"Prince Eugene" cake

The recipe is from the magazine "Food and Wine", with minor changes. I didn't like the biscuit, so I worked according to the recipe that I often use in baking cakes and pies.

Preparation steps

First, cook the 1st cream: separate a little cherry juice with which the density and sugar are mixed. Separate 5-6 tablespoons for soaking the biscuits. Boil the remaining juice and when it is done, add the density and cook for 1-2 minutes. cook very briefly.Previously separate about 20 whole cherries to decorate the finished cake.Put to cool.
Preparation of biscuits: put whole eggs in a bowl, add sugar and mix. Add oil and milk. Gradually add flour mixed with cocoa and baking powder. Prepare a round mold (26 cm) - put baking paper or grease and flour it. Pour the finished biscuit mass and put in the oven in a preheated oven.Cool the baked biscuit.
Place the biscuit on the tray. Use a sharp knife to mark the circle on the biscuit - about 2 cm from the edge. Cut, but not to the end, ie not to the bottom of the biscuit. -pour it with 4-5 tablespoons of cold water and leave it to swell. After that, heat on the lowest flame. When the gelatin melts (MUST NOT BOIL), pour in the cherry cream. Stir to combine the cream and gelatin. cherry juice and pour the resulting cream into the resulting opening. Place in the refrigerator to cool.
Making the 2nd cream: mix the whipped cream (not too hard). Chop the obtained biscuit crumbs and add 5-6 tablespoons of the whipped cream. Stir everything together lightly with a spoon (cooker). Grate the milk chocolate and add to the mass. Take the cake out of the fridge and Coat the resulting cream with sweet cream and biscuit crumbs over the cherry cream. Decorate with the rest of the whipped cream and whole cherries. Sprinkle with grated chocolate.
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Ingredients

BISCUIT:
4eggs
200 gsugar
100 mloils
100 mlmilk
200 gflour + baking powder
1 tbspcocoa
CREAM 1.
400 gcherries (frozen or from compote)
40 gdensity
300 mlcherry juice
100 gsugar
1 baggelatin powder
CREAM 2.
400 mlwhipped cream
100 gmilk chocolate
AND MORE:
grated chocolate for decoration

According to some records, this cake was prepared for Queen Elizabeth herself. We transformed it into a cake with the aroma and smell of cloves, cinnamon and nutmeg. Serve it topped with sugar syrup with a hot beverage of your choice. The recipe was tried and adapted according to the original from Shakespeare’s kitchen, published by Random House.

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