White Chocolate Cherry Cake
White chocolate cherry cake is a recipe with fresh ingredients from the cherry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g white chocolate
- 50 g butter
- 5 eggs
- 125 g sugar
- 80 g flour
- 30 g coconut flakes
- 1 pinch salt
- 300 ml whipping cream (at least 30% fat)
- 200 g chopped white chocolate
- 150 g drained Amaren cherries
- 1 tsp vanilla sugar
- white chocolate shavings (for garnish)
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat. Melt the chocolate together with the butter in a warm water bath and let it cool. Separate the eggs. Beat the sugar and yolks with an electric hand mixer until light and fluffy. Sift in the flour, but do not stir yet. Whip the egg whites with a pinch of salt to very stiff peaks. Add the flour, coconut flakes, and melted chocolate to the yolk mixture and fold in. Gently fold in one third of the beaten whites, then the rest. Pour the batter into a greased springform pan and bake in the preheated oven for 35-40 minutes (do a toothpick test!). Remove from the oven and cool on a wire rack.
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2.
Heat the cream in a saucepan over low heat, do not boil. Add the chocolate and melt it in the cream. Remove from the stove and whisk until the chocolate is fully dissolved. Chill in the refrigerator for about 3-4 hours until the cream is completely cold. Drain the cherries and set aside some for garnish. Finish by whipping the cold chocolate cream with vanilla sugar and a hand mixer to a thick foam. Slice the cooled sponge horizontally into three equal layers. Spread one third of the chocolate cream on the bottom layer and top with cherries. Place the second layer, spread another third of the cream and add cherries. Top with the final layer, gently press the cake together with your flat hand, and spread the remaining cream over the cake and around the edges. Garnish with the remaining cherries and chocolate shavings before serving.
