Stracciatella cake (cup cake)

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 25 g flaked almonds
  • 3 (à 200 g) Cup of whipped cream
  • 3 Eggs (size M)
  • 1 (225 g) Cream cup sugar
  • 2 (300 g) Cream cup flour
  • 1 package Baking Powder
  • 100 g Dark chocolate rasp
  • 1 glass (720 ml; separation weight: 350 g) Cherries
  • 1 package Vanillin sugar
  • 1 package Cream stabiliser
  • 7-10 Tbsp Cherries and mint
  • 7-10 Tbsp Grease

Directions

  1. 1

    Grease a springform pan (26 cm Ø) and sprinkle with flaked almonds. Put 1 cup of cream in a mixing bowl. Wash the cup and dry well. Add eggs to the cream and whisk. Add sugar, flour and baking powder and mix well with the whisk of the hand mixer.

  2. 2

    Finally fold in 75 g chocolate shavings. Put it into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let it cool down on a cake rack. Drain the cherries. Hollow out the base to a rim about 2 cm wide. Spread the cherries in one layer in the cake trough. Finely crumble the hollowed-out cake, put 2-3 tablespoons aside. Whip 2 cups of cream until stiff, sprinkle with vanillin sugar and cream thickener. Fold the crumbs into the cream and spread on the base.

  3. 3

    Hollow out the base to a rim about 2 cm wide. Spread the cherries in one layer in the cake trough. Finely crumble the hollowed-out cake, put 2-3 tablespoons aside. Whip 2 cups of cream until stiff, sprinkle with vanillin sugar and cream thickener. Fold the crumbs into the cream and spread on the base. Chill for about 1 hour. Decorate the cake with 25 g chocolate shavings, the rest crumbs, cherries and mint

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
310 kcal
CARBS
38 g
FATS
16 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes