Description of the preparation:
Do not be afraid to undertake the preparation of such a cake, it is prepared very simply, the main thing is to prepare all the ingredients and follow the step by step instructions. You can take any cottage cheese and sour cream, most importantly, withstand the volume ratio. If there is no cognac, then impregnation can be done simply from water and sugar.
Prepare the ingredients.
In a bowl, combine flour, cocoa powder and baking powder.
In a bowl for whipping, beat 2 eggs, beat them with the gradual addition of sugar (70 grams) and vanilla powder.
Beat eggs until lush and light.
Gradually introduce the flour mixture while continuing to whisk.
Beat until smooth.
Prepare a baking dish, it should be detachable and with high sides. Cover the bottom with baking paper, grease and sprinkle lightly with flour.
Put the dough in a uniform layer, bake at a temperature of 180 degrees for 20-30 minutes, check the readiness with a wooden skewer.
Chill the finished cake in a mold.
Pour gelatin into a stewpan, fill with water (115 ml.), Let it brew for 10-15 minutes, heat to a boil, but do not boil.
Beat with a mixer the cottage cheese, sugar (100 grams), sour cream and vanilla sugar.
To avoid lumps, it is advisable to rub the cottage cheese through a sieve.
Pour gelatin into the curd mass when it cools down a little.
Return to the cake, remove it from the baking sheet, turn it over and put it back into the mold, preferably on a new sheet.
Prepare an impregnation of cherry juice with the addition of cognac and sugar.
Lubricate the sponge cake with this impregnation.
Pour the curd into a mold on top of the cake and refrigerate for 2-3 hours.
Pour sugar (100 grams) into a saucepan, pour half a glass of water and heat to a boil so that the sugar dissolves.
Put the peeled cherries in sugar syrup for 2 hours.
Lay the cherry in one layer on top of the frozen curd layer.
Soak the finished cherry jelly in water according to the directions on the package. You can take a little less water, not 500 ml., But 450. Heat to a boil, but do not boil. Let this mixture cool completely and pour the cooled jelly over the cherry, put the cake in the refrigerator again for 2-3 hours, until it cools completely. If you do not trust your form, wrap it outside with cling film or parchment so that the jelly does not leak.
Carefully free the finished frozen cake from the mold, separating it from the walls with a thin knife or a cooking spatula, transfer to a plate.
Pour tea and enjoy a deliciously delicious cake.
Thin chocolate biscuit, tender curd mousse and delicious cherry jelly are just a “song”, not a cake! Have a nice tea party!