Cappuccino Cherry Cream Slices

Ingredients

Directions

1. 1

   For the dough mix flour and baking powder. Put 140 g sugar, eggs and fat in flakes on top. First knead crumbly with the dough hook of the hand mixer and quickly work into a smooth dough with your hands. Grease a baking tray (approx. 32x38 cm) and press the dough evenly onto it with your floured hands. Prick several times with a fork and bake in a preheated oven (electric oven: 200°C/ gas: level 3) for 15-20 minutes. Let it cool down. In the meantime, drain the cherries and collect the juice. Chop the chocolate. Spread the cherries, except for 15 pieces for decoration, on the shortcrust pastry base. Sprinkle the base with about 6 tablespoons of cherry juice and leave to stand for about 30 minutes. Whip 6 cups of cream until stiff, preferably in portions. Sprinkle in the remaining sugar, cappuccino powder and cream setting agent. Fold chocolate chips into the cream and spread evenly on the cherries. Cut into approx. 30 pieces (5x7.5 cm) with a damp knife. To decorate, whip the rest of the cream and vanilla sugar until semi-stiff. Dust the pieces with cocoa and decorate with a cream stain, remaining cherries and mocha beans. Results in 30 pieces

2. 2

   Tip: For freezing, cut without decoration, place in portions on a small tray and pre-freeze in the freezer for approx. 2 hours. Then wrap well with aluminium foil or in a large freezer bag and freeze. Frozen slices are best left to defrost in the refrigerator for approx. 7 hours or at room temperature for approx. 3 hours and then decorate

3. 3

   Cups: Eschenbach