Marbled cherry sandwich
very easy
90 mins
90 mins
Ingredients
- 250 g Butter
- 325 g + 2 tablespoons sugar
- 5 Eggs (size M)
- 250 g Flour
- 1 package Baking Powder
- 3 TABLESPOONS Milk
- 1 TABLESPOON Cocoa powder
- 1/2 package Cherry-flavoured jelly (instant)
- 450 g Sweet cherries
- 150 ml Cherry nectar
- 2 TEASPOONS Cornstarch
- 150 g Whipped cream
- 1 package Vanillin sugar
- 300 g Double cream cream cheese
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Cling film
Directions
- 1
Cream butter and 250 g sugar with the whisk of the hand mixer. Stir in eggs bit by bit
- 2
Mix flour and baking powder and stir into the butter alternately with milk. Divide the dough in equal parts into 3 bowls. Stir the cocoa into one part. Mix one part with the jelly. Fill the three doughs alternately into a greased box form (approx. 30 cm long; 2 litres capacity) sprinkled with breadcrumbs and swirl with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes, remove from oven and allow to cool
- 3
Wash the cherries and drain well. Quarter the cherries and stone them. Bring the cherries, nectar and 75 g sugar to the boil in a small pot. Mix starch with 2 tbsp. water, add to the cherries while stirring and simmer for about 1 minute. Pour into a bowl, cover with foil, let cool and chill for about 1 hour
- 4
Whip the cream until stiff, adding vanillin sugar and 2 tablespoons of sugar. Stir cream cheese with a whisk until smooth. Carefully fold in the cream bit by bit
- 5
Turn the cake out of the tin and cut it into slices about 1 cm thick. Put 2 tbsp. cream cheese, 1 tbsp. stewed cherries, 1 tbsp. cream cheese on half of the slices and cover each with a 2nd slice of cake.
- 6
waiting time 1 3/4 hours
Nutrition Facts
430 kcal
46 g
25 g
6 g
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