Cake with bio extra chokeberry and lemon jam
My first experience with chokeberry will forever remain in my memory. I was a high school student. I often visited the neighbors, especially in the summer, when we all worked in our gardens. So it was that day. At a neighbor’s garden, I saw a tree hitherto unknown to me and fruit never seen on it. I asked them what it was – they told me chokeberry and offered to try it. Curious, I plucked a few fruits and stuffed them in my mouth. Гожуоркооооооо !!!! Surprise and shock on my face, and the neighbors sneer. They planted chokeberries, and they themselves did not know what ripe fruits look like and when they are harvested, so they tasted unripe fruits a few days before me.
Mix the eggs with the sugar until they lighten and double in volume. Add milk and vanilla and stir briefly. Add rice flour and baking powder and mix gently with a whisk. Line a 26 cm diameter cake tin with baking paper, pour out the mixture and bake for 20 minutes in an oven preheated to 170ºC. Allow the baked biscuit to cool in the mold, then remove the baking paper and cut into two parts.
Mix the sweet cream with the addition of sugar into the whipped cream. Separate 200 g of whipped cream and mix it with sour cream. Place the bottom of the biscuit on a serving tray and coat with jam. Place a clean cake ring lined with baking paper around the biscuit and add the sour cream. Cover with another piece of biscuit. Coat with remaining whipped cream and sprinkle with grated chocolate. Let stand in the refrigerator overnight.