Cherry mole cake
easy
50 mins
50 mins
Ingredients
- 3 Eggs (size M)
- 125 g + 1 tablespoon of sugar
- 1 pinch Salt
- 60 g Flour
- 1 package Chocolate Flavoured Pudding Powder
- 1 1/2 TSP. Baking Powder
- 1 (500 g) Mug cherry grits
- 500 g Whipped cream
- 2 packages Vanillin sugar
- 1 TEASPOON Espresso powder (soluble bean coffee)
- 7-10 Tbsp Icing sugar
- baking paper
Directions
- 1
Separate eggs. Beat the egg whites and 4 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 125 g of sugar and salt. Add egg yolks and fold in. Mix flour, pudding powder and baking powder, sieve onto the egg foam and fold in carefully.
- 2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the sponge cake cool down in the tin for about 10 minutes, take it out and let it cool down on a cake rack for about 20 minutes.
- 3
Sponge cake base, hollow out except for an approx. 1 cm wide edge and a 1 cm thick base. Lift the base onto a cake plate. Pour cherry groats onto the sponge cake base, except for 2-3 tbsp.
- 4
Whip cream, 1 tablespoon sugar, vanilla sugar and espresso powder until stiff with the whisks of the hand mixer. Spread the espresso cream slightly dome-shaped on the filled sponge cake base and add the remaining cherry groats as a blob. Crumble the sponge cake pieces and sprinkle them on the cake. Dust with icing sugar
Nutrition Facts
280 kcal
32 g
15 g
4 g
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