The cake is delicious, fast and good-looking. The cream is usually sour cream (and I recommend 30% fat cream, so that the cream is as dense as possible and does not run). You can also make homemade whipped cream from liquid cream.
I chose to do it this time with a new cream, still the same but a little fluffier and with a slightly different taste. I saw this cream somewhere on the net and I really liked the idea of combining fermented cream with sweet cream and condensed milk. It was really good, I recommend it for other cake recipes.
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Prepare the crepes, I usually use my classic crepes recipe.
Seedless cherries drain well.
We prepare cream:
- In a bowl pour the cold sweet cream, cold fermented cream and condensed milk.
Beat well with the mixer at maximum speed until the cream becomes thick and thick.
If you make only with fermented cream or only with whipped cream, simply beat them well with sugar to taste.
Put a pancake on the flat plate and arrange a row of cherries.
Make a roll and try to tighten it as well as possible.
The rest of the pancakes are made in the same way.
Grease the plate or plate with cream, this will be the base of the cake.
Place 4 pancakes next to each other in a row.
Grease them well with cream.
Follow the next row of 3 pancakes, then a row of 2, and also grease each well with cream.
The last row is of 1 roll, it is put up.
Grease the entire surface of the cake with cream, to be as uniform as possible.
Garnish with chocolate given through a small grater.
Cover well with foil or lid and refrigerate to penetrate, at least 6-10 hours.
You can do it even earlier, because it is even better if it stays in the fridge for 2-3 days.
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