Snow White Cake

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4.2 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 30
  • 7-10 Tbsp Fat and flour
  • 1 glass (720 ml) Sour cherries
  • 375 g Flour
  • 1 package Baking Powder
  • 5 Eggs
  • 300 g Sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 250 g soft butter
  • 4 TABLESPOONS Milk
  • 3 TABLESPOONS Baking cocoa
  • 250 g very soft butter
  • 3 TABLESPOONS Icing sugar
  • 200 g Dark chocolate coating
  • 50 g Coconut oil (e.g. palm oil)
  • 200 g Whipped cream

Directions

  1. 1

    Grease the fat pan of the oven (deep tray; approx. 32 x 39 cm) and dust with flour. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Pour cherries into a sieve and drain well.

  2. 2

    Mix flour and baking powder in a bowl. Cream eggs, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer for about 5 minutes. Add butter in small pieces to the egg mixture and whisk smooth with the whisks of the mixer.

  3. 3

    Stir in flour mixture and 1 tablespoon of milk.

  4. 4

    Fill half of the dough into the fat pan and smooth it down with a dough scraper. Stir the baking cocoa and 3 tbsp. milk into the remaining dough. Spread the chocolate dough evenly over the light-coloured dough, also smooth it down.

  5. 5

    Spread cherries on top. Bake in a hot oven for approx. 25 minutes (stick test). Let the cake cool down for at least 4 hours.

  6. 6

    For the cream, stir butter and icing sugar briefly with a tablespoon until smooth. Spread evenly on the cooled cake with a dough scraper.

  7. 7

    For the glaze, chop the couverture and coconut oil into large pieces. Melt together with the cream in a pot at low heat while stirring. Let the glaze cool down for 10-15 minutes. Then spread on the cake, smooth it down and put it in the fridge for about 1 hour.