Walnut, chocolate and sour cherry delight

Name: Walnut, chocolate and sour cherry delight
Ingredients: 3 egg whites; 1/8 teaspoon salt; 15 tablespoons granulated sugar; 250 g ground walnuts; 3 eggs; 3 egg yolks; 200 g sugar; 200 g butter at room temperature; 10 g baking powder; 10 ml rum essence; 150 g full-fat yogurt; 2 tablespoons cocoa; 350 g flour; 5 tablespoons granulated sugar; 150 ml water; 10 ml rum essence; 400 ml cream; 100 g milk chocolate; 150 g Fitness cereal flakes; 150 g trimmed edges of baked; syrup-soaked sponge; 100 g biscuits; 5-6 tablespoons brewed coffee; 3-4 tablespoons granulated sugar; 100 g dark chocolate; 5-6 tablespoons whipping cream or milk; 16 sour cherries preserved in sour cherry liqueur

Dessert - Walnut, chocolate and sour cherry delight by Dora B. - Recipia

The walnut, chocolate and sour cherry delight gets spoonfuls of walnut cream, gently swirled through the batter before it goes into the oven. The yogurt and cocoa sponge is soaked with syrup, then topped with cereal cream, coffee balls and sour cherries. I make sure the walnuts are finely ground, but not ground into a paste. Preparation: 45 minutes. Cooking: 38 minutes. Resting: 12 hours. Total time: 13 hours and 23 minutes. Servings: 16. Approximately 630 kcal and 9 g protein per serving.

Ingredients

For the walnut cream

3 egg whites
1/8 teaspoon salt
15 tablespoons granulated sugar
250 g ground walnuts

For the sponge

3 eggs
3 egg yolks
200 g sugar
200 g butter at room temperature
10 g baking powder
10 ml rum essence
150 g full-fat yogurt
2 tablespoons cocoa
350 g flour

For the syrup

5 tablespoons granulated sugar
150 ml water
10 ml rum essence

For the chocolate cream

400 ml cream
100 g milk chocolate
150 g Fitness cereal flakes

For the balls

150 g trimmed edges of baked
syrup-soaked sponge
100 g biscuits
5-6 tablespoons brewed coffee
3-4 tablespoons granulated sugar

For decoration

100 g dark chocolate
5-6 tablespoons whipping cream or milk
16 sour cherries preserved in sour cherry liqueur

Preparation

1. Beat the egg whites with the salt until foamy, then add the 15 tablespoons of sugar and beat until stiff. Fold in the ground walnuts and set the cream aside. 2. Beat the whole eggs and egg yolks with the sugar, softened butter, baking powder, rum essence, yogurt and cocoa at high speed for at least 10 minutes, until the mixture is creamy. Add the sifted flour and mix on low speed. 3. Heat the oven to 175 °C. Grease a pan and dust it with flour, pour in the batter and level it out. Spoon the walnut cream over the top, one spoonful at a time, then gently drag a fork through the batter to create a marbled look. 4. Bake the sponge for 25 minutes, until golden. If you check it with a toothpick, insert it into a spot without walnut cream. 5. Put the sugar for the syrup in a small saucepan and caramelize it over low heat, stirring constantly, for about 5 minutes, until golden. Take the pan off the heat, carefully pour in the water and add the rum essence. Return it to low heat for 5 minutes, until the sugar dissolves and the syrup turns clear. 6. Let the syrup cool a little, then pour it over the baked sponge. Cover the pan and leave it overnight, for about 8 hours. 7. Heat 200 ml of cream in a small saucepan over low heat. Add the milk chocolate and stir for about 3 minutes, until melted. Let the cream cool, then refrigerate it for 1 hour. 8. Take out the chilled cream, add the remaining 200 ml of cream and beat on high speed until it splits. Crush the cereal flakes in a food processor and fold them into the cream. Spread the cream over the syrup-soaked cake and cut it into portions. 9. Put the trimmed edges in a bowl with the crushed biscuits and brewed coffee. Mix, roll into balls with your hands and coat them in sugar. Press a small hollow into each portion, add a sour cherry and place a ball on top. 10. Melt the dark chocolate with the whipping cream or milk over low heat for about 3 minutes, until runny. Decorate the portions with the glaze and refrigerate the cake for at least 3 hours before serving.

Notes

Keep covered in the refrigerator for up to 3 days; take the portions out shortly before serving so the chocolate layer isn't hard. For an even walnut cream, grind the nuts finely, but stop the food processor before they turn into a paste. Taste the walnuts before grinding, as old nuts can taste bitter and that comes through in the white cream. If your pan is smaller and the batter sits in a thick layer, the sponge may need a few extra minutes; check it in a spot without walnuts. The cream for the filling needs to be suitable for whipping, not sour cream. When cut, the cake is reminiscent of a marbled loaf cake, but it also has coffee balls on top. I cut it into small squares, so there's room for both a ball and a sour cherry. It goes well with black coffee. The sour cherries preserved in sour cherry liqueur are added without baking; for an alcohol-free version, use 16 well-drained sour cherries from a jar. You can replace the milk chocolate in the cream with 100 g of dark chocolate; the cake contains gluten, nuts, dairy and eggs.