Cardinal Cake


Rating: 3.40 / 5.00 (5 Votes)


Total time: 45 min

Sponge dough:









Filling:






Garnish:





Instructions:

A cake recipe for all foodies:

Grease the bottom of a 26 cake springform pan and line with parchment paper. Whip the egg whites until firm, add the sugar and salt and continue whipping until the egg whites are repeatedly firm. Lightly mix the beaten egg yolks with it. Sift the pudding powder and the flour mixed with baking powder over it and stir in loosely. Pour the batter into the prepared springform pan and bake on the spot on the middle rack at a good medium heat. Bake at 200 degrees (setting 3-4) for about 30 minutes.

Soak the well drained sour cherries in rum. Cut the cooled sponge cake base once in half. Spread 4 tbsp. jelly on the bottom layer and evenly spread the drained rum cherries on top.

Make red wine cream according to the description, but fold in a quarter l of whipped cream.

Then spread on the cherries form, smooth and also coat the edge of the cake with it. Sprinkle the surface with grated chocolate, garnish with dots of cream and place a sour cherry on top of each. Best served chilled.

** From ftp server of the University of Frankfurt

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