Chocolate, cherry and eggnog cake

For 16 pieces
  • 5 eggs (size M)
  • 125 g + 2 tbsp sugar
  • 2 packet vanillin sugar
  • 1 pinch salt
  • 5 EL Milk
  • 175 g flour
  • 2 TL baking powder
  • 2 EL Cocoa powder
  • 1 glass (720 ml) cherries
  • 1 packet ' Vanilla flavor 'pudding powder
  • 3 sheet Gelatine
  • 800 g whipped cream
  • 150 ml Eggnog
  • 2 EL cherry jelly
  • Chocolate rolls and chocolate eggs
  • baking paper
90 minutes
Separate eggs. Beat the egg whites with the whisk of the hand mixer until stiff. Sprinkle in 125 g sugar, 1 packet of vanilla sugar and salt. Mix in egg yolks and milk one after the other. Mix the flour, baking powder and cocoa together. Sift into the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 25-35 minutes. Carefully loosen the bottom at the edge with a knife. Let cool in the tin on a wire rack. For the compote, drain the cherries while collecting the juice. Mix the pudding powder with 1 sachet of vanilla sugar. Stir in about 6 tablespoons of juice until smooth. Bring the remaining juice to the boil, remove from the stove. Stir in the mixed pudding powder, simmer for about 1 minute while stirring. Mix in the cherries. Remove the bottom from the mold, peel off the baking paper. Cut the bottom twice horizontally. Place a cake ring around the bottom. Put the cherry compote on the base and spread it on, leaving a 1 cm rim free all around. Place the second floor on top and press it on. Soak the gelatine in cold water. Whip 500 g of cream until stiff, sprinkling in 2 tablespoons of sugar. Squeeze out the gelatine and dissolve it carefully. Mix with eggnog. Stir the mixture into the cream. Approx. Put half of the cream on the bottom and smooth it out. Place third floor on top, press down. Put the rest of the cream on top and smooth it out. Chill for at least 2 hours. Whip 300 g cream until stiff. Approx. Fill half of it into a piping bag with a star nozzle. Remove the cake from the ring, brush the edge with the rest of the cream. Sprinkle tuffs on the cake. Warm the jelly slightly, drizzle on the tuffs. Decorate the cake with chocolate rolls and chocolate eggs
3 1/2 hours waiting time
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 6 g protein
  • 19 g fat
  • 34 g carbohydrates


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