John Myers
Contents
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Ingredients
Ground:
- 3 Eggs, size L
- 150 g Sugar
- 1 Pck. Vanilla sugar
- 100 ml Sunflower oil
- 50 ml Milk
- 40 g Cocoa
- 180 g Wheat flour type 550
- 7 g Baking powder
- 40 ml Kirsch brandy for soaking
Cherry inlay:
- 120 ml Cherry juice
- 10 g Powdered sugar
- 15 g Food starch
- 120 g Cherries a.d. Drained glass
Mousse:
- 250 g Ricotta
- 200 g Sour cream
- 60 g Powdered sugar
- 1 tsp Vanilla flavor
- 50 ml Kirsch
- 1 tbsp Lemon juice
- 40 g Instant gelatin
- 200 ml Cream
Sheathing:
- 200 ml Cream
- 1 Pck. Vanilla sugar
- 2 bag Cream stiffener
- 10 ml Kirsch
- Cake crumbs (from the rest of the base)
- Amarena or cherries f.d. Decoration
Instructions
Ground:
- Preheat the oven to 180 ° O / bottom heat. Line the tray with baking paper. Beat eggs, sugar and vanilla sugar until whitish and creamy. Stir in the oil and milk and whip everything again until frothy. Mix the flour, cocoa and baking powder, sieve into the egg mixture and fold in. Spread the liquid dough out on the baking sheet and distribute it evenly. The baking time on the 2nd rail from the bottom is 20 minutes.
- Then turn the sheet of dough out onto an appropriately sized cloth covered with sugar, carefully peel off the baking paper and let it cool down.
Cherry inlay:
- Mix 2 tablespoons of the juice with the starch, put the rest in a saucepan with the powdered sugar and bring to the boil. Stir in the starch and let it simmer for a further 1 minute on the switched-off plate while stirring so that the starch can set. Then transfer to a bowl, mix with the drained cherries and allow to cool.
Preparation of the mold, additional deposits and mousse:
- I made a large, high box shape with the help of aluminum foil to the dimensions 15 x 24 cm, moistened the inside a little and lined it with cling film. This corresponds roughly to a round 24 shape. With this, however, the edge would have to be lined all around with the help of double-layer baking paper and thus raised by half. In this case, it would also be sufficient to line the bottom with baking paper, the edge would then already be due to the increase in height.
- Now measure the dimensions of the upper edge of the desired shape and cut out a suitable piece from the dough sheet and keep it ready. Cut a few cubes out of the rest of the plate (approx. 2 x 2 cm) and finely crumble part of it. Then keep both ready as well. Whatever is left of the cake platter, just eat it or make cake pops out of it.
- Now whip the cream for the mousse until stiff. Then mix the ricotta, sour cream, powdered sugar, vanilla flavor, 50 ml kirsch and lemon juice with a whisk to a smooth mixture. Then stir in the instant gelatine first and then fold in the cream.
- Now it's time to fill. To do this, fill the 40 ml kirsch into a bowl and keep it ready. Then distribute 1/3 of the mixture on the bottom of the pan. Always put a dollop of cherries including pudding into it and press a cake cube soaked in kirsch. Spread another layer of mousse on top, press cherries and soaked cake cubes into it again and finish with the last layer of mousse. Place the cut piece of cake as a top (and later base) and press firmly on. Then put the mold in the refrigerator for at least 4 hours. It is ideal overnight.
Sheathing and finishing:
- Tilt the mold onto a specially adapted cake plate and remove the contents including paper or cling film and then peel off the paper or film. Whip the cream with vanilla sugar, whipped cream and 10 ml kirsch until stiff and coat the mousse with it. Pour some of the cream into a piping bag beforehand and decorate the surface with it. Spread the cake crumbs in the middle and place a few cherries on the edge for decoration.
- Since this cake consists mainly of the creamy mousse, it can also be served very well as a dessert in portions ........ the way you want it ........... ...
