![]() ![]() Draw a tree within the rectangle to use as a template. Spoon the remaining melted chocolate into 2 separate disposable piping bags.ĭraw a credit card size rectangle on a piece of paper and position it vertically. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Refrigerate until quite firm.įor the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Remove from the heat, add the cherries and leave to cool. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Turn out onto a wire rack to cool and peel off the parchment.įor the filling, drain the jars of cherries, reserving the juice. Turn the mixture into the prepared tins.īake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Carefully fold in the sifted flour and cocoa powder. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.īreak the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. Continue whipping until the cream is very stiff.Preheat the oven to 180C/160C Fan/Gas 4. Whip the cream until nearly stiff, add the gelatine, the sifted icing sugar and the vanilla sugar. Soak the gelatine in the cold water for ten minutes, warm it up while stirring until the gelatine has dissolved. When the mixture is cool add the Kirschwasser. Heat the liquid until it boils, stir occasionally, and let it simmer for a minute, add the well-drained cherries (set 14 cherries aside for the decoration) and remove from the oven. Prepare the filling: Blend the arrow root/cornstarch with a little of the cherry liquid in a sauce pan, stir in the rest of the juice, and the 4 teaspoons sugar. ![]() Carefully peel off the baking paper and cut the sponge in half horizontally. Remove the sponge from the oven, remove the ring from the pan and let the sponge cool down. Spoon the sponge dough into the prepared springform pan, flat the surface, and bake it for about 30 minutes at 180☌/350☏. Sift and mix the flour and cornstarch, baking powder, cinnamon and cocoa, and stir into the egg mixture quickly. The egg mixture should be very fluffy and nearly white. Whisk for at least 2 minutes after the sugar is added. Slowly sprinkle the sugar and vanilla sugar into the egg mixture while you continue whisking. Prepare the Sponge: Put the eggs into a large mixing bowl, use a handmixer at the highest speed and whisk the eggs until foamy. Clean the springform pan, grease the bottom and line with baking paper. Remove the pastry immediately from the pan and let it cool on a wire rack. Bake in the preheated oven at 180☌/350☏ for 15 minutes. Roll the dough out and line the bottom of the springform pan, prick the dough a few times with a fork. Knead the dough either with your hands or with a hand mixer (kneading hook) for 5 minutes until you get a smooth dough. Prepare the shortcrust pastry: Sift flour, baking powder and cocoa into a mixing bowl, add butter, sugar, vanilla sugar and Kirsch. Preheat the oven and grease a 28 cm (11 in) springform pan. Before you start, please check this page for flour facts and gram to cup conversion. ![]()
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