Recipe Overview
| Prep | 45 min |
| Cooking | 25 min |
| Standing and cooling | 150 min |
| Total | 220 min |
| Difficulty | medium |
| Diet |
|
| Country |
|
| Category |
|
| Allergies |
|
| calcium (Ca) | 1.09 g |
| carbohydrates, available | 665.24 g |
| dietary fibres | 45.78 g |
| docosahexanoic acid | 262.5 mg |
| energy kJ | 31201 kJ |
| energy kcal | 7450 kcal |
| fat, total | 473.69 g |
| iodine (I) | 68.24 µg |
| iron (Fe) | 79.7 mg |
| protein | 103.79 g |
| sugars, total | 581.43 g |
| vitamin A (beta-carotin) | 2.76 mg |
| vitamin A (retinol) | 4.16 mg |
| vitamin A (retinol-equivalent) | 4.62 mg |
| vitamin B1 (thiamin) | 963.82 µg |
| vitamin B6 (pyridoxine) | 1.27 mg |
| vitamin B9 (folic acid) | 614.83 µg |
| vitamin C (ascorbic acid) | 68.31 mg |
| vitamin D (calciferol) | 19.28 µg |
| zinc (Zn) | 18.63 mg |
Sponge Cake with Cherries
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Nutrition details
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| caproic acid | Only for registered user |
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| docosadienoic acid | Only for registered user |
| docosahexanoic acid | Only for registered user |
| docosapentaenoic acid | Only for registered user |
| docosatetraenoic acid | Only for registered user |
| docosatrienic acid | Only for registered user |
| eicosadienoic acid | Only for registered user |
| eicosanoic acid | Only for registered user |
| eicosapentaenic acid | Only for registered user |
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| glycerol and lipoids | Only for registered user |
| glycine | Only for registered user |
| glycogen | Only for registered user |
| heptadecanoic acid | Only for registered user |
| heptadecenic acid | Only for registered user |
| hexadecadienic acid | Only for registered user |
| hexadecatetraenic acid | Only for registered user |
| hexadecenoic acid | Only for registered user |
| histidine | Only for registered user |
| isoleucine | Only for registered user |
| lactose | Only for registered user |
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| octadecatetraenoic acid | Only for registered user |
| oleic acid | Only for registered user |
| oligosaccaride, absorbable | Only for registered user |
| oligosaccaride, not absorbable | Only for registered user |
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| purine | Only for registered user |
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| starch | Only for registered user |
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| tetracosenoic acid | Only for registered user |
| tetradecenoic acid | Only for registered user |
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| magnesium (Mg) | Only for registered user |
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| potassium (K) | Only for registered user |
| sodium (Na) | Only for registered user |
| sulfur (S) | Only for registered user |
| zinc (Zn) | Only for registered user |
| vitamin A (beta-carotin) | Only for registered user |
| vitamin A (retinol) | Only for registered user |
| vitamin A (retinol-equivalent) | Only for registered user |
| vitamin B1 (thiamin) | Only for registered user |
| vitamin B12 (cobalamin) | Only for registered user |
| vitamin B2 (riboflavin) | Only for registered user |
| vitamin B3 (niacin) | Only for registered user |
| vitamin B3 (niacin-equivalent) | Only for registered user |
| vitamin B5 (pantothenic acid) | Only for registered user |
| vitamin B6 (pyridoxine) | Only for registered user |
| vitamin B7 (biotin) | Only for registered user |
| vitamin B9 (folic acid) | Only for registered user |
| vitamin C (ascorbic acid) | Only for registered user |
| vitamin D (calciferol) | Only for registered user |
| vitamin E (alpha-tocopherol) | Only for registered user |
| vitamin E (alpha-tocopherol-equivalent) | Only for registered user |
| vitamin K (phylloquinone) | Only for registered user |
Ingredients
16
Serving
Servings
For Glazed Cherries
375 grams canned dark sour cherries or sweet pitted cherries, drained and juice reserved, divided
2 tablespoons cherry liqueurs
150 milliliters cherry juices from canned cherries
1 tablespoon cornflour
For Sponge Cake
75 grams all-purpose flour sifted
1 teaspoon pure vanilla extract
150 grams butter melted
6 eggs at room temperature
75 grams unsweetened cocoa powder
225 grams granulated sugar
For Syrup
125 milliliters water
3 tablespoons cherry liqueurs
75 grams granulated sugar
For Filling
65 grams icing sugar
2 packets cream stabilisers
750 milliliters heavy whipping cream
1 teaspoon pure vanilla extract
For Garnish
16 drained canned morello cherries from above
200 grams dark chocolates grated, for sprinkling
Directions
1.
For Glazed Cherries: Combine all but 16 cherries (to be used for garnish) with kirsch; allow to stand for 1 hour. In a small saucepan, mix cornstarch with cherry juice. Bring to a boil, simmer 5 minutes or until thickened, stirring constantly. Let cool; add kirsch soaked cherries; stirring well to thoroughly coat. Set aside. For Sponge Cake: 1. Grease and lightly flour three 8-inch layer-cake pans. Preheat oven to 350°F
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Recipe Overview
| Prep | 45 min |
| Cooking | 25 min |
| Standing and cooling | 150 min |
| Total | 220 min |
| Difficulty | medium |
| Diet |
|
| Country |
|
| Category |
|
| Allergies |
|
| calcium (Ca) | 1.09 g |
| carbohydrates, available | 665.24 g |
| dietary fibres | 45.78 g |
| docosahexanoic acid | 262.5 mg |
| energy kJ | 31201 kJ |
| energy kcal | 7450 kcal |
| fat, total | 473.69 g |
| iodine (I) | 68.24 µg |
| iron (Fe) | 79.7 mg |
| protein | 103.79 g |
| sugars, total | 581.43 g |
| vitamin A (beta-carotin) | 2.76 mg |
| vitamin A (retinol) | 4.16 mg |
| vitamin A (retinol-equivalent) | 4.62 mg |
| vitamin B1 (thiamin) | 963.82 µg |
| vitamin B6 (pyridoxine) | 1.27 mg |
| vitamin B9 (folic acid) | 614.83 µg |
| vitamin C (ascorbic acid) | 68.31 mg |
| vitamin D (calciferol) | 19.28 µg |
| zinc (Zn) | 18.63 mg |
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