Cherry cake Creamy tenderness"

Dough:

1 glass flour
what kind of flour should I choose? we'll show

1 glass kefir

1 glass sugar

2 eggs

2-3 tbsp. starch

1-2 tsp. baking powder

Cream:

250 g sour cream

250 g cottage cheese

10 g gelatin

? glass sugar

? glass water

Filling:

300 g cherry without a stone

Combine eggs and sugar for the dough, whisk, add the buttermilk, whisk all again, sifting, mixed with a lot of other bulk components of the dough, stir until smooth, bake the cake for cake until ready when the average temperature in split form.

For the cream: dissolve in cold boiled water, gelatin, leave on for 15 min.

Combine sugar, sour cream, beat with a mixer, add the cheese, again whisking, gelatin heat, without boiling, add in the cream, leaving plenty until thick.

Cut the cake horizontally to leave the bottom in the form to impregnate any impregnation, apply cream, put in a circle cherries, cover with the second cake, spread it with cream, remove the Cherry cake with Cream tenderness" in the cold to freeze the cream before serving, arrange as desired.