Tressower Chocolate Cherry Cake Matilda

Ingredients for 1 servings:

• 500 g flour
• 250 g butter
• 200 ml mineral water
• 250 g sugar
• 5 eggs
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 jar sour cherries
• 200 g block chocolate
• 500 ml cream
• 2 packs of cream stabilizer
• 2 packets of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Old Mecklenburg style, for a 26 cm or 28 cm springform pan

For the batter, take the butter out of the refrigerator the day before and let it soften at room temperature. You can also cut the butter into small pieces, place it in a bowl, and place it in an oven preheated to 50°C. If you wait too long, however, the butter will be liquid. The butter should be soft, but not runny. Add the sugar and salt to the butter and beat until fluffy. Mix the flour with the baking powder. Crack an egg into the butter mixture and beat well. Sift some of the flour over it and beat well. Alternately add the egg and the flour, stirring until all the eggs and flour are used up. Add the mineral water and beat everything until a smooth batter forms. Pour the batter into a greased 26cm or 28cm springform pan dusted with flour or breadcrumbs. Distribute the drained cherries evenly over the batter. Pitted sweet cherries or other fruit can also be used. Bake in a preheated oven at 175-190°C (top/bottom heat) for about 60 minutes on the middle rack. Remove the cake from the oven and let it cool for about 1 hour. For the chocolate cream, break the block of chocolate or other chocolate into pieces, place it in a saucepan with 100ml of cream, and heat gently, but do not boil. Stir continuously until the chocolate has completely melted and a homogeneous mixture has formed. Let it cool, stirring continuously. Whip the rest of the cream until almost stiff peaks form, add the vanilla sugar and cream stiffener, and continue beating briefly. Add a little of the whipped cream to the cooled chocolate cream and stir in. Pour the chocolate cream onto the whipped cream and quickly fold in. Cut the cooled cake in half. This is best done with a very sharp, long knife. Carefully lift off the top. Spread about 1/3 of the chocolate cream on the bottom layer, then place the top layer on top. Cover the entire cake with the remaining chocolate cream. This cake is very easy to make, as both the sponge cake and the chocolate cream are straightforward. The cherries give the cake a light and fruity flavor. We invented this cake with a 6-year-old boy, and we had a lot of fun baking and eating it.