Chocolate-cherry biscuit slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white until stiff, add 75 g sugar and salt. Stir in egg yolks one after the other. Mix flour, starch, cocoa and baking powder, sieve over the egg mixture. Fold in together with 50 ml milk. Line a baking tray (approx. 30 x 38 cm) with baking paper.

2. 2

   Add the mixture and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Meanwhile, bring 600 ml milk to the boil in a saucepan. Mix 200 ml milk, pudding powder, 75 g sugar and vanillin sugar. Stir the pudding powder into the boiling milk, bring to the boil again briefly and place in a large bowl. Place foil directly on the pudding and let it cool down. Remove the sponge cake base from the oven and turn it over onto a tea towel sprinkled with sugar, carefully peel off the baking paper. Soak the gelatine in cold water, squeeze it out and stir it into the still warm pudding, refrigerate. Cut sponge cake edges straight (approx. 34 x 26 cm), place an angular cake ring around it. When the pudding has cooled down, whip the cream until stiff and carefully fold in the chocolate crumbles. Pour the cream onto the chocolate sponge cake and chill for at least 2 hours. Wash the cherries, remove the stalks and stone them.

3. 3

   Remove the sponge cake base from the oven and turn it over onto a tea towel sprinkled with sugar, carefully peel off the baking paper. Soak the gelatine in cold water, squeeze it out and stir it into the still warm pudding, refrigerate. Cut sponge cake edges straight (approx. 34 x 26 cm), place an angular cake ring around it. When the pudding has cooled down, whip the cream until stiff and carefully fold in the chocolate crumbles. Pour the cream onto the chocolate sponge cake and chill for at least 2 hours. Wash the cherries, remove the stalks and stone them. Spread the cherries on the cake. Mix the cake glaze with 60 g sugar in a small pot. Gradually stir with 500 ml water until smooth. Heat while stirring, bring to the boil briefly and let rest for 1 minute. Spoon onto the cherries from the centre. Chill for about 30 minutes

4. 4

   Spread the cherries on the cake. Mix the cake glaze with 60 g sugar in a small pot. Gradually stir with 500 ml water until smooth. Heat while stirring, bring to the boil briefly and let rest for 1 minute. Spoon onto the cherries from the centre. Chill for about 30 minutes

5. 5

   waiting time 4 hours

Nutrition Facts

KCAL
250 kcal

CARBS
37 g

FATS
9 g

PROTEINS
6 g