Ingredients for sponge cake:
1 cup of sugar
1/2 cup poppy
1 cup flour
2 teaspoons vegetable oil
2 teaspoons baking powder
2 tablespoons hot water
5 egg yolks
250 g butter
1/2 l milk
1/2 cup sugar
16 g vanilla sugar
1/2 cup flour
1 cup of cherry juice (I have compote)
1 1/2 cups water
2 pcs cherry jelly
cherries made of compote (I have about 1 cup)
Separate the whites from the yolks. In a separate bowl, beat the whites with a pinch of salt. In a separate bowl, mix the egg yolks with the butter and water. Sift flour with baking powder. For almost whipped proteins, add sugar by parts. Beat up to high peaks. Then add egg yolks, mix, add flour with baking powder and at the end of the poppy. Form 24 x 35 cm, lined with baking paper. Bake for about 35 minutes. Cool and cut into 2 shortcakes.
Cream: Cook custard. Cool. Shake with butter
Jelly: cherry juice and bring water to a boil, turn off and add two jelly, mix. When the jelly starts to harden, slowly add the cherry, waiting time (i.e., pour the dough on the dough).
On the cake pour jelly with cherries (it should already be almost thick. Put in the fridge
One cake to spread with cream, put another cake on it with jelly (jelly down). Pour with chocolate icing.
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Categories: Light Snack