John Myers
Ingredients for 1 servings:
- 4 eggs
- 160 g sugar
- 65 g flour
- 65 g cornstarch
- 30 g cocoa powder
- 1 tsp baking powder
- Fat, for the shape
- 1 jar cherry(s) , in 350-450 ml juice
- 200 ml whipped cream
- 250 g low-fat curd cheese
- some cinnamon powder
- 1 pack of pudding powder, chocolate
- some powdered sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes
Fruity cake with a pleasant, easy-to-make filling in which neither pudding nor quark dominates the taste.
Beat the egg whites with 3 tablespoons of cold water until stiff, gradually add the sugar, then gently fold in the egg yolks briefly. Add the flour, cornstarch, baking powder, and sifted cocoa powder to the egg mixture and fold in carefully. Pour the batter into a springform pan (greased only on the bottom), place in a cold oven, and bake for 40 minutes at 150°C. Once cooled, separate the base into two halves. For the filling, mix the custard powder with 5 tablespoons of cherry juice and 50g of sugar, bring the remaining juice to a boil, add the mixed custard powder, bring to a boil briefly while stirring, and set aside. Whip the cream until stiff, add a little sugar and cinnamon to taste, fold in the quark, then the cherries. Finally, fold in the cooled custard. Pour the mixture onto the bottom sponge layer, encased in a cake ring, place the top layer on top, press down lightly, and chill for several hours. Dust with icing sugar before serving.
Facebook Comments