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Start by preparing the 7 jar cake.
Separate the yolks from the whites. Beat the egg whites until stiff in a bowl.
In another bowl, beat the egg yolks with the sugar. Add the yogurt to the yolks, continuing to mix with the whisk, then add the oil slowly and then the flour, starch and yeast, always continuing to mix.
Finally, stir in the whipped egg whites.
Grease and flour a 24 cm springform pan and pour the cake dough into 7 jars.
Bake the cake in 7 jars in a preheated oven at 180 ° C and bake for about 30 minutes.
A face ready, open the zipper and let it cool.
Prepare the diplomatic cream now.
In a bowl, whip the egg yolks with the sugar, then add the sifted flour to the eggs.
Now pour the milk into the mixture with the eggs and mix everything.
Transfer the custard to a saucepan, add a lemon zest and cook over low heat, stirring constantly to avoid lumps. Let it simmer until the cream thickens.
As soon as the cream has thickened, remove the lemon zest and let it cool.
Whip the fresh cream and add it gently to the pastry cream, trying not to dismantle the diplomatic cream.
Mix everything gently and put the diplomatic cream in the fridge.
Separate the juice of the black cherries from the black cherries.
Prepare the syrup for the cake by putting the black cherry syrup on the fire together with the water and a spoonful of sugar.
Cut the cake in half and wet the two discs evenly with the black cherry syrup.
Spread 2/3 of the diplomatic cream on one of the discs.
Cut the black cherries in half and arrange them on the cream layer.
Cover with the other disc of cake and exert a slight pressure on the cake to ensure that the filling is uniform
Cover the cake with the remaining diplomatic cream.
Now decorate the cream and black cherry cake with the whipped cream and the remaining black cherries.
Put the cream and sour cherry cake in the fridge for at least 2 hours before cutting it into slices and serving it: P