Cake (can also be made the day before):
Melt the chocolate glaze with the butter. Separate the eggs. Whip the egg whites until stiff. Cream the yolks with the sugar and stir in the glaze. Sift the flour, starch and baking powder into the egg whites and lightly fold into the other ingredients. Pour the sponge mixture into a springform pan lined with baking paper. Bake in a preheated oven at 175°;C for 40-45 minutes. Place to cool on a cake rack.Once cool, slice twice horizontally, by first slitting the side all around, then looping a thread around the cake and pulling it through (or carefully slice with the knife). Boil the cherries in a saucepan with custard powder, stirring all the time. Then allow to cool at room temperature. Now whip the soy whip, slowly adding the vanilla sugar and the cream stiffener. Flake the chocolate with a grater or a knife (tip: it‘s child‘s play with a potato peeler). Place a cake layer on a cake platter, around that a cake ring. If you don‘t have a cake ring, use the ring from the springform pan. Now spread the first half of the cherry jam on top of that, then the first half of the cherry custard and then about 1/4 of the soy whip. Place the second cake layer on top, then spread with the second half of the jam and a further quarter of the soy whip. Then the third cake layer, which you spread with soy whip only. Now decorate the surface with 1/3 of the chocolate flakes. Use half of the remaining soy whip in a piping bag to decorate the cake with rosettes. Refrigerate the rest of the soy whip for at least 2 hours and spread the side of the gateau with it using a knife, then use the same knife to decorate the side with chocolate flakes (it‘s easier if there‘s still some cream on the knife). |
