Description
Delicious cake, sweet cream, sweet cakes-rolls complement the tart notes of cherry filling, I recommend, but be warned-trudem cue, but worth it
Ingredients
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Butter
400 г
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Flour
400 г
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Sour cream
850 мл
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Vanilla sugar
1 ч. л.
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Cherry
1 кг
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Potato starch
2 ст. л.
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Powdered sugar
200 г
Cooking
In a deep Cup sift the flour, add 200 gr. butter at room!!! temperature and chop with a knife, when flour mixed with oil, begin to RUB hands until fine crumbs, add the vanilla sugar and begin gradually adding the sour cream (250 ml), knead the dough first with a spoon and then with your hands, it should be sticky but not liquid. Take plastic wrap, put the dough on it, respectivel, it is in order to make the dough evenly in the fridge has cooled down, otherwise if you put the ball, the middle of the dough will not have time enough to cool. Sent in the cold for half an hour.
Sour cream for the cream I put in cheesecloth (600 ml), tie in a knot and hung on a wooden spoon over a pitcher, bowl..., that excess serum left and our cream was fluffy enough and in this form is also sent in the fridge the entire structure for 40-60 minutes, it is important that the gauze does not touch the bottom.
I choose the cherry crisp, sweet, it is important that it was not ripe, then it will be felt cloying, the wine flavor. Take pounds cherries, washed, cleaned from the bones. I personally do it with pins, this is the most convenient way for me. Put prepared cherries in a pan, add 300 g of sugar and put on medium heat, stir only with a wooden spatula.
After boiling, cook the cherries for another 5 minutes. It is important that the process of cooking the cherries took place on a medium heat, as little she is going to languish, we do not need a big sugar will burn.
In order for our cherry was not liquid, we will prepare the starch. To do this, 2 tablespoons of starch, pour 50 ml of water, stir, leave the cherries from the heat, boiling not enter!, as the boiling has ceased, enter the starch, stir again, put on fire just for a minute, stir
Recline in a colander cherries, to put a colander over a bowl, to stack the juice for about 10-15 minutes. Cherry should get cold, otherwise hot will melt the dough. The juice will be useful to impregnate the tubes.
We turn finally to the formation of tubes. Take the dough out of the freezer, podpilivat table and rolling pin with flour and roll out the dough to a 0.5 mm. For the convenience I of the sheet 4 cut out the paper template with a length of 20 cm and a width of 5.5 cm, it convenient to do all tubes of the same size.
Total should have 10 strips of the dough, begin to spread the icing on each in turn, laying in the middle, zasiyaet edges, stretch the dough and work with it very easily, leave a small gap between the cherries and zasypnye edges, as if there was a bit of emptiness. so while baking is not torn our biscuits.
Coat the baking pan with parchment and spread it on the rolls, seam up approximately at the distance of 2.5-3 cm from each other and pierce them from the top. with a toothpick gently, so out of pairs, where the 10 punctures on a tube. Turn on the oven, heated to 180 degrees and put the rolls in to bake for about 10 minutes
While rolls bake, prepare the sour cream, get the cream, spread of cheesecloth in a deep bowl, start whipping the mixer on low speed and then gradually, in 2-3 reception add the powdered sugar and begin whisking on high speed, when the cream is sufficiently whipped, gradually add the softened butter-200 gr. also in several stages, the oil is placed in order that the cream was thick and lush. And the final touch-add the cream lemon juice 2 tbsp, cream is not cloyingly sweet, the lemon juice perfectly sets off the taste of the cream.
Drag our tubes up to cool off and begin to collect our hut. Form the cake directly on the plate on which you serve. Do cream pillow, put 4 tubes impregnated with cherry juice which stack with our cherry with a brush, grease with the cream again, for convenience, can be leveled with a long knife, put 3 of the tube, and again repeat, liqueur, cream,2 tubes, liqueur, cream and the last palenisko put up, we impregnate with syrup and grease the entire cake with cream from all sides about the thickness of 0.5 cm.
Everything is almost ready, it remains only to decorate.
Decorate with grated dark chocolate and put in the fridge preferably overnight.
Here he is in the cut. All a pleasant appetite.
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