“Drunken Cherry” is the most popular cake containing alcohol. It is a biscuit filled with a delicate cream with soft and fragrant pieces of berries infused in strong alcohol. One of the best desserts for an adult company. The cake goes well with liqueurs and sweet red wines.
Attention! The classic “Drunken Cherry” should not be given to children. To prepare a non-alcoholic version, you need to replace the alcoholized berries with ordinary canned ones, but the taste will be different.
Ingredients:
- for the test:
- flour – 130 grams;
- sugar – 180 gram;
- eggs – 9 pieces;
- cocoa – 80 grams;
- baking powder – 0,5 teaspoons;
- for cream and filling:
- cherry liqueur (tincture) – 50 ml;
- cherry infused with strong alcohol (pitted) – 2,5 cups;
- milk – 240 ml;
- sugar – 300 gram;
- butter – 400 grams;
- eggs – 2 pieces;
- for ganache:
- cream – 100 ml;
- chocolate – 100 grams.
The berries left over after making the pitted cherry tincture are best suited. But alcoholic cherries can be made 2-3 days before baking the cake: remove the seeds from fresh or frozen berries, put the pulp (it should turn out 2,5 cups) together with the juice in a glass container, add 1 cup of sugar, pour vodka (alcohol, brandy or moonshine), so that the alcohol covers the berries by 2-3 cm, close tightly, leave in a dark place, shake 2 times a day. Please note that the unpleasant smell of moonshine is transmitted to the cake and is very noticeable even when cut into portioned pieces.
Drunk cherry recipe
1. Separate the proteins from the yolks (9 eggs). Whisk egg whites until stiff peaks. Slowly add 90 grams of sugar. Continue beating until peaks appear.
2. In a separate bowl, beat the yolks and the remaining sugar (90 grams) until a homogeneous white mass is obtained.
3. Mix flour, cocoa and baking powder.
4. In a bowl with beaten yolks, add half the proteins. Mix. Pour the resulting mixture into flour with cocoa. Mix from top to bottom.
5. Add the remaining proteins, mix with a spoon until a homogeneous dough is obtained.
6. Cover the baking dish with parchment and grease with oil. Put the dough prepared in the previous step into the mold. Bake in a preheated oven at 180°C for approximately 60 minutes.
7. Remove the finished biscuit for “Drunken Cherry” from the oven, cool to room temperature, remove from the mold and remove the remaining paper. Then leave for 4-5 hours.
8. To prepare the cream, mix sugar (240 grams) and milk (300 grams) in a saucepan. Bring to a boil, stir until the sugar is completely dissolved.
9. Shake 2 beaten eggs in a separate bowl. Whisking constantly, slowly pour in the hot milk syrup.
10. Put the finished mixture on low heat. Bring to a boil, stirring constantly. Remove from stove and refrigerate.
11. Remove the 1,5 cm thick cover from the biscuit and select the pulp. Moisten the void formed in the biscuit with plenty of cherry liqueur (tincture). Put the pulp separately.
12. Beat soft butter (400 grams), then gradually add the milk syrup that has cooled to room temperature into the butter.
13. Divide the resulting cream into two even parts. The first is to leave for decoration. The second is to mix with the pulp of a biscuit and drunken cherries (berries infused with strong alcohol).
14. Spread the cherry filling evenly into the biscuit bowl. To cover with a lid.
15. Coat the stuffed cake on all sides with the second part of the cream and refrigerate.
16. Make ganache: Pour hot cream over chocolate. Wait until the chocolate has completely melted, stirring occasionally.
17. Cover the cake with icing (pour evenly on top) and decorate at your discretion (optional). Leave “Drunken Cherry” for 3-4 hours in the refrigerator for impregnation. After you can try.
Step by step cooking technology is shown in the video.
