Cherry Mocca Cake

Name: Cherry Mocca Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 125 g Butter; 290 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 2 TEASPOONS soluble bean coffee, espresso type; 150 g Flour; 2 coated Tsp Baking Powder; 4 TABLESPOONS Milk; 1 Protein (size M); 500 g Sour cherries; 200 ml Sour cherry nectar; 1 package Pudding powder "Vanilla Flavor"; 300 g Whipped cream; 1 package Cream stabiliser; 100 g Sweet cherries to decorate; 1-2 TEASPOONS Icing sugar for dusting; 7-10 Tbsp Fat and flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

125 g Butter
290 g Sugar
2 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
2 TEASPOONS soluble bean coffee, espresso type
150 g Flour
2 coated Tsp Baking Powder
4 TABLESPOONS Milk
1 Protein (size M)
500 g Sour cherries
200 ml Sour cherry nectar
1 package Pudding powder "Vanilla Flavor"
300 g Whipped cream
1 package Cream stabiliser
100 g Sweet cherries to decorate
1-2 TEASPOONS Icing sugar for dusting
7-10 Tbsp Fat and flour

Directions

1
Cream butter, 125 g sugar, 1 packet vanilla sugar and salt with the whisks of the hand mixer. Separate 2 eggs. Stir 1 egg, egg yolks and espresso powder into the fat-sugar mixture. Mix flour and baking powder and stir in briefly together with the milk. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. For the meringue, beat 3 egg whites until stiff, add 60 g sugar and beat until the sugar is completely dissolved.
2
Spread the meringue mixture wavy on the sponge mixture, leaving an approx. 2 cm wide rim all around. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove the edge of the springform pan immediately with a sharp knife. Let the base cool down on a cake rack. Wash the cherries, drain well and remove the stones. Bring the cherries, 125 ml cherry nectar and 100 g sugar to the boil and simmer for about 1 minute. Mix 75 ml cherry nectar and pudding powder, stir into the cherries and bring to the boil again briefly. Halve the mocha cake base and spread the hot cherry compote on the lower base. Let it cool down. Whip the cream, 1 sachet of vanilla sugar, 1 teaspoon of sugar and cream stiffener until stiff. Spread the cream on the cherry compote and cover with the meringue base.
3
Bring the cherries, 125 ml cherry nectar and 100 g sugar to the boil and simmer for about 1 minute. Mix 75 ml cherry nectar and pudding powder, stir into the cherries and bring to the boil again briefly. Halve the mocha cake base and spread the hot cherry compote on the lower base. Let it cool down. Whip the cream, 1 sachet of vanilla sugar, 1 teaspoon of sugar and cream stiffener until stiff. Spread the cream on the cherry compote and cover with the meringue base. Place the cake in a cool place until serving (maximum 2 hours to prevent the meringue from softening). Decorate the cake with sweet cherries just before serving and dust with icing sugar