Cherry-Panna-Cotta-Cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tbsp. cold water until stiff, adding 100 g sugar. Stir in egg yolks. Mix flour, starch and baking powder, sieve onto the mixture and fold in. Put the mixture into a greased springform pan (26 cm Ø) and smooth it down. Bake the sponge cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes, remove from oven. Soak gelatine in cold water. Wash the orange, grate dry and thinly grate half of the peel.

2. 2

   Squeeze 1/2 orange. Cut the vanilla pod in half lengthwise and scrape out the pulp. Heat the vanilla pulp and pod, 75 g sugar, milk and orange juice. Dissolve the pressed gelatine in the warm milk, then pour through a sieve into a bowl. Chill the liquid for 20-30 minutes until it begins to gel. Wash the cherries and set aside 16 pieces. Remove stalks and stones from the remaining cherries. Boil 300 ml apple juice. Simmer the cherries for about 3 minutes. Stir pudding powder and 50 ml apple juice until smooth, bind cherries with it. Simmer gently for about 1 minute while stirring, then remove from heat and allow to cool. Remove approx. 4 tablespoons of thickened juice. Cut the sponge cake 2 times horizontally. Whip 300 g cream until stiff. Stir the milk until smooth and fold in the cream. Place a cake ring around the lower cake base. Spread the compote on top. Place the middle cake layer on top and spread the Panna Cotta cream on top.

3. 3

   Stir pudding powder and 50 ml apple juice until smooth, bind cherries with it. Simmer gently for about 1 minute while stirring, then remove from heat and allow to cool. Remove approx. 4 tablespoons of thickened juice. Cut the sponge cake 2 times horizontally. Whip 300 g cream until stiff. Stir the milk until smooth and fold in the cream. Place a cake ring around the lower cake base. Spread the compote on top. Place the middle cake layer on top and spread the Panna Cotta cream on top. Place the sponge cake lid on top. Chill the cake for at least 4 hours. Before serving, remove the cake from the cake ring. Whip 300 g cream until stiff. Pour approx. 1/3 of the whipped cream into a piping bag with a star-shaped spout. Spread the cake ring with cream. Stir the thickened cold juice with a little water until smooth. Spray cream tuffs onto the surface of the cake and decorate with cherry juice and cherries. Sprinkle the cake with cocoa before serving

4. 4

   Place the sponge cake lid on top. Chill the cake for at least 4 hours. Before serving, remove the cake from the cake ring. Whip 300 g cream until stiff. Pour approx. 1/3 of the whipped cream into a piping bag with a star-shaped spout. Spread the cake ring with cream. Stir the thickened cold juice with a little water until smooth. Spray cream tuffs onto the surface of the cake and decorate with cherry juice and cherries. Sprinkle the cake with cocoa before serving

5. 5

   waiting time approx. 4 1/4 hours