Cherry and chocolate cake
easy
75 mins
75 mins
Ingredients
- 50 g Butter or margarine
- 100 g Sugar
- 150 g Flour
- 2 Eggs (size M)
- 50 g Cornstarch
- 1 TABLESPOON Cocoa powder
- 3 sheets white gelatine
- 3 (à 200 g) Cup of whipped cream
- 2 TABLESPOONS Icing sugar
- 2 TABLESPOONS cherry brandy
- 1 glass (720 ml; separation weight 460 g) Cherries
- 1 TABLESPOON Currant Jelly
- 100 g Walnut kernels
- 7-10 Tbsp Cocktail cherries, chocolate rasp and mint
Directions
- 1
Knead fat, 25 g sugar, 100 g flour and 2 tablespoons cold water. Chill for about 30 minutes. Separate the eggs. Beat egg white and remaining sugar until stiff. Stir in egg yolk. Mix the rest of the flour, starch and cocoa and fold in.
- 2
Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 20 minutes and take out. Roll out short pastry on the springform pan. Bake in the oven (electric oven: 200 °C/ gas: level 3) for about 10 minutes. Soak the gelatine. Whip cream, icing sugar and kirsch until stiff. Squeeze the gelatine, dissolve and stir in. Drain the cherries. Spread the short pastry with jelly. Put sponge cake on top. Cover with cherries.
- 3
Whip cream, icing sugar and kirsch until stiff. Squeeze the gelatine, dissolve and stir in. Drain the cherries. Spread the short pastry with jelly. Put sponge cake on top. Cover with cherries. Spread with 1/4 of the cream. Sprinkle with nuts. Spread the rest of the cream on top. Decorate with cocktail cherries, chocolate shavings and mint. Makes about 16 pieces
- 4
Spread with 1/4 of the cream. Sprinkle with nuts. Spread the rest of the cream on top. Decorate with cocktail cherries, chocolate shavings and mint. Makes about 16 pieces
- 5
Tableware: Palatine ceramics
Nutrition Facts
250 kcal
23 g
15 g
3 g