Cherry-bowl cake (buffer)

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 1 glass (720 ml) Cherries
  • 250 g Butter or margarine
  • 200 g Marzipan raw mass
  • 250 g Sugar
  • 1 package Vanillin sugar
  • 5 Eggs (size M)
  • 375 g Flour
  • 1 package Baking Powder
  • 3-4 Tbsp Milk
  • 1/2 TEASPOON Icing sugar
  • 75 g Whole milk couverture
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Drain the cherries well in a sieve. Cut the fat into pieces. Grate 180 g marzipan. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Add marzipan and stir until a smooth dough is formed.

  2. 2

    Stir in the eggs one by one. Mix flour and baking powder and stir into the dough alternately with the milk. Fill the dough and cherries alternately into a greased and flour-spreaded ring cake mould (2 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. If the surface becomes too dark, cover with aluminium foil. Remove the cake from the oven, remove from the tin after approx. 15 minutes and let it cool down on a cake rack. Knead 20 g marzipan and icing sugar and roll out thinly on a work surface sprinkled with icing sugar. Cut out different sized flowers from the marzipan. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Paint small dots on the blossoms with a thin brush and leave to dry.

  3. 3

    Remove the cake from the oven, remove from the tin after approx. 15 minutes and let it cool down on a cake rack. Knead 20 g marzipan and icing sugar and roll out thinly on a work surface sprinkled with icing sugar. Cut out different sized flowers from the marzipan. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Paint small dots on the blossoms with a thin brush and leave to dry. Pour the couverture over the cake with a teaspoon and chill for about 30 minutes. Decorate the cake with the flowers and serve

  4. 4

    1 1/2 hours waiting time

Nutrition Facts

KCAL
390 kcal
CARBS
45 g
FATS
21 g
PROTEINS
7 g