Winter cherry cake - coconut cake with chocolate cakes and cherries. Step by step recipe with photo. Author's recipe from Mandarinka.

INGREDIENTS:

FOR BAKING:

• 2 eggs
• 1 tbsp. Sahara
• 1 tbsp. sour cream
• 0.5 cans of condensed milk
• 1 tsp soda
• 1 tsp vinegar
• 2 tbsp. flour
• 2 tbsp. l. cocoa
• vanilla

FOR CHERRY FILLING:

• 500 - 600 gr. pitted cherries (fresh, frozen or canned)
• 0.5 tbsp. +1 tbsp. l. Sahara

FOR COCONUT INTERLAYER:

• 3 egg whites
• 0.5 tbsp. Sahara
• 100 g (1.5 cups) coconut flakes.

FOR CREAM:

• Cherry syrup (from filling)
• 3 yolks
• 1.5-2 tbsp. milk
• 3 tbsp. l. flour
• 0.5 tbsp. Sahara
• 200 gr. butter
• 0.5 cans of condensed milk

How to make Winter Cherry cake:

Beat the eggs in a firm foam (about 8 minutes), gradually add sugar at the end of beating.

Add sour cream, condensed milk, stir the liquid mass well. Add soda slaked with vinegar, sifted cocoa flour, vanilla.

Stir everything well with a mixer.

Place the dough in a greased dish with a diameter of 24-26 cm.

Bake in a preheated oven at 170 degrees for 40-50 minutes (check readiness with a match).

FOR CHERRY FILLING:

Defrost cherries (if necessary), add 1 tbsp. spoon of sugar and leave for half an hour to let the cherry juice.

Drain the juice into a saucepan, add 0.5 tbsp of sugar to it and heat until the sugar dissolves.

Dip the cherries in the juice, you can boil for a minute and turn off the heat.

Remove the cooled cherries from the syrup, draining. Leave the syrup for the cream (it will turn out to be about a glass and a half). If you are using canned cherries, simply drain the juice from it into a saucepan, and discard the cherries in a colander.

FOR COCONUT INTERLAYER:

Chilled egg whites beat with sugar until crisp peaks (about 8 minutes).

Mix the whipped egg whites gently with coconut flakes.

Place the coconut mass in a greased baking dish.

Bake for about 20 minutes at 170 degrees. The cake will be like a biscuit, but not like a meringue.

Remove from the mold warm (it is convenient to pry it off with a silicone spatula).

FOR CREAM PREPARATION:

Remove the butter from the refrigerator and soften to room temperature.

Add to cherry syrup milk to make 2 cups of the mixture. Put on fire to boil.

At this time, beat the yolks with a mixer with sugar, add flour, stir well so that there are no lumps.

Add 0.5 cups milk, stir well.

Pour the mixture into the boiled milk with syrup in a thin stream, stirring constantly and intensively. Boil the cream until bubbles appear, stirring continuously.

Remove cream from heat and cool. Add condensed milk to the cooled cream.

Take softened butter(if it is still solid, you can gently heat it in the microwave, but so that the oil does not become liquid, it should be the consistency of thick sour cream). Beat the softened butter at low speed for just a couple of minutes.

Add to it by spoon custard, stirring well with a mixer until the parts are completely connected. You can add a spoonful of brandy.

ASSEMBLING WINTER CHERRY CAKE:

Divide the chocolate crust into 2 parts (you can cut the top off into crumbs to decorate the cake).

Put the bottom of the crust on a dish, then half the cherries (do not squeeze much, let the juice soak the crust) and 1/3 of the cream.

None festive feast is not complete without sweets. No matter how much the guests eat, no one will go anywhere without tasting sweets. Therefore, each hostess wants to surprise her guests with an elegant and delicious cake. We offer you a recipe for a beautiful and delicious Winter Cherry cake. Although this cake is also widely known under the name "Monastyrskaya hut" or "Cherry under the snow". The peculiarity of this cake is that outwardly it is not remarkable, but once you cut it, it will sparkle with colors. In the context, it looks very elegant. Preparing the cake is not difficult, but you will have to spend a little time, mainly on making the tubes.

Ingredients for making the Winter cherry cake:

For the test:

• wheat flour - 400 g
• butter or margarine - 200 g
• icing sugar - 2 tablespoons
• sour cream - 100 g
• chicken egg - 1 pc.
• baking powder - 0.5 tsp

Filling:

• cherries - 500-600 g seedless canned in own juice or frozen

For the cream:

• sour cream - 700 g, fat content 20-30%
• sugar or powdered sugar - 5 tablespoons or to taste
• vanilla sugar- 1 tsp
• thickener for sour cream (as needed)

For decoration:

• dark chocolate - 30 g
• fresh mint

Recipe cake Winter cherry:

Let's make the dough. To do this, pour the sifted flour into a large bowl or bowl of the combine, add powdered sugar and baking powder. We mix.

Cut the cold butter or margarine into small cubes and add to the flour mixture.

With quick movements we chop the mixture with knives or grind it with our hands to a state of small crumbs.

Add the egg and sour cream. Since flour is of different quality, it is better not to add all the sour cream at once, set aside 1 tbsp. and try to knead the dough, if the mixture turns out to be dry, then add the remaining sour cream.

Knead the dough quickly.

We roll a ball out of it.

And we divide into 2-3 parts. We put each part of the dough in a bag and send it to the refrigerator for 30-40 minutes. By the way, to make the dough more evenly cooled, each part can be kneaded with your hands into a cake about 2 cm thick.

Let's prepare the filling for the cake. Place the pitted cherries on a sieve. Sprinkle with sugar if desired.

We take out 1 part of the dough from the refrigerator, leave the second in the refrigerator for now. We roll it into a long layer with a thickness of 1-2 mm.

We cut the edges of the layer to get an even rectangle. We collect the scraps together and send them to the refrigerator. The resulting rectangle is cut into strips about 25-28 cm long, or at your discretion, depending on the desired length of the cake and 5 cm wide or more if your cherry is large enough.

Place cherries in a row on the center of each strip. Larger cherries can be divided into 2 halves for convenience.

We slightly tighten the edges of the strip and pinch together over the cherry, forming an even tube. We pinch the edges carefully. In total, in our case, it turned out to make 26 tubes 28 cm long, but depending on the thickness of the rolled dough and the length of the tubes themselves, you may get them a little more or less. In order to form a cake in the form of an even pyramid, we need 21 tubes.

Put the tubes on a baking sheet covered with baking paper. The tubes themselves are already slightly flattened on the baking sheet so that they turn out to be even.

We bake the straws with cherries at 190 C for about 12 minutes or until they are covered golden crust... During baking, the straws may open a little along the seam, do not worry about the quality finished cake it will not be reflected.

When the tubes have cooled slightly gently (they are very fragile), transfer them to a work board or wire rack and leave to cool completely.

Let's prepare a cream for the Winter Cherry cake. To make the cream thick, we take the fattest sour cream for its preparation. Also, sour cream can be additionally hung in gauze for 8 hours to remove excess liquid.

Add vanilla sugar and powdered sugar to sour cream. Quantity icing sugar take it to your taste.

Whisk the mixture until smooth. If using sugar, beat until the sugar is completely dissolved. Optionally to get more thick cream, add a thickener to the sour cream. Instead of sour cream, you can use heavy cream for whipping.

Putting together the Winter Cherry cake. To fix the cake on a platter, put 1 tbsp on the bottom. cream and distribute it over the entire surface. Put 6 straws with cherries on top. We pre-trim the edges of the tubes so that they are all the same length.

Cover the tubes with a layer of sour cream on top.

Grate the chocolate or grind it into crumbs with a blender. Sprinkle the cake with chocolate chips on all sides.

Optionally, decorate the cake with cocktail cherry or chocolate covered cherries and mint leaves on top.

To make a chocolate-covered cherry, place the cherries on a paper towel and let the excess juice drain, melt a small amount of chocolate, dip the cherries in chocolate, put them on baking paper and put them in the freezer for 2-3 minutes until the chocolate hardens completely.

We send the finished cake to the refrigerator to soak for 6-8 hours.

Winter cherry cake is ready!

Bon Appetit!

The secret of the Winter Cherry pie is that for the filling you need to take frozen cherries and not defrost them first. I came to this conclusion after trying different variations of fillings, starting with apple. The taste of the pie depends on the filling, and I determined the cherry as the most ideal one. I cooked with both fresh and canned, the taste of the pie is different. Why don't cherries need to be thawed? The secret is in the cherry juice itself, which, when baked, begins to be absorbed into the dough. Cherries thaw first and do not have time to cook. V ready-made pie it remains firm and fleshy. The main thing is not to put the cherry in a slide, otherwise there will be too much juice, and it will overflow over the edges.

Let's start cooking. First, let's prepare the necessary products.

For the dough, we take chilled, or better frozen, margarine. Rub the margarine on a coarse grater, immediately mixing it with three glasses of flour. Mix with your hands to make a crumb. Add the mixture here. citric acid and soda.

In a separate container, combine 3 eggs, 0.5 cups of sour cream, 6 tbsp. sugar and a pinch of vanillin. Beat and combine with crumb.

First stir the mass and knead with a fork.

Then quickly knead the dough with your hands, adding a little flour to the bottom of the container.

We form a ball from the dough and divide it into two unequal parts.

We take most of the dough and roll it out in the shape of a circle on a floured table with a rolling pin to a thickness of about 5-7 mm.

Then we transfer to a baking sheet or into a mold with sides. I use a round microwave oven tray. You do not need to grease a baking sheet, just sprinkle it with flour. To transfer the rolled out layer of dough, fold it in an envelope and place it in the middle of the baking sheet.

We unfold the dough, level it, form the sides, cut off the excess at the edges.

Put frozen cherries on the dough. Distribute the berries evenly so that they lie loose and not dense.

Sprinkle the berries with sugar and add a few drops of almond essence.

Roll out the second part of the dough thinner than the first. Cut into strips 1 cm wide.

Put the strips of dough in parallel on the cherry with a distance of 1 cm from each other.

We spread the second on the first layer of strips to make a mesh.

Weave pigtails from the remaining strips of dough.

We decorate the edges of the cake with pigtails, press them with our hands. Cover the joints of the braids with figures from the remains of the dough.

Preheat the oven to 190 degrees and place the pie in it for 40 minutes. After 40 minutes, remove the cake from the oven, grease it with a mixture of eggs, sour cream and sugar and put in the oven for another 5 minutes.

We take the finished cake out of the oven and cover with foil. Leave to cool. This is necessary so that the surface of the cake is soft and moisture does not evaporate. The Winter Cherry pie is ready.

Put the cooled cake on a dish and cut it. Well, very tasty!

Cake recipes

The famous winter cherry cake with chocolate biscuit- we look step by step recipe, including photos and videos.

1 h 10 min

375 kcal

5/5 (1)

Kitchen appliances and utensils: take a form for a cake with a diameter of 28-32 cm, sheet baking paper, 3 or 4 large bowls with high sides for stirring ingredients, a sieve, a whisk, a knife, measuring dishes, tablespoons and teaspoons and a dish for the finished cake.

My grandmother, who knew how to cook practically any confectionery, taught me how to make an awesome cake called "Winter Cherry" classic recipe with chocolate biscuit and sweet berries.

A delicate and airy cake will suit any of your holidays, and guests will not leave a single piece of it after just a couple of hours of sitting around the table. I know what I am saying, because I tried the recipe several times and I am very happy with the result. Let's get started.

Make sure that all utensils in which you intend to knead and bake the cake are washed with degreasing agents and wiped dry. Excess fat left over from a previous product can seriously ruin the flavor and freshness of your cake.

You will need

Cake dough

Cream

• 700 g sour cream with a high fat content;
• 400 - 500 g of canned or fresh cherries;

• 200 g icing sugar.

Try to choose high-quality and non-wormy cherries for the cake, and if you are going to use canned or frozen berries, put them in a bowl beforehand to get rid of excess juice.

Cooking sequence

Cake

The consistency of the resulting dough depends on the type of flour: if it is coarsely ground, it will make your workpiece thicker and more viscous, so try to use only such flour. If this is not possible, add a few more tablespoons of flour to your dough.

Bakery products

Cream

Assembling the cake

Ready! Now how to decorate our cake. I would recommend using a ready-made pastry shop powder(preferably in the form of chocolate dust) or ground walnuts nuts, however, I do not advise you to get too carried away with this, as the cake looks completely finished and without additional decoration.

In addition, the "winter" shade of the cake is retained only when the white color of the cream prevails over the rest. I tried this cake with boiled condensed milk as a cream, decorated with whipped proteins, but in my opinion, sour cream tastier.

For you today, the Winter Cherry cake is a recipe with a photo step by step. This is one of my favorite desserts. I love to cook it in order to pamper my loved ones with delicious homemade cakes... I hope you enjoy it too!

In general, there are many options for preparing this dessert. My recipe today is with biscuit cakes and delicate cream... Do you know what a funky combination it is - ripe cherry, sour cream and air biscuit?! This cake will definitely appeal to absolutely everyone, even those who do not particularly like sweets - it has been tested more than once!

And do not be confused by the winter name of the cake, because you can cook it at any time of the year, the main thing is to stock up on cherries for this. Well, then it’s easy - to bake the cakes and make this wonderful cake! By the way, you can take any cherries for it that you now have at hand - fresh, frozen, canned or even whole berries from jam. And one of my acquaintances shared that she uses the cherries that remained after
making homemade liqueur.

Well, if there are already cherries and are waiting in the wings, then do not postpone the preparation of this delicious cake! Moreover, this recipe will tell in detail all the secrets of cooking.

Ingredients

• Chicken eggs - 6 pcs.
• Sugar - 1 glass and 5 tablespoons
• Flour - 1.5 cups
• Cherries (necessarily pitted) - 1 glass

How to make Winter Cherry cake

1. Since we have biscuit cakes for winter cherries, we start their preparation with the standard procedure - we separate the whites from the yolks. We do this carefully so that not a single drop of yolks gets into the whites.
2. Then add sugar to the proteins - exactly a glass.
3. Now the yolks.
4. We add 5 tbsp to them. Sahara. Now, using a mixer, we turn our yolks into a fluffy mass.
5. Then beat the whites, but not just into a fluffy mass, but until persistent peaks. Now carefully pour in the whipped yolks to the whipped egg whites. And again, with a mixer, beat.
6. Next, gradually add flour - not all at once, but in several stages. And each time smoothly mix with a spoon (without sudden movements).
7. Pour the finished dough into the prepared form. We put in the oven and bake until tender. We set the temperature - 180 degrees. And while the biscuit is baking, let's not waste time and make a cream.
8. To do this, you need to combine sour cream (here it is better to take homemade) with sugar. And then beat all this until the grains of sugar dissolve. We get a lush delicious cream.
9. When the cake is ready, cool it slightly and then divide it into 2 or 3 parts (depending on the diameter of the mold in which you baked it). Each of the cakes should be about 2 cm thick.
10. Lubricate one part with ready-made cream.
11. Top with pitted cherries. We do the same with the second cake. The third one is only lubricated with cream.
12. On top, you can grate the chocolate on a coarse grater. And you can do it a little later (during the filing). We leave the cake so that it is well saturated. By the time it is about 3-5 hours.
13. Then we decorate our cake with chocolate shavings, cut into convenient pieces, put the kettle on and invite our relatives to try delicious pastries with a wonderful winter name. The Winter Cherry cake has been prepared, and a step-by-step recipe with a photo has been recorded. I am sure that you and your family will appreciate this dessert!

Bon Appetit!