kirschtorte stracciatella
Ingredients:
For the sponge cake :
4 eggs
1 pinch of salt
165 g sugar
190 g flour
20 g cocoa
2 teaspoons baking powder
For the filling:
900 g cream
3 packs cream stiffener
80 g sugar
100 g chocolate sprinkles
1 glass cherries
For the glaze:
250 ml cherry juice
1 Pack of cake icing
approx. 100 g chocolate sprinkles for the edge
Preparation :
For the sponge cake, beat the eggs with the salt. Sprinkle in the sugar and continue beating for 10-15 minutes. Then add vanilla extract. Mix the dry ingredients together and sift into the egg mixture. Fold in carefully with a spatula. Fill the dough into a baking pan (25/26 cm diameter) and bake at 180 top/bottom heat for 35-40 minutes. Then allow to cool thoroughly, cut in half horizontally and place a cake ring under the bottom layer.
Drain the cherries, collect the juice and spread the cherries over the base. Leave 1 cm free around the edge.
For the filling, whip the cream with the cream stiffener and the sugar until stiff. Fold in the chocolate sprinkles. Distribute approx. 2/3 of it in the shape of a dome on the cake base. Tap on the photo to see the rest of the recipe
For the icing, boil the juice with the icing, allow to cool slightly and then carefully pour onto the cake. Chill for 2 hours. Press the sprinkles on the edge and on top of the edge of the cake.
