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- Biscuit:
- 140g (2/3 Cups) Dark chocolate coating
- 75g (1/3 Cups) Butter
- 6 Eggs
- 180g (3/4 Cups) Sugar
- 100g (2/5 Cups) All purpose Flour
- 50g (1/5 Cups) Corn Starch
- 1 tbsp Backing Powder
- Filling & Coating:
- 800g (3 1/2 Cups) Bottled morello cherries
- 500 (2 Cups) ml Cherry Juice
- 4 tbsp Corn Starch
- 2 tbsp Suger
- 100 ml (2/5 Cups) Kirschwasser (traditional german brandy, you could use Rum as a substitute or drop it entirely)
- 1000 (4 1/4 Cups) ml Cream
- Candied Cherries
- Chocolate coating
- In the top of a double boiler, melt chocolate and butter together.
- Seperate eggs and whisk stiff the eggwhite. Combine eggyolk, sugar and chocolate mix.
- Add flour, corn starch and backing powder and gently stir in the eggwhite.
- Fill a spring form with the biscuit and preheat the Oven to 175°C. Bake for 40-45 Min.
- After that, wait until the cake cooled down and cut into 2 pieces.
- Open the bottled cherries and seperate cherries from juice.
- Combine starch and sugar in a cup, add a little juice and stir smooth.
- Boil the remaining juice, add the starch and wait for a minute.
- Add the cherries and half of the Kirschwasser.
- Distribute the remaining Kirschwasser on one of the biscuits.
- After the cherries have cooled down, spread them over the same biscuit,
- you can use the spring form as a container.
- Whip the cream until stiff, use 1/4 to cover the cherries.
- Save another 1/4 cream in an Icing Bag for later.
- Use the remaining biscuit as a top, remove the spring form
- and spread the remaining cream all around the cake.
- Use a knife to "whittle" the chocolate coating. Y
- ou can let the chips fly onto the cake, they'll stick to the cream.
- Finish the cake with your Icing Bag and the candied cherries to top it of.
- You could eat it know, but it tastes better after at least 4 hours in the fridge. Enjoy!
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