Cherry wreath a la Ursula

Ingredients for 1 servings:

• 1 jar sour cherries or fresh morello cherries
• 3 shots of cherry brandy
• 1 tbsp cornstarch
• little juice, with cherry brandy
• 1 pinch of cinnamon
• 110 g butter
• 110 g sugar
• 100 g dark chocolate coating
• 3 eggs, weight class M
• 110 g flour, type 405
• ½ pack of baking powder
• 110 g butter
• 110 g sugar
• 1 packet of vanilla sugar
• 100 g chocolate, white
• 3 eggs, weight class M
• 110 g flour, type 405
• ½ pinch of baking powder
• some wafers

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes

with tipsy cherries, 2 x chocolate sponge cake: dark chocolate, white chocolate

Tipsy cherries: Pit fresh cherries, drain well from the jar. Scent with cherry brandy, let it steep for a few hours. Drain again, collect the juice/cherry brandy, and thicken with cornstarch. Add the cherries to the mix. The cherries can also be added to the dish without thickening. Sponge cake: Melt the chocolate coating and white chocolate separately in a bain-marie. These instructions apply to both sponge cakes: Beat softened butter, the melted chocolate coating, sugar, and one egg until fluffy. Sift in the flour and baking powder, then stir in the remaining egg alternately. Do not beat until fluffy!! Preparation: 1. Pour the chocolate batter into a greased and floured ring dish. Place wafers on the batter and fill the center with the cherries. Try not to touch the edges (the ring could stick when turned out). 2. Pour the batter to the edge of the dish, trying to cover the cherries. Bake at 170°C for about 45 minutes. Once cooled, lightly dust with powdered sugar. Tip: You can also make just one batter. However, you’ll need to add up the ingredients. Replace the white chocolate with dark chocolate. I would advise against using white chocolate. It’s almost entirely fat and sugar. Don’t double up on the wafers!