For the batter:
4 egg whites
125 g butter or margarine
125 g of sugar
1 pack of vanillin sugar
4 egg yolks
50 g wheat flour
10 g cocoa powder
4 level teaspoons of baking powder
75 g ground hazelnut kernels
100 g bittersweet chocolate
For the filling:
1 glass of sour cherries (drained weight 350 g)
2 medium-sized bananas (approx. 250 g)
2 tbsp lemon juice
600 g chilled whipped cream
3 pack cream stiffener
25 g of sugar
1 pack of vanillin sugar
1. Preheat the oven. Top / bottom heat: approx. 180 C, hot air: approx. 160 C
2. For the dough, beat the egg whites stiffly with a mixer (stir bars). Stir the butter or margarine smoothly in a mixing bowl using a mixer (stir bars). Add sugar and vanilla sugar while stirring. Stir until a bound mass has formed. Gradually stir in the egg yolk.
3. Mix the flour with cocoa powder and baking powder. Stir briefly in two portions with hazelnut kernels and grated chocolate. Carefully stir in the egg whites briefly on a medium setting. The dough in one. Fill the springform pan (ø 26 cm, greased) and smooth out. Place the pan on the wire rack in the preheated oven, bake the base for about 30 minutes.
4. After baking, leave the base in the mold for about 5 minutes, then remove it from the mold and let it cool on a baking tray covered with baking paper. Use a tablespoon to hollow out the bottom a good 1 cm deep, leaving a 1-2 cm wide edge. Cut the surface on the edge beforehand with a knife. Crumble the pastry in a bowl.
5. Drain the cherries well for the filling, then place on kitchen paper. Peel the bananas, halve lengthways, drizzle with lemon juice and place in the hollowed-out soil. Spread the cherries in between. Whip the cream with the cream stiffener, sugar and vanilla sugar until stiff. Spread the cream on the fruit like a dome and sprinkle with the breadcrumbs (if necessary press the breadcrumbs lightly). Place the cake in the fridge for about 1 hour.
Tip: Instead of sour cherries, you can also use 2 cans of mandarins (drained weight 175 g each).
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