Chocolate Cherry Pie

Beat the fat until thick and creamy. Add salt, vanilla sugar, sugar and egg yolks. Mix flour and baking powder, stir in. Add almond kernels and chocolate as well. At the end, stir in stiff snow. Fill the dough into a cake springform pan (24 cm), spread smoothly. Bake at 200 °C for about 40 minutes.

After cooling, cut the base twice and drizzle with cherry brandy. Drain the cherries.

Cook buttercream from cake cream powder, milk and butter according to instructions. Spread on the bottom and middle cake layers, spread the cherries evenly on the bottom layer. Assemble the cake, spread all around with

Brush with cream. Fill the remaining cream into a piping bag and garnish the cake with it, lastly place the cherries on top.

Scrape the chocolate into rolls and sprinkle over the center of the cake, sifting the powdered sugar over the top.

16 pieces, each about 400 cal.

Preparation in about 120 min.

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