to our house in September is a month of birthdays .... actually are concentrated in a few days: 11, my cousin, Serena, 13, and my brother 15, my mum! When we were little the day of their birthday party (usually the Sunday before or after) an appointment was very expected because it is always a great lunch organized under the magnolia tree and were enjoying the last moments of summer together. In fact, that day represented in some way the end of the summer season in Roncaglia, and families gathered at the banquet of doing nothing. I waited for that day with trepidation but also with a touch of melancholy because soon after Tita and Lino with Se and Ve were returned to Genoa and would have started school, and one of envy because she was born in November, I could never enjoy an outdoor party all together. During this meeting september
game strength is a bit 'modified because the kids are grown up and everyone has got their own way but we always try to do party ... but no longer under the magnolia tree in the gazebo ... and I live this day, "grew up" because to me the task of preparing the birthday cake without maliconia because I finished school to be operated and without envy over the years because I realized that it is better to be a scorpion that a virgin! :)
For the cake this year was short of ideas and he also touched upon the thought of not prepare ... but then that would be no birthday cake for the candles?! So al'alba the evening before the party I started to rummage in the pantry and among the various jars of preserves and jams I found that the Fabbri cherries in syrup (which I bought just for just the jar) and without thinking I too am put to work ... even if by design this cake is one of the best I've ever done!
This is a chocolate sponge cake soaked in a wet cherry liqueur, filled with whipped cream and cherry syrup and decorated with crushed hazelnuts. CHERRY CAKE
For a mold 28cm
For the sponge cake
6 large eggs (not cold)
240gr sugar 240gr
minus 3 tbsp flour (I recommend that for Sweet Soft Molino Vigevano)
1 / 2 vanilla bean (seeds) 3 Tbsp Cocoa powder
With electric beaters, beat the eggs for a few seconds to break them and add sugar and seeds of vanilla, this prevents the formation of lumps annoying. Beat long (15 ') eggs with sugar until the mixture and' beautiful soft white, commonly called until "he writes," that is 'when dropping a bit' of this compound does not sink immediately but remains the track for a few seconds. Sift the flour with the cocoa and add 4-5 tablespoons at a time to the eggs / sugar. Stir gently from top to bottom with a whip. When the flour and 'was incorporated and pour the mixture into the cake tin and bake in preheated oven at 180 ° C for 45-50', to avoid opening the oven for the first 25-30 '. Try toothpick, bake and cool completely on a wire rack. It 'good to prepare the sponge cake the day before.
For the Pastry Cream Milk 1L
4 Eggs (*)
180g sugar 60g flour 20g
Maizena
1 vanilla pod
In a bowl beat eggs to break them and then add the sugar. Mount until the mixture begins to turn white and soft. Meanwhile boil the milk with the vanilla. Off and filtered. Stir in the eggs / sugar, sifted flour and cornstarch and stir with a whisk. Add milk, a bit 'at a time, put everything on fire and boil cook 3-5' in order to have a cream soda.
(*) When I want to make a cream soda use the eggs and not just the yolks. My proportions are per 500ml milk, 2 eggs or 4 egg yolks, 90-50g sugar and 100g flour (or flour and cornstarch).
For the Chantilly Cream Custard
whipped cream Whip cream and add it with a very firm and gently whisk the cream until it reaches the desired consistency. For the custard prepared I used 500ml of cream.
For Wet
cherry syrup of cherries in syrup
Ginja Cherry Liqueur (**)
of cherries in syrup and add the liqueur to taste. To have a wet non-alcoholic, so use the syrup as is, or, if it seems too sweet, dilute with water.
(**) It 's a liquor porteghese very good that you can replace with another black cherry liqueur (kirsch type) or rum.
For assembly and decoration
sponge
Chantilly Cream
Bagna
Sour cherry syrup
hazelnuts
Cut the sponge cake into two layers and sprinkle each layer with plenty of the wet cherry. Fill the base with 2 / 3 of whipped cream and cherries sciriroppate distribute in a uniform layer but not sinking a little too thick layer of cream. Cover with second layer of sponge cake and spread on the sides and on the surface of the rest of the whipped cream and garnish with the chopped hazelnuts.
D.
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