Black Forest cherry pâté

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites until stiff, adding 100 g sugar and 1 packet of vanillin sugar. Beat the egg yolks separately into the mixture. Sift the flour, 20 g starch, cocoa and baking powder into it and fold in

2. 2

   Spread on the baking tray. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Turn out onto a tea towel sprinkled with 1 tablespoon of sugar. Remove baking paper immediately. Let the sponge cake cool down

3. 3

   Drain the cherries, collect the juice. Three go. Stir together the starch and 6 tablespoons of juice. Boil up the rest of the juice and 2 tablespoons of sugar. Stir in starch, bring to the boil. Fold in cherries. Cool down

4. 4

   Line a saddle of venison dish (approx. 30 cm long; approx. 1 l capacity) with cling film. Cut out a rectangle (approx. 18 x 30 cm) from the sponge cake and line the form with it (see bottom right). Sprinkle with 1 tbsp. cherry brandy

5. 5

   Whip 5,150 g cream until stiff, while pouring in 2 teaspoons of sugar and cream firming agent. Spread on the sponge cake in the mould. Chill for about 30 minutes.

6. 6

   Spread the compote on the cream. Cut a strip (approx. 10.5 x 30 cm) from the remaining sponge cake (use the rest for other purposes). Sprinkle with 1 tbsp. cherry brandy, place on the compote and press down lightly. Chill for about 3 hours.

7. 7

   Chop the chocolate coating and melt in a hot water bath. Spread thinly on a marble or porcelain plate. Cool for about 10 minutes. Scrape off with a spatula in large shavings. Put in a cool place

8. 8

   Turn the pâté over, remove the foil. Whip 250 g cream and 1 packet of vanilla sugar until stiff. Spread the pâté with it. Sprinkle with chocolate shavings

Nutrition Facts

KCAL
270 kcal

CARBS
31 g

FATS
14 g

PROTEINS
4 g