Little Red Riding Hood cake

Name: Little Red Riding Hood cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 600 g (720 ml) fresh sour cherries + 400 ml cherry juice or 1 glass of cherries; 100 g soft butter/margarine; 100 g + 50 g + 2 tablespoons sugar; 2 packages Vanillin sugar; 1 pinch salt, 2 eggs (Gr. M); 150 g + 1 tablespoon of flour; 11/2 coated Tsp Baking Powder; 2 tablespoons (60 g) Nut Nougat Cream; 500 g + 200 g whipped cream; 3 packages Cream stabiliser; 500 g Low-fat curd; 2 packages red glaze; 20 g Dark chocolate

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
600 g (720 ml) fresh sour cherries + 400 ml cherry juice or 1 glass of cherries
100 g soft butter/margarine
100 g + 50 g + 2 tablespoons sugar
2 packages Vanillin sugar
1 pinch salt, 2 eggs (Gr. M)
150 g + 1 tablespoon of flour
11/2 coated Tsp Baking Powder
2 tablespoons (60 g) Nut Nougat Cream
500 g + 200 g whipped cream
3 packages Cream stabiliser
500 g Low-fat curd
2 packages red glaze
20 g Dark chocolate

Directions

1
Grease a springform pan (26 cm Ø). Wash the cherries and, except for approx. 16 for decoration, remove the stalks and pit them
2
Cream the fat, 100 g sugar, 1 vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix 150 g flour and baking powder and stir in portions briefly. Spread half the dough into the form. Stir the soft nut nougat cream into the remaining dough. Spread on the light-coloured dough. Turn the cherries in 1 tbsp. flour. Spread on the dough
3
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 40 minutes. Let them cool down
4
Close a cake ring (about 8 cm high) around the cake base. Whip 500 g cream until stiff, while pouring in 1 cream firming agent. Mix the low-fat curd cheese, 50 g sugar, 1 vanillin sugar and 2 cream thickeners. Immediately fold in the cream and spread on the cake base
5
Mix the cake glaze powder and 2 tablespoons of sugar. Stir in 400 ml (!) cherry juice (fill up the juice of the glass cherries with water to 400 ml liquid) Boil up while stirring. Spread on the cake. Chill for about 4 hours
6
Whip 200 g cream until stiff and fill into a piping bag with perforated spout. Finely grate the chocolate. Decorate the cake with cream, grated chocolate and the rest of the cherries