Yoghurt and Chocolate Slices with Cherries
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Ingredients
for
8
- For the cake mixture
- 8 eggs (separated)
- 1 cup sugar
- 1.333 cups all-purpose flour
- 2 Tbsps Corn starch
- cinnamon
- 3 Tbsps cocoa powder
- For the filling
- 3.333 cups Yogurt
- 1 cup Quark
- ½ cup sugar (scant)
- 1 Tbsp Vanilla sugar
- 4 Tbsps lemon juice
- 1 ⅔ cups cream
- 12 sheets gelatin (soaked in cold water)
- 6 cups Sour cherry (pitted, reserving 8 whole with stalk for garnish)
- powdered sugar (for dusting)
- 1 cup grated Dark chocolate
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
2.
Beat the egg whites with half the sugar until stiff. In a bowl over hot water, beat the egg yolks with the rest of the sugar until creamy. Remove from the heat and stir over iced water until cold.
3.
Mix together the flour, cornflour, a pinch of cinnamon and the cocoa and sieve over the egg yolk mixture. Stir in gently. Add the egg whites and fold in. Spread the mixture over the baking tray and bake in the oven for around 15 minutes (cocktail stick test). Remove and allow to cool, then peel off the grease-proof paper.
4.
For the filling, mix the yoghurt with the quark, sugar, vanilla sugar and lemon juice. Whip the cream until stiff. Place the dripping wet gelatine in a saucepan and dissolve over a low heat, then beat into the yoghurt and quark mixture. Fold in the cream.
5.
Dip the bottom of the 8 reserved cherries in the cream mixture and place on a piece of aluminium foil. Transfer to the refrigerator to set.
6.
Slice the cake widthways and place a square cake frame around one half. Arrange the cherries on top of the cake. Spread the cream on top and finish with the other cake half, pressing down lightly. Place in the refrigerator to set.
7.
Remove the frame and dust the cake with icing sugar. Cut into 8 equal pieces and garnish each piece with a little grated chocolate and a dipped cherry.
