Translated myself, so please correct it, and fill in the correct terms!!
Ingredients for cake:
400 g flour ( das Mehl)
400 g margarine or butter (die Margarine, die Butter)
400 g sugar (der Zucker)
1 pack baking powder (das Backpulver)
1 pack vanilla sugar (according to taste)
6 eggs (das Ei)
2 big jars of sour cherries (they’re sweet, but called “Sauerkirschen”)
2 tablespoons cocoa (das Kakaopulver)
1-2 teaspoons coffee (powder) (der Kaffee)
Ingredients for crème:
¾ l milk
¾ pound butter OR:
½ pound butter and ¼ pound good margarine (why they call it good? No idea) in room temperature
2 packs of vanilla pudding for cooking
3 tablespoons sugar
rum (again ^_^)
Ingredients for topping:
150 g dark chocolate (dunkle / herbe Schokolade)
2-3 cubes of Palmin (should be 50-75 g of coconut fat, but if you don’t have coconut fat, just use regular fat)
First, put the cherries into a sieve and let them drain.
Then take the butter / margarine out of the fridge, so that it warms to room temperature, while you are working.
Budge/stir (rühren) the sugar, eggs and margarine / butter till it’s frothy / foamy. Then mix in the flour, baking powder and vanilla sugar (if you use any).
Coat half the dough on a fatted metal sheet. Totally wrong word… it’s basically a narrow form, that looks like a tray. Don’t bake, yet!
Mix the cocoa and coffee into the other half of the dough, and coat it over the first half of the dough, that’s already on the sheet. (NOT a cookie sheet btw, it’s made of metal!!)
Now put the cherries on top of that.
Bake at 175 C (350 F) for about 40-60 Minutes (depending on your oven). Let the cake cool out afterwards.
Budge / stir (I’d say “beat”) the butter / margarine until it’s frothy / foamy. Then fold in the pudding, one tablespoon at a time. Add a little rum, according to taste (How you’re supposed to taste it at that point, no idea…)(but most of the rum will evaporate while baking anyways, so a little more won’t hurt. And use the cheap rum for that!!)
Coat the cooled cake with the butter crème.
Heat the fat. Melt the chocolate in the heated fat. Coat the crème with the crème.
I advise cutting the coating while it’s still a little warm, to avoid splintering. If you cut it when it’s all cooled down, the whole thing won’t make clear cuts. Don’t cut the butter crème, though. The idea is to just make cutting easier for later.
Keep it in a cool place, if it’s super hot outside and in your rooms. The coating will chance colour, when it melts. If you re-fridge it, you can notice the 2 colours.
You can easily make this cake over 2 days. First the cake, then the rest on the next day. Not sure how long the cake needs to cool, but if you coat the crème on, while the cake is still a little warm, it won’t hurt.
Let me know if you tried this recipe, and how it turned out ^_^
It makes a whole lot of cake, so maybe you should use only half the amounts, and cover only half a tray. Not sure if you can freeze this kind of cake for later, but I don’t recommend it.