Black Forest Cherry Cake
300 g icing sugar
6 proteins
150 g flour
1 liter of sour cream
1 glass of cherry
500 g canned seedless cherries,
100 g of chocolate
2 teaspoons of gelatin.
Beat the whites in a steaming foam and add, continuing to whisk, 170 g of powdered sugar. Mix the sifted flour with half the chocolate dissolved in water (0.75 cups) until smooth. Add protein foam and mix gently. Put the dough in a greased form and bake in the oven or microwave. Allow to stand in shape, remove and place on a wire rack until completely cooled.
Beat half the sour cream, adding the rest of the icing sugar and cherry, then previously soaked in water, the dissolved and cooled gelatin, as well as the rest of the sour cream.
Cut the cake into 3 cakes. Put three quarters of well-strained canned seedless cherries on one cake and spread with a third cream. Put the second cake on top and spread with the same amount of cream as the previous one, and put the last cake. Spread the top and sides of the cake with the rest of the cream and garnish with the remaining cherries and sliced chocolate.
Refrigerate 2 hours before serving.
300 g icing sugar
6 proteins
150 g flour
1 liter of sour cream
1 glass of cherry
500 g canned seedless cherries,
100 g of chocolate
2 teaspoons of gelatin.
Beat the whites in a steaming foam and add, continuing to whisk, 170 g of powdered sugar. Mix the sifted flour with half the chocolate dissolved in water (0.75 cups) until smooth. Add protein foam and mix gently. Put the dough in a greased form and bake in the oven or microwave. Allow to stand in shape, remove and place on a wire rack until completely cooled.
Beat half the sour cream, adding the rest of the icing sugar and cherry, then previously soaked in water, the dissolved and cooled gelatin, as well as the rest of the sour cream.
Cut the cake into 3 cakes. Put three quarters of well-strained canned seedless cherries on one cake and spread with a third cream. Put the second cake on top and spread with the same amount of cream as the previous one, and put the last cake. Spread the top and sides of the cake with the rest of the cream and garnish with the remaining cherries and sliced chocolate.
Refrigerate 2 hours before serving.
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