Chocolate cherry and egg liqueur cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add 125 g sugar, 1 packet of vanillin sugar and salt. Stir in egg yolks and milk one after the other. Mix flour, baking powder and cocoa. Sieve onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes.

2. 2

   Carefully loosen the edges of the base with a knife. Leave to cool in the tin on a cake rack. For the compote, drain the cherries and collect the juice. Mix the pudding powder with 1 sachet of vanilla sugar. Stir smooth with about 6 tablespoons of juice. Bring the rest of the juice to the boil, remove from the heat. Stir in the pudding powder and simmer for about 1 minute while stirring. Mix in the cherries. Remove the base from the pan and remove the baking paper. Cut the base twice horizontally. Place a cake ring around the lower cake base. Spread the stewed cherries on the base and spread, leaving a 1 cm rim all around. Place the second cake base on top and press down. Soak the gelatine in cold water. Whip 500 g cream until stiff, pour in 2 tablespoons of sugar. Squeeze the gelatine, dissolve carefully. Mix with advocaat. Stir the mixture into the cream.

3. 3

   Place a cake ring around the lower cake base. Spread the stewed cherries on the base and spread, leaving a 1 cm rim all around. Place the second cake base on top and press down. Soak the gelatine in cold water. Whip 500 g cream until stiff, pour in 2 tablespoons of sugar. Squeeze the gelatine, dissolve carefully. Mix with advocaat. Stir the mixture into the cream. Spread about half of the cream on the base and smooth it down. Place the third base on top and press down. Add the rest of the cream and smooth it down. Chill for at least 2 hours. Whip 300 g cream until stiff. Fill about half of it into a piping bag with star-shaped spout. Remove the cake from the ring, spread the edge with the remaining cream. Spray tuffs onto the cake. Warm the jelly slightly and sprinkle the tuffs over it. Decorate cake with chocolate rolls and chocolate eggs

4. 4

   Place the third base on top and press down. Add the rest of the cream and smooth it down. Chill for at least 2 hours. Whip 300 g cream until stiff. Fill about half of it into a piping bag with star-shaped spout. Remove the cake from the ring, spread the edge with the remaining cream. Spray tuffs onto the cake. Warm the jelly slightly and sprinkle the tuffs over it. Decorate cake with chocolate rolls and chocolate eggs

5. 5

   3 1/2 hours waiting time