This famous chocolate
cake from the bakeries of Southern Germany is filled with red
cherries and cream. It is a favorite all over the world and has
inspired many confectioners.
Biscuit Sponge Dough
6 eggs yolks
and
150 g fine
sugar mix and beat until creamy
50 g chocolate
powder sift into mixture
2 tablespoons
milk add and blend until wen absorbed
6 egg whites
beat until stiff
2 tablespoons
fine sugar add and continue beating for a little longer
150 g sifted
flour and
1/4 teaspoon
baking powder sift into the mixture, alternately with
the beaten egg whites
50 g fluid
cold butter blend with mixture.
Spoon the
dough into the baking tin
Filling and
assembling
1 tin (400 g)
red cherries pour syrup into a bowl.
2 tablespoons
icing sugar and
4 tablespoons
water add to syrup and set aside.
Remove the
stones from the cherries, except for 10 pieces for
decoration
500 ml cream,
whip until stiff
5 tablespoons
fine sugar add to cream and whip a little longer
Line
the base of a springform measuring about 23 cm in diameter
with aluminum foil. Grease the foil and dust with flour.
Keep ready. Preheat the oven.
Bake
for about 35-45 in medium hot oven or until cooked when
tested with skewer. Cool for 10 minutes before removing from
the oven. Remove the cake from the springform and keep for a
few hours or over night. Carefully cut the cake horizontally
into 3 equal layers. Prepare the following filling:
Filling
and Assembling:
Line the rim of
the spring form and adjust it to the base. Place the top
layer of the cake upside down into the springform and
sprinkle with some syrup. Spoon 1cm thick layer of cream
over it and arrange half the cherries over the cream. Place
the second cake layer on top and sprinkle with some syrup.
Spoon another 1 cm cream over it and top with the rest of
the cherries.
Sprinkle the
cut side of the last layer with syrup and carefully turn it
over onto the cream. Refrigerate for 2 hours, then remove
the rim, spread the rest of the cream over the cake and all
around the sides. 9. Paste shaved chocolate on the sides and
sprinkle over the top. With a piping bag and a thin nozzle
decorate the top with cream and garnish with the remaining
cherries.
