John Myers
Chocolate Egg Liqueur Cake with Cherries
The perfect chocolate egg liqueur cake with cherries recipe with a picture and simple step-by-step instructions.
for the egg liqueur cream
- 1 Glass Sour cherries
- 1 P Cream stiffener
- 1 tbsp Sugar
- 500 g Cream
- Eggnog to taste
- 1 P Red cake topping
- 250 g Cream
- 2 Btl. Gelatin fix
- 1 P Vanilla sugar
- 250 ml Advocaat
- Chocolate grated as desired
- Cut the chocolate biscuit base twice.
- Drain the cherries on a sieve and cover the bottom with the cherries.
- Put the collected liquid in a saucepan, stir well with sugar and cake glaze and heat.
- Spread over the cherries and let cool down well.
- For the egg liqueur cream, whip the cream with 1 sachet of Gelantinefix and vanilla sugar.
- Mix egg liqueur with 1 bag of Gelatinefix for 1 minute with a whisk and fold in the cream.
- Let the mass set in the refrigerator for 30 minutes.
- Then spread on the cherries.
- 2. Put the floor on it.
- Whip 10,500 g of cream with sugar and cream stiffener.
- Spread 1 / 3 cream on the 2nd floor.
- 3. Place the base on it and brush with the rest of the cream, splash the small edge, pour eggnog in the middle.
- Decorate the edge with chocolate flakes.
- Tastes even better the next day!
Facebook Comments