We will need the following products:
60 g wheat bread flour + some more for the powder form
70 g cocoa powder without sugar
80 g butter
6 fresh eggs
290 g sugar
a pinch of natural vanilla sugar
pinch of crystalline citric acid
60 ml of cherry vodka kirsch, cherry liqueur or cherry brandy
600 g frozen cherries
refined vegetable oil to lubricate the form
As you can see, no baking powder, no soda, and a minimum of flour.
In addition, we still need to prepare the cream, for which you need:
200 g dark chocolate
1 liter cream with a fat content of at least 30%
4 tbsp. l Sahara
1 tsp vanilla sugar
and a bag of fixer cream
And for decoration — icing sugar
To begin, we must prepare everything.
First of all, sprinkle the bottom of a detachable form with a diameter of 23 cm with water, then cover it with a circle of parchment of the same diameter, and lubricate the parchment with refined vegetable oil and lightly sprinkle with flour.
Secondly, fold the cherries in a bowl and set to thaw.
Then we throw the cherries in a colander and dry.
Third, melt the butter over low heat.
Fourth, sift the flour and cocoa together through a sieve, preferably two times.
Fifth, pour sugar into a stationary blender bowl and grind to the size of table salt. This is a very important point.
Because if you use regular large granulated sugar for a biscuit, then the Genoa biscuit may not rise.
Now that we have prepared everything, we can proceed directly to the preparation.
Break eggs into a large refractory bowl, add 190 g of sugar and vanilla sugar.
Put the bowl on a pot of boiling water, standing on minimal heat. Beat with a mixer at minimum speed until the mixture warms up to about 40-43 ° C.
Then remove the bowl from the heat, increase the mixer speed to the maximum and beat until the mixture increases in volume about 3 times.
Pour the egg mass into the bowl of a food processor.
Butter — what we previously melted — warm slightly. Pour 1/3 of the mixture of flour and cocoa on the surface of the egg mass, mix at low speed until homogeneous. Pour half of the oil on the edge of the bowl, mix again.
In the same mode, each time kneading, add another 1/3 of the mixture of flour and cocoa, the remaining butter, the remaining mixture of flour and cocoa.
Put the dough in the form, level the surface. Put in the oven, preheated to 180oS.
Bake for 30-35 minutes, until the sponge cake starts to move away from the walls of the mold.
In addition, the finished biscuit when you click on it should slightly spring.
Remove the biscuit from the oven and transfer to the wire rack.
Leave for 10 minutes.
To hold a long narrow knife from the inside of the walls of the form. Remove the wall form.
Allow the biscuit to cool on a wire rack to room temperature.
While the biscuit is baked, prepare the syrup for impregnation. Pour 80 ml of water into a small saucepan, add sugar and citric acid. Put on a small fire and cook, gently stirring with a wooden spoon, until the water is hot, but it still does not boil.
Stop stirring, because otherwise the syrup will evaporate.
Lubricate the walls of the pan with water with a brush.
Let boil, cover and continue to cook for exactly 2 minutes.
Remove from heat, remove the lid and allow to cool to room temperature.
Mix syrup with kirsch or liquor.
On 1/3 and 2/3 of the height of the biscuit make horizontal cuts with a depth of about 1 cm.
Then take a large knife, insert it into the upper horizontal incision and carefully cut off the upper cake. Transfer it with a spatula to a baking tray without sides, transfer to a large plate and set aside.
In the same way to separate the second cake.
Leave the last cake on the basis of the form.
With the help of a juicer squeeze juice from lemon and orange.
Separate 170 g of chocolate — we need it for the cream; the rest of the chocolate is set aside to decorate the cake. So, we need to finely chop these 170 g of chocolate, and then mix them in a bowl with 60 ml of hot water until smooth.
Biscuit circle, left on the basis of the form, brush with a brush with a mixture of syrup and kirsha.
Beat cream with the remaining 100 g of sugar, vanilla sugar and cream fixer with a mixer until soft peaks form.
Cream fixer is, generally speaking, icing sugar plus a little bit of regular starch, no high chemistry.
So if you can not buy such a fixer, just take a pinch or two of ordinary potato starch, dissolve it in a tablespoon of water and add to the cream.
Separate about 80 ml of whipped cream, add to chocolate mixture. Stir with a spatula.
Separate approximately 125 ml of cream, add again to the chocolate mixture and mix.
With the help of the same scoop, very quickly apply chocolate cream to the soaked cake layer.
Brush with a mixture of syrup and kirsha second round sponge cake on one side.
Gently lay it soaked on the base of the cake, smeared with chocolate cream.
Lightly press the top of the cake with your fingertips.
Lubricate the surface of the cake with a mixture of syrup and kirsha.
And now is the time for our cherry.
We throw it in a colander, put off a few things to decorate the cake, and lay all the other berries like this, layer in one berry.
To the remaining cream, add a thin stream of lemon and orange juice, mixing with an immersion blender at low speed.
Separate 500 ml of the mixture of cream and citrus juice, put on top of the cherry.
Lubricate the last round of sponge cake with a mixture of syrup and kirsha. Lay it soaked side on cherries with cream.
Lightly flatten the cake so that it becomes smoother.
Put the cake, the remaining cream and cherries in the fridge.
Cool for 30 min.
Get the cake out of the fridge.
Whip cream to grease the sides and top of the cake.
Put the remaining cream in a pastry bag with a nozzle in the form of a star and decorate the cake with a curb.
Dry the remaining cherries with a napkin, spread them nicely along the edge of the top of the cake, lightly sprinkle with powdered sugar.
The remaining chocolate to grate on a coarse grater and gently lay a slide in the center.
Cooked cake must be put in the fridge — and let it brew for 24 hours.