Ingredients:
5 eggs (size M)
150g flour
25g cocoa powder
1 pinch of salt
50g powdered sugar
100g butter
1 jar (720 ml) of cherries
1 packet of “vanilla flavor” sauce powder (for cooking)
1000 g quark (40% fat)
100 g cornstarch
150g sugar
1 vanilla bean
200 g dark chocolate couverture
120g whipped cream
20 g coconut fat
Fat for the mold
Flour for the work surface
baking paper
Dried peas
Aluminum foil
Preparation:
Grease a springform pan (26 cm Ø). Separate 1 egg. For the shortcrust pastry, mix the flour, cocoa, salt and powdered sugar in a bowl. Add egg yolk and butter in pieces. First knead with the dough hook of the hand mixer, then with your hands to form a smooth dough. Roll out round (approx. 26 cm Ø) on a floured work surface. Line the mold base with it. Chill for about 30 minutes.
Drain the cherries and collect the juice. Mix 4 tablespoons of cherry juice and sauce powder until smooth. Bring the remaining cherry juice to the boil, remove the pan from the heat and stir in the sauce powder. Place back on the hot stove and cook, stirring, for about 1 minute. Fold in cherries. Transfer to a bowl, cover with foil directly on the cherry compote and let cool.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
