Schnapps number cake

Name: Schnapps number cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 100 g soft butter or margarine; 150 g demerara sugar; 3 Eggs (size M); 100 g Flour; 1 coated Tsp Baking Powder; 150 g ground hazelnuts; 3 TABLESPOONS Milk; 1 pinch Salt; 75 g Chocolate droplets; 1 glass (720 ml) Morello cherries; 1 package Pudding powder "Vanilla Flavor"; 120 g Sugar; 6 sheets white gelatine; 250 g Schmand; 250 g Low-fat curd; 3 TABLESPOONS cherry brandy; 250 ml Cherry nectar (bottle); 250 g Whipped cream; 1 package Cream stabiliser; 50 g Hazelnut brittle; 20 g ground pistachio kernels; 1 TABLESPOON Egg liqueur; 7-10 Tbsp brandy praline bottles and advocaat bottles

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

100 g soft butter or margarine
150 g demerara sugar
3 Eggs (size M)
100 g Flour
1 coated Tsp Baking Powder
150 g ground hazelnuts
3 TABLESPOONS Milk
1 pinch Salt
75 g Chocolate droplets
1 glass (720 ml) Morello cherries
1 package Pudding powder "Vanilla Flavor"
120 g Sugar
6 sheets white gelatine
250 g Schmand
250 g Low-fat curd
3 TABLESPOONS cherry brandy
250 ml Cherry nectar (bottle)
250 g Whipped cream
1 package Cream stabiliser
50 g Hazelnut brittle
20 g ground pistachio kernels
1 TABLESPOON Egg liqueur
7-10 Tbsp brandy praline bottles and advocaat bottles

Directions

1
Cream soft fat and brown sugar. Separate eggs. Stir in the egg yolks one by one. Mix flour, baking powder and hazelnuts. Alternately stir in with the milk. Beat egg white and salt until stiff. Fold in egg whites and chocolate drops. Grease a springform pan (26 cm Ø), fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes.
2
Let it cool down. In the meantime, drain the cherries and collect the juice. Stir pudding powder, 30 g sugar and 6 tablespoons cherry juice until smooth. Boil up the rest of the juice. Stir in the pudding powder and simmer for about 1 minute. Stir in cherries. Leave to cool a little bit. Soak 3 sheets of gelatine in cold water. Mix sour cream, quark and 60 g sugar. Squeeze the gelatine, dissolve and stir into the cream. Halve the cake base. Place a cake ring around the bottom cake base. Spread the compote over it. Spread half of the cream on top. Place the second cake base on top and soak it in kirsch. Spread the rest of the cream on top. Chill for at least 3 hours. Soak 3 gelatine leaves.
3
Halve the cake base. Place a cake ring around the bottom cake base. Spread the compote over it. Spread half of the cream on top. Place the second cake base on top and soak it in kirsch. Spread the rest of the cream on top. Chill for at least 3 hours. Soak 3 gelatine leaves. Warm up the cherry juice and 30 g sugar. Squeeze the gelatine and dissolve in the cherry juice. Chill for about 20 minutes until the juice starts to gel. Spread the icing on the cream and chill for about 30 minutes. Whip the cream until stiff, allowing the cream firmer to trickle in. Remove the cake from the ring, brush the edge with 3/4 of the cream and sprinkle with brittle. If necessary, place chocolate bottles on the edge of the cake. Pour the rest of the cream into a piping bag with a large star-shaped spout. Pour a number of schnapps (e.g. 33) onto the cake. Decorate the number with advocaat and pistachios
4
Squeeze the gelatine and dissolve in the cherry juice. Chill for about 20 minutes until the juice starts to gel. Spread the icing on the cream and chill for about 30 minutes. Whip the cream until stiff, allowing the cream firmer to trickle in. Remove the cake from the ring, brush the edge with 3/4 of the cream and sprinkle with brittle. If necessary, place chocolate bottles on the edge of the cake. Pour the rest of the cream into a piping bag with a large star-shaped spout. Pour a number of schnapps (e.g. 33) onto the cake. Decorate the number with advocaat and pistachios