Mon Chérie cake

Name: Mon Chérie cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 500 g Sour cherries; 200 g Dark chocolate; 200 g cold marzipan paste; 7-10 Tbsp some + 250 g soft butter; 7-10 Tbsp some + 400 g flour; 150 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 1 package Baking Powder; 3-4 Tbsp Maraschino (clear cherry liqueur; alternatively cherry brandy); 100 g Whipped cream; 1⁄2 Cubes (12.5 g) Coconut oil (e.g. palm oil); 20 Sweet cherries (with stalk); 7-10 Tbsp long wooden skewer

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

500 g Sour cherries
200 g Dark chocolate
200 g cold marzipan paste
7-10 Tbsp some + 250 g soft butter
7-10 Tbsp some + 400 g flour
150 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
1 package Baking Powder
3-4 Tbsp Maraschino (clear cherry liqueur; alternatively cherry brandy)
100 g Whipped cream
1⁄2 Cubes (12.5 g) Coconut oil (e.g. palm oil)
20 Sweet cherries (with stalk)
7-10 Tbsp long wooden skewer

Directions

1
Wash the sour cherries, remove stalks, remove stones and allow to drain well on kitchen paper. Roughly chop the chocolate. Dice marzipan finely or grate it coarsely. Grease a ring cake tin (approx. 2 1⁄4 l capacity) well and dust with flour.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
3
Cream 250 g butter, marzipan, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix 400 g flour and baking powder. Add bit by bit and stir in briefly.
4
Stir in half the chocolate. Add the cherries in portions. Fill the dough into the mould and smooth it down.
5
Bake in a hot oven for about 50 minutes. Remove and place on a cake rack. Prick the warm cake several times with a wooden skewer and sprinkle with liqueur. After about 40 minutes, carefully turn out of the tin and let it cool down.
6
Warm the cream and fat in a small pot. Remove from heat, add the rest of the chocolate and melt in it while stirring. Let it cool down for about 15 minutes, so that the chocolate cream becomes a little bit more viscous.
7
Spread on top of the cake with a tablespoon and let it dry slightly.
8
In the meantime, wash the sweet cherries, leaving the stalks on. Carefully dab the cherries dry. Place them close together in the chocolate icing. Leave to dry.