Snow White Cake

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Snow White Cake
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Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation

Ingredients

for
1
For the filling
2 jars
sour cherries (700 gram content, approximately 1-1/2 pounds)
1 packet
Vanilla pudding powder (To cook for 500 ml milk, approximately 2 cups)
500 milliliters
3 tablespoons
100 grams
2 tablespoons
2 drops
4 sheets
200 grams
2 packages
For the batter
250 grams
200 grams
1 packet
6
350 grams
1 teaspoon
3 tablespoons
For the topping
75 grams
200 grams
Fat (for baking tray)

Preparation steps

1.

Preheat oven. Line baking tray with parchment paper. Pour cherries into a colander and drain well.

2.

For the batter: Combine butter, sugar and vanilla sugar until fluffy. Stir in eggs one at a time, mixing well between each. Combine flour with baking powder and stir into batter. Spread batter on baking sheet. Spread cherries on top. Bake in preheated oven at 175°C (approximately 345°F) for 40 minutes. Test doneness with a toothpick, remove and let cool on a wire rack.

3.

For the filling: Soften gelatin in plenty of cold water. Meanwhile, combine pudding powder with 100 ml (approximately 3-1/3 fluid ounces) of milk and the sugar. Heat remaining milk in a saucepan, stir in pudding powder and boil according to package directions. Remove gelatin and stir into hot, but not boiling, pudding. Let cool, stirring occasionally so that a skin does not form. Combine powdered sugar, Advocaat and almond extract. Whip cream with whip cream stabilizer until very stiff and fold into cold pudding mixture.

4.

Spread cake with pudding cream, smooth flat and refrigerate for 1 hour to allow gelatin to set.

5.

For the topping: Chop chocolate into pieces and melt with coconut oil in a bowl over hot water. Let cool slightly and spread with a palette knife over the filling. Cut semi-solid cake into pieces, allow to finish setting and serve with coffee.