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Then remove the sponge from the pan
and let cool (over night).
Mix the cherry juice, sugar and kirsch
and keep 2 TBSP of this mixture for
dissolving the cake glaze powder. Heat
the juice on the stove, add the dissolved
cake glaze and bring to a boil.
Remove the glaze from the heat and stir
in the cherries, keeping 16 for decorati-
on. Allow the filling to cool.
Slice the cake horizontally into three sli-
ces.
Whip the cream with the powdered su-
gar and vanilla sugar until very stiff (use
whip cream stabilizer, if necessary).
Spread half of the cherry filling on the
bottom ring and top with 1/3 of the
cream. Place the middle ring on top of
the first and spread on the remaining
cherries and 1/3 of the cream.
Place the top ring on top and spread the
entire cake with cream.
Dust the crown cake with the cocoa and
decorate with the 16 cherries. Decorate
with the remaining cream and chill.
Savarin with strawberries
Ingredients for a ring mould with a dia-
meter of 22 cm
2 eggs, 2 TBSP hot water, 100 g sugar,
1 envelope vanilla sugar, 125 g flour, 30
g corn starch, ½ tsp baking powder, but-
ter for the pan
Ingredients for dousing:
1/8 l water, 100 g sugar, 1 envelope va-
nilla sugar
Ingredients for the glaze:
250 g strawberries, 1 envelope red cake
glaze, 1 TBSP sugar
Ingredients for the filling:
500 g strawberries, 1/8 l whipped cream
Preparation:
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Beat eggs, water, sugar and vanilla su-
gar using an ESGE hand blender until
foamy.
Sift the flour, corn starch and baking
powder over the egg mass and fold in.
Grease and flour the cake pan. Spoon in
the batter and bake on the grate at the
second level from the bottom at 170°C
with top and bottom heat for about 35
minutes. Let cool. About 3 hours before
serving, douse the cake as follows: bring
the water, sugar and vanilla sugar to a
boil, add the wine and pour 1/3 of this
liquid mixture into the ring mould.
Carefully place the cake in the pan, pour
the remaining liquid over the cake and
chill the savarin for about 2 hours until
it is thoroughly steeped.
Then wash and prepare 250 g strawber-
ries and puree them in a measuring jug
with an ESGE hand blender. Fill with
water to make ¼°liter and bring to a boil
with the sugar and cake mix, following
the instructions on the package.
Remove the cake to a platter and pour
the glaze over the cake in an irregular
pattern. Wash and prepare 500 g straw-
berries and put them in the middle of
the cake. Whip the cream until stiff, put
it in a decorating bag and decorate the
savarin. Serve the savarin, which can
also be prepared with other fruits, well
cooled.
Mandarin orange cake
Ingredients for a ribbed loaf pan with a
length of 25 cm
150 g margarine, 150 g sugar, 2 eggs,
1 envelope vanilla sugar, 4 TBSP lemon
juice, 40 g ground hazelnuts, 200 g
flour, 1 tsp baking powder, 1 small can
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