Amarettini cherry cake

Name: Amarettini cherry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g Amarettini (Italian almond biscuits); 5 Eggs (size M); 80 g Butter or margarine; 75 g + 1 tablespoon of sugar; 2 packages Vanillin sugar; 1 pinch Salt; 200 g ground almonds with skin; 2 TEASPOONS Baking Powder; 8 sheets white gelatine; 500 g "Crema Yogurt Bianco" (sweetened); 125 g double cream; 50 g + some icing sugar; 250 g Whipped cream; 1 kg (à 720 ml) fresh sweet or sour cherries + 1/8 l cherry nectar or 2 glasses of cherries; 1 package glaze; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g Amarettini (Italian almond biscuits)
5 Eggs (size M)
80 g Butter or margarine
75 g + 1 tablespoon of sugar
2 packages Vanillin sugar
1 pinch Salt
200 g ground almonds with skin
2 TEASPOONS Baking Powder
8 sheets white gelatine
500 g "Crema Yogurt Bianco" (sweetened)
125 g double cream
50 g + some icing sugar
250 g Whipped cream
1 kg (à 720 ml) fresh sweet or sour cherries + 1/8 l cherry nectar or 2 glasses of cherries
1 package glaze
2 TABLESPOONS flaked almonds
7-10 Tbsp Fat and breadcrumbs

Directions

1
Coarsely chop 75 g Amarettini. Separate eggs. Beat the fat, 75 g sugar, 1 packet of vanillin sugar and salt until creamy with the whisks of the hand mixer. Stir in the egg yolks one by one. Mix ground almonds and baking powder and stir into the dough. Beat the egg whites until stiff. Stir 1/3 of the egg whites into the dough, fold in the rest in portions.
2
Fold in chopped amarettini. Grease a tart or springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the cake base from the oven and loosen the edges with a knife. Leave to cool on a rack. Soak gelatine in cold water. Stir yoghurt, double cream and 50 g icing sugar until smooth. Squeeze out the gelatine and dissolve at low heat. Stir 2-3 tablespoons of yoghurt mixture into the gelatine. Stir into the remaining yoghurt. Cool until it starts to gel (approx. 5 minutes). Whip the cream until stiff, allowing the vanillin sugar to trickle in. Fold into the yoghurt mixture.
3
Squeeze out the gelatine and dissolve at low heat. Stir 2-3 tablespoons of yoghurt mixture into the gelatine. Stir into the remaining yoghurt. Cool until it starts to gel (approx. 5 minutes). Whip the cream until stiff, allowing the vanillin sugar to trickle in. Fold into the yoghurt mixture. Pour the cream onto the base and smooth it down. Chill for at least 4 hours. Wash, stalk and stone the cherries. Mix cake glaze powder and 1 tablespoon of sugar in a pot. Stir in cherry nectar and 125 ml water, bring to the boil while stirring. Fold in cherries, spread immediately on the cake and chill for 20 minutes. Roast the flaked almonds in a pan without fat, take them out and let them cool down. Decorate the cake with 25 g Amarettini, flaked almonds, icing sugar and mint
4
Chill for at least 4 hours. Wash, stalk and stone the cherries. Mix cake glaze powder and 1 tablespoon of sugar in a pot. Stir in cherry nectar and 125 ml water, bring to the boil while stirring. Fold in cherries, spread immediately on the cake and chill for 20 minutes. Roast the flaked almonds in a pan without fat, take them out and let them cool down. Decorate the cake with 25 g Amarettini, flaked almonds, icing sugar and mint