Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 4 1/2 ounce Flour
- 1 Tbsp. Cocoa
- 1 tsp Baking pwdr
- 2 Tbsp. Sugar
- 1 x Egg white
- 1 3/4 ounce Cool margarine
- 1/2 tsp Vanilla
- 4 x Egg yolks
- 2 Tbsp. Hot water
- 3 1/2 ounce Sugar
- 3 dsh Almond flavor
- 1 pch Cinnamon
- 3 x Egg whites
- 2 1/2 ounce Flour
- 1 Tbsp. Cocoa
- 3 Tbsp. Cornstarch (heaping)
- 1/2 tsp Baking pwdr
- 1 lrg jar dark pitted cherries
- 2 1/2 x - 3 1/2 ounce Sugar
- 4 Tbsp. Cornstarch
- 2 Tbsp. Cherry spirits
- 2 tsp White grnd gelatine
- 3 Tbsp. Water for blending
- 3/4 pt Fresh double cream
- 1/2 tsp Vanilla
- 1 Tbsp. Powdered sugar
- 1 ounce Grated chocolate
Direcciones
- For the pastry bottom:1. Mix together flour, cocoa, and baking pwdr; make a hole in the middle and pour in sugar and egg white, and mix till it is a thick paste. Cut the margarine in little blocks, and put them in the mid- dle and voer with a little flour and knead it all quickly with hands into a smooth, hard paste. If it is sticky, put it in the refrigerator for a short time. Grease the base of a 10" round cakepan, roll out the pastry to fit. Preheat oven for 5 min on VERY Warm (425F) and then reduce heat to 350F and bake for 20 min.
- For the Sponge Cake Mix:1. Whisk the egg yolks with the water till frothy, then add in 2/3 of the sugar, a little at a time, and continue whisking till the mix- ture is creamy and thick. Add in the flavorings and the cinnamon. Whisk the eggwhites in a separate bowl till stiff peaks form and gradually whisk in the rest of the sugar. Pour the egg white mix over the egg yolk mix. Mix the flour, cornstarch and baking pwdr and sift over the egg white mix. Fold all together very gently (Don't STIR Or possibly BEAT). Line a round cakepan bottom, the same size as the pastry, with wax paper. Fill with the sponge mix and bake immediately in a moderate oven (350F) for 30-35 min.
- For the Filling and Topping:1. Pour the cherries through a sieve, and collect the juice. Measure juice off to 1/2 pint, and if necessary fill up with water to make 1/2 pint, and blend 4 Tablespoons of the juice with the cornstarch. Bring the rest of the juice to a boil, and remove from heat. Stir in the prepared cornstarch, return to heat, and boil up briefly. Fold in the cherries and put aside to cold When cool, sweeten to taste with the sugar and the cherry spirits. Blend the gelatine with water and set aside for 10 min to swell. Stir over low heat till gelatine is almost completely dissolved, then cold. Whip the cream till almost thick, then add in the lukewarm gelatine mix and the powdered sugar, continue whisking till it is quite stiff.
- 2. Spread 1/2 of the cherry mix and 1/2 of the cream over the pastry layer base. Cut the sponge through once horizontally and lay one half on the pastry base. Press well. Cover with the rest of the cherry filling and 1/2 of the remaining cream. Cover this with the other half of the sponge cake and pile the rest of the whipped cream on top. Sprinkle with the grated chocolate. Cold well before cutting.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 10 servings | |
| Calories 280 | |
| Calories from Fat 112 | 40% |
| Total Fat 12.79g | 16% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.74g | |
| Cholesterol 24mg | 8% |
| Sodium 254mg | 11% |
| Potassium 120mg | 3% |
| Total Carbs 38.79g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 15.35g | 10% |
| Protein 3.79g | 6% |
