Cherry Cake Recipe

Instructions

1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
3. In a bowl of melted unsalted butter, milk and cocoa powder mixed (temperature 50-60 degrees), add a little of the dough, mix, add to the main dough, mix, and bake in an oven preheated to 180 degrees for 35 minutes.
4. After cooling, cut the top and bottom, cut into 3 pieces, and cut into a 12cm heart frame.
5. Put the canned cherries and sugar in a pot, boil them, and then cool them through a sieve.
6. Put the sheet on the rotating plate, sprinkle sugar syrup, apply whipped cream, put the boiled cherry, then apply the whipped cream and put the sheet. Repeat one more time.
7. Apply cream on the sides and top and put it in the freezer.
8. Put sugar, starch syrup and boiled cherry broth in a pot and boil until sugar is dissolved. Remove from heat, add soaked gelatin and mix.
9. Add fresh cream and mix, add white chocolate, mix, add white food coloring, mix, and sift.
10. Pour over the entire cake to coat and decorate with whipped cream and pickled cherries.