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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tart Cherry Rum Cake (Visnove Rezy) Recipe

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This recipe for Tart Cherry Rum Cake (Visnove Rezy) is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fruit filling:
3 pounds frozen cherries, thawed (sour or mixed)
1/4 cup rum
sugar to taste

Cake:
6 eggs (medium size)
2/3 cup sugar
1 cup all purpose flour
2 Tablespoons baking sour
1/4 cup cocoa
2 Tablespoons butter
Rum

Cherry Cream:
16 ounces cottage cheese
12 ounces sour cream
16 ounces heavy cream
reserved cherry juice
4 small plain gelatin packs
1 cherry gelatin pack
powder sugar to tase
cocoa if desired
Directions:
Directions:
Cherry Filling:
Mash cherries to separate juice. Transfer to pan, add some sugar and the rum. Remove juice to a separate pan and reserve. When cherries are soft, add 1 pack plain gelatin. Set aside to cool.

Cake:
Beat egg whites with 1/3 cup sugar until foamy. Beat yolks with 1/3 cup sugar until foamy. Add 1 cup flour to yolks. Add butter, baking soda, and cocoa, mix. Lightly fold in egg whites. Transfer to a greased and floured baking pan. Bake at 355 degrees for 10 minutes. Lower the temperature to 300 degrees for 30 minutes. Check with a toothpick or cake tester in the middle to be sure cake is done.

Cherry Cream:
Mix cottage cheese, sour cream, cherry juice. Beat/mash until smooth as possible. Whip the heavy cream with a little sugar. Mix into cherry mixture, add powdered sugar if wanted.

Add the packet of cherry gelatin (or just use food color if wanted) and the rest of the plain gelatin packs.

Assemble the cake:
Flip the cake over onto a cutting board and carefully cut off the top crispy layer. Pour rum generously over the cake. Top with cherry filling layer. Chill overnight or at least 8 hours. Whip more of the whipping cream to put on top of the cherry cream. If desired, mix some cocoa in the whipped cream. It is customary to tuck a piece of dark chocolate inside the whipped cream for some lucky person to find.

Dobru' chut!

 

 

 

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