Stracciatella cherry cake! ๐ ๐ ๐ซ
INGREDIENTS
FOR THE SPONGE CAKE
4 eggs (size M)120 g sugar100 g wheat flour (type 405)30 g baking cocoaยฝ tsp baking powder FOR THE CREAM
600 g cream2 packs of cream stiffener2 packs of vanilla sugar200 g dark chocolate shavings1 jar of cherries (drained weight 380 g)
FOR THE GLAZE & DECORATION
350 ml cherry juice from the jar2 packs of red cake glaze3 tbsp sugar150 g dark chocolate shavingsA few fresh cherries for decoration
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (ร 26 cm) with baking paper.ย
For the sponge cake, separate the eggs. Put the egg whites in a bowl and beat with the whisk of the hand mixer, slowly adding the sugar until you have a stable meringue. Fold in the egg yolks with a spatula.
Step 2
Mix the flour with the baking cocoa and baking powder in a bowl and sift, then fold into the sponge cake mixture in three parts. Pour the sponge cake mixture into the prepared baking pan and bake in the preheated oven for approx. 25 minutes, donโt forget to do the toothpick test. Allow to cool completely on a cake rack, then cut horizontally once.
Step 3
For the cream, put the cream in a mixing bowl, add the cream stiffener and vanilla sugar while stirring. Slowly beat the cream on a low setting until stiff. Fold the dark chocolate shavings into the whipped cream with a spatula. Keep the cream in a cool place until you are ready to use it
