cherry-rum-vanilla-cream cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cream fat, 75 g sugar and vanillin sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, sieve onto the fat egg mass and stir in. Add milk and mix with the dough. Grease a springform pan (26 cm Ø), fill in the dough, smooth it down and bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for 20-25 minutes.

2. 2

   Let the dough cool down in the springform pan. In the meantime, drain the cherries well on a sieve, collecting the cherry juice. Stir cornflour and 5 tablespoons of water until smooth. Bring the cherry juice, remaining sugar, rum and Glühfix to the boil, remove Glühfix, stir the cornflour into the juice and bring to the boil again. Put a few cherries aside for decoration, fold the remaining cherries into the thickened juice, spread evenly on the cake base and allow to cool. Whip cream and sauce powder until stiff. Spread half of the vanilla cream on the compote and smooth it down. Remove the cake from the springform pan, spread half of the remaining cream on the edge and sprinkle with 40 g chocolate shavings. Pour the remaining vanilla cream into a piping bag with a star-shaped spout. Decorate as you like with slices of mandarin oranges, a cream tuff and the cherries put aside.

3. 3

   Whip cream and sauce powder until stiff. Spread half of the vanilla cream on the compote and smooth it down. Remove the cake from the springform pan, spread half of the remaining cream on the edge and sprinkle with 40 g chocolate shavings. Pour the remaining vanilla cream into a piping bag with a star-shaped spout. Decorate as you like with slices of mandarin oranges, a cream tuff and the cherries put aside. Serve sprinkled with remaining grated chocolate. Makes about 16 pieces

Nutrition Facts

KCAL
370 kcal

CARBS
31 g

FATS
23 g

PROTEINS
4 g