John Myers
Contents
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Ingredients
- 1 Piece Chocolate biscuit base in three parts (homemade or bought)
- 1 Glass Sour cherries (drained weight 350 g)
- 25 g Sugar
- 30 g Corn starch
- 1000 g Whipped cream
- 5 Piece Vanilla sugar
- 5 Piece Cream stiffener
Instructions
- Put the cherries on a sieve. Collect the juice. Set aside 12 cherries for decoration. Measure out 250 ml of juice. The rest is used to soak the soil.
- Mix the moon amine with a little juice, bring the rest to a boil. Bind with Mondamin and remove from the plate. Add the cherries and let cool down a little.
- In the meantime, put a cake ring around the first base and spread the cherries on top. Leave about 1 cm at the edge. Let cool down completely.
- In the meantime, whip the cream in portions with vanilla sugar and cream stiffener until stiff. Approx. 800 g are needed for the floors. Approx. 200 g for the edge and the cream tuffs on top.
- Now distribute about 1/3 of the 800 g cream over the cherries, filling the edge well. The reason I use a cake ring is because I think it will be more even. But it also works without it.
- Lay on the 2nd base and soak half of the remaining juice. I do this with a syringe. Cover again with 1/3 of the cream.
- 3. Put on the floor and soak again. Spread the last third of the cream on top. Carefully remove the cake ring.
- Now brush the cake all around with the remaining 200 g of cream. Leave enough cream for the cream tuffs.
- Put the chocolate shavings in the top center, as well as on the outside edge.
- Then spray on the cream tuffs. Put cherries on top.
- Finally, the cake should be placed in the refrigerator for about 2 hours.
- And then make coffee and just enjoy.
