Ingredients
biscuit
4 eggs
140g sugar
1 pinch of salt
120g flour
1 bag of chocolate pudding
20 g baking cocoa
1 teaspoon Baking powder
Cherry filling:
2 glasses of sour cherries
500 g cherry juice
40 g cornstarch
3 tbsp sugar
Aside from that:
600 ml cream, ice cold
3 packs of cream stiffener
Kirschwasser (optional)
Also for decoration:
1 pack of chocolate shavings
PressPress
that’s how it works
Sponge cake:
Insert the mixing attachment. Add eggs, sugar and salt to mixing bowl. Beat for 4 minutes/50 degrees/speed 3.5. Continue beating for 10 minutes/speed 3.5 (without temperature setting)
Preheat the oven to 180 degrees O/U and grease the baking pan and prepare the stone or tray with a baking frame
Add the flour, pudding powder, cocoa and baking powder and fold in for 6 seconds/speed 3.
Transfer to a stone with a tray and make sure that the dough is evenly distributed.
Bake in the hot oven for about 20 minutes.
Then let it cool completely.
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