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Merry Cherry [Picture] [Print]
Ingredients Preparation

Base:

150 g cornflakes
150 g dark chocolate


Fruit layer:

2 jars morello cherries
1 1/2 sachets cake glaze
1 tbsp. sugar


Crème:

2 packs soy whip
3 sachet cream stiffener
2 sachets vanilla sugar
2 tsp. cocoa
2 level tsp. carob powder


Decoration:

1 pack pistachios (chopped)
2 tbsp. cake glaze

Base:

Crumble the cornflakes and mix with the chocolate melted in a water bath, Press onto the bottom of a cake pan with the back of a spoon and refrigerate for about 2 hours.


Fruit layer:

Drain the morello cherries well, keeping the juice. Boil 500 ml of the juice, stir the cake glaze and sugar with 3 tbsp. of the juice until smooth, then stir into the no longer boiling juice, boil again briefly, allow to cool somewhat, put aside 3 tbsp. and mix the rest with the cherries. Spread the cherry mixture evenly and smoothly on the base – refrigerate again.


Crème:

Whip the soy whip, vanilla sugar and cocoa until stiff, finally adding the carob powder, spread on the cake and refrigerate again for about 2 hours.

Finally decorate the cake with fine lines of cake glaze, then strew with chopped pistachios.

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 Gisela F.

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