Makamba Dark Chocolate Cherry Cake

Then you'll be ready almost unnoticed. Glaze the dessert only after it's been refrigerated overnight, when the layers have set well. For the mousse, use chocolate with at least 70% cocoa content: it contains enough cocoa butter to ensure a stable and rich mousse. It's best to use finely ground coffee. Step 1

Prepare the sponge cake for the sweet "Makamba" cake. Combine both types of flour with the yolks and vegetable oil. Separately, beat the egg whites with sugar until stiff and fold into the flour mixture with a spatula. Spread the dough on a baking sheet lined with baking paper and bake at 250°C for 5 minutes. Cut the sponge cake in two. Step 2: Combine 100 g of sugar and 100 g of water, bring to a boil, cool, and add Amaretto. Soak the first cake layer with this syrup (soak the second layer after assembly). Combine the remaining 100 g of sugar and 100 ml of water and bring to a boil. Add the cherries and pour in the starch dissolved in cold water. Cook, stirring, until thickened, then remove from heat.

Step 3: For the mousse, melt the dark chocolate in a double boiler at a temperature no higher than 40°C and add finely ground coffee. Separately, whip the cold cream until soft peaks form, and beat 5 egg whites with 25g of sugar until stiff peaks form. First, gently fold the egg whites into the chocolate mixture, then fold in the cream using upward movements to keep the mousse fluffy. Step 4

Assemble the Makamba dessert (preferably in a mold). Spread half the chocolate mousse on the first soaked layer, top with the second layer, and soak it with Amaretto syrup. Top with syrup-dipped cherries and cover with the remaining mousse. Freeze for at least 2 hours, or overnight if refrigerated. Step 5

Prepare the glaze and finish assembling the classic Makamba cake. Bring 33% cream to a boil, pour it over the chocolate, add glucose, and stir until smooth. Let the glaze cool (it should be barely warm, not hot) and spread it over the well-set dessert. Cut into portions and, if desired, decorate with grated chocolate. The Potato cake evokes nostalgic memories of childhood, when birthdays, New Year's, and other significant holidays were simply unthinkable without this dessert, which mom made incomparably. To be fair, it should be noted that similar cakes were available even during times of extreme shortages, but they certainly couldn't compete with homemade ones. The most heated debate centered on the "base" of the Potato cake: some made it with ground vanilla breadcrumbs, others with cookies, and still others with dried sponge cake. And each family, of course, had its own version. Oddly enough, modern children, quite satiated with all sorts of delicacies, also love the potato cake.

That's why we encourage moms and grandmas to make it using our original recipe. This lemon cake is sure to please all citrus lovers, as well as those with a sweet tooth who prefer more complex flavors, such as those with a pleasant tartness. The preparation method is quite original, completely unlike any classic. First, the lemon crumble is baked, then it's covered with batter and returned to the oven. No complications involved.

However, the process will certainly require time and concentration. But all the effort will be rewarded with a pleasant result: lemon cakes will definitely please both your family and guests. In any cookbook, on any website, we will find countless cake recipes. But let's think about it: at what point does a pastry become a cake? The first thing that comes to mind is that a cake is always served in portions. So, is a piece of cake already a cake? Yes, if it is not served as a whole cake. A cake is a pastry with cream. But no, not always. There are recipes for cakes with jelly, fudge,

glaze - but without cream. But what do all the cakes have in common (except for the portions?) This is an incredibly delicious cake, but very difficult to make at home. To ensure everything works out, I recommend: 1. Soak one sponge cake layer according to the instructions, and soak the second layer only after you have already laid it out as a second layer on the entire structure. The thing is that the cakes are very thin and after soaking it is impossible to move them from place to place by hand. Everything falls apart. 2. Cover with glaze only after you have assembled the entire cake and kept it in the refrigerator, preferably overnight. Since you will be applying the glaze while it is still warm (otherwise it will not work, of course). And if you apply warm glaze to the unset mousse immediately after assembly,

The mousse will immediately melt and run off along with the glaze. This won't happen after a night in the cold. 3. None of the guests liked the coarsely ground coffee beans; finely ground is better. The flavor will only improve. 4. And lastly. Even if you follow all of this, it's still quite difficult. Next time, I would either double the dough and bake two separate layers (the recipe has enough filling, that's for sure), in which case you'll just need to increase the amount of cherries. Or I would reduce the amount of filling, but not the cherries. All my recommendations are based on personal experience. Despite all the nuances, the cooking technique itself is quite simple. The result exceeds all expectations.