Summary

Ingredients

For the dough:

• 4 egg (s)
• 200 g suar
• 150 grams flour
• 1 teaspoon Baking powder
• 1 pack custard powder, chocolate flavor
• 50 ml water, warm

For the filling:

• 1 liter milk
• 150 grams sugar
• 2 packs custard powder, chocolate flavor
• 2 packs gelatine powder, or 1 sheets gelatine
• 400 ml cream
• 2 packs vanilla sugar
• 1 glass sour cherries, 670 ml
• 50 g couverture, white
• 50 g couverture, dark

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Instructions

1. Separate the eggs. Beat egg whites until stiff, sprinkling in 100g sugar.
2. Mix egg yolks with 100g sugar and 50ml warm water until foamy. Put the egg whites on the egg yolk cream. Sift the flour, pudding powder and baking powder over the egg white and egg yolk mixture and fold in loosely.
3. Place the sponge cake in a 28 cm diameter springform pan lined with baking paper. Bake in a preheated oven at 175 ° C for 20-25 minutes. Let the biscuit cool on a wire rack.
4. Drain the sour cherries well.
5. Cut through the cooled sponge cake once. Place a cake ring around the base.
6. Cook pudding from milk, pudding powder and sugar, add the dissolved gelatine and let it cool, but do not let it set.
7. Whip the cream until stiff, fold lightly into the cooled pudding.
8. Spread 1/4 of the mixture on the upper half of the biscuit and smooth it out and fold the sour cherries into the remaining mixture.
9. Spread the mixture with the sour cherries on the lower part of the sponge cake base, place the second half of the sponge cake on top and let it set in the refrigerator for a few hours.
10. Melt the couvertures in a water bath, put them in fresh bags, cut off the corner and decorate the cake with white and dark couverture.