Praline Cake with Sour Cherry Ragout and Whipped Cream

Rating: 1.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Sour cherry ragout:


Try this delicious cake recipe:

50 min, easy Melt the dark chocolate over a hot water bath along with the butter. Separate the eggs. Beat the sugar and egg yolks together until creamy, then add the butter and chocolate mixture.

Whip the egg whites and gently fold in. Place the mixture in a greased, floured cake tin and bake at 180 °C for 40 minutes. Then cool completely.

For the sour cherry ragout:

Boil the sour cherries in a saucepan covered with water, add sugar and lemon zest and reduce a little at low temperature. Refine with amaretto, thicken the liquid with a little cornstarch flour.

Decorate the cake with a little bit of whipped cream, bring to the table with sour cherry ragout.

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