cooking spoon cake coffee-cherry

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 9
  • 7-10 Tbsp Fat and flour
  • 125 g soft butter/margarine
  • 150 g Sugar
  • 3 packages Vanillin sugar
  • 7-10 Tbsp Salt
  • 5 Eggs (Gr. M)
  • 200 g Flour
  • 3 deleted Tsp Baking Powder
  • 500 g Whipped cream
  • 4 TABLESPOONS Espresso/strong coffee
  • 8 TABLESPOONS coffee liqueur
  • 50 g Milk chocolate
  • 1 package Cream stabiliser
  • 300 g cherry jam

Directions

  1. 1

    Grease square (24 x 24 cm) or round (26 cm Ø) springform pan and dust with flour. Cream fat, sugar, 1 packet of vanilla sugar and 1 pinch of salt. Stir in the eggs one by one.

  2. 2

    Mix flour and baking powder, alternating with 7 tablespoons of cream and stir in briefly. Spread into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes.

  3. 3

    Mix 3 tablespoons of cream, espresso and liqueur. Take the cake out of the oven. Let it rest for about 5 minutes. Using a very thin spoon handle (5-7 mm Ø), quickly pierce the cake from the top to the bottom of the mould.

  4. 4

    (Since the cake is still hot after the short cooling time, the holes will contract slightly as it cools down). Pour the liqueur-espresso mixture into a small litre measure and dribble a few drops into each of the holes.

  5. 5

    Let it cool down.

  6. 6

    Slice the chocolate into fine rolls with a peeler or knife. Whip the rest of the cream until stiff, while adding cream firming agent and 2 sachets of vanilla sugar. Stir the jam and spread on the cake.

  7. 7

    Spread the cream loosely on top. Sprinkle with chocolate rolls.

Nutrition Facts

KCAL
470 kcal
CARBS
48 g
FATS
26 g
PROTEINS
6 g