Chocolate-cherry slices with mint cream

Name: Chocolate-cherry slices with mint cream
Cook time: 50 min
Total time: 50 min
Yield: 18
Ingredients: 600 g Whipped cream; 2 packages (200 g each) Chocolate mint bar; 2 (720 ml each) Glasses of cherries; 100 g Dark chocolate coating; 5 Eggs (size M); 125 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 100 g Flour; 50 g Cornstarch; 2 TEASPOONS Baking Powder; 1/2 TEASPOON Cocoa powder; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Kitchen paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 18

600 g Whipped cream
2 packages (200 g each) Chocolate mint bar
2 (720 ml each) Glasses of cherries
100 g Dark chocolate coating
5 Eggs (size M)
125 g Sugar
1 pinch Salt
1 package Vanillin sugar
100 g Flour
50 g Cornstarch
2 TEASPOONS Baking Powder
1/2 TEASPOON Cocoa powder
1 TABLESPOON Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Kitchen paper

Directions

1
Heat the cream in a saucepan and melt the bars while stirring. Pour into a bowl, cover and leave to cool overnight. Pour the cherries into a sieve and drain very well. Coarsely chop the chocolate coating and melt over a warm water bath. Remove from the stove. Separate the eggs.
2
Beat the egg whites, sugar, salt and vanillin sugar with the whisks of the hand mixer until stiff. Stir in egg yolks. Mix flour, starch and baking powder, sieve on top in portions and fold in. Allow the chocolate coating to run in, while whisking it in well and evenly. Pour the dough onto a greased baking tray (32 x 39 cm), smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 18 minutes. Remove from the oven, place on a cake rack and let it cool down. Then cut off 1/3 of the dough (approx. 32 x 13 cm) and crumble. Dab the cherries dry again with kitchen paper and spread evenly on the dough. Whip the mint cream with the whisk of the hand mixer until stiff. Spread evenly on the cherries. Spread the crumbs evenly on top, press down lightly. Chill for about 2 hours.
3
Then cut off 1/3 of the dough (approx. 32 x 13 cm) and crumble. Dab the cherries dry again with kitchen paper and spread evenly on the dough. Whip the mint cream with the whisk of the hand mixer until stiff. Spread evenly on the cherries. Spread the crumbs evenly on top, press down lightly. Chill for about 2 hours. Mix cocoa and icing sugar. Then dust with cocoa icing sugar and cut into pieces
4
waiting time approx. 15 hours