Amarettini cherry cake

Name: Amarettini cherry cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 75 g + 3 tablespoons Amarettini , 5 eggs (size M); 80 g soft butter/margarine; 75 g + 1 tablespoon of sugar; 2 Pckch. Vanillin sugar, 1 pinch of salt; 200 g ground almonds, 2 teaspoons baking powder; 8 sheets white gelatine; 500 g "Crema Yogurt Bianco" or vanilla yogurt, 125 g cream double; 50 g + some icing sugar; 250 g Whipped cream; 750 g fresh sweet/sour cherries; 7-10 Tbsp + 1/8 l cherry juice or; 1 1/2-2 (720 ml each) Glasses of cherries; 1 package glaze; 2 TABLESPOONS flaked almonds

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and breadcrumbs
75 g + 3 tablespoons Amarettini , 5 eggs (size M)
80 g soft butter/margarine
75 g + 1 tablespoon of sugar
2 Pckch. Vanillin sugar, 1 pinch of salt
200 g ground almonds, 2 teaspoons baking powder
8 sheets white gelatine
500 g "Crema Yogurt Bianco" or vanilla yogurt, 125 g cream double
50 g + some icing sugar
250 g Whipped cream
750 g fresh sweet/sour cherries
7-10 Tbsp + 1/8 l cherry juice or
1 1/2-2 (720 ml each) Glasses of cherries
1 package glaze
2 TABLESPOONS flaked almonds

Directions

1
Grease a cake or springform pan (26 cm Ø) and sprinkle with breadcrumbs. Coarsely chop 75 g Amarettini. Separate the eggs. Cream fat, 75 g sugar, 1 p. vanilla sugar and salt. Stir in the egg yolks one by one. Mix ground almonds and baking powder, stir in. Beat egg whites until stiff. Stir 1/3 beaten egg white into the dough, fold in the rest in portions. Fold in chopped amarettini. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Let them cool down
2
Soak the gelatine in cold water. Mix yoghurt, double cream, 50 g icing sugar. Squeeze the gelatine, dissolve over a mild heat. Stir in 2-3 tablespoons of yoghurt mixture, then stir into the rest of the mixture. Cool until it starts to gel (approx. 5 min.). Whip the cream until stiff, while trickling in 1 sachet of vanillin sugar. Fold into the yoghurt mixture. Spread on the base. Chill for about 4 hours.
3
Wash, stalk and stone the cherries. Stir the icing powder and 1 tablespoon of sugar. Stir in cherry juice and 1/8 l water, bring to the boil while stirring. Fold in the cherries and spread immediately on the cake. Chill for about 20 minutes. Roast the flaked almonds without fat, let them cool down. Decorate the cake with 3 tbsp. amarettini, flaked almonds and icing sugar