John Myers
Contents
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Ingredients
for the sponge dough:
- 125 g Sugar
- 3 Eggs, size L
- 1 pinch Salt
- 5 tbsp Hot water
- 150 g Flour
- 1 tsp Baking powder
- 4 tbsp Cocoa powder
- 2 tbsp Kirsch brandy for soaking
for the filling:
- 1 glass Sour cherries
- 1 packet Custard powder for cooking
- 1 tbsp Sugar
- 2 tbsp Kirsch
for covering:
- 250 ml Cremefine or whipped cream
- 1 packet Cream stiffener
- 1 tbsp Kirsch
- 1 packet Vanilla sugar
- 100 g Dark chocolate rolls or crumbles
- Cherries
Instructions
- Separate eggs. Beat egg whites with salt until stiff, then set aside. Mix egg yolks and water with the hand mixer on the highest setting until foamy. Sprinkle in the sugar and keep stirring. Put the egg whites on top. Mix the flour, cocoa powder and baking powder and sieve over it. Now fold everything loosely under the egg yolk mixture. The dough should now be nice and airy. It is important to bake the dough immediately, otherwise the air will escape.
- Pour the dough into a springform pan (26 cm diameter) lined with baking paper and smooth it out. Do not grease the edge of the pan, otherwise the biscuit cannot "climb up". Bake in the preheated oven at 160 degrees convection on the middle rack on the wire rack for about 25 minutes.
- While the base is baking in the oven, you can continue with the filling. To do this, drain the cherries, collect the juice and bring to the boil in a saucepan with sugar and pudding powder while stirring. Keep stirring and simmer briefly until the juice starts to thicken. Remove from heat and stir in cherries and kirsch. Allow to cool slightly.
- Take the biscuit out of the oven, let it cool down a bit, then remove it and place it on a cake plate. Soak in 2 tablespoons of kirsch. Place a cake ring around the cooled base and spread the cherry mixture evenly over it. Refrigerate.
- Beat the cream with the whipped cream and vanilla sugar until stiff, stir in the kirsch. Loosen the cake ring and distribute the cream evenly on it, also brushing the edges. Remove 4 tablespoons of the cream beforehand and pour into a piping bag. Squirt small tuffs onto the edge of the cake at regular intervals. Put the cherry on top if you like. Sprinkle the edges and, if you like, the surface with the chocolate rolls.
- Chill until ready to serve. As a variant, you can also prepare small slices instead of a round cake. To do this, bake the dough in a square shape and then enclose it in a square baking frame. When the cherry filling has set, cut into rectangles or squares. Then brush all over with cream. However, you then need a little more cream, so as a precaution have a second mug ready.
Nutrition
Serving: 100gCalories: 343kcalCarbohydrates: 60.5gProtein: 6.3gFat: 3.7g
