Cake “Drunken Cherry” is quite a popular homemade dessert, which is prepared in the post-Soviet space. This dessert became topical due to the fresh and bright flavor of cherries, combined with chocolate glaze and soft crusts.
For the first time this cake appeared in the 1970s. It is noteworthy that the initiators of the first recipes were ordinary Soviet housewives. The dessert does not have any named creator. The cake was prepared in home conditions. Therefore, each hostess had a recipe for the cake “Drunken Cherry” could change depending on the preferences of the family.
Despite the large number of recipes for this dessert, the main components remain unchanged after decades. The cake is prepared using fresh or frozen cherries. Often, cherries from jam or compote were even used for the dessert.
The name “Drunken Cherry” is obtained due to the fact that the cherry filling was prepared with rum or liqueur. Let’s prepare together the Soviet cake “Drunken Cherry”.
Ingredients for the sponge cake:
- eggs – 5 pcs;
- salt – 1/4 tsp;
- sugar – 150 g;
- flour – 80 g;
- cocoa – 4 tbsp;
- cornstarch – 2,5 tbsp;
- leavening agent – 1 tsp.
Ingredients for the filling:
- cherries – 300 g;
- brandy/liqueur – 50 g;
- condensed milk – 290 g;
- sugar – 200 g;
- chocolate – 150 g;
- butter – 70 g.
Ingredients for the glaze:
- dark chocolate – 130 g;
- vegetable oil – 2 tbsp;
- cream 20% – 150 ml;
- nuts – 50 g.
Preparation of the cake “Drunken cherry”:
Mix eggs with salt and sugar, beat with a mixer for 5-8 minutes until puffy. Combine the flour with the baking powder, cocoa and cornstarch
. Sift the bulk products into the egg mixture in batches, stir with a spatula or whisk from bottom to top. Pour the thick dough into a baking dish with a diameter of 20 cm.
Cover the bottom and sides of the mold with parchment. Bake the biscuit at 180 degrees for 30-35 minutes. After cooling slightly, cut the cap off the biscuit
. Remove the crumb from the biscuit. For the filling, pour the cherries with cognac or rum, leave for half an hour.
Melt butter together with chocolate, stir. Combine condensed milk and sugar, mix too. Add
the chocolate mixture and cherries in cognac to the condensed milk, mix. Add biscuit crumbs to the cherry filling, mix.
Spread the filling into the base of the biscuit
.
Cover the stuffing with a cap, seal it in cling film and put it in the refrigerator for 6-8 hours.
For the glaze, melt dark chocolate with vegetable oil and cream, mix. Chop nuts finely and pour them into the glaze.
Cut the convex part of the cake, pour the glaze over the top.
Leave the cake in the refrigerator for another half an hour, then cut it into portions and serve it with tea.
