Cherry Slices

For the cherry slice, first prepare the base of the slice. For this, beat the yolks with the sugar, vanilla sugar, oil and yogurt until foamy, stir in Benco and the nuts.

Fold in the flour sifted with baking powder and the beaten egg whites. Pour the mixture into a rectangular pan ( 30 x 10 cm ) or alternatively into a cake pan and bake in a preheated oven at 180 degrees top/bottom heat for about 35 minutes, test with a stick.

Remove the base from the baking tin and allow to cool, line the baking tin with baking paper, place the cooled base back into the tin and spread with jam.

For the topping, prepare cake jelly with water (or fruit juice), sugar and lemon juice according to package instructions, add the pitted cherries, let cool slightly and spread on the cake base. Leave to set in the refrigerator.

For the ganache, bring the whipped cream to the boil, remove the pan from the heat, add the crushed couverture and stir until smooth. Spread the cooled ganache on the cherry jelly and leave the cherry slices to set in the refrigerator for a few hours, remove from the mold and arrange.

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