Cherry cake with mocha sponge
easy
45 mins
45 mins
Ingredients
- 3 Eggs (size M)
- 150 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 45 g Flour
- 45 g Cornstarch
- 1/2 TEASPOON Baking Powder
- 1/2 TEASPOON Cinnamon
- 1 TABLESPOON instant espresso powder
- 1 glass (720 ml/ 370 g) Morello cherries
- 3 (250 g each) Cup of whipped cream
- 50 g Dark chocolate
- 25 g white chocolate
- 12 Chocolate dessert leaves, plain
- baking paper
Directions
- 1
Beat the eggs and 3 tablespoons of cold water until creamy. Stir in 100 g sugar, vanillin sugar and salt. Mix flour, starch, baking powder and cinnamon and sieve over the mixture.
- 2
Add the espresso powder to the egg mixture. Pour the dough into a springform pan (24 cm Ø) lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 20 minutes.
- 3
Remove from the mould and let it cool down on a cake rack. Drain the cherries and keep 12 pieces for decoration. Whip cream and remaining sugar until stiff. Cut the sponge cake base horizontally twice.
- 4
Cover the lower bottom with half of the cherries. Spread 1/4 of the cream on top. Place the second cake layer on top. Spread the rest of the cherries on top. Spread another quarter of the cream on top. Cover with the third cake layer.
- 5
Spread the cake with the rest of the cream, except for some for decoration, all around. Grate the chocolate with a peeler into fine shavings. Sprinkle the cake with it. Remaining S
- 6
Place one cherry and one decorative leaf on each. Makes 12 pieces.
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