Fuzzy Morello Cherry Cake |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A cake with cream cheese, morello cherry, biscuit...mmm...it tastes really juice. Ingredients:
for the sponge |
6 eggs |
12 tablespoons water |
370 g sugar |
a pinch of natron |
300 g flour |
for the cream |
500 g curd cheese |
250g sugar |
500 ml milk |
1 vanilla pudding powder |
16g vanilla |
250 g butter |
2 handful of biscuit |
1000g morello cherry |
2 eggs |
bittersweet chocolate |
white chochlate |
Directions:
1. Beat 6 egg whites with 70 g of sugar and 6 tablespoons of water.
2. Mix 6 egg yolk with 30 g of sugar, 16 g vanilla and 6 tablespoons of water until fluffy. Add flour and natron. Mix with beaten egg white. Bake for about 25 minutes on 180°C. I have also added some food colour.
3. For the filling mix pudding powder with 2 egg yolks, 3 tablespoons sugar and cook it in 500 ml milk. When it is cold add butter, 200 g of sugar and 500 g cream cheese.
4. Pit morello cherry and mix with crushed biscuit.
5. Cut sponge in half, put half of the filling and the morello cherry mixture and cover it with the rest of the filling.
6. Decorate top with chocholate which you melted before and with chocolate covered morello cherries.
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