Ingredients
Biscuit
– 4 large eggs
– 100 g of sugar
– 1 tablespoon of vanilla sugar
– 1 tablespoon of honey
– 80 g of milk chocolate with cappuccino (or nougat) filling
– 70 g of fried, finely ground almonds
– 200 g of flour (half soft, half hard)
– 1 teaspoon of baking powder
– 1 teaspoon of soda
– 1 teaspoon of cinnamon
– 2 tablespoons of brandy
– 100 ml of oil
– 100 ml of boiling water
Cherry cream
– 600 ml of cherry juice (from compote or tetrapak)
– 3 tablespoons of starch flour
– 3 tablespoons of sugar
– 350 g of drained cherries
– 1/2 packet of gelatin
– 50 g of milk chocolate with cappuccino (or nougat) filling
Parfait cream
– 200 ml of milk
– 1 packet of gelatin
– 1 packet of vanilla sugar
– 1 tablespoon of honey
– 1 egg yolk
– 50 g of white chocolate
– + 250 ml of whipped cream
Ornamentation
– 250 ml of whipped cream + 2 spoons of boiled Ness coffee (or cappuccino)
– grated chocolate
Preparation
For the biscuit, mix the eggs, sugar, vanilla sugar and honey in a steamer until the mass doubles in volume and becomes creamy, it takes a few minutes.
Set aside and stir in the chocolate until it melts. Sift all floury/powdery ingredients, mix in oil and brandy and almonds, mix with a food processor and finally mix in boiling water.
Pour into a cake mold lined with baking paper, bake at 175 C for about 35 minutes.
Cut into 3 sheets when cooled. The biscuit is juicy, so be careful that it doesn’t crack – but it’s extremely easy to cut with a long, thin, sharp knife.
For the cherry cream, boil the starch flour and sugar in the juice, when it is cooked, stir in the gelatin, return to the heat and stir a couple of times.
Mix in the broken chocolate and cherries.
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