Summary

Ingredients

For the sponge cake base:

• 150 grams sugar
• 3 egg (s), (size L)
• 4 tablespoon water, hot
• 150 grams flour
• 1 teaspoon Baking powder
• 4 tablespoon cocoa powder

For the filling:

• 1 glass cherry (s)
• 1 packet custard powder, vanilla
• 1 ½ tablespoon sugar
• 2 tablespoon kirsch

For covering:

• 3 cups cream or Cremefine
• 3 packs cream stabilizer
• 25 g vanilla suar
• Cherry brandy, as you like
• 1 bar chocolate, for grating

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Instructions

1. Preheat the oven to 160 ° C fan oven.
2. Mix the sugar, egg yolks, water, flour, baking powder and cocoa until very frothy. Beat the egg whites until stiff and fold in loosely.
3. Pour the dough into a round or square shape and bake in the oven for about 25 minutes.
4. Put the cherries in a sieve and collect the juice in a saucepan. Stir the pudding powder into the juice and bring to the boil until it starts to thicken. Stir again and again in between. Take it from the stove and let it cool off. Finally stir in kirsch and fold in cherries.
5. Enclose the cooled base with a cake ring or a baking frame and brush with the cherry mixture. Refrigerate.
6. Beat the cream with the cream stabilizer and vanilla sugar with the mixer until stiff. If you like, carefully add the kirsch. Then distribute the cream evenly on the cake.
7. Rub the chocolate over the cake on a grater. You can of course also use chocolate sprinkles or grated chocolate.
8. Chill until ready to serve
9. TIP: if children eat, just leave out the kirsch