Cherry Buttercream Slices

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of cold water with the whisks of the hand mixer until stiff. Add 1 pinch of salt and 150 g sugar. Stir in egg yolks. Mix flour, baking powder and 50 g starch. Gradually sieve over the mixture and fold in. Spread evenly on a baking tray (32 x 39 cm) lined with baking paper and smooth down.

2. 2

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 15-20 minutes. Then turn out onto a damp tea towel sprinkled with sugar. Remove baking paper immediately. For the buttercream, stir pudding powder, 75 g sugar and 5 tablespoons of milk until smooth. Bring 450 ml milk to the boil and stir in the pudding powder. Bring to the boil again while stirring and simmer for 1 minute at low heat. Pour the pudding into a bowl, cover with foil directly on the surface and let it cool down at room temperature. Beat butter at room temperature for about 15 minutes until very creamy. Stir in the pudding by the spoonful. Halve the sponge cake plate. Cover either with 2 baking frames or with folded aluminium foil. Add butter cream and smooth it down. Put everything in a cool place for about 1 hour. Meanwhile drain the cherries and collect the juice.

3. 3

   Stir in the pudding by the spoonful. Halve the sponge cake plate. Cover either with 2 baking frames or with folded aluminium foil. Add butter cream and smooth it down. Put everything in a cool place for about 1 hour. Meanwhile drain the cherries and collect the juice. Boil up the cherry juice and 3 tablespoons of sugar. Stir 75 g starch with a little cold water until smooth. Stir the starch into the boiling cherry juice. Bring to the boil again briefly and fold in the cherries. Put the foil directly on the compote and let it cool down a bit. Spread the compote evenly on the buttercream, smooth it down and chill for another 2 hours. Cut the cake into pieces and decorate with mint and sugar crystals. Whipped cream tastes good with it

4. 4

   Stir 75 g starch with a little cold water until smooth. Stir the starch into the boiling cherry juice. Bring to the boil again briefly and fold in the cherries. Put the foil directly on the compote and let it cool down a bit. Spread the compote evenly on the buttercream, smooth it down and chill for another 2 hours. Cut the cake into pieces and decorate with mint and sugar crystals. Whipped cream tastes good with it

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
250 kcal

CARBS
32 g

FATS
11 g

PROTEINS
3 g