John Myers
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Baking: Cherry Cake Under Hood
The perfect baking: cherry cake under hood recipe with a picture and simple step-by-step instructions.
the cake – without pictures
- 300 g Soft butter
- 300 g Sugar
- 6 piece Free range eggs
- 150 g Wheat flour type 550
- 200 g Ground hazelnuts
- 150 g Block chocolate, coarsely grated or finely chopped
- 0,5 packet Baking powder
- 1 teaspoon Ground cinnamon
- 2 Glasses Sour cherries or morello cherries
the hood
- 250 g Mascarpone
- 1 cups Cream
- 3 tablespoon Sugar
- 2 tablespoon Lemon juice
- 2 tablespoon Tonka bean abrasion
- Juice from a glass of cherries
- 2 tablespoon Potato flour – NO MONDAMINE !!!!!! *
- Grated chocolate
the cake
- Drain the cherries well and collect the juice.
- Mix the butter, sugar and eggs until frothy. Mix in hazelnuts, flour, baking powder, cinnamon and chocolate and make a heavy batter. Fill this into a greased and crumbled rectangular springform pan, distribute the drained cherries on top and bake in a preheated oven at 180 degrees for about 50 – 60 minutes. (Toothpick sample)
- Take out and let cool down.
the hood
- Mix the mascarpone with whipped cream, lemon juice, sugar and tonka bean zest and spread this mixture onto the cold cake.
- Stir the potato flour into two tablespoons of cherry juice. Bring the rest of the juice to the boil WITHOUT sugar and stir in the potato flour. Makes a thick mush. Spread this on the mascarpone cream using a spoon and then sprinkle the chocolate on top.
- * Note: The glaze becomes clear with potato flour, because with monamine (corn starch) it would become cloudy.
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