Snow White Cake

For the Snow White Cake, drain cherries well in a colander. Collect the juice.

Cream butter with sugar, salt and vanilla sugar. Add eggs a little at a time. Stir in milk. Mix flour with baking powder, sift in and mix in.

Pour half of the mixture into a greased and floured cake pan (26 cm diameter). Stir Nutella into the other half. Pour the Nutella mixture on top of the light mixture. Place the cherries briefly on kitchen paper, then spread them on the dark batter and press them a little into the batter with a spoon. Put the cake tin into the preheated oven and bake at 180°C (top/bottom heat or 160°C convection oven) for about 40-45 minutes.

Remove the base from the pan after 10 minutes of cooling and allow to cool completely.

For the cream, whisk the uncooled QimiQ until smooth, add the curd cheese, sugar and lemon juice and mix well. Finally, fold in the whipped cream.

Place the base on a cake plate and surround with a cake ring. Spread the cream on top and chill in the refrigerator for at least 2 hours.

Mix the cake glaze with 250 ml cherry juice, bring to the boil and spread over the cream. Allow to cool briefly.

Decorate the Snow White cake with rosettes of cream and chocolate shavings.

Preparation Tip:

Prepare the base for the Snow White cake the day before.

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