Chocolate cake with dried fruit and quick cream

Name: Chocolate cake with dried fruit and quick cream
Ingredients: 50 g raisins; 50 g cranberries; 60 ml sour cherry liqueur; 5 eggs; 6 tablespoons sugar; 5 tablespoons sunflower oil; 5 tablespoons milk; 100 g milk chocolate; 120 g flour; 2 tablespoons cocoa; 1 tablespoon baking powder; 4 tablespoons sour cherry syrup; 300 ml water; 250 ml cold milk; 1 packet Dr. Oetker chocolate and rum flavored cake cream mix; 100 g pitted cherries or sour cherries

Dessert - Chocolate cake with dried fruit and quick cream by Angela A. - Recipia

Chocolate cake with dried fruit and quick cream hides raisins and cranberries soaked in sour cherry liqueur in a sponge baked at 170°C. The sponge stays soft and dotted with fruit, while the chocolate-and-rum-flavored cream holds the layers together after a few hours in the fridge. I keep the cream on top very thin, so it doesn't cover the sponge completely. Preparation: 25 minutes. Cooking: 40 minutes. Resting: 4 hours. Total time: 5 hours and 5 minutes. Servings: 12. Approximately 270 kcal and 6 g protein per serving.

Ingredients

For the sponge

50 g raisins
50 g cranberries
60 ml sour cherry liqueur
5 eggs
6 tablespoons sugar
5 tablespoons sunflower oil
5 tablespoons milk
100 g milk chocolate
120 g flour
2 tablespoons cocoa
1 tablespoon baking powder

For the syrup

4 tablespoons sour cherry syrup
300 ml water

For the cream

250 ml cold milk
1 packet Dr. Oetker chocolate and rum flavored cake cream mix

For decorating

100 g pitted cherries or sour cherries

Preparation

1. Soak the raisins and cranberries in 60 ml of sour cherry liqueur while you prepare the sponge. 2. Beat the eggs and sugar until thick, increased in volume and pale in color. Pour in the oil, then the milk, in a thin stream, with the mixer on low speed. 3. Melt the milk chocolate over a bain-marie for about 5 minutes, until fluid. Add it to the eggs. Mix the flour, cocoa and baking powder separately, then fold them in with a whisk using gentle strokes. 4. Drain the fruit and keep the remaining liqueur. Fold the fruit into the batter, pour it into a round cake pan and bake at 170°C for 35-40 minutes, until a toothpick inserted in the center comes out clean. 5. Let the sponge cool in the pan, then remove it and leave it until completely cool, about 1 hour. Slice it horizontally into two layers. 6. Mix the remaining liqueur with 4 tablespoons of sour cherry syrup and 300 ml of water. Soak both layers with the syrup. 7. Beat the cold milk with the cream mix for 3 minutes, until the cream has increased in volume and holds its shape firmly. 8. Spread most of the cream between the layers and save a little for decorating. Decorate with cherries or sour cherries, then refrigerate the cake for 3 hours before slicing.

Notes

You can replace the cranberries with 50 g of chopped dried cherries; the sponge will still have pieces of fruit in it. The sponge contains gluten, eggs and dairy. I set the cake beside a black coffee. In a metal pan, the sponge may bake faster than in a silicone one, so start checking it after 35 minutes. If the fruit is very dry and hard, leave it to soak longer, until soft. The sour cherry liqueur is not cooked in the syrup; for an alcohol-free version, use 60 ml of sour cherry juice instead. Pitted cherries sit more easily on the cream and don't slide off when slicing. Keep the cake covered in the fridge for up to 3 days; take the slices out shortly before serving so the sponge isn't very cold.