Chocolate-Covered Cake with Fresh Fruit

Chocolate-Covered Cake with Fresh Fruit
Two 8-inch (20-cm) cakes, one chocolate and one vanilla, are each split into two layers. Alternate layers are sandwiched together and covered with whipped dairy cream flavored with melted chocolate…
Chocolate cake:
125 g butter
100 g sugar
1 p. vanilla sugar
1 pinch of salt
3 eggs
175 g flour
½ p. Baking powder
15 g cocoa powder
250 g quark
125 g mascarpone
50 g sugar
1 p. vanilla sugar
¼ lemon
450 g cherries
2 tbsp sugar
1 p. Cake glaze, red
Chocolate cake:
Preheat the oven to 175 °C. Using a mixer, mix the butter with the sugar, vanilla sugar and salt until fluffy.
Gradually mix in the eggs. Mix the flour with the baking powder and cocoa powder in a bowl .
Sieve the flour mixture into the butter-sugar-egg mixture. Process everything into a smooth dough.
Grease a springform pan with butter. Spread the dough over it and smooth it out.
Toast the chocolate cake in the oven Bake at 175 °C for about 30 minutes and allow to cool. Place a cake ring around the cake.
Squeeze out the lemon juice. Mix the quark, mascarpone, sugar, vanilla sugar and lemon juice in a bowl.
Pop up the mascarpone cream Spread over the cooled chocolate cake.
Drain the cherries in a sieve. Place the cherries on the cream.
Pour 500 ml of water into a saucepan. Pour the glaze with 2 tablespoons of sugar and 2 tablespoons of water stir the pot in a small bowl until smooth.
Den gelö Stir the first glaze into the pot into the water. Boil the glaze while stirring.
Spread the glaze evenly over the cherries with a spoon. Place the cherry cake in the fridge for 1 hour.


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