeat several approaches until you get a homogeneous viscous chocolate mass. Next, add cream and butter to the melted chocolate and stir until a homogeneous shiny mass. Cool the ganache to room temperature and transfer it to a pastry bag. Place in the refrigerator to stabilize for at least 2 hours. How to make cherry ganache for cake filling To make the ganache, I used frozen cherries. I needed 115 g of frozen berries to get 70 g of fruit puree. The berries need to be thawed and chopped using a blender. Pass the crushed berries through a medium sieve. The puree turned out to be quite liquid, but this did not affect the structure of the ganache. Bring the cream almost to a boil, but do not boil. Finely chop the butter and add to the hot cream, pour the mixture over the chocolate. Leave the poured chocolate for 30 seconds, and then stir until smooth. Add fruit puree to the homogeneous chocolate mass and stir. Cool the ganache to room temperature, place in a jar and leave in the refrigerator for several hours until the cream reaches the desired thickness. Make sure that condensation does not collect in the jar, this may disrupt the structure of the cream. To prevent condensation from collecting, you can spread a film over the surface of the cream. To fill one layer of cake with a diameter of 18-25 cm, you will only need one portion of ganache. Cherry ganache according to this recipe is only suitable for layering cakes; such ganache is not suitable for covering a cake. Preparation of cherry coulis for layering cakes. The principle of preparation of coulis is similar to jelly, but the coulis has more rich taste, since it contains only the flesh of berries or fruits. Coolies are thickened with gelatin or pectin. Coulis can be thickened to a jelly or just a thick sauce, it all depends on the dessert. Soak gelatin in water for 10 minutes. Grind the cherries into puree using a blender. You need to take about 250 g of frozen cherries to get 150 g of cherry puree. Place the cherry coulis puree on the fire, add sugar and bring to a boil until the sugar melts completely. It will be enough to boil the mixture for 3 minutes and remove from the heat. A minute after the jelly is removed from the heat, add gelatin to the hot puree and stir until dissolved. To prepare the jelly layer, you will need a mold 1.5-2 cm smaller than the diameter of the biscuits. I only had a suitable diameter for the saucepan, so I covered the surface of the dish with cling film and poured hot jelly into it. When the jelly has cooled to room temperature, it can be placed in the refrigerator or freezer for further stabilization. Recipe for truffle cake filling To prepare the truffle filling, you will need good dark chocolate. Not necessarily a special confectionery, but the chocolate must contain 68-70% cocoa. Melt the chocolate in a water bath. Add cream to the melted chocolate and stir until smooth and shiny. Dark chocolate contains practically no sugar, so if you want to sweeten the cream a little, add powdered sugar. Assembling the Cherry Truffle Cake The cakes for this recipe are very juicy and do not need soaking. But I had some juice left from frozen cherries, so I soaked a few of the cake layers. Our base cream is chocolate ganache, which holds its shape well. We form a circle from it. Fill the middle of the cake with cherry ganache. Cover the top with a second sponge cake and cover the sponge cake with a small layer of cream, place a cherry coulis on top. We also cover the free rim with base cream. Using a special pastry spatula, smooth out the cream. Repeat similar steps with the last truffle layer. + Before making the final leveling, the cake must be well cooled or frozen. Then the ganache spreads quickly and evenly. Author kashevarnya I decorated the cake with meringue

Cherry and chocolate are a wonderful duet that emphasizes each other’s taste. They just harmonize wonderfully in this dessert. Prepare the cherry coulis and frosted cake the day before and all you have to do is make chocolate mousse and assemble a very tasty and delicate chocolate mousse cake. A step-by-step recipe with photos will help you do it quickly and easily at home.

For the cherry coulis you will need:

• 150 grams of fresh or frozen cherries;
• 100 grams of sugar;
• 2 sheets of gelatin (10 grams).

For chocolate mousse you will need:

• 3 yolks from large eggs (D-0 or D-V);
• 110 grams of milk;
• 110 grams of sugar + 5 grams of vanillin;
• 180 grams of dark chocolate;
• 1 sheet of gelatin (5 grams);
• 400 grams 33-35% cream;
• + yellow and lilac dyes.

How to make chocolate cherry mousse cake with mirror glaze

Cherry coulis

Preparing the jelly layer begins with washing fresh cherries and removing the pits, and placing frozen cherries in a saucepan to defrost. During this time, it will release juice, which will serve as the basis for the syrup. Add sugar and place the saucepan on the fire. Boil it for two/three minutes. Meanwhile, soak the gelatin.

Remove the cherries from the heat, puree them in a blender until you get porridge and rub them through a sieve, getting rid of the remaining pieces of peel. Boil the cherry puree again for about 30 seconds and remove from the stove. Let the cherry puree cool a little, add gelatin, and dissolve it. Place the mold on a board and pour cherry coulis into it. I'm preparing hemispheres. We remove cherry jelly in the freezer.

Dark chocolate mousse

Soak the gelatin leaf. Beat the yolks and vanilla with sugar in a saucepan, pour in the milk and transfer to the fire. Without ceasing to rotate the whisk, brew the whole mass until it becomes sour cream. Remove from heat and immediately add chocolate pieces to the hot mixture. Once the chocolate has melted, add the gelatin and stir until it is completely melted.

While the chocolate mass is cooling, begin to whip the cold cream until soft peaks form. Then we wait until the temperature of the chocolate mass and the whipped cream are almost equal and combine them, stirring with a silicone spatula.

How to assemble a mousse cake in a mold

First, place the mold on the board and fill it exactly halfway with chocolate mousse. Place a piece of cherry coulis in each cell.

Again fill the form with mousse and place the cake. Don't forget that you need to drown it a little in the mousse. Place the mold in the freezer so that the dessert freezes into stone.

Remove the frozen chocolate-cherry mousse cake from the mold and place it on a wire rack or on a glass, as in my case. Filling the cake mirror glaze yellow and lilac. Leave it for a while so that the excess glaze can drain off.

Carefully wipe off the remaining colored glaze that hangs from the cake with a hot and wet spatula, then transfer the cake to a baking tray. Place it in the refrigerator for 3 hours until completely defrosted.

And here it is, a delicious and tender piece of delicious chocolate mousse cake with cherry jelly inside.

As you can see, any housewife can prepare delicious chocolate-cherry coulis with mirror glaze at home. The main thing is to be patient and you will succeed. 🙂