Refreshing summer cake full of juicy cherries.
No. of servings
|baking powder for gingerbread||8|
|chocolate hazelnut spread||3||tablespoon|
|semi skimmed milk 1,5%||125|
|whipping cream (30-33% fat)||500|
unsalted butter • flour medium • cherries 8.75 oz (250 g) • unsalted butter 4.5 oz (125 g) • vanilla sugar 0.25 oz (10 g) • sugar granulated 5.25 oz (150 g) • egg yolk 3 ks • flour medium 8.75 oz (250 g) • baking powder for gingerbread 0.25 oz (8 g) • semi skimmed milk 1,5% 125 ml • egg white 3 ks
Grease cake pan with the butter and dust with flour. Wash the cherries, halve and stone them. Whisk the butter with sugars until foamy. Stir in the egg yolks. Blend flour with baking powder, milk and egg whites in other bowl. Finally work in the butter mixture.
Pour half of batter into the prepared cake pan and cover with the half of prepared cherries.
Stir the walnut-chocolate cream into the second half of batter.
Pour so prepared second half of batter into the pan on the first batter and place remaining cherries over the batter.
Bake the base in preheated oven at temperature 355°F (180°C) for about an hour. Find out if the batter is baked with the skewer. Poke it into the cake and after removal it must be dry, non sticky.
6. Cream cheese - whipped cream filling
Whisk cream cheese with sugar according to taste. Whisk double cream together with the cream fix. Combine both mixtures and place in fridge until the base is cooled.
Cut properly cooled base into the halves.
Place portion of filling into the confectionery bag. Evenly spread remaining filling on the bottom part of base.
Place top part of base on the filling. Gently press and cut into the larger portions.
With the confectionery bag decorate individual portions.
cherries 4 ks
Place half of stoned cherry on each portion. Place the cake in fridge until serving.