Chai-cherry cake

Name: Chai-cherry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 glass (720 ml) Sour cherries; 125 g Butter or margarine; 100 g Sugar; 3 packages Vanillin sugar; 3 Eggs (size M); 175 g Flour; 1/2 package Baking Powder; 50 g crushed almonds; 7 TABLESPOONS Chai syrup; 1 glass (370 ml) Sour cherries; 75 g white chocolate aldehyde; 250 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 glass (720 ml) Sour cherries
125 g Butter or margarine
100 g Sugar
3 packages Vanillin sugar
3 Eggs (size M)
175 g Flour
1/2 package Baking Powder
50 g crushed almonds
7 TABLESPOONS Chai syrup
1 glass (370 ml) Sour cherries
75 g white chocolate aldehyde
250 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp Fat and flour

Directions

1
Drain a large glass of cherries and leave to drain well. Cream fat, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and almonds and stir in alternately with 5 tbsp. chai syrup.
2
Stir in the cherries and fill into a greased springform pan (26 cm Ø) dusted with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
3
Remove and let it cool down on a cake rack.
4
Drain a small glass of cherries and let them drain very well. Finely chop the chocolate. Mix the cherries and 2 tbsp. chai syrup with a blender. Stir in the chocolate.
5
Whip the cream until stiff, while pouring in 2 sachets of vanilla sugar and cream firming agent. Carefully remove the cake from the tin and place it on a plate. Spread the cream on top. Spread cherry puree on top and swirl a little with a fork.