4 eggs
4 tablespoons of warm water
150g of sugar
zest from 1 lemon
4 egg whites
100g of cornstarch
1 teaspoon of baking powder
80g of all-purpose flour
40g of grated chocolate
4 to 6 tablespoons of kirsch liqueur
For filling and topping:
1/2 liter of milk
1 package of vanilla pudding mix
200g of sugar
750g of ricotta cheese
zest and juice from 1 lemon
4 white gelatin sheets
1/2 liter of heavy cream
chocolate chips
candied cherries
4 eggs
4 tablespoons of warm water
150g of sugar
zest from 1 lemon
4 egg whites
100g of cornstarch
1 teaspoon of baking powder
80g of all-purpose flour
40g of grated chocolate
4 to 6 tablespoons of kirsch liqueur
For filling and topping:
1/2 liter of milk
1 package of vanilla pudding mix
200g of sugar
750g of ricotta cheese
zest and juice from 1 lemon
4 white gelatin sheets
1/2 liter of heavy cream
chocolate chips
candied cherries
To make the batter: beat the eggs with warm water
Add 100g of sugar, zest from 1 lemon, and 50g of sugar
Beat until creamy
Beat egg whites until fluffy, add remaining 50g of sugar and beat well
Add whipped cream to mixture
Add dry ingredients (flour, chocolate, cornstarch, baking powder) to batter
Mix well
Pour into a greased 22cm round cake pan
Bake in moderate oven
Let cool and cut into three layers
Soak with kirsch liqueur
Cut two middle layers into 2cm wide strips
To make the filling: prepare vanilla pudding with milk, sugar, and pudding mix
Let cool and add ricotta cheese, zest from 1 lemon, gelatin dissolved in a little water, and whipped cream
Spread a thin layer of filling on top cake layer
Top with chocolate chips and candied cherries.
