Mon Cheri cake with cherry compote
- 150 g soft butter or margarine li>
- 150 g Sugar
- 1 pinch salt
- 3 eggs (size M) span>
- 200 g flour
- 2 TL Baking powder
- 2 EL Milk
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18 Mon cheri pralines - 1 glass (720 ml) span> cherries
- 1 packet ' Vanilla flavor 'pudding powder
- 3–4 EL Kirschwasser
- 150 g whipped cream
- 1 packet Vanillin- Sugar
- Fat and flour span>
75 minutes
span> easy
- 1.
- Mix the fat, sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk. Cut 6 mon cheri, add liquid to the batter. Roughly chop the chocolate and fold in. Put the dough in a greased springform pan (24 cm Ø) sprinkled with flour and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-30 minutes (chopstick test). Take the cake out of the oven, remove from the edge and let cool on a wire rack. Put the cherries in a sieve and collect the juice. Place the clean springform pan around the base. Stir 5 tablespoons of juice and pudding powder until smooth. Bring the rest of the juice to the boil. Stir in pudding powder and kirsch and simmer for about 1 minute while stirring. Fold in the cherries and place on the cake base. Chill the cake for about 1 hour. Whip the cream until stiff, pour in the vanilla sugar. Pour the cream into a piping bag with a star nozzle. Remove the cake from the edge and decorate with cream tuffs. Place 12 mon cheri (each piece of cake) on top of the cream and chill until serving
- 2.
- Wait approx. 1 1/2 hours
1 piece approx.:
- 410 kcal
- 1720 kJ li>
- 5 g protein
- 19 g fat
- 47 g carbohydrates
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