Chocolate Cherry Cream Cake

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(1 vote)
Chocolate Cherry Cream Cake
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Health Score:
3,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 25 min.
Ready in

Ingredients

for
1
For the batter
2 jars Sour cherry (about 700 grams or 1.5 pounds)
250 grams butter
200 grams sugar
1 packet Vanilla sugar
6 eggs
350 grams Pastry flour
1 teaspoon Baking powder
3 tablespoons milk
2 tablespoons cocoa powder
For the custard
1 packet vanilla pudding mix
500 milliliters milk
2 tablespoons sugar
50 grams powdered sugar
2 tablespoons Advocaat
2 drops Almond extract
For the glaze
75 grams Coconut oil
200 grams Milk chocolate
1 tablespoon cocoa powder (for dusting)
1 tablespoon powdered sugar (for dusting)
How healthy are the main ingredients?
sugarsugaregg

Preparation steps

1.

Preheat the oven to 175°C (approximately 330°F). Line a baking with parchment paper. Drain cherries in a colander.

2.

For the batter: Beat butter, sugar and vanilla sugar until fluffy. Stir in eggs, one by one. Combine flour and baking powder and add to butter mixture. Divide batter in half. Add milk to one half of the batter and cocoa to the other half. Spread the light half onto the pan. Top with the chocolate batter and spread.

3.

Top batter with cherries. Bake for about 40 minutes. Remove and let cool.

4.

For the custard: Combine vanilla pudding powder with 100 ml (approximately .4 cup) of milk and sugar. Heat remaining milk and stir in pudding powder mixture. Boil according to package instructions and cool. Stir in powdered sugar, advocaat and almond extract. 

5.

Spread custard onto cooled cake and chill for 1 hour. 

6.

For the glaze: Heat chocolate and coconut oil over a double boiler. Cool slightly and evenly coat cake . 

7.

Use a fork to create waves in the chocolate glaze. Dust cake with cocoa powder and powdered sugar, slice and serve.