Sour Cherry Chocolate Cream Pie

For the shortcrust pastry base, first mix all the dough ingredients with a hand mixer (dough hook) and then knead with your hands until smooth. Shape the dough into a ball and chill for about half an hour. Then, on a floured surface, roll out the dough into a circle (about 28 cm in diameter) and place it on the greased bottom of a cake springform pan. Bake for about 20 min at 175 °C (hot air) until golden brown.

Later, remove from the pan and cool on a cooling rack.

For the topping, drain the sour cherries and collect the juice. Boil the cherry juice with the sugar and vanilla pudding powder, stirring with a whisk to avoid lumps. Fold in the sour cherries and cool.

For the chocolate cream, place the whipped cream in a saucepan with the three chocolate bars and heat until the chocolate has dissolved, whisking until smooth. The chocolate cream is best left to cool for one night.

A day later, place the short pastry base on a cake plate and stretch a flexible springform rim around it. Pour the thickened cherries on the cake base and smooth it. Whip the 200 ml whipped cream until stiff and spread it on the cherries. Now whip the chocolate cream with a hand mixer until stiff and spread it on the white whipped cream. Sprinkle with the chocolate sprinkles.

Have fun with this fine cake!

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