Kiba Cake

Name: Kiba Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 50 g Butter; 195 g + 3 tablespoons sugar; 1 pinch Salt; 2 Eggs (size M); 160 g Flour; 1 TEASPOON Baking Powder; 10 TABLESPOONS + 300 ml milk; 500 g Cherries; 1 Bag of red fruit jelly powder "raspberry flavor; 200 ml Cherry nectar; 1 Bag of custard powder "vanilla flavor; 2 (approx. 340 g) Bananas; 4 TABLESPOONS Lemon juice; 200 g Whipped cream; 1 package Vanillin sugar; 12 Cherries; 1/2 Bag of red fruit jelly powder according to package instructions (but prepared with 200 ml liquid); 7-10 Tbsp red decoration sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

50 g Butter
195 g + 3 tablespoons sugar
1 pinch Salt
2 Eggs (size M)
160 g Flour
1 TEASPOON Baking Powder
10 TABLESPOONS + 300 ml milk
500 g Cherries
1 Bag of red fruit jelly powder "raspberry flavor
200 ml Cherry nectar
1 Bag of custard powder "vanilla flavor
2 (approx. 340 g) Bananas
4 TABLESPOONS Lemon juice
200 g Whipped cream
1 package Vanillin sugar
12 Cherries
1/2 Bag of red fruit jelly powder according to package instructions (but prepared with 200 ml liquid)
7-10 Tbsp red decoration sugar
7-10 Tbsp Fat and flour

Directions

1
Cream butter, 120 g sugar and salt. Stir in the eggs one by one. Mix flour and baking powder, alternately stir in 4 tablespoons of milk. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Smooth the dough and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Then remove from the baking tin and let it cool down.
2
For the filling clean, wash and stone the cherries. Mix red fruit jelly powder and 75 g sugar. Stir with 6 tablespoons of cold water until smooth. Bring 150 ml water and cherry nectar to the boil, stir in the mixed powder. Bring the red fruit jelly briefly to the boil while stirring, fold in the cherries. Cover the base with a springform pan rim and spread cherry compote on top. Mix pudding powder and 3 tablespoons of sugar. Stir with 6 tablespoons of cold milk until smooth. Peel bananas, cut into pieces, sprinkle with lemon juice and puree. Bring the remaining milk to the boil, stir in the pudding powder. Boil the pudding for 1 minute while stirring.
3
Mix pudding powder and 3 tablespoons of sugar. Stir with 6 tablespoons of cold milk until smooth. Peel bananas, cut into pieces, sprinkle with lemon juice and puree. Bring the remaining milk to the boil, stir in the pudding powder. Boil the pudding for 1 minute while stirring. Stir in bananas and spread on the cherry compote. Chill for about 2 hours. Whip the cream until stiff and let the vanilla sugar trickle in. Remove the rim of the springform pan. Spread the cream on the cake. Serve with cherries placed in an ice cube maker, filled up and jellied with red fruit jelly and decorated with red decorative sugar
4
Stir in bananas and spread on the cherry compote. Chill for about 2 hours. Whip the cream until stiff and let the vanilla sugar trickle in. Remove the rim of the springform pan. Spread the cream on the cake. Serve with cherries placed in an ice cube maker, filled up and jellied with red fruit jelly and decorated with red decorative sugar