Ingredients for about 10 pieces:
150 g sour cherries
2 tablespoons rum
75 g butter
100 g sugar
1 pinch of salt
3 eggs (size M)
50 g marzipan paste
100 g flour
50 g cornstarch
40 g ground almonds
1 teaspoon cocoa
½ packet baking powder
50 ml milk
100 g dark chocolate coating
50 g whipped cream
7 g coconut fat
Furthermore, you will need:
Dots of cream and cherries for decorating.
Cocoa for dusting.
Grease and flour for the mold.
Preparation:
1. Preheat oven to 155°C convection (175°C top and bottom heat).
2. Wash 150 g cherries, remove stems and stones. Warm the rum, heat the cherries briefly in it and leave to infuse. Beat butter, sugar and salt with a hand mixer until creamy. Stir in eggs one by one. Grate in marzipan.
3. Mix flour, starch, ground almonds, cocoa and baking powder. Stir in briefly alternately with the milk.
4. Pour half of the mixture into a greased, floured Savarin pan (22 cm diameter).
diameter), spread marinated cherries on top. Pour in the rest of the dough and
smooth out.
5. Bake in the preheated oven for 25-30 minutes. Then allow to cool slightly Turn out of the mold and allow to cool completely.
6. In the meantime, melt the chocolate coating, cream and coconut oil while stirring. Coat the cake with it and refrigerate. Before serving, decorate with dots of cream and fresh cherries. Dust with cocoa.
Preparation time approx.: 50 minutes (plus waiting time)
Nutritional values per piece approx.:
Calories: 316
Joule: 1323
Protein: 6,0 g
Fat: 18,1 g
Carbohydrates: 31.0 g
(FoodCentrale by ddp images)
