Amaretto cherry cake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Beat the eggs, sugar, vanilla sugar, cappuccino powder, salt and 4 tablespoons of water for approx. 5 minutes until white-creamy. Mix flour, cornstarch, cocoa and baking powder and sieve onto the egg mixture. Carefully fold in with a whisk. Pour the dough into a springform pan (26 cm Ø) lined with baking powder. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes. Remove the base from the oven. Loosen the rim of the springform pan. Let the cake base cool down and cut through once. Drain the morello cherries, collecting the juice. Put 12 cherries aside for decoration. Spread the cherries on the lower cake base. Measure out 1/4 litre cherry juice. Mix the cake glaze powder with 5 tablespoons of juice. Boil up the rest of the juice and 2 tablespoons of sugar. Stir in the mixed powder. Bring to the boil briefly. Spread the glaze over the cherries. Let it cool down. Soak the gelatine in cold water. Beat 600 g cream and remaining sugar until almost stiff. Squeeze the gelatine, dissolve and mix with some cream. Whip into the cream while stirring constantly. Stir in amaretto and almonds. Put 1/3 cream on the cherries and smooth it down. Place the 2nd base on top. Spread the rest of the cream all around the cake. Put in the fridge for about 1 hour. In the meantime roast the almonds in a pan until golden brown. Let it cool down. Crumble the meringue and mix with the almonds. Whip the rest of the cream until stiff. Pour cream into a piping bag with star-shaped spout. Sprinkle the almond meringue mixture on the cake rim and the middle. Decorate the top edge with cream tuffs and cherries

2. 2

   1 hour waiting time

3. 3

   Dishes: Mercantile

4. 4

   Cutlery: Wellner

Nutrition Facts

KCAL
380 kcal

CARBS
32 g

FATS
24 g

PROTEINS
7 g