John Myers
Ingredients for 1 servings:
- 150 g sugar
- 150 g butter, soft
- 1 packet of vanilla sugar
- 4 eggs
- 200 g hazelnuts, ground
- 1 tsp baking powder
- 1 jar sour cherries
- 250 ml cherry juice (sour cherry juice)
- 30 g cornstarch
- 20 g sugar
- 32 balls of confectionery (Rocher)
- 500 ml cream
- 1 pack of cream stiffener
- 40 g chocolate coating, whole milk
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
Rocher cake
Beat the butter on high speed until smooth. Mix the sugar and vanilla sugar and gradually beat into the butter. Gradually add the eggs until the mixture forms a thickened mixture. Mix the nuts and baking powder and add them to the mixture in portions. Pour the batter into a springform pan lined with baking paper and bake in a preheated oven for about 30 minutes at about 180°C (top/bottom heat, fan: approx. 160°C). Remove the base from the pan and let it cool on a wire rack. Drain the cherries, collect the juice and measure out 250 ml. Mix the juice with the cornstarch and sugar in a saucepan and bring to the boil briefly. Fold in the cherries and let cool. Halve 8 cooled Rocher balls and set aside. Crush the remaining balls in a bowl. Whip the cream with the cream stiffener and add them to the crumb mixture in portions. Pour the cherry mixture onto the base and smooth it down. Spread the cream mixture over the cherries in a dome-like pattern. Use a teaspoon to make 8 indentations in the cream and place the halved balls into them. Melt the chocolate in a water bath over low heat and decorate the cake with it. Chill the cake.
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