Mole – Cherry Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s), size. M.
- salt
- 125 g suar
- 60 g flour
- 1 pack pudding powder, chocolate for /2 liter milk
- 0.5 ½ teaspoon, leveled baking powder
- 1 cup grits, (cherry grits, 500 g)
- 500 g whipped cream
- 1 teaspoon espresso, instant
- 2 packs vanilla sugar
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- Line the springform pan (26 cm) on the bottom with baking paper.
- Separate eggs. Egg white, 4 tablespoon. Beat cold water and a pinch of salt until stiff, while drizzling in the sugar. Beat in the egg yolks one by one.
- Sieve the flour, pudding powder and baking powder on top, fold in. Brush into the form. Bake in a preheated oven at OH / UH 175 degrees for about 25 minutes. Make a test. Take out of the mold and let cool down.
- Use the knife to mark a 2-3 cm wide edge on the cake base, hollow out the inside to a depth of approx. 1 cm. Finely crumble the biscuit pieces with your hands. Groats up to 2-3 tablespoon. Fill into the cake base.
- Whip the cream and espresso powder until stiff, adding 1 tablespoon. Sprinkle in the sugar and vanilla sugar. Spread lightly on the cake like a dome. Splot the rest of the groats in the middle. Scatter the biscuit crumbs on the edge, dust with powdered sugar.
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