Drunk Cherry Cake - 3 cooking recipes

Are you wondering how to make a Drunken Cherry cake? Look here for the best recipes for these baked goods. You can choose any one, focusing on the composition of the products and cooking methods, as well as the complexity of the recipe itself. Check out why this cake is considered one of the best!

Drunk Cherry Cake

Before you start preparing this delicious dessert, it’s worth considering that Drunken Cherry cake is not an easy and simple recipe. Its preparation requires a certain skill and culinary experience. If you are new to the confectionery path, it is better to start with something simpler. Or choose a video recipe for a cake and cook strictly according to it, without deviating one step from the instructions.

The main ingredient in the recipe, as the name suggests, is cherry. It can be: fresh, canned, frozen. Even compote berries are quite suitable, because in any case the cherry should turn out “drunk”. And what does this mean, read below.

If you make the Drunken Cherry cake according to the classic recipe, then you need to prepare for it a day in advance. The berries must be poured with an alcoholic mixture (usually cognac or rum, but it can also be vodka, alcohol, liqueur) and covered with sugar. In this form, it should languish under the lid in a warm place. The cherries will absorb all the necessary aromas and infuse properly. And yes, there shouldn’t be any seeds in it!

The second main part is the chocolate sponge cake. Here you can use a trick and bake not the one suggested in the recipe, but take your own, proven one. The resulting biscuit should be soft, airy and moist. But we are not so much interested in it, but in the stable crust from it. Because all the crumb from the cake, cut in half, is taken out. Leaving such a “basket” with a lid.

The third constant of the Drunken Cherry cake is the cream. There may be options: condensed milk butter, cream powdered sugar, cream cheese sugar, milk flour sugar butter and so on. It is with this cream that cherries infused in alcohol and the biscuit crumb taken out and crumbled are mixed. After cooling in the refrigerator, this filling is filled into a “box with a lid” so that there is no free space left inside.

The final stage is the simplest: the cake is simply covered with chocolate glaze. Beginner cooks can stop at this step, while more experienced ones can continue decorating the cake in any usual way. Here your imagination will tell you.