Cherry-dome cake

Name: Cherry-dome cake
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 1 pack of (400 g) Vienna floors (3 pieces); 1 glass (720 ml) Morello cherries; 1 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS cherry brandy; 3 TABLESPOONS Sugar; 400 g Whipped cream; 1 package Vanillin sugar; 1 package Cream stabiliser; 30 g Dark chocolate

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

1 pack of (400 g) Vienna floors (3 pieces)
1 glass (720 ml) Morello cherries
1 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS cherry brandy
3 TABLESPOONS Sugar
400 g Whipped cream
1 package Vanillin sugar
1 package Cream stabiliser
30 g Dark chocolate

Directions

1
Loosen the sponge bases from each other. Drain the cherries in a sieve and collect the juice. Stir 1/4 of the juice and pudding powder until smooth. Boil up the rest of the juice, kirsch and 2 tablespoons of sugar. Stir in the pudding powder and simmer for about 1 minute while stirring.
2
Add the cherries. Place a cake ring around a sponge cake base. Add the compote. Cover the compote with the 2nd cake base and chill for about 1 hour. Whip the cream until stiff, adding vanillin sugar, cream firming agent and 1 tablespoon of sugar. Loosen the cake ring. Spread the cream on the cake in a dome-shaped manner using a pallet dipped in water. 3. crumble the base and sprinkle it on the cream. Use a peeler to remove shavings from the chocolate and sprinkle over the cake.
3
Whip the cream until stiff, adding vanillin sugar, cream firming agent and 1 tablespoon of sugar. Loosen the cake ring. Spread the cream on the cake in a dome-shaped manner using a pallet dipped in water. 3. crumble the base and sprinkle it on the cream. Use a peeler to remove shavings from the chocolate and sprinkle over the cake. Chill the cake for another 30-60 minutes, then cut it into pieces with a hot knife
4
1 1/2 hours waiting time