Violin Cake

We start by preparing the sour cherries, which we will wash well and remove the pits. After removing the pits, we will place them in a strainer, allowing them to drain juice while we take care of the layers. It is important to ensure that the sour cherries are well drained to avoid a too moist composition.

Now, we will focus on the layers. We will separate the egg whites from the yolks. In a bowl, we will beat the egg whites with a pinch of salt until we achieve a firm and glossy foam. In another bowl, we will mix the yolks with the 10 tablespoons of sugar, adding the sugar gradually. We continue to mix until the composition becomes creamy and light in color. Then, we will add the 5 tablespoons of hot water, followed by the 5 tablespoons of oil, mixing continuously.

Once we have obtained a uniform composition, we will incorporate the packet of vanilla sugar. Then, we gradually add the 10 tablespoons of flour, along with the packet of baking powder and the two tablespoons of cocoa. Now, we will take the beaten egg whites and gently fold them into the yolk mixture using a wooden spoon, being careful not to destroy their airy structure.

The obtained composition will be poured into a baking tray greased with margarine and lined with a little flour or baking paper. We will bake it in the preheated oven at medium heat for about 30 minutes. I chose to make two layers to achieve a taller and more impressive cake.

For the chocolate cream, we will heat 400 ml of liquid cream in a bain-marie, adding the chocolate broken into pieces. Once the chocolate has completely melted, we will dissolve the gelatin in 3-4 tablespoons of water, and after the cream composition has cooled slightly, we will add the gelatin, mixing well. Then, we will prepare the chocolate pudding, using 300 ml of milk and 2 tablespoons of sugar, allowing it to cool before incorporating it into the chocolate cream.

For the fruit cream, we will follow the same method, but instead of pudding, we will add the blended sour cherries to obtain an intense flavor and fresh taste.

For the soaking syrup, we will heat 400 ml of water in which we will add the 5 tablespoons of sugar and, optionally, the bottle of almond syrup, leaving it on the heat until the sugar completely dissolves, then we let it cool.

For assembly, I will create a template from paper for the base of the violin and its handles. We take the first layer, apply the template, cut it out with a sharp knife, and after cutting it in half, we soak it well. We first add the chocolate cream, followed by the fruit cream, then cover with the other half of the layer, soaking it again.

We proceed the same way with the second layer, cutting out the violin handles and assembling them with our delicious creams. Once the cake is ready, we cover it with a thin layer of butter to help the fondant stick well. We prepare the fondant using a recipe I found on Lissa's blog, coloring it with shades of brown and rolling it out on the cake. Although I couldn't capture all the steps in photos, I hope the final result meets expectations.

 Ingredients: Batter: - 6 eggs; - 5 tablespoons boiled water; - 5 tablespoons oil; - 10 tablespoons sugar; - 10 tablespoons flour; - a sachet baking powder; - a sachet vanilla sugar; - a pinch of salt; - 2-3 tablespoons cocoa. I made two tops. Chocolate cream: - 2 bars of milk chocolate; - 400 ml of liquid whipped cream; - one sachet of gelatin; - one sachet of cocoa pudding; - 2 tablespoons of sugar; - 300 ml of milk. Pink (i.e. fruit) cream: - 2 bars of white chocolate; - 400 ml liquid whipped cream; - one sachet of gelatine; - cherries from compote. The syrup with which we fill the cake: - 400 ml water; - 5 tablespoons of sugar; - a small bottle of almond essence.

 Tags:  eggs milk flour oil sugar fruits chocolate cocoa sour cherries cake