Ice cherry cubes
Last Updated on
ingredients
Cesto
4 pcs egg 110 g powdered sugar 60 g butter 80 g dark chocolate 100 g semi-coarse flour 4 g DrOetker baking powder
FILLING I
350 g sour cherries 100 g currant jam 100 ml water 2 tbsp granulated sugar 1 pk vanilla sugar 1 pk raspberry pudding drOetker
FILLER II
400 ml white yoghurt 300 ml whipping cream 2 pcs vanilla sugar drOetker 1 pcs OLÉ pudding without cooking coconut drOetker grated coconut for sprinkling
progress
1.
Heat the butter with the chocolate over steam,Whisk the lukewarm carefully into the egg yolk foam whisked with the sugar.To this base, using a spatula, alternately add the flour with the baking powder.and stiff snow.Pour the batter on a 36×22 baking sheet lined with baking paper.Bake at 170st.celz for about 15min.If it is already baked, test with a skewer when it does not stick is already baked.
2.
FILLING I: blend cherries with immersion blender add water,sugar jam pudding. Stirring constantly cook to a thick porridge. Pour the still lukewarm mixture over the cooled batter and refrigerate to set.
3.
FILL II: First dissolve the vanilla sugar in the yoghurt,/if you like it sweeter you can add 2-3 tbsp of icing sugar/add the whipping cream progressively with a whisk and gently whisk in the OLÉ pudding and finally mix a little with a mixer. Spread evenly over the cooled cherry mixture, sprinkle with coconut and place back in the fridge to set.Once set, cut into cubes and serve
