Cream and Cherry Cacao-Hazelnut Cake
Ingredients
Base layer
- 200 g ground hazelnuts
- 50g flour
- 2 teaspoons of baking soda
- 1 pinch of salt
- 2 tbsp cocoa powder
- 80g raw cane sugar
- 1 tbsp vanilla sugar
- 6 tbsp applesauce
- 80ml oil
Cherry layer
- 400 g frozen sour cherries
- 3 tbsp raw cane sugar
- 3 tbsp cornstarch
Cream layer
- 300 ml soy cream
- 1 pack of cream stabilizer
Preparation
Preheat the oven to 180 degrees.
Mix all the dry ingredients for the base together and stir them. Add oil and applesauce and stir the batter.
Grease a brownie pan and pour in the batter.
Bake for 30 minutes. Let it cool off afterwards.
Put the frozen sour cherries in a saucepan and let them simmer. About 100ml of cherry juice is produced. Skim off the cherries and mix the starch in a glass with 50ml cold water. Now put the starch in the pot and add sugar.
Bring the cherry juice with the starch to a boil. As soon as the mixture has solidified, add the cherries again. Then let the mixture cool down.
Whip the cream together with the cream stabilizer.
Now layer the cake.
Sprinkle with cocoa, decorate with cherries and enjoy it.
