Ingredients:
100 g chocolate
80 g butter or margarine, softened
80 g sugar
2 packets of vanilla sugar
A pinch of salt
5 eggs Eggs
200 g ground hazelnuts
2 teaspoons baking powder
2 tablespoons rum if needed
1 tablespoon fat for the pan
1 glass of sour cherries
1 packet vanilla custard powder
250 g Dairy & Egg Whipped Cream
200 ml egg brandy
2 tablespoons Dr. Oetker Paradise Cream (vanilla)
25 g hazelnuts, chopped or toasted almonds
8 chocolate decorations of your choice for decoration
1 sachet of vanilla sugar for the cream
1 package Dairy & Egg Whipped Cream
Prepare:
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Preparation:
1. Whisk the butter, sugar, vanilla sugar and a pinch of salt until creamy. Fold in the egg yolks one at a time, then gently add the grated chocolate, hazelnuts and baking powder. Whisk the egg whites until stiff and let them rise slightly under the dough. Pour the batter into a buttered springform pan and bake at 175°C for about 50 minutes. Let cool.
2. Drain the cherries and catch the juice. Prepare a dessert cream with the juice and pudding powder, stir in the cherries and spread it warm over the walnut stock. Let cool.
3. Whip the cream with the vanilla sugar and heavy cream, then fold it into the cherry layer. Mix the egg yolk with a little tomato cream, spread this mixture on top and smooth the surface.
