Ingredients for 16 pieces:
2 x 3 egg yolks
2 x 150 g sugar
2 x 0.5 P. vanilla sugar
2 x 3 egg whites
2 x 70 ml lukewarm water
2 x 150 ml oil (e.g., sunflower)
2 x 200 g wheat flour
2 x 0.5 P. baking powder
2 tablespoons cocoa
2 x 150 g sugar
2 x 0.5 P. vanilla sugar
2 x 3 egg whites
2 x 70 ml lukewarm water
2 x 150 ml oil (e.g., sunflower)
2 x 200 g wheat flour
2 x 0.5 P. baking powder
2 tablespoons cocoa
1 jar cherries
3 tablespoons cornstarch
1 package of vanilla custard powder
300 ml milk
2 tbsp sugar
250 g butter
0.5 times the recipe gelatin fondant
red food coloring
Energy: 650 kcal per piece
preparation:
Grease a 26 cm springform pan and line it with flour, or strap in a sheet of baking paper. For the dark dough, whisk the first half of egg yolks, sugar and vanilla sugar until fluffy. Add water and oil, flour, cocoa and baking powder, beat the egg whites until stiff, carefully fold in everything.
Put the batter into the mold and bake at 180° C for 20-30 min, test with a skewer.
For the butter cream, cook the vanilla custard according to package directions (but with less milk), cover the surface with plastic wrap, to avid the forming of a skin, and leave to cool.
Analogously, prepare the second cake cook, only without the cocoa. Let both sponges cool on a wire rack.
Set the first cake base on a cake plate and clamp a cake ring around it.
For the middle layer of cherry custard, drain the cherries, pour the cherry juice in a saucepan and stir in the cornstarch. Bring the liquid to a boil while stirring until it thickens, add the cherries.
Pour the cherry custard on the cake in the cake ring and distribute it evenly.
Put the second cake on the cherry pudding, put the cake in a cool place for about 2 hours to let it set.
Remove the cake ring and slide baking paper strips under the cake edge.
For the butter cream, whisk the butter and add spoonfuls of the cooled vanilla custard. Coat the cake with the butter cream, also covering up the color of the cherry custard layer.
Knead food coloring into the gelatin fondant - we had our hands full with the bright red color, because the fondant became extremely crumbly due to the amount of food coloring in it. We had colored the fondant for the test cake with liquid food coloring and noticed the problem, I had bought a paste coloring especially for the masterpiece, but this fondant was just as crumbly! Thanks to the addition of a lot of oil, we just managed to cut out heart shapes, and after a few attempts we also managed to stamp the name and date without breaking the hearts (what a bad omen indeed that would have been!). In any case, this was really the hardest part of making the cake!
Roll out the white fondant and cover the cake with it, cut off the edges. Cut out hearts and decorate the edge of the cake with it, form the initials out of white fondant and glue them to the cake with a little water. Aaaaaaaaaaaand done! To a great wedding! :-)
0.5 times the recipe gelatin fondant
red food coloring
Energy: 650 kcal per piece
preparation:
Grease a 26 cm springform pan and line it with flour, or strap in a sheet of baking paper. For the dark dough, whisk the first half of egg yolks, sugar and vanilla sugar until fluffy. Add water and oil, flour, cocoa and baking powder, beat the egg whites until stiff, carefully fold in everything.
For the butter cream, cook the vanilla custard according to package directions (but with less milk), cover the surface with plastic wrap, to avid the forming of a skin, and leave to cool.
For the middle layer of cherry custard, drain the cherries, pour the cherry juice in a saucepan and stir in the cornstarch. Bring the liquid to a boil while stirring until it thickens, add the cherries.
Roll out the white fondant and cover the cake with it, cut off the edges. Cut out hearts and decorate the edge of the cake with it, form the initials out of white fondant and glue them to the cake with a little water. Aaaaaaaaaaaand done! To a great wedding! :-)
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