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(We’re happy to invest some time – it’s worth it!) Then sift the cocoa, flour and baking powder, add them and stir them carefully into a homogeneous dough.
Pour the mixture into a 26mm springform pan (greased and floured) and bake at 200 °C (top/bottom heat) for approx. 10 – 15 minutes.
Remove the base from the mold, let it cool and cover it with a cake ring.
For the meringue topping:
Beat the butter with 50 g sugar until fluffy.
Separate the eggs.
Gradually add the egg yolks to the butter-sugar mixture.
Mix the flour with the baking powder and sift over the mixture and stir in well.
Grease the bottom of a 26mm springform pan and spread the dough on the bottom.
Beat the egg whites with 75 g sugar until very stiff and spread onto the batter base.
Spread the almond flakes on top.
Bake the mixture at 160 °C for 30 – 35 minutes.
Remove the base from the mold and let it cool slowly.
For the cherry layer.
Drain the sour cherries and collect the juice.
Bring the cake glaze with the cherry juice to the boil, stir in the drained cherries and then distribute the mixture over the encased chocolate sponge cake.
Let everything cool briefly.
For the vanilla curd:
Meanwhile, beat the milk vigorously with the curd and cream stiffener.
Slowly stir in the low-fat quark and sour cream.
Spread the quark cream on the cherries and then finish the cake with the cooled meringue topping.
It’s best to let the cake soak and settle for a few hours.
The cake can also be enjoyed straight away
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