Anniversary cake

Anniversary cake
Quantity Ingredient
300 g Chocolate block
4 cl Orange Liqueur
600 g Cream
40 g Cherry Jam
40 g Deoiled cocoa
2 Egg White
100 g Sugar
200 g Powder Sugar

For the anniversary cake you need a 26 springform pan. First bake a large shortcrust pastry base and a large chocolate sponge cake. This can be prepared one day before filling the cake. For the filling, finely chop block chocolate with a large knife. Bring 150 g cream to the boil and dissolve block chocolate in it while stirring. Stir the chocolate mixture until foamy, add the orange liqueur and let it cool down. Then stir the mixture vigorously with a whisk. Whip the rest of the cream until stiff and fold in. Spread the shortcrust pastry base with cherry jam and place in the springform pan. Cut the chocolate biscuit 1-2 times crosswise. Coat the bases with 3/4 of the cream, place on the shortcrust pastry base and chill for approx. 30 minutes. Remove the cake from the ring and spread with the rest of the cream. Jubilee cake approx. 2 hours cold. Place the cocoa in a fine sieve and dust over the cake. For the sugar lettering, beat 2 egg whites until stiff and gradually add the sugar. Then stir in enough icing sugar until the mixture is ready for spraying. Put the icing in a piping bag with the smallest perforated spout, or fill into a freezer bag and cut off a tiny tip. Anniversary writing on a piece of paper prescribe and over it lay baking paper. Spray sugar writing on the baking paper. Preheat oven to 100°. Dry sugar writing on the middle rail for approx. 15 minutes. Place the sugar writing on the anniversary cake shortly before serving.

Servings: 16, Difficulty: 
Preparation time: 1 hour, Total duration: 2 hours

All data per serving:
306 kcal
34 g
3 g
18 g

(C)opyright by Marions Kochbuch