John Myers
Contents
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Ingredients
- 80 g Milka Zartherb
- 60 g Butter
- 60 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 Eggs, size L
- 175 g Ground hazelnuts
- 1 tsp Baking powder
- 2 tbsp Rum
- 1 pinch Salt
- 1 glass Sour cherries
- 20 g Food starch
- 450 ml Milk
- 3 tbsp Sugar
- 1 packet Custard powder
Instructions
- Melt the chocolate over a hot water bath. Let cool down.
- Mix the butter with sugar, vanilla sugar and salt. Separate eggs. Stir in egg yolks and chocolate one after the other. Add the hazelnuts and baking powder. Stir in alternately with the rum. Beat egg whites with salt until stiff and fold in.
- Grease a baking pan (approx. 20 by 30 cm) and dust with flour. Pour in the dough and smooth it out. Bake in the oven at 200 degrees for about 20 minutes (chopstick test). Remove from oven and allow to cool.
- Drain the cherries. Collect the juice. Stir the cornstarch in a little cherry juice until smooth. Bring the remaining juice to the boil. Stir the starch into the juice. Bring to the boil briefly while stirring. Take it off the stove. Fold in cherries and let cool.
- Stir pudding powder into 50 ml milk until smooth. Bring the rest of the milk with sugar to the boil. Stir the mixed pudding powder into the milk. Bring to the boil briefly while stirring. Take it off the stove. Cover with foil and let cool.
- Pour the pudding into a piping bag and sprinkle strips diagonally on the chocolate and nut base. Spread the cherries in between.
- Cut into pieces ... and let them taste good 😉
- P.S. A dessert for the baker was made from the rest of the cake ;-)))
Nutrition
Serving: 100gCalories: 287kcalCarbohydrates: 22gProtein: 4.5gFat: 18.8g
