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Piana Vyshnia Cake

Piana Vyshnia Cake (Drunken Cherry Cake)

An absolute favorite of many, Piana Vyshnia is one of the most popular choices for a wedding or birthday cake. It is no wonder. This ‘drunken’ dessert is moist, tangy, slightly acidic, and just sweet enough – everything you are looking for in a dessert. 
4.89 from 51 votes
Course Dessert
Cuisine Ukrainean

Ingredients
  

Cherry syrup:

  • 2 lbs fresh cherries (canned cherries work as well)
  • ½ cup (2.5 oz) sugar
  • 2 oz  horilka (vodka)

Chocolate sponge:

Cream:

  • 5 cups (1.2 qt) thick sour cream
  • ½ can (7 oz) dulce de leche (condensed milk)
  • 1 lb fresh cherries 
  • ½ chocolate bar

Instructions
 

How to Make Cherry Syrup:

  • Cut each cherry in half and remove the pits.
  • Place the cherries in a small pot.
  • Add the sugar and bring to a boil, stirring constantly. 
  • Reduce the heat to low and let the cherries simmer for 30 minutes, stirring occasionally.
  • Remove from the heat and cool completely. 
  • Add horilka and let the cherries soak for a few hours. Squeeze the cherries gently before using them to release excess alcohol and liquid. 

How to Make Chocolate Sponge:

  • Preheat the oven to 350 ºF. Sift the dry ingredients: flour, cocoa, baking powder, and baking soda into a small bowl. 
  • Whisk the eggs and sugar on high speed (approx. 5 minutes).
  • Add the egg mixture to the dry ingredients in two parts, stirring thoroughly and carefully not to deflate the air bubbles.
  • Bake the sponge (approx. 25 minutes). 
  • Remove from the oven and cool completely.
  • Slice the sponge in half. Remove the softness of the sponge in chunks, leaving the crisp outer shell intact.
  • Set the sponge pieces aside for now.

How to Make the Cream:

  • Beat the sour cream until it thickens. Add ½ can dulce de leche and whisk well. 
  • Scrape down the sides of the bowl and mix again, but not too thoroughly (approx. 15-20 seconds). 
  • Reserve ⅓ of the cream and place it in a separate bowl.
  • Strain the cherry syrup and set aside for now.
  • Add the sponge pieces to the cream and mix them until combined. Make sure the sponge pieces are not mashed. 
  • Add the strained cherries and mix with the cream and sponge. Do not over mix, keeping the sponge pieces and cherries large.

How to Assemble the Cake:

  • Soak the top and bottom cake crusts with the reserved strained cherry syrup.
  • Place the bottom of the sponge cake on a cake platter. Pack all of the cream/sponge/cherry filling and cover with the top crust of the cake sponge. 
  • Ice the top and sides of the cake with the reserved cream.
  • Decorate the cake with the one-pound pile of fresh cherries. 
  • Sprinkle the top and sides of the cake with chocolate shavings. Use a potato peeler or grater.
  • Refrigerate overnight or for at least 6 hours.
  • Serve and enjoy!
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