Black Cherry Layer Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 511 kcal | (24 %) | ||
| Protein | 9.7 g | (10 %) | ||
| Fat | 28.5 g | (25 %) | ||
| Carbohydrates | 54 g | (36 %) |
Ingredients
- For the dough
- per 60 grams or 2.1 ounces of ground almonds, hazelnut, dark chocolate and Pastry flour
- 150 grams Marzipan
- 6 Tbsps milk
- 7 eggs
- 125 grams sugar
- 500 grams Amarena cherry
- For the cream
- 200 milliliters drained fluid from the Amarena cherry
- 200 milliliters white wine
- 1 packet vanilla pudding mix
- 9 clear Gelatin sheet
- 600 milliliters Whipped cream
- 100 grams sugar
- 2 Tbsps Rum
- For dusting
- Cocoa
Preparation steps
For the dough: Combine chocolate and pralines in a food processor. Add almonds. Dice marzipan and stir with milk until smooth. Separate eggs. Stir egg yolks into marzipan. Beat egg whites and sugar until stiff. Fold 1/3 of the egg whites into the marzipan mixture. Fold in remaining egg whites, chocolate and flour.
Drain cherries. Divide dough into 4 portions. Spread dough into 26 cm (approximately 10 inch) cake rings and place on a baking sheet lined with parchment paper. Top 3 portions of dough with about ¾ of the cherries. Bake dough in an oven preheated to 180°C (approximately 350°F) for 10-12 minutes. Remove and let cool
For the cream: Combine cherries juice and wine. Combine pudding mix with 6 tablespoons of the liquid. Boil remaining liquid. Stir in pudding mix and bring to a boil again, stirring constantly. Remove from heat and let cool, stirring occasionally.
Soak gelatin in cold water. Beat cream and gradually add sugar. Dissolve gelatin in rum in a small saucepan. Quickly stir gelatin into cream. Fold cream into custard and let cool.
Lay the piece of dough without cherries onto a cake plate. Layer cream and remaining pieces of dough, then chill for 3-4 hours. Dust with cocoa and serve.
