Classic Drunken Cherry Cake

“Drunk Cherry” cake is a dessert that harmoniously combines airy sponge cakes, delicate cream and cherries soaked in strong alcohol. This gives the dessert an original taste. There are many recipes for homemade cakes that are very popular. Each of them has its own flavor. Using the 8 recipes collected in this article, you will get magnificent cakes.

Classic recipe for the Soviet-era “Drunk Cherry” cake

That “Drunk Cherry” has such a name because its filling includes cherries soaked in strong alcohol. The cake turns out fragrant and juicy.

1. 
   How to make “Drunk Cherry” cake according to the classic recipe at home? First you need to prepare the “drunk cherry”. Remove the pits from the cherries. For decoration, leave a few cherries with pits.
2. 
   Place pitted cherries in one jar and pitted cherries in another. Pour cognac over the berries and leave for 1-2 days.
3. 
   Mix flour, sugar, baking powder, baking soda and cocoa. Sift the resulting mixture through a sieve.
4. 
   In a separate bowl, beat the eggs, add vegetable oil and milk to them, mix. Add dry ingredients, mix until smooth. Then pour boiling water in a thin stream and quickly stir the dough.
5. 
   Line a baking dish with parchment paper, lay out the dough and place it in an oven preheated to 190 degrees. Bake the biscuit for 1.5 hours. Cool the biscuit slightly, remove from the pan and place on a wire rack.
6. 
   When the biscuit has completely cooled down, you need to make a “box” out of it. Using a sharp knife, cut off the top of the sponge cake to about 1.5 centimeters wide.
7. 
   Then cut out the core of the biscuit, leaving edges 1-1.5 centimeters thick.
8. 
   Place the pulp in a bowl and grind it into crumbs.
9. 
   Place the pitted cherries in a sieve and reserve the liquid.
10. 
    Beat the softened butter with a mixer.
11. 
    Separately mix 2/3 of the cherry cognac with condensed milk. Add this mixture to the whipped butter, add cocoa and stir.
12. 
    Mix biscuit crumbs with cherries and cream.
13. 
    Fill the biscuit base with the mixture.
14. 
    Cover the top of the cake with the previously cut top and press lightly.
15. 
    Prepare the glaze. Melt the butter over low heat, add powdered sugar and stir. Then add 1/3 of the cherry cognac and cocoa, stir. Next, add starch and mix the glaze well again.
16. 
    After this, add the dark chocolate broken into slices. Stirring constantly, bring the chocolate until completely dissolved. Remove the glaze from the heat and let it cool slightly.
17. 
    Cover the cake with chocolate glaze, decorate with whole cherries, and let it sit for a while. Then you can enjoy this magnificent delicacy.

Bon appetit!

Cake “Drunk Cherry” according to Emma’s grandmother’s recipe

The Drunken Cherry cake is beautiful, juicy and very tasty. Although its preparation takes quite a long period of time, the result will exceed all your expectations.

Cooking time: 1 day.

Cooking time: 120 min.

Servings: 8.

Ingredients:

• For the test:
• Chicken eggs – 9 pcs.
• Sugar – 180 gr.
• Wheat flour – 130 gr.
• Cocoa – 80 gr.
• For cream:
• Butter – 300 gr.
• Condensed milk – 400 ml.
• For filling:
• Pitted cherries – 2.5 tbsp.
• Cognac – 0.5 tbsp.
• Sugar – 2 tbsp.
• For the glaze:
• Cream – 180 ml.
• Bitter chocolate – 150 gr.
• Butter – 25 gr.
• Sugar – 25 gr.

Cooking process:

1. One day before preparing the cake, place the cherries in a bowl, add sugar and pour in cognac, stir and leave at room temperature.

2. Divide the eggs into whites and yolks. Beat the egg whites until a fluffy foam forms, gradually add 90 grams of sugar, mix and set aside. In another bowl, beat the yolks with the remaining sugar.

3.Sift flour into a bowl, add cocoa and stir. Add half the white mixture to the beaten yolks and mix them with slow movements. Then add flour and cocoa to the bowl and mix. After this, add the remaining whipped whites into the dough and mix.

4. Cover the mold with baking paper and place the dough in it. Bake the biscuit at 180 degrees for 50-60 minutes. Check readiness with a wooden skewer.

5. Remove the slightly cooled sponge cake from the mold, place on a wire rack and cool completely.

6. After a day, drain the cherries in a colander and collect the remaining cognac.

7. For the cream, beat the butter with a mixer, gradually add condensed milk into it and bring the cream until smooth.

8. Cut off the top of the cooled sponge cake, 1.5 centimeters thick. Cut out the flesh, leaving 1.5 centimeter thick edges. Soak the bottom and walls of the biscuit with the cognac that remains after the cherries.

9. Add cherries and biscuit pulp to the bowl with the cream and mix. Place the resulting mass into the biscuit base and cover with the cut top. Place the cake in the refrigerator.

10. Start preparing the glaze. Pour the cream into the pan, add sugar to it and heat this mixture. Add dark chocolate to the hot cream and stir with a spatula until the chocolate is completely dissolved. Next, add soft butter and bring the glaze until smooth.

11. Remove the cake from the refrigerator and cover it with chocolate glaze. Sprinkle the sides of the cake with chocolate or biscuit crumbs. Place the cake in the refrigerator for 3 hours to soak. Then serve the Drunken Cherry cake on the festive table.

Bon appetit!

Step-by-step recipe for making Drunken Cherry cake in chocolate

A magnificent cake that will decorate your holiday table. Thanks to a special method of assembly and impregnation, “Drunk Cherry” turns out juicy and aromatic. And the combination of cherries and chocolate is a taste that has been proven over the years.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 8.

Ingredients:

• For the test:
• Wheat flour – 2 tbsp.
• Chicken eggs – 10 pcs.
• Sugar – 1 tbsp.
• Cocoa – 50 gr.
• Baking powder – 2 tsp.
• For cream:
• Cocoa – 50 gr.
• Butter – 600 gr.
• Milk – 6 tbsp.
• Sugar – 2 tbsp.
• Chicken eggs – 4 pcs.
• For filling:
• Cherry – 2.5 tbsp.
• Cognac – 1.5 tbsp.
• For the glaze:
• Chocolate – 100 gr.
• Vanilla sugar – 20 gr.
• Milk – 2 tbsp.

Cooking process:

1. Steam eggs and sugar until a homogeneous thick mass is formed. Then place the container on the table and continue beating until the egg mass has cooled. Next, add the sifted flour with baking powder and cocoa, mix the ingredients with a spatula using gentle, slow movements. Place the dough in the mold and bake the biscuit at 180 degrees for 50-60 minutes.

2. For the cream, mix cocoa with a small amount of sugar, pour in the milk and put the mixture on the fire. Heat it until the sugar dissolves and the cream boils. Remove the pan from the heat and cool the cream. Then add the remaining sugar, softened butter and eggs. Beat the cream until all the sugar is completely dissolved.

3. Remove the seeds from the cherries, put the berries in a jar, pour cognac and leave to infuse for 2 days. Before preparing the cake, place the cherries in a strainer and pour the cognac into a separate container.

4. Cut the finished biscuit in half, cut out the pulp from each half, leaving the walls 1-1.5 centimeters thick.

5. Mix the biscuit pulp with ½ part of the cherry and 1/3 of the cream.

6.Grease the biscuit halves with cream and place the mixture of biscuit, cherries and cream in them. Fold the cake halves so that the filling remains inside.

7. Melt the chocolate in a water bath, add milk and vanilla sugar. Pour chocolate over the cake and place it in the refrigerator for a couple of hours. After this, the cake can be served with tea or coffee.

Bon appetit!

How to make homemade “Drunk Cherry” cake with sour cream?

The main ingredient of this dessert is cherries soaked in strong alcohol; it is better to prepare them a couple of days before preparing the cake. It is thanks to this ingredient that the dessert has such an interesting name and pleasant notes of bitterness in its taste.

Cooking time: 4-5 hours.

Cooking time: 80 min.

Servings: 8-10.

Ingredients:

• For the biscuit:
• Chicken eggs – 9 pcs.
• Sugar – 375 gr.
• Flour – 375 gr.
• Cocoa – 3 tbsp.
• Vanilla sugar - to taste.
• Vegetable oil - for greasing the mold.
• For cream:
• Sour cream 20% – 450 ml.
• Sugar – 400 gr.
• Cherries preserved in alcohol, pitted – 500 gr.

Cooking process:

1. Separate the whites from the yolks and beat them until a white, stable foam forms. Then gradually add regular and vanilla sugar and continue beating. Next, add the yolks one by one and mix.

2. After this, add the sifted flour and cocoa, knead the dough with a spatula with slow movements in one direction.

3. Cover the baking pan with parchment and grease with oil, place the dough in it. Bake the biscuit at 180 degrees for 40-60 minutes.

4. Cool the finished biscuit, cut off a layer 1-1.5 centimeters wide. Cut out the flesh from most of it, leaving a 1-centimeter thick edge.

5. Beat sour cream with sugar until you obtain a homogeneous thick cream.Then mix the cream with the biscuit pulp and part of the preserved cherries. Place the resulting mixture into a larger portion of the biscuit base.

6. Place the previously cut part of the sponge cake in place, decorate the cake as you wish and put it in the refrigerator for soaking. For decoration, you can use the remaining cherries, cream or biscuit crumbs.

Bon appetit!

A simple and tasty recipe for “Drunk Cherry” in a slow cooker

A stunning cake to go with a cup of aromatic coffee. In the “Drunk Cherry” cake, a delicious filling of alcoholized cherries is located inside the sponge cake. It doesn't matter if you don't have an oven. The sponge cake for this dessert can be baked in a slow cooker.

Cooking time: 4-5 hours.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• Cherries preserved in alcohol – 1 l.
• Flour – 2 tbsp.
• Chicken eggs – 8 pcs.
• Sugar – 1 tbsp.
• Sour cream – 4 tbsp.
• Cocoa – 4 tbsp.
• Butter – 250 gr.
• Condensed milk – 500 ml.
• Vanilla sugar – 10 gr.
• Chocolate glaze - for decoration.

Cooking process:

1. Separate the yolks from the whites. Separately, beat the whites with sugar.

2. Mix the yolks with sour cream and vanilla sugar.

3. Then combine these two masses and gradually add the sifted flour and cocoa.

4. Grease the multicooker bowl with butter and sprinkle with flour. Place the dough into a bowl.

5. Cook the biscuit in the “Baking” mode for 70 minutes. Be sure to let the finished biscuit cool completely.

6. Cut a layer 1-1.5 centimeters thick from the cooled biscuit. Remove the pulp from the remaining part, leaving the walls 1-1.5 centimeters thick. Soak the bottom and walls of the cake with the syrup that contained the cherries.

7. Prepare the filling for the cake. Beat softened butter and condensed milk. Mix the resulting cream with cherries and biscuit crumbs.

8.Place the filling in the biscuit base and cover it with the cut part. Pour glaze over the cake and decorate with cherries. Place the dessert in the refrigerator for a couple of hours to soak. Then you can treat your loved ones to this delicious cake.

Bon appetit!

Homemade Drunken Cherry Cake with Custard

This is one of the most delicious desserts that can be prepared at home. The chocolate sponge cake is filled with a filling of delicate custard with sponge crumbs and preserved cherries. The berries included in the cake gave it its name - “Drunk Cherry”.

Cooking time: 1 day.

Cooking time: 90 min.

Servings: 6.

Ingredients:

• To soak cherries:
• Cherry – 2.5 tbsp.
• Sugar – 2 tbsp.
• Cognac – 0.5 tbsp.
• For the biscuit:
• Chicken eggs – 9 pcs.
• Sugar – 180 gr.
• Flour – 130 gr.
• Baking powder for dough – 0.5 tsp.
• Cocoa – 80 gr.
• Vegetable oil - for greasing the mold.
• For cream:
• Milk – 1 l.
• Sugar – 320 gr.
• Chicken eggs – 4 pcs.
• Flour – 120 gr.
• Butter – 20 gr.
• Vanilla sugar – 10 gr.
• For the glaze:
• Cream – 180 ml.
• Sugar – 30 gr.
• Bitter chocolate – 150 gr.
• Butter – 30 gr.

Cooking process:

1. A day before preparing the cake, mix pitted cherries with sugar and cognac. Cover the bowl with cling film and put it in the refrigerator for a day.

2. Knead the biscuit dough. Separate the yolks from the whites. Beat the whites until white, then add 90 grams of sugar and continue beating until stiff peaks form.

3. In a separate bowl, beat the yolks with the remaining sugar until white.

4. Separately mix flour, baking powder and cocoa.

5. Add half of the egg white mixture to the beaten yolks and slowly mix them in a circular motion in one direction.

6.Then mix the protein-yolk mass with the dry ingredients. When the mixture becomes homogeneous, add the second part of the whites. The dough should be thick and flowing.

7. Cover the bottom of the pan with baking paper and grease the sides with vegetable oil. Place the dough into the mold.

8. Bake the biscuit in the oven preheated to 180 degrees for 60 minutes. Cool the finished biscuit a little in the mold. Then remove and place on a wire rack to cool completely.

9. Prepare the cream. Pour milk into the pan and add sugar. Place the pan on the fire, heat its contents until the sugar is completely dissolved. Break the eggs into a bowl and mix them with flour. Add half the hot milk little by little into the bowl and immediately mix the ingredients with a mixer.

10. Pour the resulting mass into the pan with the rest of the hot milk and simmer the cream over low heat until thickened.

11. Remove the cream from the heat, add butter and vanilla sugar. stir. Let the cream cool completely.

12. Cut the cooled biscuit into two parts. Cut out the pulp from the cakes without damaging the walls of the baked goods.

13. Drain the liquid from the cherries. You can soak the cakes from the inside with it. This will make them even juicier and more aromatic.

14. Assemble the cake filling. In a bowl, combine custard, cherries and biscuit crumbs. Place the filling in the biscuit base.

15. Cover the cake with the second part of the sponge cake.

16. All that remains is to cook the chocolate glaze. Pour the cream into the pan and add sugar. Place the pan on the fire and heat its contents until the sugar dissolves. Chop the chocolate into a bowl, pour hot cream over it and stir until smooth.

17. Add softened butter to the glaze, stir until smooth.

18.Pour glaze over the cake and decorate to your taste. Place the cake in the refrigerator to soak for several hours, then serve with tea.

Bon appetit!

Incredibly delicious recipe for Drunken Cherry cake without adding alcohol

The Drunken Cherry cake contains alcohol, so some mothers are afraid to prepare it for children's parties. We will tell you how to prepare this amazing dessert without using alcohol and with an equally delicious taste.

Cooking time: 5-6 hours.

Cooking time: 120 min.

Servings: 6.

Ingredients:

• Flour – 3 tbsp.
• Cocoa – 6 tbsp.
• Sugar – 2 tbsp.
• Baking powder for dough – 1 tsp.
• Water – 1 tbsp.
• Milk – 1.5 tbsp.
• Chicken eggs – 3 pcs.
• Cherry – 150 gr.
• Butter – 180 gr.
• Condensed milk – 100 ml.
• For the glaze:
• Cocoa – 3 tbsp.
• Sugar – 4 tbsp.
• Milk – 100 ml.
• Butter – 50 gr.

Cooking process:

1. Sift the flour through a sieve.

2. Also sift the cocoa so that there are no lumps. Add sugar and baking powder.

3. Separately, beat eggs with milk.

4. Mix the bulk ingredients with the milk and egg mixture. Then pour in a glass of boiling water and stir quickly. The consistency of the dough should resemble thick sour cream.

5. Cover the mold with parchment and place the dough into it. Bake the biscuit at 180 degrees for 60 minutes.

6. When the biscuit has cooled completely, cut off a cap 1-1.5 centimeters thick from it. Using a small spoon or your hands, scoop out the pulp from most of it, leaving the sides 1 centimeter thick.

7. Cherries for the cake are suitable both fresh and frozen. The main thing is that it is seedless. Mix cherries and their juice with biscuit crumbs.

8. In a separate bowl, beat softened butter with condensed milk.

9.Then mix in the cherries, sponge crumbs and buttercream. Place the resulting filling into the biscuit base. Place the cut cap on top and place the cake in the refrigerator.

10. Prepare the glaze. Pour milk into a saucepan, put on fire, add sugar and cocoa, cook the mixture until thick. Then remove the glaze from the heat, add butter, mix until smooth. Pour glaze over the cake and decorate as you wish. This version of the Drunken Cherry cake will appeal to children and adults.

Bon appetit!

Delicate and airy cake “Drunk Cherry” with cream

Making the Drunken Cherry cake is a rather long and labor-intensive process. But thanks to these efforts, you will get a great-tasting dessert that will melt in your mouth, leaving a pleasant aftertaste.

Cooking time: 8 ocloc'k.

Cooking time: 90 min.

Servings: 6-8.

Ingredients:

• Pitted cherries – 500 gr.
• Vodka – 200 ml.
• Chicken eggs – 5 pcs.
• Cocoa – 2 tbsp.
• Flour – 12 tbsp.
• Sugar – 3 tbsp.
• Milk – 1 tbsp.
• Cream – 300 ml.
• White chocolate – 100 gr.
• Black chocolate – 100 gr.
• Butter – 30 gr.
• Coconut shavings - for decoration.

Cooking process:

1. Place the cherries in a bowl and fill it with vodka, leave for 6 hours. Instead of vodka, you can use cognac or other strong alcohol.

2. Divide the eggs into whites and yolks. Beat the yolks with a glass of sugar. As a result, you should get a light foamy mass.

3. In another bowl, beat the egg whites with a glass of sugar.

4. First, carefully mix the whipped whites and yolks, then sift the flour and cocoa, knead the biscuit dough.

5. Cover the mold with parchment and place the dough into it.

6. Bake the biscuit at 200 degrees for 40-60 minutes. Cool the finished biscuit completely.

7.Using a small spoon, scoop out the pulp from the crust, leaving the sides 1 centimeter thick. Soak the inside of the base with the syrup in which the cherries were pickled.

8. Whip the cream until stable white foam. Mix them with cherries and biscuit crumbs. This will serve as the filling for the cake. If the mixture seems dry, add a couple of tablespoons of milk to it.

9. Place the filling into the biscuit base and compact it.

10. Melt white and dark chocolate in a water bath, add softened butter and stir. Pour this mixture over the cake and decorate it with cherries and coconut flakes. The cake can be served immediately or allowed to soak for a couple of hours.

Bon appetit!