Espresso cake with cherries

Name: Espresso cake with cherries
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 5-6 Tbsp Milk; 1 TEASPOON Soluble espresso powder (instant); 80 g Butter or margarine; 32 g liquid agave syrup; 2 Eggs (size M); 160 g Flour; 1 TEASPOON Baking Powder; 1 glass (720 ml) Cherries; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp a few squirts of sweetener; 26 g Milk chocolate; 150 g Whipped cream; 200 g Sour cream or crème fraîche; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

5-6 Tbsp Milk
1 TEASPOON Soluble espresso powder (instant)
80 g Butter or margarine
32 g liquid agave syrup
2 Eggs (size M)
160 g Flour
1 TEASPOON Baking Powder
1 glass (720 ml) Cherries
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp a few squirts of sweetener
26 g Milk chocolate
150 g Whipped cream
200 g Sour cream or crème fraîche
7-10 Tbsp Mint
7-10 Tbsp Fat and flour

Directions

1
Warm milk, dissolve espresso powder in it. Stir the fat and agave syrup until creamy. Stir in the eggs one by one. Mix flour and baking powder, stir in. Stir in espresso milk. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour.
2
Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 18-20 minutes. Remove the base from the pan, turn it over and let it cool down. Drain the cherries, collecting the juice. Fill up juice with water to 400 ml. Mix 2-3 tablespoons of juice and pudding powder. Boil up the rest of the juice and stir in the pudding powder. Bring to the boil briefly and fold in the cherries. Leave to cool down a little. Season to taste with sweetener if necessary. Place the edge of the springform pan around the bottom and fill in the compote. Chill the cake for about 2 hours. Grate the chocolate.
3
Bring to the boil briefly and fold in the cherries. Leave to cool down a little. Season to taste with sweetener if necessary. Place the edge of the springform pan around the bottom and fill in the compote. Chill the cake for about 2 hours. Grate the chocolate. Remove the edge of the springform pan. Whip cream and sour cream until stiff. Flavour with sweetener. Wave the sour cream on the compote. Decorate with chocolate and mint. Makes about 12 pieces
4
Remove the edge of the springform pan. Whip cream and sour cream until stiff. Flavour with sweetener. Wave the sour cream on the compote. Decorate with chocolate and mint. Makes about 12 pieces
5
, 1 1/2 BE (of which 0,5 g fructose)