Spartak cake with cherry
PREPARATION
1.5 hours – preparation and baking
5 hours – stabilization
PORTIONS
8 portions
COMPLEXITY
easily
The legendary “Spartak” cake. I never found it, where the cake comes from, but I read from one information resource that it used to be called “Symphony”. In my opinion, this name suits him better, and it is also easy to remember.
The cake is very tasty, so it is not surprising that it is so popular in Lviv baking shops.
Honey-chocolate biscuits. Chocolate custard with whipped cream. Cherry in the filling (it is the cherry that diversifies the taste). And this recipe has a big plus: you don’t need to roll out the layers, you just spread them with a spatula, which saves a lot of time.
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
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I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Ingredients for biscuits
- 300 g of honey
- 100 g of sugar
- 4 eggs
- 100 g of butter
- 120 g of sour cream
- 10 g of baking soda
- 40 g of dark cocoa
- 300 g of flour
Sift the dry ingredients. Combine with a whisk.
In a saucepan with a thick bottom, heat honey, butter and sugar. As soon as the sugar dissolves, add sour cream and baking soda. Stir fit or 1-2 minutes until foam appears.
Pour the mixture into a large bowl and add eggs one at a time, stir with a mixer or whisk.
Add dry ingredients (small portion at a time).
Prepare baking parchment paper and draw circles 22 cm in diameter.
Divide the dough into 10 equal parts (approximately 120 g of dough per circle).
Pour the dough onto the parchment paper and spread it with the spatula.
Bake each circle for 7-8 minutes at 180 degrees C. The main thing is not to over-dry!
Allow to cool.
Ingredients for cherry confit
- 250 g of pitted cherries
- 50 g of sugar
- 1.5 tsp. corn starch
- 2 tbs. of water
Ingredients for the cream
- 3 eggs
- 500 g of milk
- 150 g of sugar
- 2 tsp vanilla extract
- 100 g of butter
- 25 g of corn starch
- 200 g of white or dark CALLEBAUT chocolate
- 250 g of heavy whipping cream 33%
Using a whisk, beat the eggs, sugar, u util it multiple in volume and is pale.
Heat the milk. Gradually pour it into the egg mixture, stirring constantly and intensively. Add vanilla extract. Pour everything back to the saucepan and cook until thickened, the main thing is not to stop stirring to avoid the formation of lumps.
Remove from the stove, add butter and chocolate. Mix, pour into a container and cover with a cling wrap so it touched the surface of the mixture.Put in the refrigerator so it can stabilize and cool down completely.
Before assembling the cake, whip 250 g of the heavy whipping cream and carefully using a whisk add it to the custard.
Assembling the cake
Assembeling the cake in a 20 cm diameter ring . Place an acetate film inside. Make the layers the same with the ring in which we will assemble the cake.
Put a ring with an acetate film on the cake stand.
Add a little bit of cream on the cake stand and place the first layer.
Put cream on the layer, then – 1 tbsp. of cherry confit. Confit can be added every other time. Repeat these steps all the way to the end.
Put it in the refrigerator for stabilization for at least 5 hours. If there is cream leftover, you can cover the sides with it, or make cream with adding a cream cheese and then cover it with it. I left the cake naked and decorated it with fresh berries.
