Catarin is a very chocolate, multi -layered cake, in which the dominant sweetness was broken with the acid taste of cherry. The basis is a grown sponge cake with the addition of dark cocoa and dark chocolate. Soak it with a punch of liqueur and cherry juice, making it perfectly moist. Pass the sponge cake layers with a delicious jelly with the addition of whole cherries, and a simple chocolate-small cream. Such a cake will be a perfect coffee or tea dessert.
Before you start preparing the dough, get the right form. We recommend a 25×25 cm square sheet.
Ingredients for sponge cake:
- 7 eggs,
- 200 g of fine sugar,
- 100 g of cake flour,
- 40 g of dark cocoa (+ for decoration),
- 60 g of potato starch,
- 50 g of dark chocolate.
Ingredients for punch:
- 50 ml of cherry liqueur,
- 75 ml of cherry juice.
Jelly ingredients:
- 1 cherry jelly (for 500 ml of water),
- 200 g of cherries (without seeds, from the pickle).
Cream ingredients:
- 250 g of dark chocolate,
- 125 ml of milk,
- 250 g of soft butter,
- 100 g of a glass of powdered sugar.
Prepare a sponge cake. Separate the protein from the yolks. Beat the proteins to a stiff foam. At the end of whipping, gradually add sugar, then one yolk. Sift flour, starch and cocoa through a strainer. Gently, mix the loose products into the eggs in batches. Finally, add chocolate on a grater with fine meshes.
Put a 25×25 cm mold with baking paper. Pour the dough into it. Put in the oven preheated to 170 ° C. Bake for about 35-40 minutes. Place the baked sponge cake on a grid inverted upside down. When it cools down, cut it into 3 countertops. Soak them with a punch prepared from liqueur and cherry juice.
Prepare the jelly as described on the packaging, but in 400 ml of water. Combine half of the slightly cooled jelly with half of the cherries strained from the pickle and pour into the form lined with cling film in which the sponge cake was baked. When the jelly top is concentrated, remove it from the mold (along with the foil – peel it carefully before folding the dough) and re -put it with cling film. Prepare the second jelly top like the first (if necessary, slightly liquefy the jelly before pouring into the mold).
In the meantime, prepare the cream. Grate butter with powdered sugar to a light, fluffy mass. Crushed chocolate tune in a saucepan with the addition of milk. When he cools down, grind her with butter mass. Put in the fridge for a few hours.
Transfer the cream tops with creams arranged alternately with jelly tops. The top layer is also thin with cream and sprinkle with cocoa. Put in the fridge for at least a few hours.
Sources: Terazpoczy.pl
