Mon Cheri Almond Cake

Melt Mon Cheri in a hot water bath, crush and cool.

Whip fat, 250 g sugar and vanillin sugar until creamy. Fold in eggs one by one. Mix almond kernels, flour and baking powder and fold in portions. Fold in 100 g chocolate shavings and pureed Mon Cheri. Spread the dough into a greased cake springform pan (26 cm ø).

Bake in a hot oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for 1 hour. Remove from the pan and cool. Cut the base twice.

Drizzle each of the 3 layers with 1 tbsp. liqueur. Whip 800 g whipped cream until stiff, adding cream thickener and 2 tbsp. sugar. Fold in the remaining liqueur. Spread the bottom cake layer with a quarter of the liqueur cream. Place the second cake layer on top and spread the second quarter of the liqueur cream on top. Place the third cake layer on top and spread the rest of the liqueur cream on top.

Sprinkle the edge of the cake with 100 g chocolate shavings, except for 1 tbsp. Whip 150 g whipped cream until stiff. Decorate the cake with whipped cream, remaining chocolate shavings, mon or cherries cheri.

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