Sunken cherry cake with advocaat

Name: Sunken cherry cake with advocaat
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 500 g Cherries; 100 g Dark chocolate; 400 g Whipped cream; 250 g soft butter or margarine; 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 450 g Flour; 1 package Baking Powder; 200 ml Egg liqueur; 2 packages Cream stabiliser; 7-10 Tbsp Grated chocolate; 7-10 Tbsp Cherries; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

500 g Cherries
100 g Dark chocolate
400 g Whipped cream
250 g soft butter or margarine
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
450 g Flour
1 package Baking Powder
200 ml Egg liqueur
2 packages Cream stabiliser
7-10 Tbsp Grated chocolate
7-10 Tbsp Cherries
7-10 Tbsp Fat and flour

Directions

1
Wash the cherries, remove the stalks and seeds. Grease a springform pan (26 cm Ø) and dust with flour. Chop chocolate. Heat 100 g cream, melt chocolate in it. Let cool down lukewarm. Cream fat, sugar, vanillin sugar and salt.
2
Stir in eggs one after the other. Mix flour and baking powder, stir into the fat cream. Halve the dough. Stir chocolate cream and half of the cherries into one half of the dough, 100 ml advocaat and the remaining cherries into the other half. Put alternately in blobs of light and dark dough into the mould, marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove from the oven and leave to rest in the mould for approx. 10 minutes. Remove the cake from the tin and let it cool down on a cake rack. Whip 300 g cream with the whisk of the hand mixer, allow the cream firmer to trickle in, add 80 ml egg liqueur. Spread the advocaat cream on the cake. Chill the cake for about 30 minutes.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove from the oven and leave to rest in the mould for approx. 10 minutes. Remove the cake from the tin and let it cool down on a cake rack. Whip 300 g cream with the whisk of the hand mixer, allow the cream firmer to trickle in, add 80 ml egg liqueur. Spread the advocaat cream on the cake. Chill the cake for about 30 minutes. Before serving, spread the remaining advocaat on the cake with a spoon and sprinkle with chocolate flakes. Decorate with cherries
4
3 hours waiting time