Cherry and mocha cake

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 4
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 1
  • 3 Eggs (size M)
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 75 g Flour
  • 75 g Cornstarch
  • 1 heaped Tsp baking powder
  • baking paper
  • 30 g Dark chocolate coating
  • 100 g Mocha cream chocolate
  • 1 glass (700 ml) pitted sour cherries
  • 100 g Sugar
  • 1/2 Cinnamon stick
  • 7-10 Tbsp thinly peeled rind of 1 untreated lemon
  • 30 g Cornflour (approx. 3 tablespoons)
  • 4 TABLESPOONS soluble coffee
  • 3 (250 g each) Cup of whipped cream

Directions

  1. 1

    Separate eggs, beat egg whites and 3 tablespoons of water until stiff. Add sugar and vanilla sugar while stirring. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder and sieve onto the egg foam mixture.

  2. 2

    Underline. Pour into a springform pan lined with baking paper (24 vm Ø), smooth it down and bake in a preheated oven (electric range: 175°C/ gas: level 2) for approx. 30 minutes. Let it cool down.

  3. 3

    Meanwhile melt the couverture and about 1/3 of the mocha chocolate. Spread it on a marble plate or porcelain board, chill for a short time. Then scrape curls with a spatula. Put in a cool place.

  4. 4

    Chop the remaining mocha chocolate. Cut the sponge twice. Place the edge of the springform pan around the lower base. Drain the cherries on a sieve. Collect the cherry juice and put it, except for 5 tablespoons, into a pot.

  5. 5

    Bring to the boil with 2 tablespoons of sugar, cinnamon stick and lemon peel. Stir starch in the remaining juice until smooth. Stir into the boiling juice and boil up briefly. Remove cinnamon and lemon peel. Fold in cherries, up to 16 pieces, and put the compote on the sponge cake.

  6. 6

    Let it cool down. Pass the coffee through a sieve. Beat 400 g cream and 50 g sugar until stiff. Finally, fold in coffee powder. Spread about 150 g mocha cream on the cherry compote. Cover with a sponge cake base.

  7. 7

    Mix the remaining cream and chocolate pieces and spread them on the middle sponge cake. Cover with the third base. Whip remaining cream and sugar until stiff. Spread the cream all around the cake.

  8. 8

    Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the cake with tuffs, cherries and chocolate rolls. Makes about 16 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake