Easter Cherry and Cream Cake

Dough:

1. Preheat the oven to 175 ° O / bottom heat. Line a 22 springform pan on the bottom with baking paper.
2. Finely grate the couverture. Beat the butter, sugar, vanilla sugar and salt until whitish and creamy. Add the egg and crack open again. Mix the flour, baking powder, cocoa and grated couverture in a bowl and then stir into the butter mixture with the milk. Pour the batter into the mold and smooth it out. The baking time on the 2nd rail from the bottom is 20 minutes. Then switch off the oven, clamp a ladle in the door and let the cake cool down.

Cherry mass:

1. Pour the cherries into a sieve, drain well and collect the juice. Put half of the juice in a small saucepan. Branch off 2 tbsp again and mix the starch with it. Bring the juice to a boil and stir in the starch. Turn off the heat, but leave the pot on for 1 minute and stir so that the starch can set. Then remove from heat, pour the mixture into a bowl, fold in the cherries and let cool.

Cream mass:

1. Soak gelatine in cold water and allow to swell. Mix the sour cream, yogurt, juice, zest and sugar in a larger bowl. Squeeze out the swollen gelatine a little, place in a saucepan and briefly dissolve over low heat while stirring. Mix 3 tablespoons of the cream mixture into the liquid gelatine, then add everything to the cream mixture, stir with it and then place in the refrigerator for 20-30 minutes. When the mixture starts to set slightly, whip the cream and fold in.

Completion:

1. Remove the cake base from the mold, clean the closed edge of the mold, line it with baking paper and place it on a cake plate. Remove the baking paper from the cake base and place it on the plate in the edge of the tin. Pour the cream mixture on top, put the cherries on top in blobs and fold into the cream mixture with a fork. Smooth the surface a little and then sprinkle a wide strip of chocolate sprinkles along the edge and decorate it with a few chocolate eggs. Then chill the cake for at least 2 – 3 hours.