Mocha Cherry Slices

Name: Mocha Cherry Slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 450 ml Milk; 100 g Mocha chocolate; 3 Eggs (size M); 125 g + 8 tablespoons sugar; 125 g Flour; 1 1/2 TSP. Baking Powder; 2 TABLESPOONS Cocoa powder; 1 glass (720 ml) Cherries; 1 package Pudding powder "Vanilla Flavor"; 5 sheets white gelatine; 300 g Whipped cream; 7-10 Tbsp Mint; 7-10 Tbsp Mocha beans; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

450 ml Milk
100 g Mocha chocolate
3 Eggs (size M)
125 g + 8 tablespoons sugar
125 g Flour
1 1/2 TSP. Baking Powder
2 TABLESPOONS Cocoa powder
1 glass (720 ml) Cherries
1 package Pudding powder "Vanilla Flavor"
5 sheets white gelatine
300 g Whipped cream
7-10 Tbsp Mint
7-10 Tbsp Mocha beans
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Cling film

Directions

1
Heat 50 ml milk, melt chocolate in it. Beat the eggs and 125 g sugar until creamy. Mix flour, baking powder and cocoa powder. Stir the chocolate milk into the egg mixture. Sift the flour mixture over the eggs and fold in. Line a baking tray (32 x 39 cm) with baking paper. Pour the sponge mixture on top and spread it smooth.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-12 minutes. Take out the sponge cake, turn out on a 2nd sheet of baking paper and let it cool down. Drain the cherries. Boil up 300 ml milk in a pot. Mix 100 ml milk, pudding powder and 8 tablespoons sugar. Stir the pudding powder into the boiling milk, bring to the boil again briefly and place in a large bowl. Place foil directly on the pudding and let it cool down briefly. Soak gelatine in cold water. Squeeze the gelatine, stir it into the still warm pudding and put it in a cool place. When the pudding begins to gel, whip the cream until stiff and fold in. Cut the sponge cake base in half crosswise and enclose one half with a cake frame. Spread half of the cream on the enclosed sponge cake, spread it smooth. Spread the cherries on top.
3
Place foil directly on the pudding and let it cool down briefly. Soak gelatine in cold water. Squeeze the gelatine, stir it into the still warm pudding and put it in a cool place. When the pudding begins to gel, whip the cream until stiff and fold in. Cut the sponge cake base in half crosswise and enclose one half with a cake frame. Spread half of the cream on the enclosed sponge cake, spread it smooth. Spread the cherries on top. Spread with the rest of the cream. Place the 2nd sponge cake half on top and press down lightly. Chill for at least 3 hours. Remove the cake and cut into pieces. Dust with icing sugar and a stencil of coffee cup motifs. Arrange the cake on a plate, decorate with mint and mocha beans
4
Spread with the rest of the cream. Place the 2nd sponge cake half on top and press down lightly. Chill for at least 3 hours. Remove the cake and cut into pieces. Dust with icing sugar and a stencil of coffee cup motifs. Arrange the cake on a plate, decorate with mint and mocha beans
5
3 1/2 hours waiting time