John Myers
Ingredients for 1 servings:
- 1 cake base, (Vienna) dark
- 800 g sweet cream
- 1 jar sour cherries, approx. 700 g
- some sugar or sweetener to sweeten
- some lemon juice
- 2 tbsp cornstarch
- 1 pinch(s) cinnamon powder
- ¾ cup cherry juice (taken from cherries)
- 1 tbsp cherry juice to mix with cornstarch
- 2 cl cherry brandy
- 1 pack of cherries, (slicing cherries)
- 1 pack of chocolate decorations (chocolate shavings or chocolate flakes)
- 4 points cream stiffener
- 2 tbsp vanilla sugar
Instructions
Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes
for those in a hurry
Take 3/4 cup of the juice from the sour cherries and mix it with the kirsch. Bring the sour cherries to a boil with lemon juice, sugar (or sweetener), and a pinch of cinnamon. Meanwhile, mix the cornstarch with a little cherry juice. Pour the mixed cornstarch into the hot cherries and bring to a boil briefly, stirring constantly, until the juice is thick and glassy. Let the cherries cool. (It cools faster by pouring it into a cold container and stirring frequently!) Soak the bottom cake layer with half of the juice/kirsch mixture. Whip the cream, adding 4 packets of cream stiffener and 2 packets of vanilla sugar. Spread about 2/3 of the cooled/thickened cherries on the base and spread with 1/3 of the cream. Place the second layer on top, press down slightly, and soak with the remaining juice/kirsch mixture. Spread the remaining cherries loosely on top. Pour the second third of the cream on top and smooth it down. Place the top layer on top. Spread the remaining cream all over the cake. Decorate the top and sides of the cake with chocolate shavings or chocolate chips. (Tip: It’s best to “throw” them on from the sides.) Pipe 12 or 16 dollops of cream onto the cake. Place a cherry on top of each dollop. Tip: Cherries can be thickened well in advance, saving you the cooling time!
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