Drunken cherry dumpling.
Airy Drunken Cherry dumpling with light buttercream under a chocolate glaze.
Ingredients
| BISQUIT: |
| extra virgin wheat flour 130 g |
| eggs 6 pcs |
| sugar 210 g |
| vanilla sugar 5 g |
| cocoa 3 tbsp. |
| leavening agent 5 g |
| CREME: |
| egg 1 pc |
| milk 150 ml |
| softened butter (82,5%) 200 g |
| powdered sugar 250 g |
| vanilla sugar 5 g |
| CHOCOLATE GLAZE: |
| butter 60 g |
| dark chocolate 100 g |
| powdered sugar 4 tbsp. |
| cocoa 2 tbsp. |
| starch 1 tbsp. |
| milk 100 ml |
| CHERRY FILLING: |
| cherries 350 g |
| cherry liqueur 200 ml |
Instructions
Step 1
Prepare the cherry filling. Fill the cherries with liqueur, cover tightly and leave in the refrigerator for 48 hours.
Step 2
Prepare the biscuit. Separate the yolks from the whites. Add vanilla sugar and half the sugar to the yolks. Beat with a mixer until white. Add the sifted flour, cocoa, baking powder and beat again. Add the salt to the whites and beat, gradually adding the remaining sugar. Stir the whipped whites into the yolks and flour, mixing with a spatula. Pour the batter into a mold greased with butter and bake at 190 degrees for 20-25 minutes. Then allow the biscuit to cool completely.
Step 3
Prepare the cream. Mix the milk with vanilla sugar, bring to a boil (to the first "bubble"), then cool. In a separate saucepan, mix the powdered sugar and egg, put on the stove, at minimum temperature, pour in the cooled milk and, stirring constantly, bring the mixture to thickening. Then cool. Beat the butter with a mixer and, continuing to beat, bring the cooled mixture into it. The cream is ready.
Step 4
Strain the marinated cherries. Carefully, cut the surface of the biscuit in one piece and remove the pulp with a spoon. Then smear the inside of the biscuit with cherry liqueur. And combine the chopped pulp with the cream and cherries. Fill the cavity of the biscuit with this mixture and cover with the cut layer. Put the dumpling in the refrigerator.
Step 5
Prepare the glaze. Melt butter over medium heat, add powdered sugar, pour in milk, add chocolate, cocoa, starch and mix thoroughly until smooth. Pour the glaze over the dumpling and place in the refrigerator for at least 6-8 hours. After this time, serve.
