Mocha cherry tart
easy
120 mins
120 mins
Ingredients
- 6 Eggs (size M)
- 200 g Sugar
- 1 package Vanillin sugar
- 125 g Flour
- 125 g Cornstarch
- 2 TEASPOONS Baking Powder
- baking paper
- 650 g Morello cherries (sour cherries)
- 1/4 l Cherry nectar
- 7-10 Tbsp peel of 1 untreated lemon
- 1 Cinnamon stick
- 50 g Sugar
- 3 tablespoons (30 g) Cornstarch
- 3 sheets white gelatine
- 50 g Sugar
- 1/8 l strong coffee
- 1 1/2 (each 200 g) Cup of whipped cream
- 150 g Bark chocolate
- 1 leaf white gelatine
- 6 TABLESPOONS strong hot coffee
- 2 1/2 (200 g each) Cup of whipped cream
- 3 TABLESPOONS Sugar
- 1 TEASPOON Cocoa powder for
- 7-10 Tbsp Dusting
- 7-10 Tbsp or summarised
- 6 Eggs (size M)
- 360 g Sugar
- 1 package Vanillin sugar
- 125 g Flour
- 155 g Cornstarch
- 2 TEASPOONS Baking Powder
- baking paper
- 650 g Sour cherries
- 1/4 l Cherry nectar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 Cinnamon stick
- 4 sheets white gelatine
- 150 ml strong hot coffee
- 4 (200 g each) Cup of whipped cream
- 150 g Bark chocolate
- 1 TEASPOON Cocoa powder for dusting.
Directions
- 1
Separate eggs. Beat egg whites until stiff. Gradually pour in 200 g sugar and vanillin sugar. Stir in the egg yolks one by one. Mix flour, 125 g starch and baking powder, sieve onto the egg mixture and fold in loosely. Put the sponge cake into a springform pan (26 cm Ø) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Let it rest, remove from the tin and let it cool down
- 2
Wash the cherries (put 18 beautiful ones aside) and stone them. Boil up with cherry nectar, lemon peel, cinnamon stick and 50 g sugar. Stir the rest of the starch with a little water until smooth, stir into the cherries, bring to the boil again. Leave to cool slightly. Cut the sponge cake 2 x horizontally. Place a cake ring around the lower cake base. Spread the compote over it, place the middle cake layer on top
- 3
Soak the gelatine. Stir 50 g sugar in the hot coffee (6 tablespoons retained) and dissolve 3 sheets of pressed gelatine in it. Let the coffee cool down. Whip 300 g cream until stiff and stir into the coffee. Smooth the mocha cream on the second cake layer, cover with the last layer. Chill for about 1 hour
- 4
Cut the bark chocolate into small pieces. Remove the cake from the cake rim. Squeeze the rest of the gelatine and dissolve in 6 tablespoons of hot coffee. Let it cool down. Whip the rest of the cream until stiff, add the remaining sugar and stir in the coffee by the spoonful. Spread the cake with a good half of the mocha cream. Press the bark chocolate onto the edge of the cake. Put the rest of the cream into a piping bag with a perforated spout. Decorate the cake with 16 cream tuffs. Decorate with the cherries and dust with cocoa
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