Almond-cherry cake with cream cheese frosting

Ingredients

Directions

1. 1

   Cream fat, salt, 220 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder. Stir the crème fraîche first, then the flour mixture into the fat-sugar mixture. Fold in almonds. Fill the dough into a greased springform pan (22 cm Ø), dust with flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 65-70 minutes. Take out, let cool for about 10 minutes and remove from the edge. Let the cake cool down completely

2. 2

   Drain the cherries in a sieve. Collect the juice and fill up to 200 ml with water. Cut the vanilla pod lengthwise and scrape out the pulp with a knife. Mix the starch with some water until smooth. Boil up the juice in a pot. Add vanilla pulp, pod and 50 g icing sugar and simmer for about 3 minutes. Add the starch and let it thicken while stirring constantly. Remove vanilla pod. Add cherries. Let cool off

3. 3

   Bring 40 ml water, 75 g sugar and vanillin sugar to the boil in a coated pan. Add the almonds and cook at high temperature, stirring constantly, until the sugar is dry. Turn down to medium temperature and stir until the sugar melts again. Put almonds on baking paper and immediately pull apart with 2 forks. Let them cool down

4. 4

   Whisk cream cheese and cream with the whisk of the hand mixer at highest speed for 2-3 minutes until smooth. Add 35-40 g icing sugar and whisk with the whisk of the hand mixer until thick and creamy

5. 5

   Divide the cake horizontally. Spread the cherry compote on the bottom cake layer, place the top layer on top. Spread the cake surface loosely with cream cheese topping. Sprinkle with roasted almonds

6. 6

   waiting time approx. 1 1/2 hours