M C R C 0 0 9 0 4 0 7 4 _ B O _ S c h w a r z w a e l d e r k i r s c h t o r t e - 0 2 8 _ F 3 9 M C R C 0 0 9 1 8 1 1 4 _ S E _ S c h w a r z w a e l d e r k i r s c h t o r t e - 0 1 3 M C R C 0 0 9 0 0 7 4 3 _ N F _ S c h w a r z w a e l d e r k i r s c h t o r t e - 0 1 0 _ R Z 0 S w e e t b a k i n g G a t e a u x P r e p a r a t i o n m e t h o d s B a k i n g R e c i p e c a t e g o r i e s B a k i n g

Ingredients | For 16 servings

Springform cake tin, diameter 28 cm

Sponge mixture:

5 eggs

5 tbsp water, lukewarm

240 g sugar

200 g flour

40 g cocoa

1 level tsp baking powder

Filling:

2 jars sour cherries, drained weight per jar

370 g

3 sachets red glaze

Kirsch

4 sheets white gelatine

400 ml cream

2 tbsp sugar

Decoration:

4 sheets white gelatine

400 ml cream

2 tbsp sugar

Grated chocolate

In addition:

Greaseproof paper

Per serving

329 kcal, 45 g carbs, 12 g fat, 7 g protein,

3,8 BU

[ I n d e x : ] [ I n d e x : ]

Preparation

1 | Line the base of the tin with greaseproof

paper.

P r e h e a t f a l s e T e m p e r a t u r e 1 6 0 ° C 1 6 0 C o o k i n g t i m e 1 0 t r u e

2 | Beat the eggs with water and sugar until white

and fluffy. Mix the flour, cocoa and baking powder

together and stir into the mixture. Pour the

mixture into the baking dish and bake as

indicated.

f a l s e T e m p e r a t u r e 1 6 0 ° C 1 6 0 C o o k i n g t i m e 3 5 - 4 5 m i n u t e s 3 5

f a l s e S p r i n g f o r m c a k e t i n o n t h e w i r e r a c k 4 D h o t a i r W h e n u s i n g 4 D h o t a i r , y o u c a n p l a c e t h e a c c e s s o r i e s o n a n y o f t h e l e v e l s f r o m 1 t o 4 .

S p r i n g f o r m c a k e t i n o n t h e w i r e r a c k , l e v e l 2 A s s i s t o p e r a t i o n m o d e : c a k e s i n t i n s B a k i n g w i t h P e r f e c t B a k e

3 | Drain the sour cherries and catch the juice.

Mix the cherry juice into the glaze. Add approx.

two thirds of the cherries to the glaze and leave to

cool. Place the rest to one side for the decoration.

4 | Slice the cooled sponge into three layers. Set

the top piece aside and sprinkle the remaining

sponge layers with Kirsch.

5 | Soak the gelatine in cold water and dissolve

over a low heat. Whip the cream with the sugar

until stiff and carefully stir in the gelatine.

6 | Brush the first layer of sponge with half the

cherry mixture and spread half the cream on top