Cherry Cake with Chocolate Glaze

Ingredients

For the dough:

5 eggs

120 g sugar

10 g vanilla sugar

50 g flour

40 g cocoa powder

5 g baking powder

150 ml milk

For the filling:

500 ml milk

65 g starch

1 vanilla pod

100 g sugar

75 g white chocolate

200 ml whipping cream

200 g canned cherries

For the glaze:

200 g dark chocolate

150 g 35% cream

30 g butter

50 g powdered sugar

50 ml milk

a pinch of salt

1 cherry vodka tbsp

In a bowl, combine the flour, cocoa, and baking powder. Beat the egg yolks, sugar, and vanilla extract with a mixer. Add the flour mixture and pour in the milk. Mix well. In a separate bowl, beat the egg whites until fluffy, then gradually fold the beaten egg whites into the batter.

Divide the batter into 2 portions and bake each cake layer separately in a preheated oven at 180°C for 20 minutes. Cool the cake layers completely before spreading the filling.

Filling: In a small bowl, mix the starch and a few tablespoons of milk, being careful not to leave lumps. Pour the remaining milk into a small saucepan, add the sugar, vanilla seeds, and vanilla bean. Bring to a boil.

Remove the vanilla bean and slowly add the starch to the milk, stirring to prevent lumps. Reduce the heat and stir until thickened. Add the white chocolate pieces and continue stirring until melted. Remove from heat, stir, cool completely, and beat with a hand mixer.

Whip the heavy cream and gradually fold it into the main filling, mixing until smooth. Place the bottom layer on a serving plate, spoon some of the filling over it, then scatter the cherries randomly and spread the remaining filling over it. Top with the second layer.

Glaze: In a bowl, combine the milk, powdered sugar, salt, and cherry vodka. Heat the cream over low heat and bring to a simmer. Pour the hot cream over the chocolate, stirring with a wooden spoon until the chocolate melts. Add the butter and stir until melted.

Finally, pour in the milk and sugar mixture and mix again until smooth. Let it sit for 15-20 minutes until thickened. Beat with a mixer and immediately spread the glaze over the cake. Spread it evenly over the entire surface and refrigerate for 1-2 hours before serving.

Enjoy!