Mon Cheri cake with cherry compote

Ingredients

Directions

1. 1

   Cream fat, sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Cut 6 mon cheri and add liquid to the dough. Roughly chop the chocolate and fold in. Put the dough into a greased springform pan (24 cm Ø) sprinkled with flour and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes (test with sticks). Take the cake out of the oven, remove from the edge and let it cool down on a cake rack. Place the cherries in a sieve and collect the juice. Place the clean edge of the springform pan around the base. Stir 5 tbsp. juice and pudding powder until smooth. Boil up the rest of the juice. Stir in pudding powder and kirsch and simmer for about 1 minute while stirring. Fold in the cherries and place on the cake base. Chill the cake for about 1 hour. Whip the cream until stiff and allow the vanilla sugar to trickle in. Fill the cream into a piping bag with star-shaped spout.

3. 3

   Boil up the rest of the juice. Stir in pudding powder and kirsch and simmer for about 1 minute while stirring. Fold in the cherries and place on the cake base. Chill the cake for about 1 hour. Whip the cream until stiff and allow the vanilla sugar to trickle in. Fill the cream into a piping bag with star-shaped spout. Remove the cake from the edge and decorate with cream tuffs. Place 12 mon cheri (each piece of cake) on the cream and chill until serving

4. 4

   waiting time approx. 1 1/2 hours