Shortcrust pastry:125 g wheat flour
10 g cocoa (unsweetened)
1 knife tip baking powder
50 g sugar
1 sachet vanillin sugar
1 tbsp. cherry brandy
75 g margarine
Sponge:4 eggs (size M)
100 g sugar
1 sachet vanillin sugar
100 g wheat flour
1/2 level tsp. baking powder
25 g starch
10 g cocoa (unsweetened)
1 knife tip ground cinnamon
Filling:1 jar morello cherries
250 ml cherry juice (from the jar)
1 sachet red cake glaze
about 25 g sugar
about 3 tsp. cherry brandy
1 sachet gelatine powder
5 tbsp. cold water
800 g cold Soyatoo! soy whip
40 g icing sugar
1 sachet vanillin sugar
For decorating:grated chocolate |
|
Shortcrust pastry:Mix the flour and cocoa with the baking powder and sift into a bowl. Add the other ingredients and blend to a dough, first at lowest then at highest speed, then shape to a ball. Roll out the dough on the base of a springform pan (Ø 28 cm), prick several times with a fork and attach the side to the pan. Bake in a preheated oven for about 15 minutes at about 180°;C / circulating heat: about 160°;C / gas: level 2-3
Sponge:Beat the eggs in a bowl at highest speed for about a minute until creamy. Mix the sugar with the vanillin sugar, pour in whilst continuning to beat the eggs, then beat the mixture for 2 more minutes. Mix the flour with the baking powder, starch, cocoa and cinnamon, sift and briefly blend in at lowest speed. Spread the dough smoothly on baking paper in the springform pan, then bake in the oven at the same temperature as the shortcrust pastry for about 30 minutes.
Separate the side of the springform pan from the cake and remove it. Turn the cake onto baking paper on a cake rack and let it cool, than carefully peel the baking paper off the base of the cake. Slice the sponge in half horizontally.
Filling:Drain the morello cherries well in a sieve, making sure to collect the juice and put aside 250 ml. Put 16 cherries aside for decoration.
Prepare the cake glaze according to instructions, Stir in the cherries and refrigerate, then add cherry brandy to taste.
Stir the gelatine into the water in a small saucepan, allow to soak for 10 minutes and thean heat whilst stirring until iz is dissolved. Whip the Soyatoo! soy whip until fast stiff, add the gelatine solution whilst continuing to whip until stiff. Sift the icing sugar, mix with vanillin sugar and and stir into the cream.
Lay the shortcrust on a cake platter and spread with the cherry mixture, leaving out 1 cm at the sides. Spread 1/3 of the Soyatoo! creme on top. Place the bottom half of the sponge on the Soyatoo! creme, press down lightly and spread with half of the remaining creme. Place the top half of the sponge on top and press down lightly.
Put 3 tbsp. of the Soyatoo! creme in a piping bag andn put aside. Spread the top and sides of the cake with the remaining creme, then decorate with the creme in the piping bag and with the grated chocolate and the remaining cherries. Refrigerate for at least 2 hours. |
