Sandwich Gateau with Chocolate Topping
ready in 1 hr 55 min.
- For the cake
- ¾ cup butter
- 1 tablespoon Vanilla sugar
- ⅞ cup sugar
- 6 eggs (separated)
- ¼ cup cocoa powder
- 0.333 cup Corn starch
- 1 cup ground almonds
- For the filling
- 5 sheets white gelatin
- 1 jar Morello cherry
- 4 tablespoons Cherry jam
- ⅞ cup low-fat Quark
- ¼ cup sugar
- 1.333 cups cream (at least 30% fat)
- 1.333 cups Dark chocolate (chopped)
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a cake tin with baking paper.
Beat the butter, vanilla sugar and 150 g sugar until creamy. Add the egg yolks one-by-one. Sieve in the cocoa powder and the corn flour and stir in the almonds.
Beat the egg whites with the remaining sugar until stiff, then carefully fold them into the butter mixture.
Pour the mixture into the prepared cake tin, spread evenly and bake for around 45 minutes. If necessary cover with tin foil. Remove from the oven and leave to cool.
To make the filling soften the gelatine in cold water. Drain the cherries and mix them with the jam.
Mix the quark with the sugar until smooth. Wring out the gelatine and melt in a small pot on a low heat.
Add two tbsp of the quark mixture to the gelatine, mix well and then pour this back into the remaining quark mixture.
Whip the cream until stiff and fold gradually into the quark mixture.
Cut the cake in half horizontally and spread the bottom half with the cream. Top with the cherries and place the other half of the cake on top.
Melt the chocolate in a bain-marie and coat the cake with the liquid chocolate and leave to cool. Serve on a wire rack.