Christmas cuts

For 18 pieces
  • 100 g Dark chocolate (70% cocoa content)
  • 3 eggs (size M)
  • 100 g sugar
  • 100 g flour
  • 1 TL baking powder
  • 20 g cocoa powder
  • 1 glass (720 ml) Cherries
  • 1 package Red grits powder
  • 1 cinnamon stick
  • 2 Star anise
  • 250 ml cold milk
  • 1 pack Cream powder 'Mousse à la vanilla'
  • 1 TL Cinnamon powder
  • baking paper
75 minutes
Roughly chop the chocolate. Separate eggs. Beat egg whites and 2 tablespoons of hot water until stiff. Sprinkle in 70 g of sugar. Fold in the egg yolks. Mix the flour, baking powder and cocoa powder and sift onto the egg mixture. Fold in carefully. Put in chopped chocolate. Place the dough on a baking pan lined with baking paper (32 x 39 cm) and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 10-12 minutes. Take out the sponge cake and turn it over onto a damp tea towel. Let cool down. In the meantime, drain and drain the cherries. Catch the juice. Mix the red groats powder, 30 g sugar and 6 tablespoons cherry juice until smooth. Bring the remaining cherry juice, cinnamon and star anise to the boil and simmer for 2 minutes. Remove the cinnamon and star anise and stir in the mixed powder. Bring to the boil briefly and fold in the cherries, allow to cool slightly. Halve the biscuit from the long side. Enclose one half with a baking frame. Spread the compote evenly on top. Place the second floor on top and press down a little. Refrigerate. In the meantime, stir the milk and cream powder with the whisk of the hand mixer on the lowest setting. Then whip for 3 minutes on the highest level until creamy. Put the cream on the biscuit and smooth it out. Chill for 1 1/2 hours. Remove the baking frame and cut the sponge cake into 18 cubes. Dust the stars on the cubes with cinnamon powder
Waiting time approx. 2 3/4 hours
1 piece approx.:
  • 150 kcal
  • 630 kJ
  • 3 g protein
  • 4 g fat
  • 24 g carbohydrates


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