kirschtorte stracciatella

Ingredients:

For the sponge cake

4 eggs

1 pinch of salt

165 g sugar

190 g flour

20 g cocoa

2 teaspoons baking powder

For the filling:

900 g cream

3 packs cream stiffener

80 g sugar

100 g chocolate sprinkles

1 glass cherries

For the glaze:

250 ml cherry juice

1 Pack of cake icing

approx. 100 g chocolate sprinkles for the edge

Preparation

For the sponge cake, beat the eggs with the salt. Sprinkle in the sugar and continue beating for 10-15 minutes. Then add vanilla extract. Mix the dry ingredients together and sift into the egg mixture. Fold in carefully with a spatula. Fill the dough into a baking pan (25/26 cm diameter) and bake at 180 top/bottom heat for 35-40 minutes. Then allow to cool thoroughly, cut in half horizontally and place a cake ring under the bottom layer.

Drain the cherries, collect the juice and spread the cherries over the base. Leave 1 cm free around the edge.

For the filling, whip the cream with the cream stiffener and the sugar until stiff. Fold in the chocolate sprinkles. Distribute approx. 2/3 of it in the shape of a dome on the cake base. Tap on the photo to see the rest of the recipe

For the icing, boil the juice with the icing, allow to cool slightly and then carefully pour onto the cake. Chill for 2 hours. Press the sprinkles on the edge and on top of the edge of the cake.