Snow White Cake
very easy
20 mins
20 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 1 glass (720 ml) Sour cherries
- 375 g Flour
- 1 package Baking Powder
- 5 Eggs
- 300 g Sugar
- 1 package Vanilla sugar
- 7-10 Tbsp Salt
- 250 g soft butter
- 4 TABLESPOONS Milk
- 3 TABLESPOONS Baking cocoa
- 250 g very soft butter
- 3 TABLESPOONS Icing sugar
- 200 g Dark chocolate coating
- 50 g Coconut oil (e.g. palm oil)
- 200 g Whipped cream
Directions
- 1
Grease the fat pan of the oven (deep tray; approx. 32 x 39 cm) and dust with flour. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Pour cherries into a sieve and drain well.
- 2
Mix flour and baking powder in a bowl. Cream eggs, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer for about 5 minutes. Add butter in small pieces to the egg mixture and whisk smooth with the whisks of the mixer.
- 3
Stir in flour mixture and 1 tablespoon of milk.
- 4
Fill half of the dough into the fat pan and smooth it down with a dough scraper. Stir the baking cocoa and 3 tbsp. milk into the remaining dough. Spread the chocolate dough evenly over the light-coloured dough, also smooth it down.
- 5
Spread cherries on top. Bake in a hot oven for approx. 25 minutes (stick test). Let the cake cool down for at least 4 hours.
- 6
For the cream, stir butter and icing sugar briefly with a tablespoon until smooth. Spread evenly on the cooled cake with a dough scraper.
- 7
For the glaze, chop the couverture and coconut oil into large pieces. Melt together with the cream in a pot at low heat while stirring. Let the glaze cool down for 10-15 minutes. Then spread on the cake, smooth it down and put it in the fridge for about 1 hour.
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