Cappuccino cake with cherries

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 4 Bags (4 cup portions)
  • 7-10 Tbsp Cappuccino instant powder
  • 1 glass (720 ml/ drainer: 460 g) Cherries without stone
  • 125 g Butter or margarine
  • 250 g Sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 400 g Flour
  • 1 package Baking Powder
  • 1 TABLESPOON Cocoa
  • 4 TABLESPOONS Almond Liqueur
  • 50 g Mocha cream chocolate
  • 200 g Whipped cream
  • 7-10 Tbsp Cocoa
  • 7-10 Tbsp Fat and semolina

Directions

  1. 1

    Mix the cappucino powder and 2 tablespoons of hot water and let it cool down. Drain the cherries well. Mix fat, sugar and salt until creamy. Stir in eggs bit by bit. Mix flour, baking powder and cocoa.

  2. 2

    Stir into the egg-fat mixture. Add the cappuccino powder and liqueur. Fold in the cherries. Pour the dough into a greased and semolina-spread box form (26 cm long) and smooth it down.

  3. 3

    Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for about 1 hour. Remove the cake from the tin and let it cool down on a cake rack. Remove shavings from the chocolate with a peeler.

  4. 4

    Whip the cream until stiff. Spread the cake with it. Dust with cocoa and sprinkle with chocolate shavings. Makes about 16 pieces.

Nutrition Facts

KCAL
330 kcal
CARBS
43 g
FATS
13 g
PROTEINS
6 g