Stracciatella cherry cake
Stracciatella cherry cake with chocolate sponge cake and whipped cream is so delicious. With our recipe you are guaranteed to succeed. The cherry glaze is so fruity!
INGREDIENTS
FOR THE SPONGE CAKE
4 eggs (size M)
120 g sugar
100 g wheat flour (type 405)
30 g baking cocoa
½ tsp baking powder
FOR THE CREAM
600 g cream
2 packs of cream stiffener
2 packs of vanilla sugar
200 g dark chocolate shavings
1 jar of cherries (drained weight 380 g)
FOR THE GLAZE & DECORATION
350 ml cherry juice from the jar
2 packs of red cake glaze
3 tbsp sugar
150 g dark chocolate shavings
A 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 (Ø 26 cm) with baking paper. 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, don’t 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.
