Ingredients
For 1 Cake tin 26 cm Ø
6pcs
Egg(s)
180g
Sugar
1package
Vanilla sugar
1pinch(es)
Salt
40g
Corn starch
100g
AP Flour
40g
Cocoa powder
30ml
Sunflower oil
g
Butter, for the baking tin
250g
QimiQ Classic, room temperature
160g
Sugar
2package
Vanilla sugar
500ml
Whipping cream 36 % fat, beaten
350g
Cherries, tinned and drained
150g
Chocolate flakes
1glass
Cherries, tinned and drained, to decorate
Preparation
- Prepare the chocolate sponge base according to the recipe.
- Whisk the unchilled QimiQ Classic smooth. Add the sugar and vanilla sugar and mix well. Fold in the whipped cream.
- Slice the chocolate sponge base into 3 parts horizontally. Spread the bottom base with one third of the cream and top with half of the cherries.
- Place the second sponge base on top of it. Spread with the second third of the decorating cream and top with the remaining cherries.
- Press the third base gently on top. Spread the top and the sides of the cake with the remaining cream and decorate with the chocolate flakes and cherries.
- Allow to chill for approx. 4 hours.
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