Cherry Charlotte Cake
As long as the sour cherry season lasts, I said to show you another recipe, now a delicious cake with fresh and very tasty cream. I prepared it a few months ago with compote cherries, so if you like the way it looks - I recommend starting now to stock up on frozen or compote cherries.
The whipped cream combined with the cherry puree is a delicacy, I'm sorry I haven't tried the combination before. It is a perfect cake to prepare for any occasion, but especially for children, my little girl really liked the pink cream cake.
In a saucepan put 500g of cherries with the juice of their compote, put the pan on the fire.
If you have them fresh, add sugar and in a few hours they will leave juice, or pour a little water in them.
I had frozen cherries, they had little juice, so I poured a little water to cover them well.
I dissolved the starch with a little water, so that it was like a milk of color and consistency.
When the cherries start to boil, slowly add the starch - at the same time stirring constantly.
Let it simmer for a few more minutes until the composition thickens. Then set it aside and let it cool completely.
Cold or hot, pass it well with the blender to be like a fine paste.
Sweet (cold) cream is beaten with powdered sugar until it hardens well, you have the method here.
Mix it with cold cherry paste - be careful, even if it is cold, if it is hot, the whipped cream may melt and the cream will liquefy.
I wanted the cream to be firmer in the cake, so I added gelatin to it.
The gelatin dissolves in a little (100ml) warm milk - I made the composition barely warm and I poured it into the cream of sour cream with cherries, mix well after that, of course.
In the shape of a cake with the edges that come out I started to assemble the cake.
I put the first sheet of pandispan top (it can be syruped with a little cherry juice or water with honey).
I poured a little more than half of the cherry cream over it, I covered it with the second countertop, also in the same syrup.
The last layer I put the rest of the cream, level it well and put it in the fridge for 1-2 hours.
Then I arranged the other cherries on top and poured the mixture with the cherry juice and Tort-Gele gelatin, prepared according to the instructions on the package.
In short, I did something like this - I mixed the cake-jelly powder with the cherry juice (sweetened with sugar to taste), I put it on the fire and when it almost starts to boil I take it and pour it over the cherries arranged nicely on the cake. Leave to cool again for a few hours.
Then take out the side edges - you see that the gelatin holds the cake very firmly and well.
On the side it can be decorated with cream or biscuits (I shortened them a little by the height of the cake).
This is what the ending looks like - simple, beautiful, delicious.
And a slice, I think it's relevant :)
Good appetite!
