Cherry Cake And Vanilla Cream
Beat the egg whites with a pinch of salt in a soft snow. Add the sugar a little and continue to mix until the snow has hardened. Using a spatula, mix together ground nuts and flour mixed with baking powder. Cover the mold with baking paper and pour the egg whites. Bake for 20 minutes at 180 ° C. When baking, cool the biscuit slightly and pour over with lukewarm milk, brush the biscuit evenly with a brush. A still warm biscuit topped with sour cream.
Peel the cherries and strain them and mix them. Put the juice in the cherry and put it all together to cook. When the cherries are boiling, pour in the thickened butter with the sugar in a thin stream and stir constantly until the cream thickens. Pour the biscuit over hot cream. When cool, store in the refrigerator and prepare the vanilla cream during this time.Soak the gelatin in cold water to soften. Brew milk with vanilla bean or bourbon sugar. Beat the egg yolks with sugar and add the density and mix well to avoid lumps. Pour some boiling milk into it, stir and pour the rest of the milk. Mix well, return to the pan where the milk has boiled and cook over low heat until the cream thickens.
Remove from heat and after a few seconds mix softened and well-drained gelatin. While the cream is cooling, it is often a matter of stirring to prevent the skin from catching on the top or covering it with transparencies. Add butter to the cooled cream and mix. Lastly, add not too beaten sweet cream. Spread the cream over the sour cherry cream and refrigerate to tighten.
Pour the whipped cream into the pan and add the broken chocolate and heat together on medium heat, stirring constantly, until the chocolate is melted. It must not boil. Cool a little and pour over the vanilla cream. Put in the refrigerator, best to stand overnight, but it can take a day.