Ingredients
Ingredients for the bottom layer:- 120 g of flour
- 1/2 teaspoon of baking powder
- 2 tablespoons of sugar
- 1 teaspoon of vanilla sugar
- 60 g of butter
- 1 egg white
Ingredients for the intermediate dough layers:- 6 eggs
- 3 tablespoons of warm water
- 200 g of sugar
- 1 teaspoon of vanilla sugar
- 150 g of flour
- 60 g of starch
- 2 teaspoons of baking powder
- 50 g of cocoa
Ingredients for the dressing:- 5 tablespoons of cherry liqueur
- 5 tablespoons of water
- 1 tablespoon of sugar
Ingredients for cherry filling:- 500 g of sour cherries
- 250 ml of cherry juice
- 30 g of sugar
- 3 tablespoons of cornstarch
- 5 tablespoons of cherry liqueur
Ingredients for decorating:- 800 ml of sweet cream
- 60 g of sugar
- 4 tablespoons of cherry liqueur
- 12 cherries
- 100 g of chocolate
Directions
1. For the bottom layer: Mix sifted flour and baking powder in a bowl. Add sugar, vanilla sugar and melted butter. Add egg white and knead a soft dough. Cover with cling film and place in the fridge for half an hour. Then roll out the dough and place it on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C for about 10 minutes.
2. For intermediate layers: Separate the yolks and whites. Mix and beat the egg yolks and warm water, then add the sugar (leave one tablespoon for the egg whites) and vanilla sugar and mix until foamy. In another bowl, beat the egg whites with the remaining sugar until stiff peaks form. Combine the two mixtures and mix gently. Add the sifted flour, starch, baking powder and cocoa and mix gently again. Pour the dough into a round mold that you have previously greased with oil, and bake in a preheated oven at 180°C for about half an hour. When the crust has cooled, cut it into 3 equal parts.
3. For the cherry filling: Drain the excess liquid from the thawed cherries. Mix the starch with the cherry juice (2 tablespoons), and pour the remaining juice into the pan, add sugar and heat. Add the starch and cook until it begins to boil, then add the cherries. When the mixture comes back to a boil, remove from the stove. When the filling has cooled, add the liqueur and mix.
4. For the topping in the crust: Combine the cherry liqueur, water and sugar and stir until the sugar dissolves.
5. For decoration: Beat sweet cream with sugar, add cherry liqueur and mix with a mixer.
6. Placing the cake: From the first layer, cut a circle of the same diameter as the other layers. Place the bottom layer first, then pour on a little of the dressing, then spread the cherry filling and top with whipped cream for decoration. Place the second layer on top of that, cover with dressing again, spread with filling and sweet cream. Then put the third layer. Lightly pour the topping and cover the whole cake with sweet cream. Garnish with cherries and grated chocolate. Let the cake cool.
