John Myers
Ingredients for 1 servings:
- 4 eggs
- 200 g sugar
- 100 g hazelnuts, ground
- 100 g hazelnuts, chopped
- 1 pack of pudding powder, chocolate
- 1 tbsp cocoa powder
- 1 bag of baking powder
- 1 jar sour cherries
- 1 pack of cake glaze
- 6 cl cherry brandy
- 500 ml cream
- 2 packs of cream stiffener
- 1 bag of vanilla sugar
- ¾ pack of chocolate shavings
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Mix the ingredients for the batter, pour into a 26cm springform pan, and bake for about 30 minutes at 180°C (160°C fan-assisted). Hollow out the cake to a base thickness of about 8-10mm, leaving a 2cm border all around. Drizzle the base with 2cl of kirsch. Crumble the scraped batter. Thicken the sour cherries with the cake glaze and stir in the remaining kirsch. Pour the mixture into the hollowed-out center of the cake. Whip the cream with the cream stiffener and vanilla sugar until stiff, and fold in the chocolate shavings. Spread the mixture over the sour cherries and distribute the scooped batter evenly over the cream.
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