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Cherry slices “schwarzwald”

A classic German dessert, this time with a little variation in the filling, which I enriched with coconut milk and cottage cheese, which gave it a great fresh aroma and lightness.

For the dough you need:

  • 4 eggs
  • 100ml oil
  • 100ml strong espresso coffee
  • 30g cocoa powder
  • 170g flour
  • 1/2 baking powder
  • 150g caster sugar
  • pinch of salt

In addition you need:

  • 1 bottle of preserved cherries/cherries
  • 250ml cherry juice
  • 1 red cake jelly or 40g cornstarch
  • 3 tbsp caster sugar
  • 700g soft custard
  • 250g mascarpone
  • 150ml thick coconut milk (from the can)
  • 2 packets of clear gelatine (per 1l of liquid) + 2PL water
  • 50g icing sugar
  • 1 vanilla sugar
  • Cocoa and chocolate chunks for decoration
  • Cherry marmalade


  • Preheat the oven to 160°C.
  • Separate the egg whites from the egg yolks and whisk until stiff and frothy. Set aside.
  • Beat the egg yolks with the sugar until foamy. Gradually add the oil while whisking.
  • Then add sifted flour and cocoa, baking powder and cooled coffee. Stir.
  • Finally, add the egg white, which is carefully folded into the batter.
  • Pour the batter into a rectangular baking tin and let it bake at 160C for approx. 35 min. Allow to cool and place a pastry hoop around the sponge cake.
  • Brush the pastry with cherry jam.
  • Drain the cherries of their juice and measure out 250ml of this.
  • Add the sugar and jelly (or starch) to the juice, stir and then heat, stirring constantly, until the mixture thickens. Leave to cool for 5 minutes.
  • In the meantime, spread the cherries over the marmalade.
  • Then pour the gelatine over the marmalade and leave to set for approx. half an hour in the refrigerator. In the meantime, in a bowl, mix together the cottage cheese, coconut milk, cream cheese, powdered as well as vanilla sugar.
  • Pour the gelatin into a mug along with a little water. Let the pot heat for a minute and whisk the gelatin until it gets a liquid form. Add a teaspoonful of the filling and stir. Then pour in the remaining filling and mix well.
  • Spread the filling on top of the set cherry mixture and align.
  • Sprinkle the top with cocoa or chocolate chips. Leave to set in a cool place for 2-4 hours.

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