Cherry cream cake

Ingredients

Directions

1. 1

   Chopping chocolate. Place the ground hazelnuts, eggs, 200 grams of sugar and baking powder in a bowl and mix with the whisks of the hand mixer for three minutes. Put the mixture into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for one hour. Let the base cool down in the mould. In the meantime, drain the cherries and collect the juice.

2. 2

   Place the cooled cake base on a cake plate, cover with the edge of the springform pan, sprinkle with kirsch and spread half of the cherries on top. Whip 450 grams of cream, a tablespoon of sugar, vanillin sugar and cream stiffener until stiff. Fold in 1/3 of the remaining cherries and spread on the cherry layer. Put the cake in a cool place for about an hour. Measure out 1/4 litre cherry juice. Stir four to five tablespoons of cherry juice and cornflour until smooth. Boil up the rest of the cherry juice and two tablespoons of sugar. Stir in cornflour, bring to the boil again briefly and fold in the remaining cherries. Leave to cool slightly. Spread the stewed cherries, except for a narrow edge, on the cake and chill for another hour. Whip remaining cream and sugar until stiff. Remove the cake from the edge of the springform pan and spread half of the cream all around.

3. 3

   Boil up the rest of the cherry juice and two tablespoons of sugar. Stir in cornflour, bring to the boil again briefly and fold in the remaining cherries. Leave to cool slightly. Spread the stewed cherries, except for a narrow edge, on the cake and chill for another hour. Whip remaining cream and sugar until stiff. Remove the cake from the edge of the springform pan and spread half of the cream all around. Put the rest of the cream in a piping bag with a star-shaped spout and decorate the cake surface with cream tuffs on the edge. Sprinkle the hazelnut flakes and chocolate flocinos over the edge of the cake