Caramel cherry cake
easy
90 mins
90 mins
Ingredients
- 1 glass (720 ml; drained weight: 460 g) Morello cherries
- 1/4 l Milk
- 300 g Sugar
- 5 Eggs (weight category 2)
- 1 Egg yolk (weight class 2)
- 7-10 Tbsp scraped pulp from 1 vanilla pod
- 300 g Butter or margarine
- 400 g Flour
- 2 TEASPOONS Baking Powder
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Form
- 2 packages (150 g each) white couverture
- 1 package (150 g) Dark chocolate coating
Directions
- 1
Drain the cherries. Heat milk for the caramel milk. Slowly melt 50 g sugar over medium heat until it has a light brown colour. Add the milk while stirring and bring to the boil once.
- 2
Mix 2 eggs, egg yolks, 50 g sugar and vanilla pulp. Add to the caramel milk and stir at low heat until a slightly thick-creamy consistency is obtained. Do not let it boil! Remove from the heat and place in a cold water bath.
- 3
Cream fat and remaining sugar, then gradually add the remaining eggs. Mix flour and baking powder and stir into the egg-fat mixture with the caramel milk. Fold in the cherries.
- 4
Grease a box mould (approx. 30 cm long, 2 litres capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175- 200 ° C / gas: level 2 - 3) for 60-70 minutes.
- 5
Cover in between. Leave the finished cake to rest in the mould for 15-20 minutes, then turn out onto a cake rack and allow to cool completely. For the glaze, dissolve the white and dark chocolate coating separately in a water bath.
- 6
Cover the cooled cake with the white chocolate coating. Then pour the dark chocolate coating in strips over the cake and pull it through with a fork like a snake. Results in 16 - 18 slices.
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