Tipsy cherry cake

Name: Tipsy cherry cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp fat for the mould, 3 eggs (size M); 100 g soft butter/margarine; 150 g demerara sugar; 100 g flour, 1 teaspoon baking powder; 150 g gem. hazelnuts, 4-6 tablespoons milk; 1 pinch salt, 75 g chocolate drops; 1 glass (720 ml) Cherries; 1 package Pudding powder "Vanilla"; 5 TABLESPOONS + 60 g sugar, 6 white gelatine leaves; 250 g Sour cream, 250 g low-fat curd cheese; 3 TABLESPOONS cherry brandy, 1/4 l cherry juice; 250 g Whipped cream, 1 P. Cream thickener; 50 g Hazelnut brittle; 7-10 Tbsp possibly a bottle of advocaat and brandy pralines, possibly 1 tbsp. advocaat and 1 tsp. Pistachios to decorate

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

7-10 Tbsp fat for the mould, 3 eggs (size M)
100 g soft butter/margarine
150 g demerara sugar
100 g flour, 1 teaspoon baking powder
150 g gem. hazelnuts, 4-6 tablespoons milk
1 pinch salt, 75 g chocolate drops
1 glass (720 ml) Cherries
1 package Pudding powder "Vanilla"
5 TABLESPOONS + 60 g sugar, 6 white gelatine leaves
250 g Sour cream, 250 g low-fat curd cheese
3 TABLESPOONS cherry brandy, 1/4 l cherry juice
250 g Whipped cream, 1 P. Cream thickener
50 g Hazelnut brittle
7-10 Tbsp possibly a bottle of advocaat and brandy pralines, possibly 1 tbsp. advocaat and 1 tsp. Pistachios to decorate

Directions

1
Grease the springform pan (26 cm Ø). Separate eggs. Mix fat and brown sugar until creamy. Stir in the egg yolks one by one. Mix flour, baking powder and nuts, alternating with the milk. Beat egg white and salt until stiff. Add chocolate drops in portions to the dough. Spread into the mould. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes. Cool down
2
Drain the cherries, collecting the juice. Mix the pudding powder, 3 tbsp. sugar and 6 tbsp. collected juice. Boil up the rest of the juice. Stir in pudding powder and bring to the boil briefly. Fold in cherries. Cool down a little
3
Cut the cake base in half. Close the cake ring tightly around the bottom cake base. Spread the compote on it and let it cool down completely. Soak 3 sheets of gelatine in cold water. Mix sour cream, quark and 60 g sugar. Squeeze the gelatine, dissolve at low heat. Stir in sour cream by the spoonful. Spread half the cream on the compote. Place the second base on top and sprinkle with cherry brandy. Spread the rest of the cream on top. Chill for about 4 hours.
4
Soak 3 sheets of gelatine in cold water. Heat 1/4 l cherry juice and 2 tablespoons sugar (do not boil!). Squeeze the gelatine and dissolve in it. Chill the juice (approx. 25 min.) until it begins to gel. Spread on the cream, chill for approx. 1 hour
5
Whip the cream and cream firmer until stiff. Spread 3/4 of the cream on the edge of the cake. Sprinkle with brittle. Place the bottle on top. Pour the rest of the cream onto the cake and decorate