Cherry cake with buttercream and chocolate glass

Name: Cherry cake with buttercream and chocolate glass
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 TABLESPOONS Sugar; 1 package Pudding powder "Vanilla Flavor"; 550 ml Milk; 1 package (465 g) Baking mix cherry cake; 325 g soft butter or margarine; 3 Eggs (size M); 1 glass (720 ml; separation weight: 460 g) Sour cherries; 7-10 Tbsp grated rind of 1 untreated lemon; 50 g Coconut board grease; 100 g Semi-bitter and whole milk couverture; 7-10 Tbsp whipped cream, cocktail cherries and lemon balm; 7-10 Tbsp Grease and aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 TABLESPOONS Sugar
1 package Pudding powder "Vanilla Flavor"
550 ml Milk
1 package (465 g) Baking mix cherry cake
325 g soft butter or margarine
3 Eggs (size M)
1 glass (720 ml; separation weight: 460 g) Sour cherries
7-10 Tbsp grated rind of 1 untreated lemon
50 g Coconut board grease
100 g Semi-bitter and whole milk couverture
7-10 Tbsp whipped cream, cocktail cherries and lemon balm
7-10 Tbsp Grease and aluminium foil

Directions

1
Mix sugar, pudding powder and 50 ml milk. Bring 450 ml milk to the boil, stir in the pudding powder and bring to the boil again. Let the pudding cool down to room temperature in a cold water bath, stir occasionally. In the meantime, mix the baking mixture and chocolate chips in a bowl. Add 125 g fat, eggs and remaining milk and mix to a smooth dough with the whisk of the hand mixer.
2
Drain the cherries. To bake, fold a rim out of aluminium foil and mark out a rectangle (34x28 cm) on a greased baking tray. Spread the dough on it, spread the cherries on it and bake in a preheated oven (electric: 175 °C / gas: level 2) for about 30 minutes. Leave to cool. Beat the remaining fat and lemon zest with the whisk of the hand mixer for about 15 minutes until thick and frothy. Whip the cooled down pudding bit by bit. Spread the buttercream on the cake and refrigerate. Melt the coconut oil and chocolate coating in a bain-marie and allow to cool slightly while stirring. Spread on the cake and if necessary use a serrated comb to draw waves into it.
3
Whip the cooled down pudding bit by bit. Spread the buttercream on the cake and refrigerate. Melt the coconut oil and chocolate coating in a bain-marie and allow to cool slightly while stirring. Spread on the cake and if necessary use a serrated comb to draw waves into it. Serve decorated as desired with cream tuff, cocktail cherries and lemon balm. Results in approx. 18 pieces
4
Dishes: Schumann