John Myers
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Chocolate Cream Cake with Cherries and Windys
The perfect chocolate cream cake with cherries and windys recipe with a picture and simple step-by-step instructions.
For the ground:
- 150 g Flour
- 50 g Sugar
- 100 g Butter
- 1 Egg
- 1 pinch Salt
For covering:
- 1 glass Sour cherries; 370 ml
- 500 g Whipped cream
- 200 g Whole milk couverture
- 300 g Tk mini cream puffs vanilla or cream
- 3 sheet Gelatin white
- Chocolate shavings
Aside from that:
- Parchment paper
For the ground:
- Knead all ingredients until smooth with your hands. Cool for 30 minutes. Preheat the oven to 175 degrees. Line a size 26 springform pan on the bottom with baking paper and distribute the dough in it and roll it out smooth. Bake in the hot oven for about 15 minutes. Take out and let cool down well. Then remove from the mold, peel off the paper and place on a cake plate. Close the edge of the mold around it.
For covering:
- Let the cherries drain well. Melt the couverture over a hot water bath and let it cool down. Whip the cream. Soak the gelatine in cold water according to the instructions and then squeeze it out. Dissolve over low heat. Stir 4 tablespoons of cream into the gelatin, then stir the gelatin mixture into the cream. Fold in the couverture.
- Spread some chocolate cream on the cake base. Put approx. 2 cream puffs aside without defrosting, spread the rest on the chocolate cream. Spread the cherries in between. Put the rest of the chocolate cream on top and smooth it out. Chill for 4 hours. Then remove the edge and decorate with cream puffs and chocolate shavings.
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