| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| 100 | g | Butter |
| 100 | g | Sugar |
| 5 | ml | Of vanilla |
| 4 | Eggs | |
| 70 | g | Grated almonds |
| 100 | g | Grated bitter chocolate |
| 50 | g | Flour |
| 50 | g | Corn starch |
| 3 | ts | Baking powder |
| 7 | tb | Kirschwasser |
| 1/2 | l | Whipped cream with some sugar |
| 750 | g | Sour cherries |
| 1 | tb | Rasped chocolate |
| Butter to grease pan |
INSTRUCTIONS
Grease a mould from 26 cm. Spring form pan Warm the oven on 180 o C. Stir the butter until it is creamy with the sugar and the vanilla, then mix the eggs, one at the time, and after that the almonds and the chocolate. Mix the flower with the corn starch and fold it with the paste. Put it in the springform pan and bake it for 30-40 minutes below the middle of the oven. Then let it rest for at least 2 hours. Then cut it in three layers. Sprinkle some kirsch on the lowest layer. Whip the cream with some sugar. Drain the cherries. Cover two lowest layers with 2 cm of cream and put the cherries on them. On the top layer put only cream, and the tablespoon of chocolate. Make rosettes with the rest of the cream and put in on top with a cherrie on it. I hope you will like it, it is quite a lot of work but it is worth the trouble.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”