CHERRY CAKE


  • 1,1 lb of cherries
  • 1 cup cherry liqueur
  • 0,28 lb cocoa biscuits
  • 1 teaspoon cinnamon
  • 0,132 lb of margarine
  • 0,88 lb labneh cheese
  • 6,76 oz cream
  • 4 tablespoons of granulated sugar
  • 0,17 lb of white chocolate
  • 0,17 lb of milk chocolate
  • 0,34 lb dark chocolate
  • 4 sheets of gelatin
  • 1/3 cup of hot water

Remove the seeds from the cherries and soak them in the cherry liqueur. Beat the biscuits in a mortar and mix with 1 teaspoon of cinnamon. Add the melted margarine and mix. Press into the bottom of a 8,66 inc springform tin. Melt white, milk and dark chocolate in a bain-marie in separate bowls. Set aside half of the melted dark chocolate. Dip 10-12 cherries in dark chocolate. Store in the refrigerator to freeze. Beat the cream with 4 tablespoons of granulated sugar. Add cream cheese to the cream and mix. Soak gelatin in cold water. When it softens and swells, drain the water and dissolve it in hot water. Add the melted gelatin to the cream and mix. Divide the mixture into three. Add the melted chocolate to each separately and mix. Reserve 1 tablespoon of the white chocolate cream. Pour the rest over the biscuits in the mold. Spread the milk chocolate cream and some of the cherries on it. Then add the dark chocolate cream and cherries. Spread the reserved white chocolate on the top. Leave in the refrigerator for 1 night. Serve by slicing.

ENJOY YOUR MEAL
 

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