Cherry Gingerbread Slices
easy
45 mins
45 mins
Ingredients
- 80 g Dark chocolate
- 4 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 75 g Sugar
- 2 packages Vanillin sugar
- 125 g Flour
- 1 coated Tsp Baking Powder
- 1 coated Tsp Gingerbread spice
- 1 glass (720 ml) Cherries
- 7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk)
- 300 g Whipped cream
- 2 TEASPOONS Icing sugar
- 7-10 Tbsp Cinnamon and cocoa
- baking paper
Directions
- 1
Line a square springform pan (approx. 23 x 23 cm) at the bottom with baking paper. Break chocolate into pieces and melt in a hot water bath. Cool down for about 5 minutes
- 2
Separate eggs. Beat the egg whites and 1 pinch of salt until stiff, adding sugar and 1 vanillin sugar. Beat the egg yolks separately. Stir in the liquid chocolate bit by bit. Sift flour, baking powder and spices on top and fold in. Spread into the mould. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes. Cooling down
- 3
Drain the cherries, collect the juice. Mix pudding powder and 6 tablespoons of juice. Boil up the rest of the juice, stir in the pudding powder. Simmer for 1 minute while stirring. Fold in cherries. Cool down for about 15 minutes.
- 4
Cut the sponge in half horizontally. Close the edge of the mould around the 1st base. Spread the compote on top. Place the 2nd base on top. Whip cream and 1 vanilla sugar until stiff. Spread on the 2nd base. Chill for about 2 hours.
- 5
Cut the cake into about 12 pieces. Before serving, mix 1 tsp. icing sugar with cinnamon and 1 tsp. cocoa. Use a stencil or a cookie cutter to dust fir trees on each slice
Nutrition Facts
280 kcal
34 g
13 g
5 g
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