Gingerbread slices with cherry compote

Name: Gingerbread slices with cherry compote
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 80 g Dark chocolate; 4 Eggs (size M); 7-10 Tbsp Salt; 80 g + 3 tablespoons sugar; 2 packages Vanillin sugar; 120 g Flour; 1 coated Tsp Baking Powder; 1 TEASPOON Gingerbread spice; 1 glass (720 ml) Morello cherries; 1 package Pudding powder "Vanilla Flavor"; 300 g Whipped cream; 1/2 TEASPOON Cinnamon; 1/2 TEASPOON Cocoa powder; 2 TEASPOONS Icing sugar; baking paper; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

80 g Dark chocolate
4 Eggs (size M)
7-10 Tbsp Salt
80 g + 3 tablespoons sugar
2 packages Vanillin sugar
120 g Flour
1 coated Tsp Baking Powder
1 TEASPOON Gingerbread spice
1 glass (720 ml) Morello cherries
1 package Pudding powder "Vanilla Flavor"
300 g Whipped cream
1/2 TEASPOON Cinnamon
1/2 TEASPOON Cocoa powder
2 TEASPOONS Icing sugar
baking paper
baking paper

Directions

1
Chop the chocolate and melt it in a warm water bath. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 80 g sugar and 1 packet of vanilla sugar. Stir in the egg yolk. Add chocolate while stirring. Mix flour, baking powder and gingerbread spice and fold in carefully.
2
Line the bottom of a square springform pan (23 x 23 cm) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Take out of the oven and let it cool down on a cake rack. Drain the cherries, collecting the juice. Stir pudding powder with 6 tablespoons of cherry juice and 3 tablespoons of sugar until smooth. Bring the rest of the cherry juice to the boil, stir in the pudding powder and bring to the boil again. Remove from the heat, stir in the cherries and let it cool down a bit. Remove the sponge cake base from the mould and cut through horizontally once. Place the edge of the springform pan around the lower base. Spread the compote on the base. Cover with the 2nd cake base and chill for about 30 minutes.
3
Remove from the heat, stir in the cherries and let it cool down a bit. Remove the sponge cake base from the mould and cut through horizontally once. Place the edge of the springform pan around the lower base. Spread the compote on the base. Cover with the 2nd cake base and chill for about 30 minutes. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Spread on the cake surface. Chill for about 2 hours. Remove cake edge. Cut the cake into 12 pieces. Mix one teaspoon of icing sugar with cinnamon or cocoa. With the help of a stencil, sieve one light and one dark fir tree onto each piece.
4
Spread on the cake surface. Chill for about 2 hours. Remove cake edge. Cut the cake into 12 pieces. Mix one teaspoon of icing sugar with cinnamon or cocoa. With the help of a stencil, sieve one light and one dark fir tree onto each piece.