Summary

Ingredients

• 1 cake (finished chocolate cake, dark cake base, homemade chocolate cake)
• 2 cl kirsch
• 1 glass sour cherries
• 400 ml cherry juice, caught by the cherries and topped up with cherry or orange juice
• 1 cinnamon stick (s)
• 50 g suar, brown
• 2 teaspoons cornstarch
• 200 ml cream
• 1 pack cream stabilizer
• 50 g powdered suar
• 1 teaspoon vanilla extract
• 150 g low-fat quark
• 50 g chocolate chips for decoration

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Instructions

1. First prepare the cherry groats. To do this, drain the cherries. Fill up the collected juice to 400 ml, put it in a saucepan, add the brown sugar and the cinnamon stick and heat slowly. Let simmer very gently for about 10 minutes. Stir the cornstarch with a little juice until smooth and add to the simmering cherry juice, stirring well with a whisk. If the juice is not thick, remove the pan from the heat and add the cherries. Stir and let cool.
2. Then cut the chocolate cake into small pieces, approx. 1 cm in size, and put a layer in a glass. Sprinkle this layer with 1, at most 1.5 teaspoons of kirsch as evenly as possible.
3. Whip the cream with the cream stiffener until stiff, add the powdered sugar and vanilla extract. Finally stir in the quark.
4. On top of the cake layer in the glass is now a cold cherry layer, then a cream and quark layer. Layer a second level in the same way as the first, if you like, omit the kirsch.
5. Finish with a layer of cream and quark. Then decorate with chocolate chips, possibly put a cherry on top. It is best to let it steep overnight in a cool place.