Egg sword cake with rum cherries

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 1 glass (720 ml) Sour cherries
  • 100 ml Rum (40 % vol)
  • 225 g Butter or margarine
  • 225 g + 3 tablespoons sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 225 g Flour
  • 1 coated Tsp Baking Powder
  • 45 g Cornstarch
  • 500 g Whipped cream
  • 40 g flaked almonds
  • 7-10 Tbsp ground cinnamon
  • baking paper

Directions

  1. 1

    Drain the cherries on a sieve, collect the juice. Add the cherries to the rum and marinate covered. Beat the fat, 225 g sugar, 1 packet of vanillin sugar and salt with the whisk of the hand mixer until thick and creamy. Gradually add the eggs and 4 tablespoons of flour in alternation and stir well. Mix remaining flour and baking powder and stir in briefly. Line the bottom of a springform pan (26 cm Ø) with baking paper.

  2. 2

    Divide the dough into three. Spread 1/3 into the form. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes, remove from oven. Remove the base from the tin immediately and let it cool down on a cake rack. Bake two more cakes from the remaining dough and let them cool down. Place a cake ring around one cake base. Drain the cherries on a sieve, add rum to the cherry juice. Mix starch with approx. 125 ml cherry juice until smooth. Bring the rest of the juice and 2 tablespoons of sugar to the boil, stir in the starch and cook for about 1 minute while stirring. Fold in cherries and put 2-3 tablespoons aside for decoration. Put the rest of the cherries on the bottom and cover with a second bottom. Let it cool down.

  3. 3

    Mix starch with approx. 125 ml cherry juice until smooth. Bring the rest of the juice and 2 tablespoons of sugar to the boil, stir in the starch and cook for about 1 minute while stirring. Fold in cherries and put 2-3 tablespoons aside for decoration. Put the rest of the cherries on the bottom and cover with a second bottom. Let it cool down. Whip cream, 1 tablespoon sugar and 1 packet vanilla sugar until stiff. Spread half of the cream on the second base and cover with the third base. Spread the remaining cream loosely on top and chill the cake for about 1 hour. Roast the flaked almonds in a pan without fat, take them out and let them cool down. Remove the cake from the cake ring and press the flaked almonds to the edge, except for about 1 tablespoon. Decorate the cake with the rest of the stewed cherries and sprinkle with the remaining flaked almonds. Sprinkle with cinnamon shortly before serving

  4. 4

    Spread half of the cream on the second base and cover with the third base. Spread the remaining cream loosely on top and chill the cake for about 1 hour. Roast the flaked almonds in a pan without fat, take them out and let them cool down. Remove the cake from the cake ring and press the flaked almonds to the edge, except for about 1 tablespoon. Decorate the cake with the rest of the stewed cherries and sprinkle with the remaining flaked almonds. Sprinkle with cinnamon shortly before serving

  5. 5

    waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
410 kcal
CARBS
38 g
FATS
25 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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