Cake with cherries and caramel cream: video recipe

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• Time for preparing

  Contents

  • • 0.0.1 3 h
    • 0.0.2 Medium dish
    • 0.0.3 268kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  3 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  268kcal

• Rating

• Recipe

Thin crispy layered cakes, fresh berries and cherries caramel cream will drive all guests crazy! This is insanely delicious! A detailed description of cooking cakes can be found here.

Let’s get started!

Ingredients

0/13 ingredients

• 180 g cream 20%
• 240 g icing sugar
• 700 ml of milk
• 150 g sugar
• 9 g vanilla sugar
• 3 eggs
• 90 g of starch
• 200 g soft butter
• 400 g cherries
• 400-450 g flour (cakes)
• 250 g butter (cakes)
• 1 egg (cakes)
• 200 g sour cream (cakes)

? 3 ч3 ч 268

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Bon appetit, I hope you had fun with us!

Steps

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1. For cream, we need to make caramel. For this icing sugar in a thick-bottom dipper without extra liquid put on a very slow fire until it is completely dissolved. Wherein do not mix, but only help to melt a little.
2. In another bowl, bring the cream to a boil and remove from fire.
3. Because this caramel will go to the cream, I’m not taking the most fat cream, as for ordinary caramel.
4. When the powdered sugar dissolved and acquired a caramel color, remove from heat and pour hot cream into a thin stream.
5. At this point, you need to mix the caramel very intensively, until it becomes homogeneous.
6. Grind the eggs well with a whisk with vanilla sugar, ordinary sugar and starch.
7. Add milk and mix.
8. We put this mass in a water bath and, constantly stirring, boil until the cream thickens.
9. After the cream has thickened, remove it from the water bath.
10. Add caramel to the cream and mix well.
11. Now the cream must be completely cooled to room temperature temperature
12. At this time, I cook cakes.
13. When the cream has cooled and the cakes are ready, beat the soft creamy white oil.
14. Gradually in small portions add caramel to the oil cream and beat well each time.
15. Coat each cake with cream and put cherries on the cream. Cover with the following cake and crush well. There to collect the whole cake.
16. When the cake is assembled, it does not need to be greased on top.
17. Put a cutting board on the cake, and any load (not heavier than 1.5 kg). Leave the cake under load for 2 hours at room temperature.
18. Remove the load and align the edges. Lubricate the top with cream residues cake.
19. Sprinkle crumbs on all sides of the cake. Decorate on top desire.
20. Put the cake in the refrigerator all night.

Keywords:

• caramel cream
• cake
• cake