Chocolate cherry cake

Name: Chocolate cherry cake
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 3 Eggs (size M); 1 pinch Salt; 120 g Sugar; 3 TABLESPOONS cherry brandy; 80 g Flour; 60 g Cocoa powder (weakly deoiled); 1 coated Tsp Baking Powder; 1 glass (720 ml) Morello cherries; 1-2 TEASPOONS Cornstarch; 500 g Whipped cream; 2 packs Vanillin sugar; 2 TABLESPOONS roasted sliced almonds; 8 Cocktail cherries; 7-10 Tbsp Pistachios

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

3 Eggs (size M)
1 pinch Salt
120 g Sugar
3 TABLESPOONS cherry brandy
80 g Flour
60 g Cocoa powder (weakly deoiled)
1 coated Tsp Baking Powder
1 glass (720 ml) Morello cherries
1-2 TEASPOONS Cornstarch
500 g Whipped cream
2 packs Vanillin sugar
2 TABLESPOONS roasted sliced almonds
8 Cocktail cherries
7-10 Tbsp Pistachios

Directions

1
Separate eggs. Whip the egg yolks with salt, 50 g sugar and 1 tablespoon kirsch to a white cream. Beat the egg white with 40 g sugar until stiff. Place the beaten egg whites on the egg yolk mixture. Mix flour with 20 g cocoa and baking powder, sieve onto the beaten egg white and fold in with a whisk.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-30 minutes. Let it cool down.
3
Meanwhile drain the cherries, collect 1/8 litre of juice. Boil up the juice with the remaining sugar. Mix starch with 2 tablespoons of water, stir into the juice and bring to the boil again. Fold in the cherries, let cool down.
4
Place the springform pan rim or a cake ring around the sponge cake. Spread cherry compote on top. Put it in a cold place. Whip cream with vanilla sugar until stiff. Fold in the rest of the cherry brandy. Fill 1/3 of the cream into a piping bag with star-shaped spout.
5
Loosen the springform ring. Spread the rest of the cream on the cherries and smooth it down to the edge. Sprinkle the rim with almonds. Dust the surface with remaining cocoa. Decorate with remaining cream, halved cocktail cherries and pistachios.