You need to start making the “Drunken Cherry” cake ahead of time - at least in twelve hours, but even better in two or three days. This means that during this time we will “solder” cherries. If it is fresh ("sober"), then the cake will turn out acidic-peroxide. So, we take 2 glasses of berries, wash it, remove the seeds and fill it with a glass of alcohol. Which one? Here it’s for your taste: in cognac, the cherry will turn out spicy, in wine with a pronounced sourness, cherry liquor, due to a small degree, will make it “slightly tipsy”, preserving a fresh fruity taste, and cherry liquor will emphasize the taste of berries and make them to be sweet. It is permissible to dissolve two tablespoons of sugar in alcohol (especially if we are dealing with a frozen product).
When the berries reach their condition, we make the “Drunk Cherry” cake. Its basis is a biscuit dough, which, probably, all the housewives are able to make. We take five eggs and separate the squirrels from the yolks. To the second, pour a glass of sugar mixed with a bag of vanilla sugar and 4 tablespoons of cocoa, and grind. We scoop a good market sour cream (thick, but without emulsifiers and other chemicals) generously with a tablespoon, knead with yolks, add another spoon, knead again. Pour one glass of flour in small portions, very carefully, avoiding the formation of lumps.
Beat the whites in a firm foam with a mixer. Gradually add them to the “Drunken Cherry” cake, wielding a spoon from the bottom up, so that the squirrels do not fall and the flour does not settle. This is a very crucial moment - to knead the biscuit dough well. Now there were only trifles: grease the baking dish with oil, dust with flour, pour in the dough and put in the oven preheated to 180 ° . The first 20 minutes you can’t open the door, otherwise you will get a flat cake. When the cake is baked, take it out, allow to cool and cut along with a sharp knife or a harsh thread.
Gently remove the pulp from the bottom layer with a spoon, leaving the walls and bottom. Pull the berries from alcohol and drain on a sieve. The cream in the “Drunken Cherry” cake is used the simplest: a pack of softened butter is mixed with half a can of condensed milk, and at the end 2-3 tablespoons of alcohol are added, in which the berries are soaked. With this mass we lubricate the “box” (the walls and the bottom of the lower layer of dough) and the upper layer at the place of the cut. In the remaining mass, pour pieces of biscuit and our drunk berries. Then we complete the “box” and cover with the “lid” - the upper part of the biscuit.
So you got “Drunk Cherry”. The cake will look more elegant if the top is decorated with something. It can be icing, which you can make from butter, a bar of chocolate, powdered sugar, cocoa and 1 tbsp. tablespoons of starch. Melt all ingredients in a saucepan until chocolate is liquid. Remove from heat and add 4 tablespoons of cherry alcohol. When the glaze is slightly warm and thickens, coat the walls and pour in two steps the top of the culinary product. Refrigerate immediately for an hour. If you guessed to leave some berries, decorate them with your Drunken Cherry cake. The photo of the product posted on your facebook will certainly deserve several hundred “likes”.