Ines cake

Ingredients

  • 12 slices Rye rusk
  • 200 g chocolate topping
  • 200 g unsalted fresh cow cheese
  •  545 ml water
  • 25 g powdered sugar
  • 2 bags of vanilla sugar
  • 200 g whipped cream
  • for 700 g cherry compote
  • 20 g colorless cake dressing
  • 100 g hazelnuts

8

60

PREPARATION

Crush the rusks with a rolling pin, mix it with the chocolate coating place it in cake moulds. Mix the drained cheese with 3 tablespoons powdered sugar, 3 tablespoons water and 1 vanilla sugar. All that is well mixed and stretched on the rusks. Then top it with the previously chopped and fried nuts. Mix the whipped cream with 1 vanilla sugar and spread it on the cake. Drain well the sour cherries (keep the juice) and put them in the whipped cream. Mix the two cake dressing begs with cold water and add the juice from the cherries. The mixture is then placed in a pot to boil. Once cool pour it over the cherries. Place the cake for several hours in the refrigerator to cool. Before serving, remove the cake mould and decorate as desired
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