This deliciously airy cake is a true classic and should not be missing on a German coffee table. With juicy cherries, soft and succulent cream and the gorgeous glaze it is great for any occasion with your dearest.
BASIC INSTRUCTIONS: 10" Springform Pan, greased; 1 jar sour cherries (or 1 & 1/2 cans tart cherries) drained; 14 tbs Butter, very soft/divided; 2 eggs; 2/3 cups milk, cold/divided.
FOR THE CAKE: Preheat oven to 340F; drain the sour cherries and set aside; in a medium size mixing bowl add baking mix (Backmischung), 7 tbs butter, eggs & 3Tbs of milk; briefly whisk on the low setting of your handheld mixer until all ingredients are combined; then beat on high for 3 minutes until you get a smooth batter; pour half of the cake mix into the prepared Springform pan and even out with a spatula; combine the remaining half of the batter with the cocoa package (Kakao) and 1Tbs milk, briefly mix with the handheld mixer, then add the chocolate batter on top of the vanilla batter and smooth out with a spatula; evenly distribute the drained cherries on top of the cocoa cake batter, leaving 1/2 inch clearance to the side of the cake pan; place the cake pan onto the lower third placed oven rack and bake for approximately 40 minutes; remove cake pan from oven and carefully remove the outer ring, then slide a spatula in between the cake and the pan bottom to make sure it didn't stick but leaving the cake on the pan bottom; set the cake on a cooling rack and allow to cool to room temperature before removing it from the pan bottom; set cake on a cake platter.
FOR THE CREAM: In a medium size bowl add topping mix (Belag), 7 tbs of very soft but not runny butter and the remaining milk and briefly beat on low using the handheld mixer with the beater attachments, continue to beat on high for 2 additional minutes; evenly spread the topping cream on the cake and place in the refrigerator while you prepare the glaze. FOR THE GLAZE: In a small sauce pan bring 2 cups of water to a boil; remove sauce pan from the burner and place the unopened pouch with the chocolate glaze in the hot water; keep glaze in the hot water for 5 minutes; remove glaze from hot water and set aside for 15 minutes to allow to cool and thicken a little; wipe excess water off of the glaze pouch, then knead the bag to ensure that there are no large chunks inside; carefully remove a corner of the glaze pouch and drizzle the molten chocolate onto the cake; even out with a pastry brush or a spatula; us a fork to create a wavy pattern in the chocolate glaze; refrigerate cake until you are ready to serve.
Store dry and protect from heat.
480g / 16.9 oz NET. WT.
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