Christmas cuts

Name: Christmas cuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 100 g Dark chocolate (70% cocoa content); 3 Eggs (size M); 100 g Sugar; 100 g Flour; 1 TEASPOON Baking Powder; 20 g Cocoa powder; 1 glass (720 ml) Cherries; 1 package Red fruit jelly powder; 1 Cinnamon stick; 2 Star Anise; 250 ml cold milk; 1 pack of Cream powder "Mousse à la Vanilla"; 1 TEASPOON Cinnamon powder; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

100 g Dark chocolate (70% cocoa content)
3 Eggs (size M)
100 g Sugar
100 g Flour
1 TEASPOON Baking Powder
20 g Cocoa powder
1 glass (720 ml) Cherries
1 package Red fruit jelly powder
1 Cinnamon stick
2 Star Anise
250 ml cold milk
1 pack of Cream powder "Mousse à la Vanilla"
1 TEASPOON Cinnamon powder
baking paper

Directions

1
Roughly chop the chocolate. Separate eggs. Beat egg whites and 2 tablespoons of hot water until stiff. Add 70 g sugar. Fold in egg yolk. Mix flour, baking powder and cocoa powder and sieve onto the egg mixture. Fold in carefully.
2
Fold in chopped chocolate. Put the dough on a greased pan of the oven (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Take out the sponge cake and turn out on a damp tea towel. Let them cool down. Meanwhile drain the cherries and allow to drain. Collect the juice. Stir red fruit jelly powder, 30 g sugar and 6 tablespoons cherry juice until smooth. Bring the rest of the cherry juice, cinnamon and star anise to the boil and simmer for 2 minutes. Remove cinnamon and star anise and stir in the mixed powder. Bring to the boil briefly and fold in the cherries, allow to cool slightly. Halve the sponge cake from the long side. Cover one half with a baking frame. Spread the compote evenly on top.
3
Bring the rest of the cherry juice, cinnamon and star anise to the boil and simmer for 2 minutes. Remove cinnamon and star anise and stir in the mixed powder. Bring to the boil briefly and fold in the cherries, allow to cool slightly. Halve the sponge cake from the long side. Cover one half with a baking frame. Spread the compote evenly on top. Place the second cake layer on top and press down slightly. Put it in a cold place. In the meantime, mix milk and cream powder with the whisks of the hand mixer on the lowest setting. Then whisk for 3 minutes at highest setting until creamy. Spread the cream on the sponge cake and smooth it down. Chill for 1 1/2 hours. Remove baking frame and cut sponge cake into 18 cubes. Sprinkle stars on the cubes with cinnamon powder
4
Put it in a cold place. In the meantime, mix milk and cream powder with the whisks of the hand mixer on the lowest setting. Then whisk for 3 minutes at highest setting until creamy. Spread the cream on the sponge cake and smooth it down. Chill for 1 1/2 hours. Remove baking frame and cut sponge cake into 18 cubes. Sprinkle stars on the cubes with cinnamon powder
5
waiting time approx. 2 3/4 hours