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Quick cherry cake à la Emily

updated

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Ingredients for 1 servings:

  • 1 cake base (Vienna base, dark)
  • 1 jar sour cherries
  • 1 pack of jelly, cherry flavor
  • Sugar, for cherry jelly
  • 600 ml cream
  • 1 packet of vanilla sugar
  • 1 pack of cream stiffener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the Vienna base on a cake plate and enclose it with a cake ring. Drain the cherries, collecting the juice. Set aside 16 cherries for decoration. Prepare the juice with the cherry jelly and sugar according to the instructions. Then add the remaining cherries, let it cool slightly, and spread it on the Vienna base. Once the cherry mixture has cooled sufficiently, whip the cream with the remaining ingredients and cover the cake with it. Finally, decorate with the 16 cherries and a little more cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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