![]() ![]() Soak the gelatine in the cold water for ten minutes, warm it up while stirring until the gelatine has dissolved. When the mixture is cool add the Kirschwasser. Heat the liquid until it boils, stir occasionally, and let it simmer for a minute, add the well-drained cherries (set 14 cherries aside for the decoration) and remove from the oven. Prepare the filling: Blend the arrow root/cornstarch with a little of the cherry liquid in a sauce pan, stir in the rest of the juice, and the 4 teaspoons sugar. Carefully peel off the baking paper and cut the sponge in half horizontally. Remove the sponge from the oven, remove the ring from the pan and let the sponge cool down. Spoon the sponge dough into the prepared springform pan, flat the surface, and bake it for about 30 minutes at 180☌/350☏. Sift and mix the flour and cornstarch, baking powder, cinnamon and cocoa, and stir into the egg mixture quickly. The egg mixture should be very fluffy and nearly white. Whisk for at least 2 minutes after the sugar is added. Slowly sprinkle the sugar and vanilla sugar into the egg mixture while you continue whisking. Prepare the Sponge: Put the eggs into a large mixing bowl, use a handmixer at the highest speed and whisk the eggs until foamy. Clean the springform pan, grease the bottom and line with baking paper. Remove the pastry immediately from the pan and let it cool on a wire rack. Bake in the preheated oven at 180☌/350☏ for 15 minutes. Roll the dough out and line the bottom of the springform pan, prick the dough a few times with a fork. Knead the dough either with your hands or with a hand mixer (kneading hook) for 5 minutes until you get a smooth dough. ![]() Prepare the shortcrust pastry: Sift flour, baking powder and cocoa into a mixing bowl, add butter, sugar, vanilla sugar and Kirsch. Preheat the oven and grease a 28 cm (11 in) springform pan. Decorate with fresh cherries and grated dark chocolate.Before you start, please check this page for flour facts and gram to cup conversion. ![]() Top with two-thirds of the cream and cover with second cake. Spread half the cherry jam and fresh cherry halves (optional) onto bottom cake. Keep chilled – preferably in the freezer if possible – until it is needed.Ĩ. Blend the coconut cream with the cream cheese, orange zest and icing sugar until smooth. They are ready when an inserted wooden skewer comes out clean. Pour cake mix into two greased, base-lined 18cm/7in tins – preferably springform – and bake for about 20 minutes. Sift in flour and bicarbonate and combine well.Ħ. Sieve the sugar in a bowl then add the yoghurt, oil, cocoa and ‘flax egg’ mixture.ĥ. Preheat the oven to 180˚C/350˚F/Gas Mark 4.Ĥ. Mix ground flax seed and water and set aside.ģ. Place the coconut cream in the fridge overnight OR in the freezer for about an hour or so – try not to freeze it solid though!Ģ. Blender or food processor to make icingġ.2 x 18cm/7 inch springform cake tins + baking parchment.Mixing bowls – 1 large for cake, 1 smaller for icing.Dark chocolate for decoration – most brands are vegan but always check labels to ensure there is no added butterfat, whey etc.½ jar of Frank Cooper Oxford cherry conserve OR other cherry jam, eg Aldi/Lidl. ![]() 250g/9oz dairy-free cream cheese, eg Tofutti or Tesco Original.175g thick coconut cream, chilled overnight (eg Blue Dragon brand).2 tsp finely ground flax seeds (OR ready-ground flaxmeal, eg Aldi) + 4 tbsp warm water to make a ‘flax egg’.125g/4oz vanilla soya yoghurt OR plain yoghurt with 1 tsp vanilla essence mixed in. ![]()
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