For a sponge cake:
4 eggs
pinch of salt
680 g of Ichnia condensed milk
370 g. flour
40 g. starch
20 g. baking powder
🥣For the cream:
1 liter of cream 33-36%
200 g of Ichnia condensed milk
280 g. cherry yogurt 3,2%
🍒For the confiture:
500 g. pitted cherries
150 g. sugar
30 g. corn starch
🍰To help with cooking:
Condensed milk from IKNI
Parchment, gloves and napkins from CHYSTO
Preparation:
Beat the eggs at room temperature well with salt, reduce the speed and gradually add the condensed milk.
Add the sifted dry ingredients in parts and mix at low speed.
Divide the dough into 2 parts, spread it evenly on a baking sheet covered with siliconized parchment from the @chisto brand and bake in a preheated 180° oven for 10-12 minutes.
You get 2 sponge cakes d-30/40 cm, cool them and cut them out with a metal ring d-6 cm.
Grind the trimmings in a blender bowl until they become crumbs.
For the filling, combine the cherries with sugar and starch and cook over medium heat, stirring constantly until thickened.
For the cream, whip the chilled cream until soft peaks form, gradually add the condensed milk, and finally stir in the cherry yogurt with a spatula.
If you like juicy cakes, sponge cakes can be lightly soaked.
🥛1.Option
200 ml of hot milk + 100 g of condensed milk.
🍸2.Option
200 ml. cherry juice + 120 g. sugar + 30 ml. rum.
Assemble the cakes, spread the sides and tops with cream and put them in the fridge for 2-3 hours, or overnight.
Sprinkle generously with crumbs and decorate as desired.
Enjoy your meal 🤗
You can watch a video of the dessert cooking here:
https://www.instagram.com/reel/C_5LdcZtcyb/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
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