John Myers
Cake: Mocha, Cherry and Cream Cake …..
The perfect cake: mocha, cherry and cream cake ….. recipe with a picture and simple step-by-step instructions.
- 125 g Wheat flour
- 125 g + 3 tbsp Speisestärke
- 300 g + 2 tbsp Zucker
- 1 packet Vanilla sugar
- 2 tsp Baking powder
- 1 Glass Morello cherries
- 1 middle Organic lemon, peel zest
- 1 size Cinnamon stick or 1 teaspoon cinnamon powder
- 4 leaf White gelatin
- 125 ml Strong espresso warm
- 150 g Bark chocolate to decorate
- 6 Pc. Fresh eggs
- For the sponge cake, separate the eggs and beat the egg whites until stiff. Then gradually pour in 200 g of sugar and vanilla sugar. Stir in the egg yolks individually (one minute per yolk).
- Preheat the oven to 200 degrees.
- Mix the wheat flour with cornstarch and baking powder, sift into the egg mixture and fold in loosely. Put the sponge cake in a springform pan (26 cm diameter) or silicone mold lined with baking paper and smooth it out. Bake in a preheated oven at 200 degrees for about 20 minutes. Let it rest in the oven for 10 minutes, then remove it from the mold and let it cool down.
- Drain the sour cherries on a sieve, collecting the juice. Bring to the boil with cherry nectar, lemon zest, cinnamon stick or powder and 50 g sugar.
- Mix the remaining cornstarch with a little water until smooth, stir into the cherries and bring to the boil again. Then let cool down a bit.
- Cut the cooled sponge dough twice horizontally. Place a cake ring around the lower base, spread the cherry compote on it, then place the middle base on top.
- Now soak 3 sheets of gelatine. Then stir 40 g sugar in the hot espresso coffee (remove 6 tablespoons and set aside) and dissolve 3 sheets of squeezed gelatine in it, let the coffee cool down. For the mocha cream, whip 300 g whipped cream until stiff and stir into the coffee. Smooth the mocha cream on the second floor, cover with the last floor and refrigerate for 60 minutes.
- Finally, remove the cake from the cake ring, squeeze out the remaining gelatine and dissolve it in 6 tablespoons of hot coffee, leave to cool.
- Beat the rest of the cream until stiff, pour in the remaining sugar and stir in the coffee tablespoon by spoon. Spread the mocha cream on the cake and sprinkle with bark chocolate.
Facebook Comments