Naked Cherry Cake
For a cherryful afternoon dessert....

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Naked Cherry Cake

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Ingredients

Adjust Servings:
6 Eggs at room temperature
200 g Sugar
150 g Plain flour + extra for the molds
30 g Cocoa powder
Salt
250 g Butter + extra for the molds
400 g Amarena cherries
4 Egg whites
175 g Crystal sugar
250 g Cherries
100 g Chocolate
100 g Powder sugar
75 ml Whipping cream
Cuisine:

Ingredients

Directions

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Naked Cherry Cake
Naked Cherry Cake

Preheat the oven at 175° C. Split the eggs. Beat the egg yolks with 150 g of sugar until creamy. Beat the egg whites and gradually add the remaining sugar.

Gently fold half the egg whites through the egg yolk mixture. Gently mix in the remaining egg whites. Sift the flour, cocoa powder and a pinch of salt over the mixture and gently fold it through the mixture until it becomes a smooth batter.

Divide the batter over 2 cake molds (18 cm Ø) and bake the biscuit in the oven for 15-25 minutes. Remove the biscuit from the oven and allow to cool for about 5 minutes. Carefully remove the biscuit and let it cool down on a grid. Let the cherries leak out and keep the syrup. Chop the amarena cherries.

Proceed by beating the egg whites stiff for the butter cream. Slowly add the sugar and beat to a firm, shiny foam. Gradually add the butter and beat for about 10 minutes at the lowest speed. Mix about 3 tablespoons of cherry syrup and a pinch of salt through the cream for a short time.

Halve the biscuits horizontally. Spread the biscuits with a layer of butter cream and sprinkle 3 of them with the chopped amarena cherries. Stack the layers – the one without cherries on top – and coat them with the remaining butter cream. Put in the refrigerator to cool.

Wash the fresh cherries and let them drain well. Melt the chocolate au bain marie. Stir the powdered sugar and the whipped cream through to make a smooth glaze. Leave to cool for about 5 minutes. Spend the icing generously over the cake. Garnish the cake with the fresh cherries.

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