КАК ПРИГОТОВИТЬ ТОРТ ПАНЧО С ВИШНЕЙ? Вкусный, сочный, из шоколадного бисквита со сметанным кремом

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar tang with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has more antioxidants and can be used in smaller quantities.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer a similar flavor with a slightly different texture.

Beat 3 large eggs with 170 g sugar, 1 tablespoon vanilla sugar, and a pinch of salt until fluffy.

Add 280 g sour cream and mix until smooth.

Gradually add 250 g flour mixed with 40 g cocoa powder and 11 g baking powder, mixing with a mixer on low speed.

You may need slightly more or less flour.

Pour the batter into a 20-22 cm round cake pan lined with parchment paper and smooth the top.

Bake in a preheated oven at 170°C for 30-35 minutes.

Once baked, let the cake cool, then slice it horizontally into two layers, ensuring the bottom layer is about 1.5 cm high.

Cut the top layer into small cubes for the cream filling.

For the cream, take 700 g sour cream (30% fat) and beat it with 220 g sugar until fluffy.

Use 400 g of cherries (fresh, frozen, or canned) that have been thawed and drained of excess juice.

In a 2-liter bowl lined with plastic wrap and greased with vegetable oil, alternate layers of chocolate cake cubes and cherries, adding the cream in between.

Pour the remaining cream on top and cover with the whole round cake layer, ensuring it fits well against the cream.

Wrap the bowl with plastic wrap and refrigerate the cake for 6-8 hours.

For the glaze, melt 60 g of dark chocolate with 1 tablespoon of milk over low heat, stirring until smooth.

Transfer the glaze to a piping bag and cut the tip off.

Remove the plastic wrap from the cake and carefully invert it onto a plate.

Pour the chocolate glaze over the cake and return it to the refrigerator for 10-15 minutes.

Slice the cake into pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens