Cherry rose-hip cream cake with candy canes

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 75 g Butter
  • 6 Eggs (size M)
  • 175 g Sugar
  • 7-10 Tbsp Salt
  • 175 g Flour
  • 3 TSP Baking Powder
  • 1 glass (370 ml) Sour cherries
  • 3 packages Vanillin sugar
  • 1 heaped tablespoon of cornflour
  • 2 packages Cream stabiliser
  • 1 kg Whipped cream
  • 175 g Rose hip jam
  • 50 g Meringue
  • 2 Candy canes and paper garland to decorate
  • baking paper

Directions

  1. 1

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Melt butter in a small pot, let it cool down lukewarm. Separate the eggs. Beat the egg white, if necessary in 2 portions with the whisk of the hand mixer until stiff, add sugar and 1 pinch of salt.

  2. 2

    Stir in the egg yolks one by one. Mix flour and baking powder, fold carefully into the egg cream. Fold in melted butter. Pour the mixture into the springform pan and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  3. 3

    manufacturer) bake for about 30 minutes. Remove from the oven and let it cool down on a cake rack.

  4. 4

    In the meantime, drain the cherries and collect the juice. Boil up the juice with 1 sachet of vanilla sugar. Stir starch with a little water until smooth. Remove from heat, stir in the starch. Let simmer for about 1 minute while stirring.

  5. 5

    Remove from the heat, fold in the cherries, let it cool down. Remove the base from the pan and cut in half crosswise twice. Place a cake ring around the lower cake base. Spread the cherries on the cake base, leaving about 1 cm free at the edge.

  6. 6

    Mix 2 sachets of vanillin sugar with cream setting agent. Whip 750 g cream until stiff. Let the sugar mixture trickle in. Spread about half of the cream on the cherries, smooth it down. Place the middle cake layer on top.

  7. 7

    Spread the remaining, stiffly whipped cream on top. With the back of a spoon, press the cream into dense depressions. Stir the jam until smooth. Spread the jam with a spoon into the hollows. Place the top cake layer on top.

  8. 8

    Chill for about 1 hour.

  9. 9

    Whip 250 g cream until stiff. Remove cake from the ring. Spread the cake with cream all around. Crumble meringue. Sprinkle the cake with the meringue. Decorate with candy canes and paper garland.

Nutrition Facts

KCAL
400 kcal
CARBS
35 g
FATS
26 g
PROTEINS
6 g