Mon Chéri cake

Ingredients

Directions

1. 1

   Beat the eggs, 3 tablespoons of water and 125 g sugar for approx. 10 minutes until thick and creamy. Mix flour, 50 g starch, baking powder, salt and cocoa and gradually sieve onto the egg-sugar mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper, place the dough on top and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Take out and let cool down. Cut through once and place the base on a cake plate. Close the cake edge around it.

2. 2

   Unpack "Mon Chéri" chocolates and cut 15 pieces with a small knife over the base, soaking the base in the liqueur. Spread the cut chocolates on the base. Drain the cherries while collecting the juice. Stir 35 g starch with 4 tablespoons of juice until smooth. Bring the rest of the juice and 2 tablespoons of sugar to the boil, remove from the heat and quickly stir in the mixed starch with a whisk. Simmer again for another 2 minutes while stirring. Remove from heat and stir in the cherries. Pour the hot mixture onto the base and smooth it down. Chill for about 2 hours. Whip 250 g cream and 1 sachet of vanilla sugar until stiff, finally stir in cream firming agent. Pour the cream onto the cold stewed cherries, smooth it down and finish with the pastry lid. Chill for about 1 hour. Remove the cake edge from the cake.

3. 3

   Pour the hot mixture onto the base and smooth it down. Chill for about 2 hours. Whip 250 g cream and 1 sachet of vanilla sugar until stiff, finally stir in cream firming agent. Pour the cream onto the cold stewed cherries, smooth it down and finish with the pastry lid. Chill for about 1 hour. Remove the cake edge from the cake. Whip 250 g cream and 1 packet of vanilla sugar until stiff and spread the cake with it, except for 8 tablespoons. Fill the rest of the cream in a piping bag with a star-shaped spout and squirt tuffs onto the cake. Coarsely grate the chocolate. Sprinkle the cake rim with the chocolate. Heat the jam and pass through a sieve. Decorate the cake with the remaining "Mon Chéri" and cocktail cherries. Sprinkle some jam on the cream tuffs

4. 4

   Whip 250 g cream and 1 packet of vanilla sugar until stiff and spread the cake with it, except for 8 tablespoons. Fill the rest of the cream in a piping bag with a star-shaped spout and squirt tuffs onto the cake. Coarsely grate the chocolate. Sprinkle the cake rim with the chocolate. Heat the jam and pass through a sieve. Decorate the cake with the remaining "Mon Chéri" and cocktail cherries. Sprinkle some jam on the cream tuffs