- 120g margarine or softened butter
- 120g sugar
- 6 egg yolks
- 2 tablespoons kirsch
- 2 tablespoons water
- 120g almonds, peeled and ground
- 120g dark chocolate, grated finely
- 1 tablespoon vanilla sugar
- 120g flour
- 1 tablespoon baking powder
- 6 egg whites, beaten 'til stiff
- 1 pinch salt
Beat the margarine/butter, sugar and egg yolks until foamy.
Fold in the kirsch, water, almonds, chocolate and vanilla sugar.
Sieve in the flour and baking powder and add salt, mix lightly then fold in the beaten egg whites.
Bake in a 25cm tin for 50 minutes at 175 Celsius.
When cool, slice the cake twice horizontally to create three equal layers of cake.
- 1 tablespoon kirsch
- 1 tablespoon water
- 3 sheets of gelatine
- 500ml cream
- 700g sour cherries, drained
Mix the kirsch and water and drizzle it over the three layers.
Dissolve the gelatine according to the directions on packet, then fold it into the beaten cream, coat the two bases leaving some cream for decoration.
Distribute the cherries on the two layers, then place the two layers on top of each other then place 'lid' on top.
Coat the entire cake in cream and decorate how you wish. I chose to melt some of the leftover dark chocolate and smear teaspoonful sized blobs on greaseproof paper to create some shards to place around the edges and top. I then just grated some milk chocolate on top.