Sponge cake with cherry compote and vanilla cream

Sponge cake with cherry compote

Chocolate sponge cake baked in jars, then covered first with a cherry compote, then with vanilla cream. A divine dessert! try also this lentil cappuccino recipe too.


Dessert For 4 cake

for 4 heat-resistant jars of approx. 1.5 dl

140 g of frozen cherries

2 tablespoons of kirsch

2 tablespoons of 2: 1 gelling sugar

1 sachet of crème patisserie in powder of 100 g

2.5 l of water

Sponge Cake With Chocolate

1 egg

50 g of sugar

1 pinch of salt

50 g of white flour

1 tablespoon of cocoa powder

Freind's kitchen recipes, Celeriac puree with red cabbage.

How to proceed


ca. 40 minutes

Cooking in the oven:

10-12 minutes

Cooling down

Total time:

2 h 22 min

Preheat the oven to 200 ° C. For the sponge cake, work the egg with the sugar and salt with an electric mixer for at least 5 minutes until a soft mass is obtained. Mix the flour with the cocoa and quickly add to the egg, sifting the mixture. Pour the mixture into the jars. Bake in the lower part of the oven for 10-12 minutes. Remove from the oven and let cool.

Bring the cherries to the boil with the kirsch and gelling sugar, then simmer over medium heat for approx. 5 minutes. Let it cool down. Prepare the vanilla cream with water following the directions on the package. Spread the cherry compote on the sponge cake and finish with the cream. Refrigerate until ready to serve. You may be interested to read pancakes gluten free recipe/ basil mayonnaise sauce.


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