Cover:
- 300 g of ground biscuits
- 50 g of ground walnuts
- 2 tablespoons of nutella or other chocolate spread
- 125 g of melted butter
- 100 ml of milk
Cherry layer:
- 300 g of frozen cherries (or some other red fruit)
- 3 tablespoons of sugar
- 1 vanilla sugar
- 1 tablespoon lemon juice
- 2 tablespoons density
- 3 tablespoons of water
White layer:
- 500 g of mascarpone cheese
- 100-130 g powdered sugar (to your taste)
- A teaspoon of vanilla flavoring or 1 vanilla sugar
- 250 ml sweet sour cream (I used herbal)
- 2 cream fixes (can be done without, just whisk the filling very well)
Ghana:
- 100 g of dark chocolate
- 120 ml of sweet sour cream
1. For the crust, mix all the ingredients, press into the bottom of the mold with a diameter of 24 cm and store in the refrigerator. It doesn't matter if your mold is a few inches smaller or larger.
2. For the first layer, cook the cherries with sugar, vanilla sugar and lemon juice. Mix the thickener with water and add to the boiled cherries, stir constantly and cook until it thickens. Cool for a few minutes, then arrange on the crust and put back in the fridge.
3. For the filling, whisk the mascarpone cheese, powdered sugar and vanilla briefly. Add the unbeaten sweet sour cream and stir for a few minutes until the filling becomes quite firm. Finally add the cream fix, whisk again and slowly spread over the cherries. Refrigerate again.
4. Finally, melt the sweet sour cream and chocolate at a medium temperature, cook and stir until melted. Now it should be slowly poured over the filling and returned to the refrigerator for at least 3 hours. As always, best overnight so I only separated it from the mold the next day and served it.
We really enjoyed this cake and the comment was, "This has to happen again!"
Source: slatkadomacica.com
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