Chocolate Cake with Kirsch Cream Filling

Chocolate Cake with Kirsch Cream Filling

Ingredients

Use a glass of 250 ml
1 Glass of milk
2 glasses of sugar
4 eggs
1 Glass of sunflower oil
1 sachet of vanilla sugar
2/3 tablespoons cocoa
1 Sachet Baking powder
2 Glass flower.
Baking pan 24 cm or 25x35

Instructions

Mix the oil, vanilla sugar and sugar frothy.
Mix the eggs and the milk through it.

Then the flour, baking powder and the cocoa and mix well.
Bake at 175 degrees cooked in a greased cake pans for about 40 minutes.

For the Kirsch Cream filling
3 gelatine leaves
4 tablespoons Kirsch
3.7 DL Whipped Cream
1 teaspoon sugar + a ½ sachet of vanilla sugar
Preparation
Let the gelatin 10 minutes soak in cold water.
Heat the kirsch and let the squeezed gelatin solve it.
Do not beat the whipped cream completely stiff with sugar and vanilla sugar.
Stir in the kirsch mixture through the whipped cream.
Halve the cooled chocolate cake and put half of the kirsch mixture on it, then the other half of the chocolate cake. And finally the other half of the Kirsch cream.
Garnish to your own idea.